Coupled with a simple pasta salad and grilled corn cooked in the husk, these colorful skewers top off the perfect bbq... delish! Skewers
short rib flanken meat, cubed
chicken steak, cubed
green pepper, cut into square pieces
red onion, cut into square piences
small red vine tomotoes
whole white mushrooms
Dry Rub Marinade
(about 2 tablespoons of each depending on the amount of meat)
ground black pepper
cumin
chili powder
paprika
Chinese 5 spice
steps
1. Soak skewers in water at least 30-60 minutes before preparing ingredients.
2. Place meat in shallow dish and sprinkle with seasonings making sure to coat pieces.
3. Let marinate in the fridge at least 30-60 minutes.
4. Skewer ingredients get a good mix of veggies and meat.
(Yes, veggies are good naked without any seasonings.)
5. BBQ about 15 minutes over low heat until meat is cooked through and veggies aren't falling off the skewer.
Pasta Salad
package of elbow pasta
small bag of brocolli and carrots
bunch of asparagus
steps
1. Cook small elbow pasta according to package.
2. Blanche brocolli and asparagus cut into small bite size pieces and carrot cut into thin lengthwise slivers.
3. Mix together pasta and veggies.
4. Pour on a light dressing or marinade. I used about 2 tablespoons of an apricot chiopotle marinade I had handy but I've also used a rasperry vinagrette which works nice.
2. Blanche brocolli and asparagus cut into small bite size pieces and carrot cut into thin lengthwise slivers.
3. Mix together pasta and veggies.
4. Pour on a light dressing or marinade. I used about 2 tablespoons of an apricot chiopotle marinade I had handy but I've also used a rasperry vinagrette which works nice.
