If you saw the tease, or not, tonight’s fare are Kabobs with a twist! What could be better than a bit of tequila, cilantro and beef, to name a few? Start the night before to get the meat marinating. While the ingredients might seem a bit potent, the combination becomes a subtle dance on your tongue as you savor the mild flavors. Cooking time is about 35 minutes.
Ingredients
2 big limes, juiced
1/4 cup of pineapple juice
2 TBS Cointreau
2 TBS Herradura Tequila
1 bunch of cilantro, chopped
1 bunch of Italian parsley, chopped
1 large jalapeno, seeded and chopped
1 good glug of extra virgin olive oil
Salt and pepper to your liking
1 1/4#’s petite tender steaks
Tomatoes, cut into chunks
Onions, cut into chunks
Garlic, skins removed
Marinade ingredients
Using the first nine ingredients, place all in a blender and puree until smooth.
Marinade ingredients liquified
Then take the petite tenders and cut them into cubes.
Steak cut into cubes
Place the marinade into a ziplock bag and add the beef. Give it a good shake so that the marinade grabs all sides of the meat.
Steak is marinating!
Let this sit in the refrigerator, and turn it frequently during the day.
One hour before you are ready to start cooking, remove the meat from the refrigerator to warm up. It is at this point I get the tomatoes, onions and garlic ready. After the hour, place the meat, tomatoes, onion and garlic on the skewers.
Kabobs are ready for the rotisserie
Tonight I am using my Showtime Rotisserie to cook these babies as it is too cold to BBQ. Cooking time on a rotisserie is about 35 minutes. If you choose to grill them, turn them frequently.
Kabobs midway in cooking and boy does it smell good!
Well, the timer just went off, and dinner is served!
Kabobs are done and dinner is served!
Life in the Foothills 