BROILED BEEF KABOBS
This recipe is a fun summer main dish seasoned in a snap with a tangy homemade marinade. They are so easy to prepare!-Margery Bryan, Moses Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first seven ingredients. Add the beef, peppers and mushrooms; toss to coat. Thread meat and vegetables alternately on metal or soaked wooden skewers. , Broil 3 in. from the heat, turning often, until meat reaches desired doneness and vegetables are tender, about 12-16 minutes. Serve with rice.
Nutrition Facts : Calories 209 calories, Fat 8g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 115mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BROILED MARINATED BEEF KABOBS
Make and share this Broiled Marinated Beef Kabobs recipe from Food.com.
Provided by BaconTastesGood
Categories Steak
Time 28m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut beef in skewer sized pieces (about 2 inches per side). Put in a large, heavy duty ziploc bag with all other ingredients. Marinade several hours or even overnight.
- When ready to cook, either place on skewer or possibly even on wire rack or broiling pan. Broil about 2 minutes per side 6 inches away from broiler elements.
Nutrition Facts : Calories 507.9, Fat 42.6, SaturatedFat 12.3, Cholesterol 101.3, Sodium 517.2, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 29
GRILLED BEEF KABOBS
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. -Dolores, Lueken, Ferdinand, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts : Calories 447 calories, Fat 29g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 739mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
BEEF KABOBS
Prep time includes overnight in fridge. We had this at a very dear friends house for dinner and my husband loved it. We made it nearly every weekend that summer and is still a summer time staple. Even a winter excursion from time to time.
Provided by Paulcm
Categories Meat
Time 12h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place meat into a bowl and cover with 2/3 of a bottle of dressing.
- Place Veggies in a separate bowl and cover with remaining dressing.
- You need enough dressing to cover all your meat and veggies.
- Cover and place in refrigerator overnight.
- Skewer and grill to desired doneness.
- It's a good idea to cook veggies and meat separately or the veggies get over done and the meat will be under done.
Nutrition Facts : Calories 285.6, Fat 21.8, SaturatedFat 8.8, Cholesterol 76, Sodium 63.7, Carbohydrate 0.1, Fiber 0.1, Sugar 0.1, Protein 20.8
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
- Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
- Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
- Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
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