Monday, January 12, 2009

Recipes: Chris Lilly Steak and Vegetable Skewers

Chris Lilly is one of the United States’ most acclaimed pit-masters. He is the vice president of Big Bob Gibson’s BBQ and is their chief cook for their competition team. Chris has won Memphis in May 6 times and won many other awards.

Mr. Lilly is also the corporate pit-master for Kingsford Charcoal. In conjunction with the introduction of Kingsford’s Competition Briquets (sic), we are presenting one of Chris’ recipes.

Steak and Vegetable Skewers with Mustard Horseradish Sauce

Makes: 6 servings

Prep time: 20 minutes, plus 2-6 hours for marinade

Cook time: 8-10 minutes


2 onions

3 bell peppers

pounds ribeye steak (1 inch thick), cut into cubes


1 cup soy sauce

1 cup vegetable oil

cup brown sugar

6 tablespoons granulated sugar

¼ cup apple cider vinegar

¼ cup ground ginger

¼ cup garlic salt

Mustard Horseradish Sauce

½ cup whipping cream

½ cup mayonnaise

2 tablespoons prepared horseradish

teaspoon Dijon mustard

½ teaspoon fresh lemon juice

teaspoon salt

In a small bowl combine the marinade ingredients and mix well. Cut the onions and peppers into one-inch pieces. Divide the marinade between two bowls or two re-sealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2-6 hours.

In a small mixing bowl, beat the whipping cream just until it starts to thicken. Add the remaining ingredients, blend well with a spoon, and serve on the side as a dipping sauce for the skewers.

Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat on to the skewers.

Build a charcoal fire for direct grilling. When the coals are hot (approximately 450–500 degrees Fahrenheit), grill the kabobs directly over the coals for 8-10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill.

Recipe created by world champion pitmaster, Chris Lilly, on behalf of Kingsford® charcoal


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