HOISIN & ORANGE GLAZED MEAT KEBABS, chicken option, indulgence, budget friendly option

As a canapé or for supper, these scrumptious skewers shout 'Eat me!'

Beef Skewers with Hoisin Orange Glaze 
'Oh my goodness! They are absolutely wonderful!' Taster

Chunks of beef, chicken or pork in a smoky-sweet Asian-style sauce is threaded on skewers with 'shrooms and toms to make a sassy light treat.

67 created these for a cocktail do, using rump steak (great texture) but sirloin, rib-eye or budget-friendly lean diced beef will be fine.  Chicken or pork can also be used. 

With cheaper cuts, marinade at least overnight to tenderise the meat and allow the flavour to penetrate the muscle fibres.  The fruit & veg offset the richness of the marinade; they also help the meat go a long way. 

High temperatures either by grilling, barbecuing or roasting bring out the best of the meat, encouraging some fat to render off while still retaining moisture.  Once cooked, glaze the skewers with honey & orange.  A slightly charred exterior is ideal.    

Cost: min £3 but depends on meat 
Makes: 10 1 inch/2 1/2cm skewers 

Equipment: cocktail sticks 

Ingred:
   200gm/7oz rump or sirloin steak (or casserole steak/lean diced beef for the frugal) OR chicken breast or pork fillet
    handful cherry tomatoes
    handful mushrooms, pref chestnut

Marinade
    2 tbsp hoisin sauce
    2 tbsp sherry or brandy or white grape juice
    zest of an orange, not too finely grated
    juice of half an orange
    1 tsp grated ginger
    segments from half an orange

Glaze 
   1 tbsp runny honey or maple syrup
   1 tbsp fresh orange juice
   sesame seeds
     
Method:

1. Prepare at least 6 hours or the night before needed
2. If toms are not organic, soak in a solution of 9 parts water to 1 part vinegar 20 mins; rinse, drain; refrigerate 
3. Brush mushrooms with paper towel to remove grit; set aside.  
4. Cut beef into generous 1 inch/2 1/2 cm squares (your butcher will do this  if asked nicely); remove fat or sinew 
5. Mix marinade ingredients; pour into a sealable plastic bag
6. Add meat, smoosh it into the marinade, turning once or twice
7. Refrigerate, turning now and again 
8. When ready to cook, preheat oven to 200c/400f
9. Cut off pointed ends of orange segments (what's left will stay longer on the skewer)
10. Slice mushrooms thickly
11. Drain meat
12. Thread onto a cocktail stick in this order: tomato, beef, orange segment,  mushroom
13. Place on a rack in a baking tray; cook in upper oven 5-7 mins; brush meat with glaze, sprinkle with sesame seeds & turn 
14. Repeat (12) 4-5mins
15. Serve hot 

Comments: 
'Oh my goodness; these are wonderful - full of umami flavour.' Wine journalist 
Silence on first taste followed by lots of appreciative noises: other guests  

More canapés & first courses on the NavBar: Recipes 

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.