Tamari-Orange Whiskey Kebabs

AuthorWisconsin MeadowsDifficultyIntermediate

When I know we're going to be working late, I like to marinate these kebabs ahead so I can have them ready quickly when we get home. I like to reserve a little extra marinade for brushing on some skewered veggies as an accompaniment. Author: Shannon Hayes from The Farmer and the Grill (reprinted by permission)

Yields1 Serving

 1 cup orange juice
 3 cloves garlic, minced
 ½ cup bourbon whiskey
 ¼ cup olive oil
 3 tsp Dijon mustard
 ¼ cup honey
 ¼ cup Tamari
 ¼ cup Cider vinegar
 ½ medium onion, minced
 1 tsp fresh ginger, minced
 23 lbs 2-3 pounds grass-fed beef kebabs (alternatively, use a London broil, sirloin, sirloin tip, top round, or eye round, cut into 1-1/2 inch cubes)
 metal skewers, or bamboo skewers soaked in water for 30 minutes.

1

Before beginning, take each piece of meat and butterfly it by cutting each cube almost through at the center (this increases the exposure of the meat to the marinade).
In a large stainless-steel, porcelain, glass or other non-reactive bowl, whisk together the orange juice, garlic, whiskey, olive oil, mustard, honey, tamari, vinegar, onion and ginger. Add the cubed meat and mix well to coat. Cover and refrigerate overnight, being sure to stir the kebabs every few hours.

2

When you are ready to grill, pour off the marinade, blot the meat dry with a paper towel, place it on skewers, and allow the meat to come to room temperature while you prepare the grill.

3

Heat the grill until the flame is medium-hot. You should be able to hold your hand five inches beyond the flame for no more than 3-5 seconds. Scrape the grate clean with a wire brush, then brush it lightly with oil.

4

Grill the meat directly over the flame, with the cover in place. Rotate the skewers one-quarter turn every two minutes. After about eight minutes, the meat should be well-browned on the outside, but medium-rare in the center. Serve immediately.

Ingredients

 1 cup orange juice
 3 cloves garlic, minced
 ½ cup bourbon whiskey
 ¼ cup olive oil
 3 tsp Dijon mustard
 ¼ cup honey
 ¼ cup Tamari
 ¼ cup Cider vinegar
 ½ medium onion, minced
 1 tsp fresh ginger, minced
 23 lbs 2-3 pounds grass-fed beef kebabs (alternatively, use a London broil, sirloin, sirloin tip, top round, or eye round, cut into 1-1/2 inch cubes)
 metal skewers, or bamboo skewers soaked in water for 30 minutes.

Directions

1

Before beginning, take each piece of meat and butterfly it by cutting each cube almost through at the center (this increases the exposure of the meat to the marinade).
In a large stainless-steel, porcelain, glass or other non-reactive bowl, whisk together the orange juice, garlic, whiskey, olive oil, mustard, honey, tamari, vinegar, onion and ginger. Add the cubed meat and mix well to coat. Cover and refrigerate overnight, being sure to stir the kebabs every few hours.

2

When you are ready to grill, pour off the marinade, blot the meat dry with a paper towel, place it on skewers, and allow the meat to come to room temperature while you prepare the grill.

3

Heat the grill until the flame is medium-hot. You should be able to hold your hand five inches beyond the flame for no more than 3-5 seconds. Scrape the grate clean with a wire brush, then brush it lightly with oil.

4

Grill the meat directly over the flame, with the cover in place. Rotate the skewers one-quarter turn every two minutes. After about eight minutes, the meat should be well-browned on the outside, but medium-rare in the center. Serve immediately.

Tamari-Orange Whiskey Kebabs