The trick is to smoke the meat and not make the meat smoke
SICHUAN BEEF KEBABS
Date:June 02, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
Sichuan Orange Beef Kabobs
The marinade: oranges, ginger, garlic, rice vinegar, soy sauce, chili oil & dried chili peppers
The beef has been cut into 1” cubes, the oranges are sliced, the ginger & garlic are chopped so it is time to mix the marinade
The finished marinade
The orange slices get brushed with the marinade
The beef chunks & orange peel chunks go in the marinade for 2 hours
The beef & orange peel have been skewered, it is time to grill
The kabobs are grilled for 8 minutes on high heat and the orange slices use low heat
The kabobs are done & smelling great
The sliced oranges were quartered & served with the kabobs over a bed of rice. It was topped with shredded scallions
This meal was spicy & sweet with that great mix of subtle flavors you get with many Asian dishes.
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These Asian influenced kebabs from Williams-Sonoma Essentials of Grilling got a lot of use out of the oranges. The skins were used as part of the kebabs, the juice was part of the marinade and slices from the other orange were grilled. Beef and the sliced skin from the oranges are marinaded for about two hours and then grilled over direct high heat for about 8 minutes. The orange slices were also painted with the marinade and grilled over direct low heat. These were tasty kabobs with lots of subtle flavors like many Asian dishes. These will definitely be made again real soon..