|Beef Kabobs with Buttermilk Sauce|
This is the sweetest little hot sauce that can be used as a grilling marinade– and/or be transformed into a baste.
Its main component is buttermilk.
I bet you didn’t see that one coming!
Buttermilk and chicken are the more familiar culinary combination– but any meat can benefit from an overnight soak in the refrigerator.
The marinade is “raw”, so the onions and garlic are very aromatic as they caramelize on the grill.
During this cook, the beef kabobs became imbued with the flavor and sweetness of battered, deep-fried onion rings – with a pop of heat and honey at the finish.
The vegetables picked up more sweet, and less overall heat.
|Buttermilk-basted Vegetable Kabobs|
Grill kabobs over medium heat – honey burns easily.
If you find the level of heat a bit much, simply add a dollop of sour cream along with the honey and butter to the baste.
One Sweet Hot Sauce
Makes about 1 ½ cups
1 Cup Buttermilk
1 Medium Onion, quartered
8 Cloves Garlic
4 TB Honey
3 TB Sunflower Oil
1-2 TB Union Brand Chili Paste (or a de-seeded jalapeno)
2 TBS Vinegar
1 tsp. Kosher Salt
Place all ingredients in a blender and pulse until smooth. Let mellow for a few hours on the counter. Refrigerate overnight.
(At this point, half the recipe is used as a marinade and the remainder reserved for the basting sauce.)
Gently heat ¾ cup to a simmer. Turn off the heat.
1 1/2 TBS Honey
3 TB Butter
1 tsp. Vinegar
Taste, and adjust for salt.
Paint kabobs as they cook.