{"product_id":"bbq-tangerine-peel-beef-skewers","title":"BBQ Tangerine Peel Beef Skewers","description":"\u003cp\u003eThin slices of bavette steak threaded onto skewers and grilled over high heat, then glazed with a sticky tangerine and chilli sauce. The citrus peel in the sauce adds a fragrant bitterness that cuts through the richness of the beef beautifully. Serve with steamed rice for a quick and impressive midweek supper on the grill.\u003c\/p\u003e\n\u003ch2\u003eIngredients\u003c\/h2\u003e\n\u003ch3\u003eSkewers\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e1kg bavette steak (flank), sliced 5mm thick against the grain\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons soy sauce\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons olive oil\u003c\/li\u003e\n  \u003cli\u003eFlaky sea salt and freshly ground black pepper\u003c\/li\u003e\n  \u003cli\u003eFlat metal skewers\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eTangerine Sauce\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e2 teaspoons olive oil\u003c\/li\u003e\n  \u003cli\u003e5 dried red chillies\u003c\/li\u003e\n  \u003cli\u003e160ml fresh orange juice\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons rice vinegar\u003c\/li\u003e\n  \u003cli\u003e2 tablespoons soy sauce\u003c\/li\u003e\n  \u003cli\u003e3 tablespoons soft light brown sugar\u003c\/li\u003e\n  \u003cli\u003e1 teaspoon chilli garlic sauce (sambal oelek)\u003c\/li\u003e\n  \u003cli\u003ePeel of 2 tangerines or 1 large orange, cut into fine strips\u003c\/li\u003e\n  \u003cli\u003e3 teaspoons cornflour, dissolved in 1 tablespoon cold water\u003c\/li\u003e\n  \u003cli\u003e3 spring onions, sliced on the diagonal, for garnish\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eMethod\u003c\/h2\u003e\n\u003col\u003e\n  \u003cli\u003eToss the sliced bavette with soy sauce and olive oil in a large bowl. Set aside for 15 minutes while you prepare the sauce and heat the grill.\u003c\/li\u003e\n  \u003cli\u003eFor the sauce: heat the olive oil in a small saucepan over medium-high heat. Add the dried chillies and stir until fragrant, about 30 seconds. Add the tangerine peel strips and cook for another 30 seconds. Pour in the orange juice, rice vinegar, soy sauce, brown sugar, and chilli garlic sauce. Bring to a boil. Stir in the cornflour mixture and cook until the sauce thickens. Remove from heat, cover, and set aside. Reserve about 120ml of sauce with a basting brush for the grill.\u003c\/li\u003e\n  \u003cli\u003eLight your charcoal grill and build a hot, direct fire. Once the coals are glowing white, spread them evenly. Clean and oil the grill grates.\u003c\/li\u003e\n  \u003cli\u003eThread the marinated beef onto flat skewers. Season with salt and pepper and brush lightly with olive oil.\u003c\/li\u003e\n  \u003cli\u003ePlace the skewers over direct high heat. Grill for 3-4 minutes without moving, then brush generously with the tangerine sauce. Turn and grill for another 3-4 minutes, brushing the second side with sauce.\u003c\/li\u003e\n  \u003cli\u003eServe the skewers on a platter over steamed rice, spooning the remaining sauce over the top. Garnish with sliced spring onions and orange segments.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp class=\"recipe-attribution\"\u003e\u003cem\u003eOriginally created by Chef Amy Aberle-Rogan for Bull BBQ. Reproduced with permission. Adapted for UK audiences by Cedar Kitchen in the Garden.\u003c\/em\u003e\u003c\/p\u003e","brand":"Kitchen in the Garden","offers":[{"title":"Default Title","offer_id":57545890595200,"sku":null,"price":0.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0582\/0622\/4577\/files\/bbq-tangerine-peel-beef-skewers-1736845.jpg?v=1775134214","url":"https:\/\/kitcheninthegarden.co.uk\/products\/bbq-tangerine-peel-beef-skewers","provider":"Kitchen In The Garden","version":"1.0","type":"link"}