You say kebab, I say mixed grill. Sure we cook skewered meat and veggies over a hot grill but that is about as close as we get to the Mediterranean classic. We kick things off by marinating various proteins in spicy chipotle oil then dip the finished product in a wonderful chipotle mayonnaise. I cooked up pork, chicken and beef here but you do the same with shrimp, salmon or just grill the vegetables for your vegan friends. No rules here, just grill up your favorites because anything dipped in this sauce is going to blow your mind.
INGREDIENTS:
For the meat(s)
- 1 lb New York Strip steak, trimmed of fat and cut into 2 inch chunks
- 1 lb pork tenderloin, trimmed of fat and cut into 2 inch chunks
- 1 lb skinless boneless chicken breast, trimmed of fat and cut into 2 inch chunks
- Goya® Adobo seasoning
For the oil
- 1 cup olive oil
- 2 teaspoons ground cumin
- 2 teaspoons fresh oregano, minced
- 2 tablespoons adobo sauce (from a can of chipotles in adobo)
- 1 clove garlic, minced
- 1 teaspoon salt
For the vegetables (any or all of the following)
- poblanos
- yellow squash
- yellow onion
- red Onion
- cherry tomatoes
- Anaheim pepper
- red bell pepper
- zucchini
- jalapenos
- Goya® Adobo seasoning
For the dipping sauce
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo, minced
- 1 tablespoon orange juice
- 1 teaspoon lime juice
- 1 teaspoon fresh oregano, minced
- 1 tablespoon cilantro, minced
- Goya® Adobo seasoning
PREPARATION:
The execution is pretty straight forward. Mix up the sauce ingredients and chill. Next season the meat chunks and veggies with a liberal amount of the Goya Adobo seasoning then add a few tablespoons of the oil to coat. Keep the meats in separate containers to avoid cross contamination. Allow the meat to marinate for about 30 minutes then skewer everything. I put the same meat or veggie on one skewer meaning; I don’t mix items on a single skewer. Primarily because everything cooks at different speeds and this helps me to ensure that everything is cook properly. Next preheat the grill to medium high heat thenthrow on your skewers and cook until done. Serve along side the chipotle mayo sauce.
Serves a small army (at least mine did)
Heat Factor
Photo source: Dustin Williams
Loading ...
I hvae just tryed this today – It turned our great. I just love spicy food
I am very glad you enjoyed it!!!
Which Adobe variety did you use? They have 8 different ones:
http://www.goya.com/english/product_subcategory/Condiments/Adobo
Oh I see. Well it just says adobo and I think it is the one with the yellow lid. I am sure any will do, except maybe the reduced sodium ones.
sounds interesting – but the picture looks irresistible
This recipe was a little spicy, but turned out really good. Thanks for the post.
Great recipe! Perfect for summertime….I need to grill soon
Natalie´s last blog ..NOLA Part 2
We loved it. For about $20.00 We ate for two days. GET THE GRILL!