Friday, January 15, 2016

{Gluten and Dairy Free} Shish-Kabobs with Secret Sauce(or dip)

Sorry, the red and green pepper were gobbled up already. 
I made this secret sauce to go with our shish-kabobs tonight. I told my husband I thought it might be blog worthy. My son correctly inquired, "If you tell them about your secret sauce, won't it not be a secret anymore?"  The kid's got a point. Well, here comes the cat out of the bag.

Secret Sauce
1/2 cup Vegenaise (I use soy free, egg free) or regular mayo (if you can tolerate it).
1/2 TBS coconut aminos or tamari (wheat free soy sauce)
3 shakes of smoked paprika
salt and pepper to taste
pinch dried mustard
1/2 TBS dried onion
2 pinches italian seasoning
2 pinches dried oregano
just a hint of red pepper flakes (just enough to tell there is spice, but not enough for it to feel really spicy. If you aren't familiar with them just try a shake of 10-15 actual flakes and add more if you think you dare)

Shish kabob marinade
2/3 cup pomegranate juice or basalmic vinegar
1 TBS italian seasoning
salt and pepper
1 tsp garlic powder

kabob ingredients
2 steaks cubed
grape tomatoes
red pepper in 1 inch pieces
green pepper in 1 inch pieces
optional: zucchini or red onion 1 inch pieces

Marinade the steaks for at least 30 minutes in marinade. Put steak cubes on skewers. Put tomatoes on skewers, red pepper and green pepper (and other veggies) on their own skewers. Grill until meat is cooked to your liking. Cook the veggies until you can see little char marks (but they still have crunch).  We serve this with white jasmine rice, but it would go well with brown. Mix together all of the ingredients in the secret sauce. I take the meat and veggies off the skewers and mix them in with the rice. You could dip the meat separately or mix a little sauce in with everything. It almost tastes like a greek sauce. My husband pointed out that it would be great as a chip dip. I like that idea a lot. I think it would go perfectly with Ruffles.

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