Alton Brown's Spicy Beef Kabobs

Ingredient check.... yep got it

I made a version of this yesterday.

I say a version of this because instead of using beef I used salmon and replaced a portion of the red wine vinegar with lemon juice. It turned out very well after marinading for an hour and baking in the oven. Served with the tahini sauce and dilled carrots with butter.

I'm not so sure what to make of the tahini sauce. I found it very lemony. Like, too lemony. I've never had it made at the hands of anyone who would know what it's supposed to taste like, so I'm prepared to think I did something wrong, but I don't know what that failure might be. I like hummus and I feel this is somewhat similar, but it seemed to be overpowered by lemon juice. It seems to lack balance, if that's the proper word.

And an interesting side note about making the tahini sauce. When you have all the ingredients in the bowl and you start mixing, it's thin and curdled. The acid and oil not mixing, then BAM!, it thickens up in a second. A pretty impressive bit of something going on.

Anyway, I encourage folks to try the marinade. It's good.

Maybe I didn't add enough water to the sauce. Marinade: I replaced a portion on the red wine vinegar with lemon juice, otherwise the marinade was the same.

It seemed like a lot of lemon juice as I was making it. I've mentioned in some other thread on here that I like to sneak up on the right amount of acid to put in things, and in this case I didn't take my own advice and just followed the recipe. Maybe it's supposed to be that lemony. I looked up some other recipes for it and found all were heavy on the lemon juice. If so, then not really my cuppa tea.