Meat on a Stick
Last Saturday I was talking with my parents ninety year old neighbor about all the food that we have eaten at his place over the years. We both came to the conclusion that his shish kabobs were the best thing that we had consumed at his house. So I thought it would be fun to try and make my own and call it Meat On a Stick.
My thought was to use a tri tip and cut it up into cubes about the size of stew meat, but I’m lazy so I asked the butcher at Wagon Wheel Market if he could cut my tri tip into cubes for me, and he said, “yes”’ with a smile on his face. While I was waiting for the meat to be sliced into shish kabob sized cubes I started looking around the store for fruit and vegetables to accessorize the meat on a stick. I grabbed a pineapple, a red bell pepper and some mushrooms. I thought that the flavors would blend with each other well and complement the tri tip nicely.
When I get home I grabbed a zip lock bag and poured 3 tablespoons of soy sauce, 4 tablespoons of ginger juice from the Ginger People, and 4 tablespoons of apricot gourmet dressing from Antelope Creek Farm. Then I added the 2.5 lbs of cubed tri tip to the bag and placed the meat mix in the fridge for about twenty-four hrs. You can marinate the meat for less time if would like. I recommend no less than 6 hrs.
After the meat has marinated the real fun begins by placing the bell pepper, mushrooms and pineapple on the stick. Oh, I almost forgot to tell you to soak the sticks or skewers in water for at least 4 hours or your sticks will burn up. Now back to placing the meat and stuff on the skewers. There is no right or wrong way to place the meat and vegetables and/or fruit on the sticks. Get creative and vary the patterns.This part of the process takes the longest but if make it a family thing it becomes fun and faster.
Now that everything is on the sticks place them on the BBQ. You can see my method for this in bacon onion burgers. Just wait about ten minutes then turn the meat on a stick and wait about two more minutes. The meat will be tender and full of great flavor. I guarantee you will love the meat on the stick.
2.5 lbs tri tip
4 tablespoons Ginger Juice
4 tablespoons apricot gourmet dressing from Antelope Creek Farm
3 tablespoons soy sauce
1 pineapple cubed
1 bell pepper sliced and cubed
1 dozen mushrooms
You inspired me. I had made kabobs tonight and they were delicious. Thank you 🙂
I’m glad that I inspire you. I’m also glad they were tasty
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