American Wagyu Black™ Grade
Bavette Kebabs
$47.00
Bavette Kebabs with Herby Pickled Giardiniera
BY: Sarah Kelly
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1 -3 hour prep, 20 minutes
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2-4 SERVINGS
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grill
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beginner
Ingredients
kebabs
- 1 pkg. SRF Bavette Kebabs (4/4 oz. skewers) Buy Now
- 1 batch shallot vinaigrette
- 16 ounces assorted and chopped house made pickles from your stash or store bought giardiniera
- 1 cup chopped parsley
- ½ cup chopped oregano
Dressing
- 2 tablespoons red wine vinegar
- 2 tablespoons sugar
- ¼ cup extra virgin olive oil
Shallot Vinaigrette
- ¼ cup shallot, fine chopped
- 1 garlic clove, fine chopped
- 1 tablespoon thyme, chopped
- pinch salt
- 2 pinches sugar
- splash water
- 2 tablespoon sherry vinegar
- ½ cup extra virgin olive oil
Directions
1
Make the shallot vinaigrette.
5 minutes
2
Marinade the bavette kebabs in the vinaigrette for 1 to 3 hours. In a hurry? You can skip the marinade and just season with salt and pepper.
1 - 3 hours
3
Drain excess marinade from skewers and place on a heated grill or on the stove top in a prepared and heated cast iron pan
1 minute
4
Cook for about 2 to 3 minutes and turn and cook for an additional 2 minutes. These will not take too long to cook.
5 minutes
5
Spoon pickled veggies on a plate.Top with the cooked skewers. Serve.
1 minute
1
Mix together in small bowl.
1 minute
1
Mix all the ingredients together except for the oil. Slowly whisk in the oil. Add 1 tablespoon Dijon mustard, if you want to change it up.
2 minutes
2
Roughly chop the pickled vegetables. Chop your herbs. Toss veggies and herbs together with the dressing.
2 minutes