Categories: Grilling
Ingredients
- 1/2 cup unsalted roasted peanuts
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp chili powder
- 2 tsp ground ginger
- 1 tbsp kosher salt, plus more for seasoning
- 1 tbsp black pepper
- 1/4 cup canola oil, plus more for brushing
- 1 1/2 lb. boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise
- 12 large wooden skewers, soaked in water 1 hour
- 1/2 lemon
- Sliced red onion, tomato and cucumber, for serving
Directions
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Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, chili powder, ginger, salt and pepper; pulse to combine. With processor running, gradually add oil until a thick paste forms.
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Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight.
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Preheat a grill to medium-high and brush grate with oil. Thread short ribs onto skewers, brush lightly with oil and season lightly with salt. Grill, turning once or twice, until lightly charred and nearly cooked through, 3-5 minutes. Transfer to a platter; squeeze lemon half over skewers. Serve with sliced red onion, tomato and cucumber.