Once again, I wanted finger food (which I actually ended up eating with my fork, but at least the option was there!). Since we were craving Asian-inspired cuisine, I decided to make kabobs- simple, fun to eat, and yummy. And you can’t really go wrong when taking your favorite foods and jabbing them onto a stick. Anyway, this recipe is my take on a M. Stewart recipe I saw a while back in a magazine… tweaked a few things to make it to our liking (sorry Martha!). The sauce is simple, but flavorful… and the kabobs are quick- a perfect little meal to satisfy our craving (and my boyfriend’s meat-need for the night). This would totally work with chicken, too… and I made a few with just veggies- pick your style and enjoy! I served it with Tom Kha soup… click HERE for recipe.
Makes 4 small kabobs
INGREDIENTS
For the kabobs…
1/2 red onion
1/2 red bell pepper
1/2 cup chopped pineapple
1/2 lb sirloin beef steak
salt and pepper, to taste
For sauce…
1/8 cup honey
1/8 cup brown sugar
1/8 cup tamari (or coconut aminos or soy sauce if preferred)
2 tbsp rice vinegar
1/2 tbsp Thai red curry paste
1 tbsp toasted sesame oil
optional, for garnish- red pepper flakes and sesame seeds
DIRECTIONS
Preheat oven to broil
Mix all of the ingredients together for the sauce and mix well
Reserve 1/2 and set aside- this will be the dipping sauce
The other 1/2 will be used for marinating
To make the kabobs, soak bamboo sticks in water for about ten minutes
Cut the meat into large bite-sized pieces
Trim fat as desired
Cut onion, pepper, and pineapple into bite-sized pieces
Thread onto skewers, alternating veggies and meat
Set on a baking sheet and sprinkle with slat and pepper
(I use foil- equals easy clean-up)
Brush kabobs liberally with 1/2 of the sauce
Place in oven and broil for about 5-7 minutes, until meat is cooked
to your liking and onions are getting dark around edges
Serve with dipping sauce and rice
Sprinkle with red pepper flakes and sesame seeds, if desired
