Grilled Beef Kabobs with Whisky Glaze
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A Note from Feedfeed
Marinaded and glazed in a slightly sweet and almost caramelized whisky-soy sauce mixture, these Grilled Beef Kabobs with Whisky Glaze highlight the 100% grass-fed high-quality standard of Pre Sirloin Steaks. A tip when assembling the kabobs: soak the skewers in water for a minimum of 30 minutes or preferably overnight to ensure they won't burn when grilled!
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ingredients
For Marinade/Glaze:
- 1/3 cup plus 1 tablespoon olive oil
- 1/3 cup plus 1 tablespoon light soy sauce
- 1/3 cup plus 1 tablespoon whisky
- 1/3 cup plus 1 tablespoon brown sugar
- 3 tablespoons Worcestershire sauce
- 3 cloves of garlic
- 2 tablespoons rice wine vinegar
- 2 tablespoons dried basil
- 2 teaspoons ground black pepper
- 1 teaspoon garlic powder
- 1/2 cup cola
ingredients
For Kabobs:
- 1 1/2 pounds Pre Sirloin Steak, cut into 1-inch pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried basil
- 1 pound (16 ounces) whole cremini or baby portabella mushrooms
- 1 red onion, cut into 1-inch pieces
- 1/2 pound (8 ounces) shishito peppers
- 1/4 cup olive oil, plus more for grill
Method
Prepare Marinade:
Step 1
Add marinade ingredients (except for cola) to a blender and blend for 15-20 seconds.
Step 2
Place steak cubes in a gallon-size zip-top bag. Pour ¾ cup marinade over steak, seal bag, and gently massage before refrigerating for 2-4 hours.
Prepare Glaze:
Step 1
In a medium saucepan over medium-low heat, add remaining (¾ cup) marinade and cola and simmer for 20 minutes. Remember to stir occasionally, so the glaze does not overflow or burn.
Assemble the Steak Kabobs:
Step 1
Mix salt, pepper, and dried basil in a small bowl. Lightly toss vegetables in olive oil.
Step 2
Thread marinated steak, mushrooms, onions, and shishitos onto skewers, starting and ending with steak. Sprinkle the seasoning blend on all sides of the kabobs.
Grill Steak Kabobs:
Step 1
Clean, oil, and preheat the grill. For a charcoal grill, set up 2 zone fire at medium-high (for a gas grill, preheat to 450 degrees F).
Step 2
Place kabobs on grates over direct heat, turning on four sides for 1 ½ minute each. Move kabobs to indirect heat and continue rotating on the grill for 5-7 minutes or until meat reaches your desired internal temperature.
Step 3
Let kabobs rest for 5 minutes, brush on whisky and cola glaze and serve.