Dish | Kebabs with Cilantro-Lime Marinade

We had a BBQ at the house the other night. It was a great bunch of friends, a whole lot of wine, and way too many kebabs! Those who came early got a taste of the sirloin kebabs which I unfortunately did not photograph. I also made my new favorite dish of the summer... Roasted Corn with Manchego & Lime. It's so ridiculously delicious and really complimented the marinade I used on the kebabs. It was an all around success considering we used a propane camping grill on the back deck of our 3rd story flat with little to no light and a good 10 people to feed.

CILANTRO-LIME MARINADE

2/3 cup lime juice, from about 6 limes
2/3 cup olive oil
1/4 cup white wine vinegar
1/2 cup chopped cilantro
8 tablespoons soy sauce
4 tablespoons honey
2 tablespoons brown sugar
4 garlic cloves, finely chopped
2 tablespoons dijon mustard
2 tablespoons ginger
1 tablespoon dried red pepper flakes

1  |  Whisk all ingredients in a medium bowl.

KEBABS  |  Recipe inspired by Bon Appétit August 2005

2 pounds chicken, cut into  1 1/2-inch cubes
2 pounds sirloin steak, cut into 1 1/2-inch cubes
6 plum tomatoes, quartered
2 large peaches with skin, halved, pitted, quartered and cut into 8 sections
24 pearl onions, peeled
2 large red bell peppers, seeded, cut into squares
24 cremini (brown) mushrooms
2 medium zucchini, trimmed, cut into 1/2-inch rounds

1  |  Place chicken and steak in separate medium glass bowls. Add 3/4 cup marinade to each and toss until coated. Chill for 1 hour, stirring occasionally.You can use left over marinade for basting.

2  |  Alternate chicken cubes, tomato halves, peach wedges, and pearl onions on skewers. Alternate steak cubes, bell pepper squares, mushrooms, and zucchini rounds on skewers.

3  |  Prepare barbecue and set at medium-high heat. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for chicken and 10 minutes for steak. Transfer kebabs to platter.