Although I love everything barbeque, I felt like grilling something else for the 4th of July this year. Kebabs came to mind because they are easy and versatile—And I can marinate them ahead of time and throw them in the cooler on the way to the lake. All the work done ahead means more time for me on my floaty. Win. Win.
These two variations were at the top of my list. The Spicy Yogurt Marinade is similar to a Tandoori-style chicken. The yogurt is great for marinating because it helps the chicken stay moist. The kick of paprika gives them extra flavor.
The Yakitori Beef has all the wonderful Asian flavors of soy, mirin, garlic, and ginger. The longer you marinade the better it tastes. I like to add red pepper flakes for a little kick here too.
Hope you enjoy and have a happy and safe 4th of July!Print
- 1 c. soy sauce
- 1/4 c. mirin
- 1/2 c. water
- 1/4 c. canola oil
- 1/4 c. lemon juice
- 2 Tbsp. sesame seeds
- 1 tsp. red pepper flakes
- 1/4 c. sugar
- 4 green onions, thinly sliced
- 3 cloves garlic, minced
- 2 tsp. ground ginger
- 2 lbs. sirloin steak, cubed
- In a glass or plastic bowl, whisk together the soy sauce, oil, water, lemon juice, sesame seeds, sugar, green onions, garlic, and ginger.
- Place plastic wrap over the Sirloin and pound with a meat mallet until 1/4 inch thick. Slice steak into 2 inch strips and marinate for at least 4 hours.
- Thread the meat onto skewers. (If you are using wooden skewers, soak them 30 minutes first.)
- Preheat grill for high heat.
- Brush grate with oil, and place skewers on grill. Grill for 10 to 15 minutes, occasionally turning kabobs to ensure even cooking.