It was definitely BBQ weather tonight so we had our first official House of Murray Summer 2015/2016.
On the menu was Char Siu Beef and Vegetable Kebabs and I decided to team these with a nice healthy serve of Sesame and Soy Stir Fried Vegetable Noodles.
Kebabs can be so much fun. To be honest anything you can eat fork free is fun, right? When I say kebabs can be fun I mean that it just starts as a plain bamboo skewer and you can put anything on it, marinate it, pop them on the BBQ and voila you have an instant meal on a stick!!
Noel was in charge of the marinating of these bad boy kebabs and they were, as always, delish. The marinade itself was Asian inspired hence why I felt the need to serve with some noodles. A Char Siu Sauce base with undertones of garlic, ginger and chilli made the beef and vegetables dance on my tastebuds with every mouthful.
Char Siu Beef and Vegetable Kebabs
8 bamboo skewers
1/2 cup Char Siu Sauce
1/4 cup dry white wine
1 teaspoon crushed garlic
1 teaspoon grated ginger
1 teaspoon sambal oelek
800 grams beef, cut into 2 cm cubes
1 red capsicum, cut into 2 cm pieces
1 green capsicum, cut into 2 cm pieces
1 onion, cut into 2 cm pieces
Soak bamboo skewers in water for 30 minutes. Remove skewers from water.
In a medium jug mix together the Char Siu Sauce, wine, garlic, ginger, and sambal oelek.
Starting with a piece of capsicum, thread one piece onto a skewer, then a piece of onion, followed by the beef. Repeat process 3 times or until skewer is full. Continue with all 8 skewers.
Place in a shallow baking dish. Pour over marinade, turning to ensure that the skewers are coated. Allow to marinade for 2 - 3 hours or overnight if time permits.
Heat a BBQ plate or grill plate and cook skewers, turning occasionally, for 5 - 10 minutes or until beef is cooked to your liking.