- 1/4 cup [60 mL] red wine vinegar
- 1/4 cup [60 mL] catsup
- 1/4 cup [60 mL] soy sauce
- 1 tablespoon [15 mL] olive oil
- 1 tablespoon [15 mL] Dijon mustard
- 1/4 teaspoon [1 mL] freshly ground pepper
- 1 small onion, into 4 wedges
- 2 garlic cloves, minced
- 1 [1-pound / 454-g] beef or pork tenderloin, into 1-inch [2.5-cm] cubes
- 1/2 pound [227 g] cherry-tomatoes
- 1 medium sweet red pepper, membranes and seeds removed, into 1-inch [2.5-cm] cubes
- 1 medium sweet green pepper, membranes and seeds removed, into 1-inch [2.5-cm] cubes
- 1/2 pound [227 g] cleaned mushroom caps
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- Preheat barbecue until really hot.
- Into a small bowl, mix together red wine vinegar, catsup, soy sauce, olive oil, Dijon mustard, freshly ground pepper, onion wedges and minced garlic.
- Pour mixture into a plastic bag with a zipper then add beef or pork cubes; seal bag.
- Leave to marinate, refrigerated for quite a few hours, turning bag every once in a while.
- When ready to barbecue, preheat barbecue until really hot.
- Reserving marinade separately, remove meat cubes from marinade.
- Alternately thread beef or pork cubes, cherry-tomatoes, sweet red and green pepper cubes and mushroom caps onto each of 4 skewers.
- Into a small casserole, bring reserved marinade to a boil; remove from heat and reserve.
- Barbecue skewers onto hot barbecue rack for 10 to 20 minutes, until beef cubes are done to taste, or pork cubes are no longer pink inside, brusing meat cubes from time to time with reserved marinade.
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