Beef and Bacon Threaded Kebab

Total Time:
50 min
Prep:
10 min
Inactive:
30 min
Cook:
10 min

Yield:
8 kebabs
Level:
Easy

Ingredients
  • 2 tablespoons adobo sauce
  • 2 tablespoons light agave
  • Juice of 1 lime
  • 8 slices bacon
  • 8 ounces flank steak, cut into eight 1/2-inch-thick strips
Directions
  • Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.

  • Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.

  • Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.

  • Prepare a grill for medium-high heat.

  • Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.

  • Special equipment: 8 metal or wooden skewers (soak wooden skewers in water before using)


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    This recipe is featured in:

    The Kitchen