Anguillan Kebabs is a traditional Anguillan recipe for a classic beef kebab marinated and then basted with a mix of treacle (molasses), pineapple juice and white wine vinegar. The full recipe is presented here and I hope you enjoy this classic Anguillan version of: Anguillan Kebabs.
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Ingredients:
900g beef, cut into 3cm dice
1 tbsp salt
freshly-ground black pepper, to taste
2 tbsp black treacle (molasses)
120ml pineapple juice
60ml white wine vinegar
wood or bamboo skewers
Method:
Place the skewers in a large bowl of water and soak for at least 20 minutes.
In the meantime, combine the vinegar, pineapple juice and treacle in a bowl. Season with salt and black pepper then whisk to combine. Add the beef to the marinade and toss to combine. Cover and place in the refrigerator to marinate for at least 1 hour, stirring occasionally to ensure the meat marinates evenly.
Pre-heat your barbecue or grill then thread the meat onto your soaked skewers. Use the marinade to baste the meat then cook for about 9 to 10 minutes, basting and turning frequently, until the meat is cooked through.
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