Beer Marinade Kebabs Recipes

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

Steps:

• In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
• Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
• Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for another use. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
• Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
• Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.

Steps:

• Evenly thread pork & capsicums onto skewers.
• Combine marinade ingredients & marinde kebabs for at leat an hour.
• Barbeque approx 6-8 mins turming 2-3 times.
• Heat marinade and thicken with blended cornflour & water, allow to simmer 2-3 mins and serve with kebabs.

Steps:

• Combine all ingredients in a small saucepan, bring to the boil, reduce heat & simmer 10 mins uncovered. Allow to cool.
• Marinate meat in beer mixture for at least 1-2 hours turning occasionally.

Steps:

• Mix all ingredients in a shallow glass baking dish, large enough to hold meat in one layer.
• Cover and refrigerate.
• Marinade meat for at least 30 minutes, The longer you let it sit, the better!
• Recipe can be doubled for large quantities of meat.

Steps:

• To prepare the marinade, whisk together the oil, beer, and lemon juice. Add the garlic, salt, pepper, bay leaves, mustard, basil, oregano, and thyme. Mix well.

Steps:

• Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large, non-reactive bowl. Add the lamb, making sure it is covered with the marinade, cover with plastic wrap and refrigerate overnight or for up to 2 days.
• Prepare a charcoal grill with hot coals. Spread the coals in one tight layer on the grill.
• Cut the lamb in 1 1/2-inch cubes. You should have about 20 cubes.
• Cut the red onion in 8 pieces and separate each piece into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb cubes with salt and pepper. Place the skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare.

Steps:

• Mix all ingredients in a small bowl.
• Refrigerate covered for one hour or more.
• Place a few scallops on each skewer.
• Grill on BBQ over medium heat for around 5-10 minutes, turning occasionally and pouring over reserved marinade.
• Serve with remaining beer.

Steps:

• Soak three 8-inch wooden skewers in water for at least 20 minutes.
• In a medium bowl, combine the yogurt, lemon juice, dill, mint and 2 tablespoons of the olive oil and mix thoroughly. Reserve 1/4 cup of this mixture for plating. Add the beef to the remaining mixture, toss to coat and refrigerate for 15 minutes.
• Preheat a grill pan or large heavy skillet over high heat for 3 minutes or until smoking. Thread the beef equally on the skewers and sprinkle with salt and pepper. Pour the vegetable oil into the pan or skillet and cook the skewers on all four sides until very dark grill marks appear, about 1 1/2 minutes per side. Remove the skewers from the pan and set aside to rest for 3 minutes.
• Meanwhile, make a tapenade by combining the remaining 2 tablespoons olive oil, Calabrian chiles, artichoke hearts, olives, feta, roasted red pepper and parsley in a small bowl.
• To serve, place the reserved yogurt mixture evenly in the middle of 2 serving plates. Top with the beef and tapenade and sprinkle with additional parsley. Enjoy!

Steps:

• Day 1:.
• Measure beer without a head.
• Mix with remaining ingredients, excepting meat and vegetables.
• Pour marinade over beef in sealable container.
• Refrigerate overnight.
• Day 2:.
• If you wish, the vegetables can all be prepped the day before and kept in the refrigerator until it's time to assemble to kebabs.
• Bring large pot of salted water to a rolling boil. Add halved peppers. Cook for about 10 minutes, or until the red peppers begin to lose their skins. Plunge in cold water to stop the cooking. Remove when cool, drain well and cut into 3 pieces for each half pepper. Remove skin from 14 red pepper pieces. Set all aside.
• Dump meat and marinade into a colander over a saucepan. Rinse lightly to remove chunks of marinade. Remove meat and pat dry. Set aside.
• To the marinade add sauce ingredients (except for beer): oil, curry, pureed onion, garlic and ginger. Bring to a boil, boil for 5 minutes. You may skim if you wish, I usually don't. Reduce heat and add the beer. Stir well and simmer until reduced to the point where the sauce will stick to the meat and vegetables while cooking.
• Preheat grill to 300 degrees.
• Assemble kebabs in whatever order you wish. I do a piece of red pepper with skin, onion, meat, tomato, onion meat, etc and end up with a piece of tomato, skin out.
• (Putting the pepper and tomato on the ends of the kebabs helps to hold the whole thing together on the grill.).
• Place loaded skewers on preheated grill, turn every 10 minutes or so, brushing frequently with the sauce.
• When the meat is firm and the tomatoes are soft and starting to blacken, give the kebabs a good brushing with the sauce and turn the heat to high for a short period of time. This will finish the caramelizing of the glaze and the veggies will be lovely, done through and slightly crispy on the outside.
• Remove from grill, serve with anything you want.