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Hunters' Krazy Kebab

Course: Main Course
Servings: 6 sets of kebabs

Ingredients

  • 2 lbs sirloin tip, cubed
  • 6 shiitake mushrooms
  • 1 yellow bell pepper, cut into large pieces
  • 1 red (or orange) bell pepper, cut into large pieces
  • 1 zucchini, sliced (not too thick)
  • 1 chinese eggplant, sliced (not too thick)
  • 1/4 red onion, cut into large pieces
  • 6 small leeks, remove the dark green part
  • 2 corns, cut into thirds
  • 6 cherry tomatoes
  • 6 jalapeno
  • 3 tomatillo, cut in half
  • 1-2 whole white onion, 1/2 inch slices

Meat Marinade

  • 1 tbsp olive oil
  • 1 tbsp ginger powder
  • 1 tbsp garlic powder
  • 1/4 cup soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp sake
  • 1/4 cup mirin
  • 1 tbsp worcestershire sauce
  • 1 tsp sugar
  • 1 tbsp miso
  • 1 tsp lime juice

Skewer Sauce

  • 1/4 cup olive oil
  • 2 tbsp lime juice
  • 2 tsp ginger powder
  • 2 tsp garlic powder
  • 1 tsp worcestershire sauce

Instructions

  • The morning before you are going to grill, place your pieces of sliced corn in a bowl of water and leave in the refrigerator. This will help keep the corn juicy as it grills.
  • In a bowl, combine all the ingredients for the meat sauce. Place in a ziplock bag with the cubed sirloin tips and allow it to marinate for at least 1 hour but no more than 5 hours. After that, the lime can start doing funky stuff to the meat.
  • This is probably the most time consuming part – putting the kebabs together. Take your wooden skewers and let them sit in water for 30 minutes. This will prevent them from burning on the grill.
  • For the first kebab of the set, start by piercing the onion. Follow that with a zucchini slice, a piece of meat, a whole jalapeno, a whole tomato, a tomatillo half and a piece of corn. The corn will be the most difficult part to skewer. I recommend skewering it separately with another skewer before attempting to add it to this finished one. Pre-making that hole will make your life easier.
  • For the second kebab, start by piercing the yellow bell pepper with the skewer. Continue with a zucchini slice, a piece of meat, 3 layers of red onion, a red (or orange) bell pepper, another piece of meat, the leek, and another 3 layers of red onion. Finally add the slice of eggplant, a slice of zucchini, a piece of yellow pepper, a shiitake mushroom, and a piece of meat.
  • In a bowl combine the ingredients for the skewer sauce. Careful brush each skewer with the sauce. Place the made skewers on a plate and in the refrigerator as you make the rest of the sets.
  • Preheat your grill. Once the grill is nice and hot, oil the grate to prevent the skewers from sticking. Cook directly over the heat and turn the skewers every 3-4 minutes until each side of the skewer has a nice char.