Beef skewers with pineapple and parsley sauce
Votes: 1
Time: 4 hours 22 minutes
Complexity: easily
Quantity: 20 skewers
Complexity: easily
Quantity: 20 skewers
Make a simple, no-boil sauce of parsley, garlic, and vinegar and use it in this Giada De Laurentiis recipe in two ways: as a marinade for mini kebabs and as a sauce for the finished dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For beef kebabs:
- 700 g beef fillet, cut into 2 cm cubes (about 40 cubes)
- 1 (900 g) pineapple, cut into 2 cm cubes (about 40 cubes)
- 20 (20 cm long) wooden or bamboo skewers (soak in water for 30 min.)
- Salt and freshly ground black pepper
For the parsley sauce:
- 3 cups fresh parsley leaves
- 2 peeled cloves of garlic
- 2 tablespoons red wine vinegar
- 1 teaspoon crushed chili pepper flakes
- 1 teaspoon of sugar
- 1.5 tsp coarse salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup olive oil
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Recipes with similar ingredients: beef, Pineapple, parsley, garlic, red pepper flakes, wine vinegar
Cooking the dish according to the recipe:
- For the parsley sauce: In a food processor, pulse the parsley, garlic, vinegar, chili flakes, sugar, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper until smooth. With the processor running, gradually whisk in the olive oil.
Transfer half of the mixture to a medium bowl. Place the remaining mixture in a small serving bowl. Cover with plastic wrap and refrigerate until serving. - For beef kebabs: Place the beef in a medium bowl with the parsley sauce. Mix well. Cover and refrigerate for 3 hours.
- Preheat a grill pan over medium-high heat, or preheat a gas or charcoal grill. Prepare the kebabs by threading them onto skewers, one at a time, first with a pineapple wedge, then with a cube of meat. Grill the kebabs for 2-3 minutes per side (for medium-rare) or until desired doneness. Season with salt and pepper.
To serve, place the kebabs on a serving platter. Drizzle with the reserved parsley sauce or serve separately as a dipping sauce.
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