Learn how Katie Lee Biegel makes her Jerked Beef and Chili-Honey-Garlic Shrimp Kebabs
- 1 ¼ lb top sirloin steak, cut into 1-inch chunks
- 4 scallions, white and green parts, chopped
- ½ small jalapeño, chopped, including seeds (add more seeds if you want it spicier)
- 2 cloves garlic, smashed
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tsp light brown sugar
- ½ tsp dried thyme
- ½ tsp ground allspice
- Pinch of ground cloves
- Pinch of ground cinnamon
- Salt and freshly ground black pepper
Directions:
- Place beef in a nonreactive bowl. Place the scallions, jalapeño and garlic in a small food processor and pulse until finely chopped.
- Add the lime juice, oil, brown sugar, thyme, allspice, cloves and cinnamon, and puree until a smooth paste forms.
- Add the mixture to the beef along with a pinch each of salt and pepper, and toss until the meat is thoroughly coated.
- Cover and refrigerate for 1 hour. Soak 12 8-inch wooden skewers in water for at least 30 minutes.
- Remove meat from the fridge and let stand 10 to 15 minutes. Skewer 3 or 4 chunks of meat onto each skewer.
- Preheat an outdoor grill to high (indoor grill or grill pan may also be used). Brush the grill grates with an oil-soaked towel and grill the kebabs, turning once, until medium-rare, about 2 minutes per side. Serve hot.
Chili-Honey-Garlic Shrimp Kebabs
Ingredients:
- 2 pounds (910 g; 16- to 20-count) shrimp
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- ⅓ cup (75 ml) honey
- 2 tablespoons chili garlic sauce
Directions:
- Soak wooden skewers in water for at least 30 minutes.
- Preheat an outdoor grill to medium-high. Make sure the grates are clean.
- Thread the shrimp onto the skewers, using two skewers for each kebab so that they hold securely and are easy to flip while cooking. Use 4 or 5 shrimp per kebab. Season both sides of each kebab with salt and pepper. Use a pastry brush to coat each side with oil
- In a small microwave-safe bowl, combine the honey and chili garlic sauce. Microwave for 20 to 30 seconds (or heat the mixture in a small saucepan to liquefy the honey) and whisk to combine.
- Place the kebabs on the grill. Cover the grill and cook for about 2 minutes, until the shrimp begin to turn pink. Flip and brush with the honey mixture. Cook for 1 minute.
- Flip and brush the other side with the honey mixture. Cook for 1 minute. Flip again and brush with more sauce. Flip and brush again. Serve hot.
Ⓥ Vegan & Vegetarian Options:
Replace the beef in the jerked kebabs with seitan, one of the best plant based proteins for the grill.
For vegans, substitute the honey with an agave/maple syrup blend in the shrimp kebabs and use mini Portobellos as your protein.
