Wouldn't be Summer Without Kebabs and Skewers!

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Make Wouldn't be Summer Without Kebabs and Skewers!

Here is a delicious recipe for beef skewers, but, it want to change things up, you can always substitute the steak with, bison, boar, lamb, veal, pork  salmon, chicken, black tipped shark....you get the idea.  

Beef Skewers with Prune Glaze

 Shown before the Prune Glaze is applied after Grilling

Serves 4

Total time: 40 minutes

Ingredients

Prune Glaze

3 1/2 oz of prunes

1/2 tsp paprika

1/2 tsp oregano

1 tbsp of red wine vinegar

3 1/2 fl oz of water

sea salt

Tzatziki Sauce

1 cucumber, grated

7 oz of Greek yogurt

1 garlic clove, minced

1 tsp lemon juice

1 tsp red wine vinegar

1 tsp dill, chopped

1 pinch of caster sugar

sea salt

Skewers

1 lb. sirloin steak

6 colorful bell peppers (green, red and yellow), cut into 1 1/2″ inch sized pieces

2 tbsp olive oil

sea salt and fresh cracked black pepper 

2 red onions, cut into large bite sized pieces

Preparation

If you are using wooden skewers, soak them in water for 30 minutes so they will not burn under the broiler.

Prune Glaze

Place the prunes in a pan with the paprika, oregano, vinegar and water. Place over a medium heat and simmer for 15–20 minutes.

Meanwhile, mix together all the ingredients for the tzatziki in a bowl. Adjust the seasoning to taste, then reserve in the fridge until ready to serve.

Once the prunes have cooked through, transfer to a blender along with any liquid from the pan and blend to form a smooth mixture. Pass through a fine sieve into a clean bowl and adjust the seasoning to taste, then set the glaze aside until required.

Skewers

Trim any fat and cut the steak (or protein of your choice) into bite sized cubes.

Thread the meat, onions and peppers onto the skewers in alternating patterns.

Brush the skewers very lightly with oil and season to your taste.

Heat grill to medium high heat, approximately 450 F

Brush the grill with the olive oil and place the skewers over the heat. Grill for 6–8 minutes, turning regularly, until browned on all sides and the meat and vegetables are cooked through.

Remove the skewers from the grill and brush liberally with the prune glaze. Sprinkle over most of the chopped chives and toasted sesame seeds so that they stick to the glaze.

Plating/Presentation

Serve the hot skewers with the tzatziki and any remaining prune glaze for dipping. Sprinkle over with a pinch of paprika and the last of the chives and sesame seeds to garnish.  A cold crisp salad with lightly grilled pita or sweet Hawaiian bred would be delicious sides.

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