While it’s our heartfelt wish that all of our Chi Wulff friends spend as much of the next three or four days on the water as possible, we also hope that you’ll be grilling up some delicious veggies (grilled corn, we’re thinking of you) and protein at some point this holiday weekend.
I’m helping with a little shindig this weekend where we need to feed a flock of hungry carnivores something unique and tasty from the grill; we’re serving this tasty kabob because it’s just damn great and just about any food is more fun if you eat with your hands.
Everybody we hang with loves to eat some version of ‘meat on a stick’ – whether it’s chicken satay, yakitori, Ed’s Sweet Fire Chicken Skewers, grilled shrimp with chipotle glaze or just about any form of kebab or skewer you might imagine.
Inspired by the Ed’s Sweet Fire Chicken Skewers mentioned above, a few years ago we played around with several recipes we’d come across for a Thai-inspired spin on a beef kabob for another one of Ed’s parties.
We ended up with this recipe, since tagged as Ed’s Thai Steak on a Stick, originally made with several thick-cut rib eyes, though the added tooth and deep beefy flavor of tri tip makes for a great kabob / beef skewer as well.
It needs the overnight marinade time and all the thai flavors (lime, garlic, lemongrass, chiles, ginger and basil); dig around at your grocer and you’ll find it all. And leave some of the fat cap to render on the grill and baste that glorious meat as it cooks.
This is another one you’ll come back to this summer…
2 cups unsweetened coconut milk
1/2 cup fish sauce
1/4 cup brown sugar, packed
2 tbsp. fresh lime juice
10 garlic cloves
8 thai chiles (red or green, stemmed)
4 lemongrass stalks, bottoms thirds only, outer layers peeled
3 to 4 inch piece fresh ginger, peeled
6-8 basil leaves4 lb. trip tip or rib eyes (or a combination), cut in 1-inch cubes
Marinade. Combine all ingredients (except the meat of course) in your trusty food processor or blender and puree. Pour over the trimmed meat (leave some of the fat cap on the meat), make sure all the meat is coated and then refrigerate overnight.
When ready to cook, fire the grill. Drain the meat and then thread it onto skewers loosely (a tight pack slows down cooking).
Grill over a medium fire until cooked through and nicely marked; I like to turn these every 2-3 minutes to make sure every side of the meat develops a nice sear and crust. Pending how hot your fire is and how big your meat dice is, you’re probably looking at a 12-16 minute total cook here.
Let rest at least 3-4 minutes then serve hot with your favorite Thai-inspired dipping sauces on the side. These will play with any number of side dishes this weekend.
Enjoy.
