A maple-y marinade recipe gives these beef kabobs a Canadian Accent – even more so if you substitute whiskey for the orange juice.
Recipe courtesy of Canadian Beef – www.makeitbeef.ca
Makes 4 servings
Prep: 15 min. Marinate: 20 min. Cook: 8 min.
What you need:
1/4 cup (50 mL) Cider vinegar
2 Cloves garlic, minced
2 tbsp (30 mL) EACH maple syrup, chopped green onions, and vegetable oil
1 tbsp (15 mL) Orange juice or whiskey
1/2 tsp (2mL) EACH ground cloves, salt and pepper
1 lb (0.45 kg) Beef Top Sirloin Grilling Steak, 1-inch (2.5 cm) thick, cut into 1-inch (2.5 cm) cubes
2 Oranges, peeled and cut into large chunks
How you prepare:
- Combine vinegar, garlic, maple syrup, onions, oil, orange juice, cloves, salt and pepper in large sealable freezer bag. Set aside 2 tbsp (30 mL) for basting.
- Trim beef cubes if necessary. Add to freezer bag; seal and refrigerate for 20 to 30 minutes. Discard marinade. Thread steak and orange chunks alternately onto metal or soaked wooden skewers.
- Grill on lightly oiled grill over medium-high heat, or broil, for 4 to 5 minutes per side or until browned but still pink inside.
- Tip: Use Beef Grilling Cubes or store-prepared beef kabobs for a time saver.