Grilled Gin Kebabs
Ingredients:
- 3/4 Cup Gin
- For the Kebabs:
- ¼ cup honey
- 1 Tbsp ground ginger
- 3 garlic cloves, crushed
- ½ cup soy sauce
- 2 Tbsp fresh thyme, leaves removed and chopped
- 2 lb flank steak, thinly sliced
- 1 red onion, cut into 1-inch cubes
- 24 cherry tomatoes
- 2 zucchini, cut into ½-inch circles
- 2 summer squash, cut into ½-inch circles
- For the Gin Mayo:
- 2 Tbsp gin
- 1 egg
- 1 tsp Dijon mustard
- 2 Tbsp lemon juice
- ½ tsp salt
- 2 cups vegetable oil
- 1 Tbsp tarragon, leaves removed and chopped
Directions:
Serves 4-6
Prep Time: 20 minutes, plus 8-12 hours marination
Cook Time: 10 minutes
For the kebabs: Combine the gin, honey, ginger, garlic, soy sauce and fresh thyme in a bowl and mix together. Place the meat in one large Ziplock bag, and the vegetables in another large bag. Split the marinade between the two bags, seal and shake. Place in the refrigerator and let marinate for 8-12 hours.
Preheat the grill to medium heat (375°F).
Remove the meat and vegetables from the marinade and place on skewers. Keep the meat and vegetables on different skewers, as the two items will cook at different times. Place the vegetable skewers on the grill and cook for 2-3 minutes, or until you can start to notice a char, flip, and cook until tender. Once you flip the vegetables, add the flank steak to the grill and cook for 2 minutes on each side, remove from the grill, cover with foil and let it rest for 5 minutes.
For the gin mayo: Combine the gin, egg, mustard, lemon juice and salt in a mixing bowl and whisk. While whisking constantly, slowly drizzle in vegetable oil until everything is combined and the sauce thickens. Add chopped tarragon and refrigerate until needed.
Serve the kebabs with the gin mayo.
