These
Sweet and Spicy Beef Kabobs are another good example of how nicely the George Foreman Grill can cook things and they were done in about 5 minutes! The recipe is from the Food Network Magazine, Sept 2014 issue and I did let the meat marinate for hours, it had
lots of big flavor, garlic and soy being the most dominant (I used a garlic press). And in case you're wondering, while I noticed the sweet... The heat?
Not so much. This is a nice robust marinade that's sure to bring compliments, I can see it becoming a summertime favorite!
I'm not a fan of sriracha ~
if you've been around Pig In Mud for a while, go ahead, insert hot sauce joke here:@) and used a Garlic Tabasco sauce, simply use whatever hot sauce you have. Also subbed red wine vinegar. This made a great dinner and the leftover meat was very nice thinly sliced on a salad.
Tip for the George Foreman Grill: It's best to try to keep everything cut to about the same size, around 1" square-ish. While I don't worry about that too much on outdoor grills, I do like for everything to be in contact with the plates on the George. And I do move things from the back to the front and turn them a few times.
Fire up the grill of your choice and have a happy day:@)
