GRILLED STEAK KABOBS JUNE 9

Serves: 2

INGREDIENTS:

2 Tbsp Olive Oil

4 Bahamian Steak Kabobs

3/4 cup Kabob Basting Sauce

Salt and Pepper To Taste

2 Servings of Your Favorite Side-dish

PREPARATION:

Place the kabobs on a well oiled, preheated char-grill. During the

grilling process turn the kabobs over every 2 minutes and baste the

cooked sides lightly with basting sauce to develop a glaze. Grill

to your desired doneness and lightly season with salt and pepper

before removing from the grill. Serve with your favorite side dish

and Enjoy!!!

Steak Marinating

8 Steak Chunks, 1 oz wt pieces

Your Favorite Teriyaki Marinade ½ Cup

PREPARATION:

Place all the ingredients in a bowl and toss to coat and evenly

mix. Cover and place on the bottom level of your refrigerator and

let marinate for at least 4 hours.

Bahamian Steak Kabob Prep

8 Marinated Steak Chunks

1" pieces of your favorite vegetables as needed

* 2 Bamboo or Metal Skewers 12"

* If bamboo skewers are used, soak in water for one hour prior to

use to avoid burning during the grilling process

PREPARATION:

Skewer the marinated steak and vegetables until the skewers are

full. Be sure to leave a little space between the items on the

skewer to ensure even cooking.

Kabob Basting Sauce

1/4 cup Orange Juice Fresh Squeezed

1/2 cup Pickapeppa Sauce or BBQ Sauce

1 Tbsp Brown Sugar

2 tsp Chopped Cilantro

PREPARATION:

Mix the ingredients in a small bowl until evenly combined and set aside for grilling.

Source: Bahama Breeze

Cooking Tips

Three Secrets of Jerk Cooking:

- Marinating. The longer meat marinates in the seasonings, the more

robust the flavor.

- Slowly grilling meat over a low fire. When cooking at home, meat

can be roasted in a low-temperature oven for one to two hours, then

finished on the grill.

- Wood chips. Adding wood chips to your grill's fire enhances the

flavor. Pimento (allspice) wood boosts authentic jerk flavor. So do

apple wood, mesquite or hickory chips. Soak the chips in water so

they don't burn immediately. Allowing the smoke from the chips to

permeate the meat will create an authentic jerk flavor.