Here's the list of ingredients:
- 1 lb of top sirloin tip
1 bell pepper
1 bunch of garlic
1/3 cup of teriyaki sauce
1/3 cup of balsamic vinegar
1 tablespoon of hot sauce
2 tablespoons of sugar (we used Splenda)
A few turns of the pepper mill
I had the butcher cut a special piece of the sirloin from the top. This is then cut into 1 1/2 inch cubes. I think the chunks of meat on the pre-made kabobs you get at the store are a little to large.
While the meat is marinating in the mixture of garlic, balsamic, teriyaki, hot sauce and sugar I got to work cutting the bell pepper and pealing the garlic.
Pro kabobbers will tell you to soak the skewers in some water to keep them from burning. If we were going gourmet I'd soak them in the balsamic mixture.
Meat, bell pepper, garlic clove and repeat. The garlic is probably going to split a little, secure it with another piece of meat shoved on tight. The trick here is to make everything nice and snug but without smashing it to much.
If we were going to make the balsamic beef kabobs in the field I would probably pack the beef and marinade in a zip-lock and skewer them at the campsite. I can only imagine the skewers poking holes in stuff and fouling the cooler.
The Brunton is on full power here. Beef kabobs should be cooked fast. If you're doing this with chicken go with medium heat so you get it cooked all the way through.
They're getting a nice bit of glaze as the sugar and balsamic caramelize.
Follow the directions on your package of cous cous. Boil, take off heat, cover and let stand for 5 minutes. Fluff it and add the seasoning packet. If I were making this again I'd use half water and half chicken stock.
Plate it all up and serve. Enjoy!
The stainless steel range top is going to make clean up a snap. Hopefully.
-James
Adventure Canoe