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Beer-Basted Kebabs

1 lb. Browning Homestead Sirloin Tip Kebabs

4 Tbsp. cider vinegar

6 Tbsp. brown sugar

2 Tsp. low sodium soy sauce

2½ cups beer

Marinate:  Cut Sirloin Tip Kebabs into 1½ inch cubes. Mix 1½ cups beer and 2 Tbsp. cider vinegar in zip lock bag. Place meat cubes into zip lock bag, covering meat thoroughly, press air out of bag, zip close and refrigerate for 1 – 2 hours. 

Basting sauce: Combine 1 cup beer, soy sauce, brown sugar and 2 Tbsp. cider vinegar in a saucepan. Heat to boiling while stirring. Reduce heat and simmer 20 minutes or until reduced to 2/3 cup, stirring often.  Reserve half sauce for finish on plate.

 Grill and baste: Skewer sirloin tip cubes on wooden skewers* that have been soaked for a few minutes in cold water. Grill the skewered kebabs, medium setting with the grill top open, 4 minutes on the first side, 3 minutes on the second side. Brush or drizzle basting sauce all over skewers and return to grill until sauce caramelizes (1-2 minute each side).  Remove kebabs from grill and rest 5 minutes before serving.  Serve remaining sauce drizzled on kebabs or directly on plates.  

Beer Basted Sirloin Tip Kebabs

*I cooked two sets of kebabs, side by side on the grill.  The lower kebabs in this photo were cooked on metal skewars, and they were well done, even though I cooked them a minute less time on each side. Metal skewers get hot and cook the meat from the inside. Wooden skewers do not do this! 

Note: This recipe is derived from a "classic" Wisconsin Beer Basted Bratwurst recipe, less the  bratwurst and crushed red pepper, and plus the marinating of the BH Sirloin Tips.





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