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1 12ounce can of beer
2 tablespoons sugar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 teaspoon coarsly ground black pepper
1 to 1 1/2 pounds of beef in 1 inch cubes
12 to 18 pearl onions
1 green bell pepper (seeds, ribs, stem removed) cut into wedges
Preparation:
Combine beer, sugar, oil, soy sauce, garlic, vinegar and black pepper in a non-reactive bowl. Add the cubed beef and marinate over night in the the fridge. Remove beef, drain and save the marinade.
Put the saved marinade in a small saucepan and simmer for 15 to 20 minutes.
Thread beef, onions, and bell peppers on skewers. Brush with oil and sprinkle with salt and freshly ground pepper. Grill the kabobs over medium-hot fire for about 4 minutes each side, until beef is done.
Serve the simmered marinade on the side or drizzled over the kabobs.
Note: You could add a little heat if you want by adding some ground chipotle, cayanne, etc. pepper to the marinade or sprinkle chili powder on the kabobs right before cooking. You could also add a couple of dashes of the chipotle flavor Tabasco sauce to the simmered marinade.
