Steak Marinade by Adrian Czarnecki

Method:

♦ Cut the meat into bite-sized cubes

♦ Grate (not cut, this is important) the onion and garlic to make a pulp ♦ Place the pulp and juice into a fine mesh strainer

♦ Using a wooden spoon, press out the juice into a separate bowl ♦ Discard the onion and garlic pulp (or use in another recipe) ♦ Combine the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and a little salt

♦ Add the cubed chicken and toss

♦ Cover the bowl and refrigerate it for at least 4 hours, or overnight for the best results ♦ Preheat a grill to medium ♦ Remove the chicken pieces from the marinade ♦ Thread onto small metal or soaked bamboo kebab skewers

♦ Sprinkle kebabs with salt and put them on the grill ♦ Grill evenly on all sides (around 12 minutes total) ♦ Sprinkle the oregano, paprika and sumac over the hot kebabs for extra flavour ♦ Enjoy!

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.

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.

FYI, I live in the USA at 3000 feet so cooking times can vary for those of you at sea level so now, serve the steaks with your favorite sides. In my case, today my sides are a baked potato with lashings of butter and a Bacon and Blue Cheese Salad. That’s it enjoy …………..

Here are the ingredients for my marinade

♦ Cup ♦ Soya sauce, ♦ 1 teaspoon ♦ Vinegar ♦ 1 tablespoon ♦ Worcestershire Sauce

♦ 1 teaspoon ♦ Lemon juice ♦ 1 tablespoon ♦ Dijon mustard all mixed together in a bag ♦ 1 tablesoon ♦ HP Sauce or in the USA Heinz 57 ♦ ½ teaspoon

♦ Baking Soda

You’ll notice the lack of ‘salt’ during my recipe and that’s mainly because Soya Sauce as a rule is quite salty in itself and only add the baking soda if you feel your steaks need a little more tenderizing

Mix everything together in a large zip lock so that you can place the steaks inside side by side. Make sure both sides are evenly coated and remember to turn every 30 minutes. Enjoy

Put the steaks side by side and flat in a gallon ziplock bag and pour in the marinade and turn to ensure both sides are coated

Marinade steaks for a couple of hours turning every 30 minutes.