Rickard's
Spiked Kebabs

Turn your spiced kebabs into spiked kebabs with a touch of Rickard’s Red.

  • Prep Time: 15 min + 2 hours marinating time
  • Cook Time: 10 minutes
  • Serves: 6

Ingredients

Beef Kebabs:

  • 1 bottle

    Rickard's® Red
  • 1 pack

    RICKARD’S FOUR PEPPER BBQ MARINADE*
  • 2 tbsp

    Olive Oil
  • 1 tbsp

    Dijon Mustard
  • 1 tbsp

    Lemon Juice
  • 1 tbsp

    Worcestershire Sauce
  • 1 tbsp

    Soy Sauce
  • 2 tsp

    Brown Sugar
  • 1 ½ lb

    Beef Sirlion Tip, cubed
  • 24

    Small Cremini Mushrooms
  • 2

    Large Red Peppers, in chunks
  • 1

    Red Onion,
    in chunks
  • 12

    bamboo skewers
  • ¼ tsp

    Salt
  • ¼ tsp

    Pepper

Tahini Garlic Sauce:

  • 2 tbsp

    Tahini paste
  • 1/4 cup

    lemon juice
  • 1 tbsp

    olive oil
  • 2 cloves

    garlic, minced
  • ½ tsp

    salt
  • 1 pinch

    cayenne pepper
  • 2 tbsp

    finely chopped fresh parsley

Directions

  1. In a large bowl, stir together Rickard’s Red Beer, Rickard’s Four Pepper BBQ Marinade*, olive oil, mustard, lemon juice, Worcestershire sauce, soy sauce and brown sugar. Add beef cubes; cover and marinate in refrigerator for at least 2 hours or up to 12 hours..

  2. Thread beef cubes, mushrooms, red peppers and red onion onto skewers. Season with salt and pepper.

  3. Preheat grill to medium-high; grease grate well. Grill kebabs, turning occasionally, for 5 to 6 minutes for medium-rare or until beef is cooked to desired doneness and vegetables are tender.

  4. Tahini Garlic Sauce: In a small bowl, whisk together tahini, lemon juice and 2 tbsp (30 mL) water until smooth. Stir in oil, garlic, salt and cayenne. Drizzle some of the sauce over the kebabs and sprinkle with parsley. Serve with remaining sauce on the side.

*Available seasonally in Rickard's Taster Packs.

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    Alcohol breaks down fats and oils, resetting the palate and making every bite as delicious as the last.

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