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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, anything you put on the barbecue grill, and even grilled veggies.
1 1- and 1/2-lb. package London broil or silver-tip meat, sliced into 1 and 1/2-inch cubes
8 ounces (225 grams) 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
1 cup white vinegar (use distilled for gluten-free)
1/4 cup Tuscanini Tomato Paste
2 tablespoons Haddar Kosher Salt
1/2 cup sugar
1/4 cup Gefen Honey
2 tablespoons sweet paprika
2 teaspoons dried mustard
2 teaspoons black pepper
1/2 teaspoon cayenne pepper (optional)
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 cup vegetable or canola oil
1/4 cup Gefen Duck Sauce
Alternately thread meat chunks, mushrooms, peppers, and pearl onions on skewers.
Arrange beef kabobs in a 9×13-inch (23×33-cm) pan. Pour half of barbecue sauce (see recipe below), approximately one cup, over kabobs, turning occasionally, and toss to coat.
Place kabobs on grill over medium temperature. Cook about 10 minutes, turning occasionally and basting often with reserved sauce.
Before beginning, soak 12 wooden skewers in water for at least an hour. Soaking them before grilling prevents the skewers from catching fire.
Combine all ingredients and cook over a flame, stirring often. Bring to a boil, and then reduce heat and simmer for five minutes.
Allow to cool to room temperature.
Photography: Dan Engongoro
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BBQ sauce Where is the recipe for the BBQ sauce?
Oops! Check back soon for the corrected recipe.
This is still missing the BBQ sauce recipe.
Here ya go in the meantime.
We will update it soon. 1 cup white vinegar, 1/4 cup tomato paste, 2 TBS Kosher salt. 1/2 cup sugar. 1/4 cup honey, 2 TBS 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, 1/4 cup duck sauce. Combine all ingredients and cook over a flame and stir. Bring to a boil and then reduce heat and simmer for 5 minutes. Bring to room temp. Good for two weeks, refrigerated.