A perfect summer day is sitting by the pool with a fresh grilled kebab in hand. Fun and easy to eat, kebabs are truly delightful and addicting. Next up in the Sizzling Summer Series is Coconut-Marinated Short Rib Kebabs, featuring beautiful marbling and a peanut-chile oil for dipping. The coconut marinade brings the flavor of the islands right to your own backyard perfect for a tiki-inspired barbecue.
Begin preparing the short ribs by slicing them lengthwise into ¼” strips, and marinate in a mixture of lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric. The citrus will breakdown the tissue, while the coconut milk and sugar will infuse the thin slices of meat with flavor. Thread onto skewers and grill over medium-high heat until browned and just cooked through. The peanut-chili oil is a succulent reduction of lemongrass, shallot, garlic, ginger, oil, salt, chiles, and red pepper that is then pureed in a blender, and finished with crushed peanuts and fish sauce. Robust in flavor and uncontrollably addictive, this oil can be used with just about any protein. Summertime is fleeting, so get your luau on with the Sizzling Summer Series.
Serves: 4 to 6
Coconut-Marinated Short Rib Kebabs Ingredients
- 1 lemongrass stalk
- 1 large shallot, chopped
- 2 garlic cloves, chopped
- 1 1-inch piece ginger, peeled, chopped
- ½ cup vegetable oil
- ½ teaspoon kosher salt
- 4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn
- 1 teaspoon crushed red pepper flakes
- ¼ cup crushed salted, roasted peanuts
- 2 teaspoons fish sauce
- 1¼ pounds boneless beef short ribs
- 1 lemongrass stalk
- 2 garlic cloves, finely grated
- 1 2-inch piece ginger, peeled, finely grated
- ¾ cup unsweetened coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons light brown sugar
- 1 tablespoon fresh lime juice
- 1 teaspoon ground turmeric
- Vegetable oil (for grill)
- Kosher salt
- Eight 8–12-inch-long metal skewers
Coconut-Marinated Short Rib Kebabs Directions
- Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking a few times against a cutting board. Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, oil, and salt and bring to a gentle simmer over medium heat. Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15–20 minutes. Remove from heat and add chiles and red pepper flakes, pushing down with a spoon and stirring occasionally until chiles soften slightly. Purée in a blender until chiles are broken down to small flecks (be careful not to overprocess). Transfer to a small bowl; stir in peanuts and fish sauce.
- Do Ahead: Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Short Ribs and Assembly
- To make them easier to slice, freeze ribs just until very firm around edges, 20–30 minutes.
- Meanwhile, remove tough outer layers from lemongrass. Finely grate bottom third of stalk; discard remainder or freeze for another use. Combine lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric in a large resealable plastic bag. Slice short ribs lengthwise against the grain into ¼”-thick strips and add to bag. Seal bag, pressing out air, and chill at least 2 hours and up to 2 days.
- Prepare a grill for medium-high heat; oil grates. Remove beef from marinade, letting excess drip off. Thread onto 6–8 skewers, folding back and forth in accordion style; season lightly with salt. Grill, turning once, until browned and just cooked through, about 5 minutes. Serve beef with peanut-chile oil.
Taken from BonAppetit.com
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