Anguillan Kebabs Recipes

BEEF AND PINEAPPLE KEBABS (ANGUILLA)

Steps:

• Cube the beef into 1-inch chunks.
• Combine the molasses, pineapple juice and vinegar and marinade the beef chunks in the mixture for about an hour.
• Cut up the pineapple into equal sized chunks (you could also use canned chunk pineapple) and thread onto skewers with the beef.
• Drizzle the remaining marinade over the skewers and grill over a hot flame or cook under your broiler.

ANGUILLA BEEF AND PINEAPPLE KEBABS FROM LONGMEADOW FARM

Steps:

• Make the marinade; put the molasses, pineapple juice, vinegar, and oil in a bowl and mix well.
• Add garlic, salt, and pepper.
• Cut steak into 1 inch cubes and add the marinade. Cover and leave in a cool places for at least one hour.
• Remove the steak and reserve the marinade for basting the kebabs.
• Cut the tomatoes into quarters,
• Peel the onions and cut them into small chunks.
• Remove the ribs and seed from the green pepper and cut into squares.
• Thread steak, tomatoes, onions, bell peppers, and pineapple chunks alternately on to a 4 long or 8 short skewers.
• Brush skewers with marinade.
• Cook under a hot broiler, or grill outside for approximately 10 minutes, turning frequently and basting often.
• Serve with plain rice, or coconut rice.

ANGUILLAN KEBABS

Steps:

• Place the beef on a cutting board and cut into large bite-size cubes.
• In a large bowl mix the vinegar, pineapple juice, molasses, pepper and salt.
• Put the beef in the mixture and coat well.
• For about 1 hour or more marinate the beef cubes at room temperature turning occasionally.
• Preheat the broiler/grill. Add the meat cubes on the skewers and pack them tightly. Use the marinade to baste the meat.
• Broil or grill the meat until they are done. If you are planning to use traditional broiler, cook for about 9 to 10 minutes -- cook time is roughly the same on the grill!

PIGEON PEAS AND RICE (ANGUILLA)

Steps:

• Soak the peas overnight (alternately, you can boil them on the stove for about two hours).
• Drain and rinse the peas.
• If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done.
• There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil.
• Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat.
• Simmer until the liquid is absorbed (for about 20 minutes).
• Add salt and pepper to taste.