Kabob Basting Sauce

Kabob Basting Sauce

Ingredients:
1 tablespoon golden brown sugar
2 tablespoons chopped fresh cilantro

Directions:
1. Mix the cubed beef with the teriyaki sauce and marinate for at least 4 hours in
the refrigerator.
2. Light a charcoal barbecue or heat a gas grill to medium. Clean the grate and
coat it with vegetable oil.
3. Thread skewers with the meat, alternating with the vegetables. Season the meat
and vegetables with the salt and pepper. Leave a little room between each of the
ingredients to ensure even cooking.
4. Make the Kabob Basting Sauce by whisking together all the ingredients in a
small bowl. Use a pastry brush to evenly coat the kabobs with the sauce.
5. Cook the kabobs on the grill, basting regularly with the basting sauce, turning
them on all sides to develop a crispy char. Grill until the beef is cooked to your
preferred doneness.
Serves 2
Use additional vegetables or substitute others that you may prefer. Eggplant,
fennel, cherry tomatoes, or even fruits, such as pineapple, make good
additions to kabobs.
BAHAMA BREEZE
Chicken Santiago
OFTEN SERVED WITH PLANTAINS OR RICE, THE BAHAMA BREEZE VERSION COMES WITH
YOUR CHOICE OF SIDES AND CHIMICHURRI SAUCE, THE DELECTABLE OLIVE OIL– AND
PARSLEY-BASED HERB SAUCE USED IN SOUTH AMERICA ON GRILLED MEATS.
Chimichurri Sauce
1/ cup olive oil
2
1/ cup white wine vinegar
4
1/ cup fresh lemon juice
4
2 teaspoons kosher salt
1/ teaspoon pepper
2
1/ cup finely chopped parsley
2
3 tablespoons minced cilantro
1/ teaspoon dried oregano
2