Monday, April 18, 2011

Haitian Voodoo Sticks

Grilled up something rare in our house: red meat.  My wife grew up in Colorado and didn't eat red meat until she moved to Texas (where it's against the law to be a vegetarian.  At the very least, we won't let you become a citizen until you've enjoyed a good steak).  These spicy kabobs were simple and tasty with just enough kick to be enjoyable. 
Ingredients list:
1 beef bullion cube
1/2 cup water
3 cloves fresh minced garlic
2 teaspoons of cayenne pepper (note: this gave a decent kick.  If you crave hotter stuff, add more.)
1/2 teaspoon of salt
1 teaspoon of black pepper
1 1/2 lbs of sirloin, cubed
3 bell peppers, cut into skewer sized pieces

Combine everything but the peppers, and marinade for at least 2 hours.  We let it sit for 4 hours.  As with most non citrus marinades, the longer, the better.  Grill over medium high heat. 

As a tip for kabobs, we always grill all the meat on one, veggies on another, etc keeping like items together.  Veggies take longer to grill than meat, so if you try to combine a pretty one, you'll wind up with undercooked meat, burned veggies, or if you're having a really bad grill day, both.  It is simple to recombine ingredients after they are cooked if you desire "pretty" kabobs. 

Today, however, we just dumped them off the kabobs into a bowl of brown rice and served, which works as well.  Still drinking the Shiner 102 from my previous post. 

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