There is no wrong way to serve these kabobs. Personally I like to pour the sauce on a plate, then top it with fresh corn, the steak kabobs, avocado, and a green salad.
Other great options include:
I don’t drink alcohol, but I love the depth of flavor it lends when cooking with it. However, if you’d prefer not to include the alcohol when making this recipe, you can skip that step and it’ll still taste delightful.
In this recipe we are substituting the orange liquor for orange zest and omitting the simple syrup. Otherwise, you’ll have a margarita on your plate! But even better…
2 TBS Olive Oil
2 TBS Butter
1 lb Steak/ 1 package MOINK beef kabob meat
Salt and Pepper
For the Margarita Sauce
1/2 yellow onion, diced
1 Poblano Pepper, deseeded and diced
1 tsp Cumin
1/4 cup Tequila
1/4 cup Lime Juice
1.5 cups Water
2 Chicken Buillon Cubes
1 tsp Orange zest (can substitute Lemon zest)
1/2 cup Cream
Place meat on Kabob sticks and season with salt and pepper.
Over high heat add oil and butter to a pan that is already preheated.
Once the butter has melted, wait approximately 30 more seconds, then add the seasoned Kabobs to the pan.
Let sit over high heat for approximately 3 minutes, then rotate, and cook each remaining side for about 60-90 seconds a piece.
You DO NOT want to meat to overcook. Brown all sides, then remove the meat from the pan.
For the Sauce
In the now vacated pan, add onions and poblano pepper.
Lightly season with salt and pepper, then add the cumin.
Turn heat down to medium. Cook until wilted but not browned.
Remove the pan from the heat and Add the tequila, swirl it around the bottom of the pan then return the pan to the stovetop.
Turn heat back up to high (if working on a gas stove or over flames, be very careful and keep away from flame).
Add the lime juice and let the tequila and lime juice reduce until the bottom of the pan is almost dry.
Now add the water and bullion. Let the mixture cook down/reduce to half.
Add the Orange zest and the cream. Turn heat down to med-low-low.
Let mixture simmer for 4 minutes.
Drizzle steak kabobs with sauce or serve them in a pool of the margarita sauce (the more the better!).
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