I wanted to make some shish kabobs for dinner and wanted something a little different than just plain chicken or beef. I love mangos in the summer, and this has wonderful flavor. Mango chutney is an awesome ingredient that goes so well with beef. Every time I make these I'm surprised at how good they are! These can easily be made gluten free.
Ingredients:
Sauce:
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup mango chutney
Marinade:
1/2 cup apple juice
1/4 cup teriyaki sauce
1 tablespoon honey
1/2 cup mango chutney
1 clove garlic, minced
1 teaspoon cayenne pepper
salt and pepper
Kabobs:
1 pound beef filet, cubed
1 red pepper, cubed
1/2 onion, cubed
10 bamboo skewers, soaked in water for 20 minutes
Note: You can do half beef and half chicken for the meat for these kabobs. They both taste great!
Preparation:
1. Make Dijon sauce. Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango chutney in a small bowl to make a dipping sauce; set aside.
2. Make marinade. Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and pepper in a bowl until blended. Add cubed steak and stir to coat. Set aside to marinate 10-15 minutes.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate.
4. Remove the steak from the marinade, and discard the remaining marinade.
5. Thread the steak strips onto the soaked skewers. Alternate meat pieces with pepper and onion.
6. Cook on the preheated grill to desired degree of doneness, a few minutes on each side for medium.
7. Serve accompanied by the Dijon dipping sauce.
I usually make mashed potatoes with this. The Dijon sauce goes really well with the potatoes!
Ingredients:
Sauce:
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup mango chutney
Marinade:
1/2 cup apple juice
1/4 cup teriyaki sauce
1 tablespoon honey
1/2 cup mango chutney
1 clove garlic, minced
1 teaspoon cayenne pepper
salt and pepper
Kabobs:
1 pound beef filet, cubed
1 red pepper, cubed
1/2 onion, cubed
10 bamboo skewers, soaked in water for 20 minutes
Note: You can do half beef and half chicken for the meat for these kabobs. They both taste great!
Preparation:
1. Make Dijon sauce. Stir together Dijon mustard, 1/4 cup honey, and 1/4 cup mango chutney in a small bowl to make a dipping sauce; set aside.
2. Make marinade. Whisk together the apple juice, teriyaki sauce, 1 tablespoon honey, 1/2 cup mango preserves, garlic, cayenne pepper, salt, and pepper in a bowl until blended. Add cubed steak and stir to coat. Set aside to marinate 10-15 minutes.
3. Preheat an outdoor grill for medium-high heat and lightly oil grate.
4. Remove the steak from the marinade, and discard the remaining marinade.
5. Thread the steak strips onto the soaked skewers. Alternate meat pieces with pepper and onion.
6. Cook on the preheated grill to desired degree of doneness, a few minutes on each side for medium.
7. Serve accompanied by the Dijon dipping sauce.
I usually make mashed potatoes with this. The Dijon sauce goes really well with the potatoes!