Beef Skewers Recipes

Steps:

• For the skewers: Preheat a grill pan over medium-high heat.
• Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
• Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
• For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
• For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
• For serving: Mix together the olive oil and lemon juice in a bowl.
• Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

Steps:

• In a small bowl, mix together hoisin sauce, sherry, soy sauce, barbeque sauce, green onions, garlic, and ginger.
• Cut flank steak across grain on a diagonal into 1/4 inch slices. Place slices in a 1 gallon resealable plastic bag. Pour hoisin sauce mixture over slices, and mix well. Refrigerate 2 hours, or overnight.
• Preheat an outdoor grill for high heat. Discard marinade, and thread steak on skewers.
• Oil the grill grate. Grill skewers 3 minutes per side, or to desired doneness.

Steps:

• Combine the beef, onion, parsley, cilantro, & spices in a large bowl, refrigerate for 1 hour.
• Wash your hands but don't dry them. Gently pack small amounts of the meat mixture around the skewers, forming a 4-inch long sausage shape on each skewer.
• Grill over charcoal, turning the kebab time to time so not to burn. Cook throughly. Serve with Recipe #260654 or some other dense bread.

Steps:

• Put the tamari, orange juice, ginger, garlic, honey and chilli flakes in a small saucepan with 100ml cold water and bring to the boil. Cook for 3-5 mins, boiling hard until well reduced, glossy and slightly syrupy. Remove from the heat, pour into a shallow dish and leave to cool.
• Thread the beef onto 4 soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film and marinate for 30 mins.
• While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to the boil. Cook the rice for about 20 mins or following pack instructions until tender. Rinse in a sieve under running water until cold, then drain well. Tip into a large bowl.
• Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest and juice, and toss well together well. Season with a little black pepper. Divide between two plates and top with a sprinkling of nuts and extra herbs to garnish.
• Heat the grill to high. (You could also cook the skewers on a non-stick griddle pan.) Put the skewers on a rack above a foil-lined baking tray, reserving any excess marinade. Grill the skewers close to the heat for 3-5 mins each side or until done to your liking. Brush with more marinade when they are turned. They should look sticky and glossy when cooked. Serve hot or cold with the rice salad.

Steps:

• Heat grill to medium-high heat.
• Toss meat with 2 Tbsp. A.1.; let stand 10 min. Meanwhile, mix remaining A.1., barbecue sauce and mustard until blended.
• Thread meat onto 8 skewers.
• Grill 6 min. or until meat is done, turning after 3 min. and brushing occasionally with barbecue sauce mixture.

Steps:

• In a small bowl or marinating dish combine all ingredients except for the beef, stirring until sugar dissolves. Add meat to marinade and stir to cover all the beef. Refrigerate at least 2 hours.
• Preheat grill.
• Soak wooden skewers at least 30 minutes.
• Thread cubes alternating the beef with the green pepper and onion pieces.
• Grill skewers for 8-10 minutes or until done, turning often.

Steps:

• In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

Steps:

• Soak skewers in water for 1/2 hour.
• Preheat the broiler.
• In a small sauté pan over low heat, toast the sesame seeds, stirring constantly to avoid burning them. When the seeds are golden, remove them from the pan and reserve.
• Slice the beef into very thin strips - 1 1/2 inches in length, 3/4 inch in width, and as close to 1/4 inches thick as you can get.
• Slice the white stems of the green onions into 3/4-inch-long pieces; discard the rest.
• Roll up one piece of beef like a jellyroll. Place it on a skewer, add one piece of green onion, then another piece of beef and another scallion. Repeat with all the skewers. Sprinkle the skewers with salt.
• To cook: Place under the broiler for 2 to 3 minutes for medium rare. Sprinkle with sesame seeds and serve.