Bavette Kebabs with Herby Pickled Giardiniera

BY: Sarah Kelly

  • cooking-duration 1 -3 hour prep, 20 minutes
  • servings 2-4 SERVINGS
  • cooking-style grill
  • cooking-mode beginner

Nothing says summertime like your garden vegetable pickles and grilled skewers. Instead of making 1980’s kabobs on the grill, just go all meat on the skewer and serve your veggies on the side This is a fast recipe to prepare and the SRF bavette kebabs make it even easier. The bavette meat is pre-sliced and comes ready to go on a wood skewer.

I like to make my own pickled veggies with the summer harvest from the garden. A jar of giardiniera from the store works just as well. This dish is practically a meal by itself, but a side of tossed fresh greens or a simple warm lentil salad fills out the menu.

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