I went to the big city and got to a Costco. As it doesn’t happen often, I decided to treat myself. I took a second mortgage on Passing Wind Estates and sold some blood. I used the money to buy a whole tenderloin. I cut it into steaks but there are always scraggly pieces at each end. I cut these into cubes and made Peruvian Kebabs on my Louisiana Grills Pellet Smoker.
I cut the tenderloin into steaks which I wrapped and put in the freezer. Then I cut the trimmings into 1/2 inch cubes.
On the morning of the cook, I mixed up a paste with the garlic, chili powder, salt, cumin and Sriracha. Then I put the beef cubes in the paste and tossed them to coat. Put them in the fridge.
Also make a basting sauce in the morning by mixing the oil, chili powder, Sriracha, soy sauce and dried parsley flakes. Store this in the fridge until the cook.
Two hours before cooking, add the oil and and wine vinegar to the beef cubes and toss. Marinate for 1 1/2 hours.
After marinating, thread the beef cubes on bamboo skewers separating the cubes with pieces of peppers, onions and mushrooms.
Preheat your smoker to 450 F or put your grill on medium.
Brush one side of the kebabs with the basting sauce. Put that side down on the grill. Brush the top of the kebabs with the basting sauce.
I was going to cook these rare, but She Who Must Be Obeyed informed me that would be a mistake. So, I went for medium well and cooked them for 7 minutes on the first side. If you like your beef rarer, only give it 4 minutes.
I turned the kebabs, brushing with the basting sauce again. I cooked on the second side for 6 minutes. Cook less for rarer beef.
I took them off the grill and served.
These aren’t your normal sweet or herbed kebabs. The chili powder and cumin give a nice earthy taste. The Sriracha gives it just a touch of heat. The seasonings still let the beef flavour come through. The oil based basting sauce helps the vegetables get a touch of char, just the way I like them. I thought they would be better rarer but, apparently, I was wrong.
The Old Fat Guy
- 250 grams (1/2 pound) tenderloin or sirloin cut into 1/2 inch cubes
- 1 clove garlic, finely chopped
- 8 ml (1 1/2 teaspoon) chili powder, divided
- 2 ml (1/4 teaspoon) salt
- 2 ml (1/4 teaspoon) cumin
- 8 ml (1 1/2 teaspoon) Sriracha sauce, divided
- 50 ml (4 tablespoons) vegetable oil, divided
- 5 ml (1 teaspoon) soy sauce
- 15 ml (1 tablespoon) dried parsley flakes
- 25 ml (2 tablespoons) red wine vinegar
- 1 pepper, any colour
- onion slice
- 2 mushrooms
- 2 bamboo skewers
- On the morning of the cook, make a paste out of the garlic, 5 ml (1 teaspoon) of the chili powder, salt, cumin and 5 ml (1 teaspoon) of the Sriracha.
- Toss the beef cubes in the paste and put in the fridge.
- On the morning of the cook, make a basting sauce out of 25 ml (2 tablespoons) of oil, 3 ml (1/2 teaspoon) chili powder, 3 ml (1/2 teaspoon) Sriracha, soy sauce and parsley flakes. Put this in the fridge until cooking.
- Two hours before starting to cook, add 25 ml (2 tablespoons) oil and the wine vinegar to the beef cubes mixture and stir. Marinate in the fridge for 1 1/2 hour.
- Preheat a smoker to 450 F or turn a grill to medium.
- Thread the cubes onto the skewers separating the cubes with pieced of pepper, onion and mushrooms.
- Brush one side of the kebabs with the basting sauce.
- Put that side down on the grill. Brush the top of the kebabs with the basting sauce.
- Cook for between 4 to 7 minutes depending on how rare you like your beef.
- Turn and brush with the basting sauce.
- Cook for 4 to 6 minutes.