Beef Kabobs Anguilla Style

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Anguilla is a British overseas territory. In 1650, English settlers from another island - Saint Kitts, colonized the island. Unlike other islands that changed hands many times, Anguilla has remained under British influence since its colonization. When you dine in Anguilla, you not only can expect a heavy British influence on the cuisine, but also Caribbean, African, Spanish, and French. Today, Anguilla is known for its international cuisine.

The international style of cuisine is evident in this Anguillan beef kabob recipe. It’s a very simple dish of broiled, skewered beef with pineapple, peppers, onions, and tomatoes. Serve these kabobs with white rice.

Cook’s Notes:

Pre-soak wooden skewers so that they won’t burn up on the grill.

  •  4 ounces pineapple juice (unsweetened)
  • 1/4 cp vinegar
  • 2 tablespoons molasses
  • 2 teaspoons salt
  • black pepper to taste
  • 2 pounds sirloin beef (cut into 12 equal size cubes)
  • 12 pearl onions
  • 12 cherry tomatoes
  • 2 green bell peppers (seeded and cut into 1 1/2 inch squares)
  • 12 pineapple chunks (about 1 inch cubes)

  • Prep Time: 15 minutes
  • Cook Time: 10 minutes

  • Total Time: 25 minutes
  • Yield: 4 kabobs

  1. In a bowl large enough to hold the beef, combine the pineapple juice, vinegar, molasses, salt  and pepper. Add the beef and mix ingredients together to thoroughly coat the beef. Allow the beef to marinate for 1 hour at room temperature or longer in the refrigerator.
  2. While the beef is marinating, boil a saucepan of water. Drop the pearl onions into the boiling water and cook for 5 minutes. Drain and when cool enough to handle, slip the skins off the onions. Set them aside until ready to use.

  1. When ready, drain the beef, but reserve the marinade as a basting sauce. If you are uncomfortable using the sauce, boil it for 3 minutes before using it.
  2. Thread the beef, onions, tomatoes, peppers and pineapple cubes onto  four skewers. Use 12 to 14 inch skewers and alternate the ingredients into an attractive and balanced pattern. Brush the skewered ingredients with the basting sauce.
  3. Preheat a grill or oven broiler. Cook the kabobs about 4 inches away from the heat source, turning and basting the kabobs every 2 to 3 minutes. Do not end with basting; the sauce must be cooked unless you boiled it in step 3. The beef will be ready in about 10 minutes, depending on the degree of doneness you prefer. Serve over a bed of fluffy white rice with a nice tossed salad or side dish of baked sweet plantains or yuca in garlic sauce.

Fahrenheit Internal Temperatures

Rare 120° - 125°

Medium-rare 130° - 135°

Medium 140° - 145°

Medium-well 150° - 155°

Well done 160° and above

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