spiced beef kabobs with mashed carrots


1/4  cup reduced-sodium soy sauce
3   tablespoons vegetable oil
2   tablespoons lemon juice
2   tablespoons packed brown sugar
6   cloves garlic, smashed
1   teaspoon crushed red pepper
1   pound boneless beef chuck or sirloin, trimmed of fat and cut in 1-inch cubes
1   recipe Mashed Carrots, see below
1   recipe Lemon Gremolata, see below

Mashed Carrots
1   pound peeled and sliced carrots 
salted water
1   tablespoon lemon juice
1   tablespoon olive oil 
black pepper

Lemon Gremolada
1/4  cup snipped fresh basil
2   teaspoons shredded lemon peel
1   clove minced garlic


1. In a self-sealing plastic bag in shallow dish add soy sauce, oil, lemon juice, brown sugar, garlic, and red pepper. Add meat to bag. Seal and turn to coat. Marinate, refrigerated, 4 to 24 hours, turning bag occasionally.
2. Drain beef mixture, discard marinade. Thread beef on 8-inch wooden* or metal skewers, leaving 1/4-inch between.
3. For charcoal grill, cook skewers on rack of uncovered grill directly over medium coals for 10 to 14 minutes or until desired doneness, (160 degrees F for medium) turning occasionally and moving to cooler areas of grill if browning too quickly. (For gas grill, preheat. Reduce heat to medium. Add skewers to grill. Cover; grill as above.) Makes 4 servings.
4. Serve with Mashed Carrots. Sprinkle with Lemon Gremolata.

Mashed Carrots
1. In medium saucepan cook carrots, covered, in small amount of boiling salted water 12 to 15 minutes or until tender. Drain; return to saucepan. Add lemon juice and olive oil. Mash until nearly smooth. Season to taste with black pepper.

Lemon Gremolada
1. In small bowl combine basil, lemon peel and garlic.

* If using wooden skewers, soak in water for 30 minutes before using.

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