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Thursday, May 31, 2012

Anguillan Beef and Chicken Kabobs

Summer is a great time to experiment with the cuisines of the Caribbean.  The foods from this region are light and full of bright flavors and main courses are served with lots of fresh fruits and veggies, often grilled and served with light sauces.  All of this comes together as a quick and healthy summertime dinner.

Serving a "mixed grill" of beef, chicken and/or pork is something we love to serve and is a great way to use meat from the freezer when you don't have quite enough of just one meat to serve the whole family.  By serving a little of each,  everyone can pick and choose what they like and you can can use up all of the spare items from the freezer that might have gotten lost in the shuffle.  A couple of chicken breasts, a few pork chops and a steak or two and you have the beginnings of a delicious dinner.  Cooking these meats on kabobs and using a single marinade makes it even easier.

Tonight we sampled the cuisine from the island of Anguilla.  Located in the northern Leeward Islands, Anguilla has a a unique blend of residents and cuisines.  The foods enjoyed in Anguilla are influenced by African, French, Spanish and Caribbean flavors and the results are delicious.

This recipe is a staple marinade for beef but it works equally well with chicken or pork.

3/4 cup  Pineapple Juice
1/3 cup  White Wine Vinegar
2 1/2 TB  Molasses
2 TB  Orange Juice
1 tsp  Salt
1/4 tsp  Ground Black Pepper

1 lb  Boneless Skinless Chicken Breast, cut into 1-inch cubes
1 lb  Beef Sirloin or Tenderloin, cut into 1-inch cubes

In a medium glass bowl combine all of the ingredients for the marinade and stir to combine.

Place the cubes of chicken in one bowl and the beef cubes in a second bowl, and divide the marinade into thirds, pouring 1/3 over the chicken, 1/3 over the beef, and reserving the last 1/3 portion.  Cover the bowls and the extra marinade and refrigerate for 2 - 4 hours.

Heat the grill to medium.  Using metal skewers, thread the chicken onto 2 skewers and the beef onto 2 skewers.  (You may need an additional 1 or 2 skewers here, but remember to keep the chicken and beef separate.)

The kabobs will cook quickly, only needing about 10 - 12 minutes for the chicken, turning once halfway thru and about 8 minutes for the beef, also turning once while cooking.  Drizzle the kabobs with the reserved marinade while they are grilling.

For a quick side dish, thread an assortment of veggies onto skewers (we used portobello mushrooms, onion chunks and green pepper chunks).  Spray the veggie kabobs lightly with olive oil and sprinkle with salt and pepper.  These can be grilled along with the chicken and beef for about 5 minutes, turning once.  Enjoy!!

1 comment:

  1. A mixed grill is a terrific way to keep a whole table full of guests happy this summer.


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