By Seth Fera-Schanes
Morita Chili Pepper Beef Kabobs have a ton of flavor and are great for a backyard bbq. The Morita chili is a smoked red jalapeno pepper similar to a Chipotle but has a mixture of heat and sweetness. It works perfectly with the beef and is sure to be a fan favorite.
1 lb boneless chuck short ribs – cut into large cubes
1 cup dried morita chili peppers
1/4 cup olive oil
6-8 garlic cloves
Salt and pepper to taste
Serving size: 4
Prep time: 4-8 hours
Cook time: 10-12 minutes
In a blender add dried Morita chili peppers (if there are any stems you can remove those before adding to the blender.) Drizzle in olive oil and pulse until the peppers start to break up. Add peeled garlic cloves and pulse a few more times until you have a rough paste.
In a bowl, add the cubed beef and pour mixture over the top. Fold ingredients together so the beef is evenly covered. Cover and put in refrigerator for 4-8 hours.
When ready to cook, remove from refrigerator and allow to sit in room temperature for about 20 minutes. Shake off excess chili mixture and put on metal (or water soaked wooden skewers.) Alternate beef with red onion and tomato.
Turn grill onto high. Add beef kabobs and sear for about 1 minute. Reduce heat to medium and cook for about 2-3 minutes then flip and cook for an additional 2-3 minutes on the other side. Depending on the thickness of the beef you can cook for an additional 1 minute per remaining side.