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Beer Basted Kebabs

1 lb. Browning Homestead Sirloin Tip Kebabs

4 Tbsp. cider vinegar

6 Tbsp. brown sugar

2 Tsp. low sodium soy sauce

2½ cups beer

Marinate:  Cut Sirloin Tip Kebabs into 1½ inch cubes. Mix 1½ cups beer and 2 Tbsp. cider vinegar in zip lock bag. Place meat cubes into zip lock bag, covering meat thoroughly, press air out of bag, zip close and refrigerate for 4 - 6 hours. (Overnight marinating can overpower the meat, which is fresh and lean and takes on the marinade flavor very nicely.)

Basting sauce: Combine 1 cup beer, soy sauce, brown sugar and 2 Tbsp. cider vinegar in a saucepan. Heat to boiling while stirring. Reduce heat and simmer 20 minutes or until reduced to 2/3 cup, stirring often. Reserve half sauce for finish on plate.

Grill and baste: Skewer sirloin tip cubes (wooden skewers*, soaked in water for 20 minutes or so, work best) and grill with top open on medium, 3 minutes first side, 3 minutes second side**. Brush or drizzle basting sauce all over skewers and return to grill until sauce caramelizes ( 1-2 minute each side). Remove kebabs from grill and rest 5 minutes before serving while meat continues to cook and juices settle.

Serve remaining sauce drizzled on kebabs or directly on plates.

* If you use metal skewers, reduce cooking time, because the metal skewers conduct the heat and your meat will also be cooking from the inside out.

**This timing, should result in your beef being “medium” if used with Browning Homestead meats, which cook quicker than meat you purchase at the supermarket Adjust the time accordingly if you like your beef less well done. 



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