Seasoned with garlic, ginger and chili powder, molasses chili marinade is an easy way to add extra flavour to meat of all sorts.
My friend Nadine took down a kitchen wall when her boyfriend and my husband were away on their annual fishing trip.
He had no idea.
All sorts of people were in on it which made the whole event even more exciting (and covert). His mom and dad, brother and sister in law came from out of town to help and an electrician uncle came over too.
An easy way to feed a crowd.
It’s hard to feed a crowd when your kitchen is in a shambles so I invited them all over for supper on Saturday night. They brought some food and I prepared a mishmash of dishes.
We had a big, fun family-style meal and joked that may be next year we could all take down a wall in my kitchen to surprise my husband.
Great with steak, chicken, pork and salmon.
I had a two-pound sirloin steak from our local farmers’ market so decided to make kabobs to help it go further. This molasses chili marinade was a hit and tasted great the next day too.
Normally I would have cooked these on the grill but last weekend was not a barbecue weekend. We had record rainfall in my part of the province so I cooked the kabobs under the broiler.
Steak kabobs with molasses chili marinade
Adapted from www.cookincanuck.com
- 1/4 cup brown sugar
- 1/4 cup Crosby’s Fancy Molasses
- 3 Tbsp soy sauce or tamari (GF)
- 2 Tbsp cider vinegar
- 4-5 cloves garlic, smashed
- 1 Tbsp grated fresh ginger
- 1 Tbsp chili powder
- 1/4 tsp freshly ground black pepper
- 2 lbs steak, cut in 1″- 1 1/2″ cubes
- In a medium bowl whisk together brown sugar, molasses, soy sauce, vinegar, garlic, ginger, chili powder and pepper. Mix until the sugar is dissolved.
- Place steak cubes in the marinade and toss them around with your hands until well coated.
- Let marinate in the refrigerator for 1-4 hours, covered, tossing occasionally.
- If using wooden skewers soak them in water for at least 30 minutes.
- Thread meat on skewers, leaving space in between the cubes so they cook evenly.
- Turn the oven to broil.
- Place the kabobs on a foil-lined cookie sheet and broil 4-6 inches from the heat.
- Turn after 3-4 minutes and then check for doneness after another 3-4 minutes. Continue cooking to your preference.
- Reserve the marinade and simmer in a small pot for 10 minutes. Strain and serve with the kabobs.
Looking for more barbecue ideas to help sustain you through your kitchen reno? You might like our spice rubbed ribs with molasses slather.