Beef Or Pork Kabobs With Variations Recipes
BEEF OR PORK KABOBS WITH VARIATIONS
The marinade is what makes these kabobs so special see recipe#116996 This recipe makes a large amount but you may reduce the marinade and the meat by half. Plan ahead the meat needs to marinade for 8-24 hours (24 hours even better!) and the wooden skewers need to soak in cold water for 30 minutes before threading, and for the very best results the meat must be brought down to almost room temperature before threading, this will relax the meat fibers and create the most tender juiciest meat! This marinade is for beef or pork and is enough for up to 3 pounds meat, I make lots and then freeze the cubed meat after marinating to have ready in the freezer to grill.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 8h
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
- Add in the chopped green onion.
- Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
- Refrigerate for 8-24 hours (24 hours is even better!).
- Remove the meat and discard the marinade.
- Place the meat on a plate or in a bowl and let sit on the counter for 1-1/2 hours or until almost room temperature.
- At this point you may soak wooden skewers in cold water.
- If using vegetables, brush with olive oil.
- Thread the meat alternately with one or more the variations.
- Season the meat and veggies with salt and black pepper (I use seasoned salt).
- Grill to desired doneness.
Nutrition Facts : Calories 498.7, Fat 37.4, SaturatedFat 6.3, Cholesterol 54.4, Sodium 1705.1, Carbohydrate 19.7, Fiber 0.7, Sugar 16.5, Protein 22.9
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
GREEK OUZO PORK KABOBS
Eat dinner as the Mediterraneans do with these delightfully different kabobs. Ouzo and the tzatziki dipping sauce give you a real taste of the Greek islands. -Francine Lizotte, Surrey, British Columbia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, whisk the first 10 ingredients until blended. Pour 1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain pork, discarding marinade in dish. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, over medium heat or broil 4 in. from heat until until pork is tender and vegetables are crisp-tender 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, top with additional fresh thyme and rosemary and serve with tzatziki.
Nutrition Facts : Calories 336 calories, Fat 15g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 178mg sodium, Carbohydrate 17g carbohydrate (13g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
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