Monday, August 16, 2010

Kabobs with Salsa Verde

Now don't get intimidated with the title of this dish. It's just skewered beef with a green cold sauce! 

Half of this recipe came from my butcher, but I thought it needed more. Be honest, what's a barbecue without bacon?? Nothing, you got that right.
So I added bacon, but I wanted to give the meat more taste too. Therefore I thought why not add a rub to this recipe. A real good herb rub for beef I found on the website of Gary Glen. If there's anyone who knows all about the ins and outs of grilling, it's him (yeah don't be shy Gary!) so make sure to check out his great website! I used his Herb Meat Rub, but left out the fennel, since I'm not fond of it, but if you like it of course you can add it!

Let's start!

Ingredients for the kabobs:
beef tenderloin
cherry tomatoes
1 red or white onion, cut into big pieces
thick pieces of bacon, cut into big pieces

Ingredients for the rub:
1 tablespoon ground black pepper  
1 tablespoon non-iodized salt  
1 tablespoon garlic powder  
1 teaspoon cayenne pepper  
1 teaspoon cumin  
1 teaspoon dried marjoram  
1 teaspoon dried oregano 
1 teaspoon dried thyme  
1 teaspoon coriander

Ingredients for the Salsa Verde:
2 pickles
2 filets of anchovies
1 tablespoon capers
1 cup flat parsley, only the leaves
10 basil leaves
2 tablespoons olive oil
1 teaspoon french mustard
salt and pepper

- Cut the beef in big chunks and add the rub, let this rest for at least 1 hour.
- Put all the ingredients for the Salsa Verde in a blender and let it mix until you have an almost smooth salsa. Place this in the fridge.
- Preheat your grill.
- Skewer the beef together with the onion parts, tomatoes and bacon.

These kabobs don't need a lot of time on your grill (just a few minutes), just make sure you have a real hot fire!

Can you smell the fabulous flavor??

Serve the kabobs with the Salsa Verde, a butter bean salad and bread (on the picture there's green olive bread and regular white bread).

And if you want some wine with this dish, a Nero d'Avola or a Shiraz paires very well!

I hope you enjoy this recipe, and Gary, thank you!!

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