serves 2-4

Northern Living - - RECIPE -


500 grams beef ten­der­loin, sliced into 1 1/2 inches cubes


1/4 cup 1/4 cup 1 tbsp. 1 tsp. 1 tsp. 2 tsp. 1 pc. 2 pcs. tomato paste olive oil gar­lic, chopped Knorr sea­son­ing / Worces­ter­shire sauce gar­lic pow­der dried oregano salt and black pep­per to taste red and green bell pep­per whole onions and cherry toma­toes

PRO­CE­DURE: 1. Slice the beef into 1 1/2 x 1 1/2 inch cubes. 2. Make the mari­nade: • In a bowl, mix to­gether tomato paste, olive oil, Knorr sea­son­ing/ Worces­ter­shire sauce, gar­lic, onion pow­der, dried thyme, dried oregano, salt and black pep­per. Add the beef into the mari­nade. Mar­i­nate meat at least 2-3 hours in the re­frig­er­a­tor. 3. Heat up a char­coal grill. Skewer the beef on a bar­be­cue stick al­ter­nat­ing onion wedge, sliced bell pep­per, toma­toes. Grill on a char­coal grill and brush with mari­nade. 4. Serve with gar­lic cream sauce and pita bread

Gar­lic Cream sauce

2 tbsp. 1/4 cup 3/4 cup chopped gar­lic fresh milk may­on­naise 1/4 cup 1 tsp. plain yo­gurt lemon juice salt and pep­per • In a blen­der, blend milk and gar­lic for 1 min. Leave in the blen­der for 5mins. • Strain the milk from the gar­lic and mix the strained milk with may­on­naise, yo­gurt and lemon juice. sea­son with salt and pep­per. Serve with beef ke­bob

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