Description: Tasty skewered beast, roasted with spices, herbs and root vegetables fit for any Man Of Gondor travelling to and fro.

Submitted by: M on 2002-09-13 16:48:56

Serves: 1

Prep Time: 5 minutes

Difficulty: Easy

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Ingredients

Cubed Beast (or Beef, the store package is about enough for 2 kebabs)
Mustard (the best you can find)
Horseradish (Horseradish mustard will do in place of both)
1 red onion
1green bell pepper
1 egg
1 tbsp.paprika
1/4 cup Worcestershire sauce
1 tbsp. turmeric
2 tbsp. oregano
1 tbsp. basil
2-3 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. each salt and black pepper

2 Skewers

Instructions

Important! Be sure to mix in each ingredient thoroughly before adding the next.

In a bowl pour about 1/4 cup of Worc. sauce
Mix in 2-4 tablespoons mustard
1 1/2 tablespoons of horseradish
Beat in 1 egg

Add in order:
Paprika, tumeric, oregano, basil, garlic powder, onion powder, salt and pepper

Toss in your beast cubes and mix around until completely covered. Let sit for a few minutes.

Cut green peppers and onions. You want large, flat pieces of both. Red onion is better for this than white or yellow.

*Tips for cutting onion: Wet entire face, knife and onion just prior to cutting, to prevent tearing. Alternately, chill onions well before cutting, and leave root end intact during cutting.

*Tip for cutting green and other peppers: Remove all seeds, ribs, and the first layer of membrane on the inside, so that you just have nice green (or other colored) flesh. This eliminates bitterness.

Alternate pieces of onion, beast, and peppers...piercing peppers with skewers can be tricky, so do it in the center of the piece gently but firmly--and most importantly, slowly. They have a tendency to break otherwise.

Now if you have a Ronco ShowTime oven (or something similar) doing kebabs is easy--just set in place and set timer for about 1/2 hour, making sure to pour remaining fluid mixture over everything once in a while. Depending on how you like your meat, they will be done just as the outside stars to brown for a medium taste. Cook longer for well done.

If you only have a regular oven, then place in the broiler with tin foil underneath, turning every few minutes and basting with mixture every once in a while.

The onions will blacken a little, but they will be papery and crunchy and so very yummy!