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Sideways Shish-Kabobs with Merlot Sauce




Source of Recipe


the web


Recipe Introduction


Tasty little kabob appetizers served sideways over couscous with a wine reduction sauce -- the display is very fun and elegant.


List of Ingredients




.25 lb USDA Choice or Prime Sirloin or Tenderloin steak
Salt, pepper, garlic, Italian herb blend, paprika, lemon zest and olive oil (or your favorite prepared seasoning and olive oil)
Quick cooking veggies of your choice (suggested: peppers, onions, mushrooms, artichoke hearts, jumbo grapes)
8-10 kabob skewers, sharpen square ends and soak in water
1/2 large onion or potato
Instant couscous
Merlot reduction sauce*


Recipe



Have your butcher cut your steaks into small, 1/2 to 3/4 inch cubes. Combine with seasoning and oil and place in a plastic bag with beef to marinate all-day to overnight.

Cut your favorite quick cooking veggies into small 1/2 to 3/4 inch pieces, then alternatively thread small bites of meat and veggie onto the end of skewers covering only the first 1/5 to 1/4 of each -- about 2 oz of meat per stick. Keep them small, remember, these are appetizers!

Heat grill and brush appetizer kabobs generously with remaining seasoned oil, and place on a hot grill and cook to rare/medium rare -- they'll keep cooking after they come off the grill so take care not to overcook!

Place half onion or potato on the center of a large oval or rectangular plate, covering with couscous or rice pilaf. Stick the handle ends of the kabobs into two sides of the onion so the meat ends protrude sideways. Serve as an appetizer with sauce on side plates. Makes 8-10 skewers.

*Merlot Reduction Sauce

1/2 cup instant demi-glace
2-3 shallots
1-2 TBS olive oil
1 cup California Merlot
1-2 TBS butter

Make 1/2 cup demi-glace according to package directions, set aside. In a saucepan, sweat minces shallots in olive oil until soft. Add wine and reduce by half. Stir in demi-glace and simmer to marry. Taste, adjust and remove from heat, whisking in 1-2 TBS butter before serving.