My ‘BBQ Steaks by whimsical cook Adrian Czarnecki BBQs are for any month any day and other than burgers you simply cannot beat a steak be it a Rib Eye or a T-Bone. How I do them, like them is not for the faint hearted as you’ll have your friends thinking you’ve set you BBQ on fire as yep, flames everywhere – oh so much fun but the end result is so darned tasty, juicy and delicious.
Method: ♦
Cut the meat into bite-sized cubes
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Grate (not cut, this is important) the onion and garlic to make a pulp
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Place the pulp and juice into a fine mesh strainer
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Using a wooden spoon, press out the juice into a separate bowl
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Discard the onion and garlic pulp (or use in another recipe)
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Combine the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and a little salt
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Add the cubed chicken and toss
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Cover the bowl and refrigerate it for at least 4 hours, or overnight for the best results
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Preheat a grill to medium
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Remove the chicken pieces from the marinade
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Thread onto small metal or soaked bamboo kebab skewers
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Sprinkle kebabs with salt and put them on the grill
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Grill evenly on all sides (around 12 minutes total)
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Sprinkle the oregano, paprika and sumac over the hot kebabs for extra flavour
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Enjoy!
It’s all very simply really. Here we have two nice Rib Eye steaks of about a 1.5 lbs (24 oz = 680 gms) each that have been marinaded for 2 to 3 hours. The BBQ is on high and I mean HIGH. Up to at least 450 degree’s but if it gets hotter that’s OK. OK up to temperature on go the steaks for 3 minutes each side. I like to turn the steaks pretty much every 1.5 minutes but that’s just me BUT when doing so beware of the flames – you do my recipe AT YOUR OWN RISK. Ok 6 minutes is up and you’re looking at your steaks and thinking OMG what have I done ha ha ha ha – you of little faith – smiles all round. Steaks now onto a rack and tented with silver foil for 5 minutes. No need to make a seal just put the foil over the steaks. The 5 minutes tenting is all you need for a medium rare steak.
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