|Boucher Farm Beef Kabobs|
1 lb. Beef Kabobs, 1-inch cubes (I used London Broil, but Sirloin works just as well)
2 TB Sherry Vinegar
8 Cloves Garlic, peeled
One Med. Onion, quartered
2 TB Maple Syrup
3 TB Sunflower Oil
2 TB Union Brand Chili Paste
Place marinade ingredients into a blender and process until smooth.
Reserve ¼ cup marinade, refrigerate for serving alongside kabobs.
Marinate meat with remaining liquid, keep refrigerated for 24 – 48 hours.
Preheat gas grill to high.
Thread kabobs on skewers and sprinkle with salt.
Grill with the cover up for 3-4 minutes per side, moving skewers over hot spots to sear.
Remove from grill, cover with aluminum foil and a heavy towel for 10-20 minutes to finish cooking.
Serve with reserved sauce.