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Chili On A Stick




Source of Recipe


Internet


List of Ingredients




2 pounds shoulder steaks
3/4 cup red wine vinegar
1/2 cup apple juice
1/2 cup vegetable oil
1/4 cup minced onion
2 cloves garlic, minced
1/2 teaspoon chili powder
1 teaspoon dried leaf cilantro, or 1 tablespoon chopped fresh cilantro
1/2 teaspoon salt
1 teaspoon black pepper
1/2 cup mesquite wood chips
6 fresh, whole jalapeño peppers
12 large-bulbed green onions
1 pound cherry tomatoes

Recipe



Trim the steaks of all fat and sinewy material, then pat dry with paper towels. In a glass bowl or resealable plastic bag, combine the marinade ingredients: vinegar, apple juice, oil, onion, garlic, chili powder, cilantro, salt, and black pepper. Stir, then add the steaks. Place the marinating steaks in the refrigerator, covered or sealed, for 2 - 4 hours.
When the first hour is up, put the mesquite wood chips in a pail of water, and prepare the vegetables for the skewers. Wearing rubber gloves, cut off the tops of the jalapeños and core and seed them. Cut them in half lengthwise. Trim the tops and bottoms of the onions, leaving about 3 inches of green tops. Drain the meat, cut it up into 1- to 2-inch chunks, and alternate the meat, onion, jalapeños, and tomatoes on the skewers. Begin and end with the meat to secure the stringer.

For a propane barbecue: Drain the wood chips and place them in a wood box. Set it on one side of the coal grate. Preheat the unit for 10 minutes, then turn down to medium-high heat. For charcoal: Start 40 charcoal briquettes on one side of the grill, wait 25 minutes, then spread them out in a single layer, leaving room in the middle to nestle the wood box among the coals.

Place the kabobs over the hot coals, and not directly over the wood chips. Cover the grill and cook 8 - 10 minutes, basting often and turning once. Serve with lots of chips and Mexican beer in well-chilled glasses.

Yields 6 servings.