Grilling Alternatives

How many times do you grill up hamburgers, hot dogs, and steak during a typical summer season? 

Why not take time this summer to experiment with new grill recipes such as the following. 

The Curried Beef On A Stick recipe is a nice alternative if you like grilled beef but are tiring of the same ol’ hunk of steak.  This recipe is also more affordable than buying entire steaks for each member of your family.  What’s more, because the dish is served on a skewer it comes in handy on picnics. 

The same can be said for the second recipe, which is a take off on a popular chicken dish served at many Japanese restaurants.  Not only is Yakitori a healthy alternative to sodium rich hot dogs it provides picnickers a serving of protein and vegetables on the same portable skewer. 

CURRIED BEEF ON A STICK

Ingredients:

1-1/2 pounds boneless beef

1 teaspoon seasoned salt

1 green pepper, seeded

1 onion

Ingredients for Marinade:

1/4 cup vegetable oil

1 teaspoon ginger

2 cloves garlic, minced

1/4 teaspoon dry mustard

1 teaspoon curry powder

2 teaspoons Worcestershire sauce

3 tablespoons soy sauce

2 tablespoons wine vinegar

Directions for Marinade:

Combine oil, ginger, garlic, mustard, curry powder, Worcestershire sauce and soy sauce in a saucepan. Bring to boil. Cool slightly; stir in vinegar. Pour over meat. Marinate for about 3 hours in refrigerator.

Directions for Beef:

Cut meat into 1-inch cubes and sprinkle with salt.

Cut green pepper and onion into 1-inch pieces.

Thread meat on skewers, alternating with pieces of green pepper and onions.

Grill to desired degree of doneness.

Serves 6.

YAKITORI

1 broiler chicken (about 2 pounds), boned

3/4 cup soy sauce

1/4 cup sugar

3/4 cup water

1 clove garlic, chopped

2 teaspoons cayenne or cracked black pepper

Cut chicken into 1-1/2 inch squares. Place cut chicken onto skewers, about 4 pieces per stick.

Combine remaining ingredients in a saucepan and bring to a boil. Baste meat with this mixture. Allow sauce to simmer while chicken is cooking.

Grill chicken, basting three or four times, for about 10 minutes or until chicken is cooked.

Sprinkle with cayenne or pepper.

Serves 4.

Note:  Vegetables such as bell pepper and half-ripe tomatoes may be basted and broiled along with the chicken. 

See Also:

Picnic on a Stick
Perfect Picnic Foods—The Pros of Portability