To represent The Grand Canyon state, try out this chile beer marinade for beef kabobs…
If you live near Cave Creek, Arizona, you can buy Chili Beer. (World Market also stocks this brew in some of its locations.)
If you can find it, it will save you from buying a jalapeno for today’s recipe.
If you can’t find it, don’t worry, just grab your own favorite beer, and mix the following:
- 1 tablespoon dry mustard
- 1 bottle chili sauce
- ½ cup chopped onion
- your favorite hot sauce
- a 12 ounce bottle of your favorite beer
- 3-4 cloves chopped garlic
- 1 chopped Jalapeno pepper
Mix together and marinate 2 pounds of of kabob sized pieces of top round steak in the mixture for several hours in the refrigerator.
Cut bell peppers, and onions into kabob sized pieces and spear along with the beef on bamboo or metal skewers. Grill on direct heat 5 to 7 minutes on each side.
You can feel the heat of Arizona with this kabob marinade recipe- it’s perfect for embracing the final days of summer.
As a dessert for this meal, why not try to recreate the Oatmeal Stout Shake made by Four Peaks Brewery of Tempe, Arizona.
Here’s the description of the shake from Phoenix Magazine:
To create this creamy concoction, bartenders blend 10 ounces of French vanilla ice cream with 6 ounces of their house-made Oatmeal Stout, which is made with chocolate malt. They pour it into a frosted pint glass trickled along the inside with chocolate syrup, and top it with whipped cream and crumbled Oreos.
You could substitute any stout beer to approximate the Four Peaks own Oatmeal Stout, and plan your trip to Tempe, Arizona someday to try the real thing.
Cheers and happy grilling!
