4B Cast Iron Stew Meat Kebabs
Created By: Operations Manager Katie Hilstad
Ingredients:
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Medium Red Onion
2Lbs Bradley Grass Fed Beef Stew Meat
4B Blend seasoning
100% Grass-Fed Beef Tallow
Skewers
Cast Iron Skillet
Large Mixing Bowl
Marinade
1-1.5 cups Olive Oil (as needed to cover meat and vegetables)
2tbsp Lemon Juice
1tbsp Minced Garlic
1tbsp Salt
2tsp Black Pepper
1tsp Baking soda
Prep Instructions:
Prepare Vegetables and Meat- Dice the red peppers, yellow peppers, and onions into 1in pieces. Trim stew meat into bite size pieces to ensure uniformity and a consistent cook.
Marinade- Combine all ingredients in a large bowl and whisk to incorporate. Pour half of the marinade onto the stew meat, cover and refrigerate overnight. Use other half of marinade on peppers and onion.
Note: Stew meat is not a tender cut, the lemon juice and baking soda will tenderize the meat. Best when you allow a overnight (12 hours) marinade time for max tenderness.
Soak wooden skewers to ensure wood does not burn
Cooking Instructions:
Assemble Skewer: Alternate between pepper, onion, and stew meat on the skewers and sprinkle with our 4B Blend seasoning on all sides. Allow kebabs to come to room temp (30 minute rest)
Pre-heat a large Cast Iron skillet over medium-high heat and oil pan with our 100% Grass-Fed Beef Tallow.
Add skewers into pan, turning occasionally to ensure all sides of kebabs are cooked evenly to an internal temperature of 130-135 Fahrenheit, or to desired level of cook. (2-3 minutes on all four sides)
Once Kebabs are cooked, remove from pan and allow them to rest for 10 minutes.
Serve the Kebabs as is or include your favorite dipping sauce or side!
