My family has voted this sweet and tangy BBQ sauce as the best homemade barbecue sauce ever. In addition to these kabobs, it can be used for basting chicken, roasts, and even grilled veggies.
- 12 wooden skewers, soaked in water for at least an hour -
- 1½ lb package London broil or silver-tip meat, sliced into 1½-inch cubes -
- 8 oz (225 g) medium-sized mushrooms, cut in quarters, or button mushrooms, whole -
- 1 red pepper, cut in chunks -
- 1 yellow pepper, cut in chunks -
- 1 10-oz (28-g) bag pearl onions -
- Sweet and Tangy BBQ Sauce -
- 1 cup white vinegar -
- 1/4 cup tomato paste -
- 2 tbsp kosher salt -
- 1/2 cup sugar -
- 1/4 cup honey -
- 2 tbsp sweet paprika -
- 2 tsp dried mustard -
- 2 tsp black pepper -
- 1/2 tsp cayenne pepper (optional) -
- 1/2 tsp onion powder -
- 1/2 tsp chili powder -
- 1/4 cup vegetable or canola oil -
- 1/2 cup duck sauce -
1. To make barbecue sauce, combine all ingredients into a 2-quart saucepan over a medium flame and stir to combine. Reduce heat and simmer 5 minutes. Remove from heat and cool to room temperature. (This sauce can be refrigerated for up to 2 weeks.)
2. Alternately thread meat chunks, mushrooms, peppers, and pearl onions on skewers.
3. Arrange beef kabobs in a 9x13-inch (23x33-cm) pan. Pour ½ of barbecue sauce (approximately 1 cup) over kabobs, turning occasionally, and toss to coat.
4. Place kabobs on grill over medium temperature. Cook about 10 minutes, turning occasionally and basting often with reserved sauce.
Note: Leave some space between each item on the skewer, so the food can cook evenly.
Tip: Soaking skewers in water before grilling prevents them from catching fire.
Tip: Pearl Onions can be prepped in advance for easier peeling. Boil them in 2 inches of water for 10 minutes. Cool. The onions will pop out of the top when you apply pressure on the bottom of the onion.
This recipe appeared in Mishpacha Magazine's Family First Issue 297, June 27, 2012.