1 1/2 to 2 pounds sirloin, or other tender beef such as top loin or round tip steak
2 medium red peppers
1 medium onion
1/2 cup apple juice, divided
6 tablespoons lime juice (about 3 large limes)
1 1/2 teaspoons grated lime peel
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely chopped
1 to 2 large jalapeno peppers, seeded and chopped
3/4 teaspoon cumin
1 1/2 teaspoons chili powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons butter
Directions
Marinate: 6 hours or overnight
Working on a cutting board, trim all visible fat from the beef; cut the meat into cubes of about 1&1/2 inches. Place the cubes in a large, resealable plastic bag or other non-reactive container.
Core and seed the red peppers and slice them into strips about 1&1/2 inches wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in half lengthwise and remove the skin. Cut each half into thirds, break them apart into slices. Place the peppers and onions in the bag or container with the beef cubes.
Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel, oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender container, whirl the mixture for a few seconds into a coarse puree. Pour the resulting marinade over the beef and vegetables, seal the bag or cover the container, and refrigerate for at least 6 hours or overnight, turning occasionally.
Remove the beef from the marinade. Reserve any remaining marinade and place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of pepper and onion, on skewers. (Soak wooden skewers in water for at least 30 minutes to prevent them from burning.) Sprinkle kebabs with salt and pepper.
Place skewers on grill. Grill the kebabs for about 14 to 16 minutes for medium, turning every 5 to 6 minutes.
As the kebabs grill, bring the marinade in the saucepan to a boil over high heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in 2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon sauce over the grilled kebabs just before serving.
1 1/2 to 2 pounds sirloin, or other tender beef such as top loin or round tip steak
2 medium red peppers
1 medium onion
1/2 cup apple juice, divided
6 tablespoons lime juice (about 3 large limes)
1 1/2 teaspoons grated lime peel
6 tablespoons vegetable oil
3 cloves garlic, peeled and coarsely chopped
1 to 2 large jalapeno peppers, seeded and chopped
3/4 teaspoon cumin
1 1/2 teaspoons chili powder
1/2 teaspoon paprika
Salt and pepper to taste
2 tablespoons butter
Directions
Marinate: 6 hours or overnight
Working on a cutting board, trim all visible fat from the beef; cut the meat into cubes of about 1&1/2 inches. Place the cubes in a large, resealable plastic bag or other non-reactive container.
Core and seed the red peppers and slice them into strips about 1&1/2 inches wide; slice each strip crosswise into 1- to 2-inch pieces. Cut the onion in half lengthwise and remove the skin. Cut each half into thirds, break them apart into slices. Place the peppers and onions in the bag or container with the beef cubes.
Combine 6 tablespoons of the apple juice with the lime juice, grated lime peel, oil, garlic, jalapeno peppers, cumin, chili powder, and paprika, in a blender container, whirl the mixture for a few seconds into a coarse puree. Pour the resulting marinade over the beef and vegetables, seal the bag or cover the container, and refrigerate for at least 6 hours or overnight, turning occasionally.
Remove the beef from the marinade. Reserve any remaining marinade and place in a small saucepan. Thread 3 to 4 beef cubes, alternating with pieces of pepper and onion, on skewers. (Soak wooden skewers in water for at least 30 minutes to prevent them from burning.) Sprinkle kebabs with salt and pepper.
Place skewers on grill. Grill the kebabs for about 14 to 16 minutes for medium, turning every 5 to 6 minutes.
As the kebabs grill, bring the marinade in the saucepan to a boil over high heat on top of the stove, reduce heat and simmer for 1 minute. Whisk in 2 tablespoons butter and 2 tablespoons of the remaining apple juice. Spoon sauce over the grilled kebabs just before serving.
