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| 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.
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| Marinated Kabobs Ready To Go |
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.
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| Buttermilk-basted Vegetable Kabobs |
Some tips:
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.
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| Buttermilk Hot Sauce for Basting |
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.
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| Buttermilk Marinade |
(At this point, half the
recipe is used as a marinade and the remainder reserved for the basting sauce.)
To finish:
Gently heat ¾ cup to a
simmer. Turn off the heat.
Stir in:
1 1/2 TBS Honey
3 TB Butter
1 tsp. Vinegar
Taste, and adjust for salt.
Paint kabobs as they cook.
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| Buttermilk Hot Sauce Beef Kabobs |