Grilled Kabobs with Tangy Tequila Marinade - Cowboy Kent Rollins
Servings 4 servings
Ingredients
- 3 tablespoons lime juice
- ½ cup tequila
- 2 dried ancho chilies crushed
- 3 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 3 tablespoons light brown sugar
- 3 tablespoons Worcestershire sauce
- 2 16-ounce NY strip or Sirloin steaks
- 1 large white Onion
- 3 - 4 jalapenos
- 2 yellow squash
- Sweet mini peppers stemmed
- Mushrooms
- Red River Original Seasoning or salt and pepper
Instructions
- In mixing bowl, combine the lime juice, tequila, ancho chilies, olive oil, balsamic vinegar, brown sugar and Worcestershire sauce.
- Take the steaks and remove the fat rind around the edges and discard. Cut into about 1-inch chunks. Try to keep the pieces all the same size. Place the marinade and meat in a plastic bag and refrigerate for at least 6 hours, or overnight. Remove the meat from the icebox about 20 minutes before grilling.
- Cut all the vegetables into roughly the same size. Alternate the vegetables on the skewers, leaving a little room in between each. If using mushrooms, remove the stem and place on their own skewer.
- Lightly pour olive oil over the skewered vegetables and then season with the Red River Ranch or salt and pepper.
- Arrange the meat on skewers, making sure there is space between and lightly season with the Red River Ranch Original or salt and pepper.
- Clean and oil the grill. Place the vegetable and meat skewers over the hot side (place the mushroom skewers over the cooler side of the fire to start). Grill until the meat begins to sear, rotating occasionally, and then place over the cooler side of the fire until medium rare.
- When the vegetables begin to blister, move them to the cooler side of the fire and continue grilling until tender, rotating occasionally. As the mushrooms begin to get tender, move them to the hotter side of the fire and grill until they lightly char.
- Remove from the grill and let rest a couple minutes before serving.
