Cheff Scott
Grilled Beef Kabob with Spicy Orange Sauce
 
Ingredients:

2 lbs Top Sirloin, Cubed 1 inch
2 Large Red Bell Peppers
1 Orange, zest of
1 Cup Orange Juice
1/3 Cup Canola Oil
4 Cloves Garlic
1 Tbsp Soya Sauce
1 tsp Crushed Chili Flakes
1 Tbsp Apple Cider Vinegar
½ tsp Salt
½ tsp black pepper

Mix all together

 Method:

Marinate Beef and Pepper overnight in marinade mixture, skewer and grill to desired temperature. Basting at least 2 times during grilling procedure.

Serves 4
Grilled Chicken with Sesame Wasabi Marinade
Ingredients:

6 eight oz Chicken breasts
½ Cup White Wine
½ Cup Soya Sauce
¼ Cup Sesame Oil
1 Tbsp Rice wine Vinegar
3 Tbsp Sesame Seeds
1 Tbsp Dry Mustard
1 tsp Black Pepper
1 Tbsp Chopped Garlic
1 Thumb Minced Ginger
1 Tbsp Wasabi
 Method:

Wisk all ingredients together except chicken (of course). Reserve 1.2 cup for dipping sauce, using a large Ziplock bag or bowl, marinate chicken at least 3 hours. Grill on Medium High heat at approximately 350 to 400 degrees. Basting at least twice during grilling.

Serves 6


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