Beef & Vegetable Skewers with Grapefruit Spice Marinade
With a delightful combination of fruity-sweet and spicy, this flavorful marinade turns an everyday beef and veggie skewer into something special. The marinade doubles as a barbecue sauce during grilling, and it’s so good, you might want to double the ingredients and save a batch for later.
- 1/2 cup papaya roughly chopped
- 2 tablespoons olive oil
- 1/4 cup dry white wine
- 3 cloves garlic finely chopped
- 1 tablespoon fresh ginger minced
- 1/2 teaspoon Cayenne pepper
- 1 Star ruby grapefruit juice & zest
- 1/4 cup fresh lime juice
- 1 pound boneless sirloin steak cubed
- 1 pound cipollini onions
- 2 yellow bell peppers
- 12 ounces cherry tomatoes
- Puree the chopped papaya in a food processor or blender.
- Add the olive oil and wine, and blend.
- Now add the garlic, ginger, Cayenne, grapefruit juice and zest, and lime juice. Blend until smooth.
- Reserve at least 1/2 cup of the marinade for grilling.
- Pour the remaining mixture into a large ziplock freezer bag. Alternatively, you can simply use a large baking dish.
- Add the beef cubes to the bag, and seal shut tightly. Shake to coat the beef on all sides. Or, add the beef to the baking dish, and stir to coat in the marinade. Cover with foil.
- Refrigerate for at least 4 hours, and ideally overnight. If using a baking dish, and the beef is not completely submerged, try to turn it every 2 or 3 hours – at least once.
- If you’re using wooden skewers, soak them in water for about 30 minutes before grilling.
- Remove the beef from the marinade. Discard this marinade, and use only the unused mixture for grilling.
- Arrange the beef on the skewers, alternating with onions, pepper wedges, and tomatoes.
- Brush the grill lightly with oil and heat to a medium level.
- Grill the skewers, turning at least once.
- Brush frequently with the marinade, and cook for at least 10 minutes until done to taste.
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