Caribbean Lime Beef Kabobs Recipes

Steps:

• Thread beef, peppers, and squash alternately on metal skewers.
• Combine sauce ingredients in a bowl and mix well.
• Place skewers on grill over med-high heat OR on broiler pan about 4-6" from heat.
• Grill or broil about 10-15 minutes, or until beef is of desired doneness. Turn frequently and brush with sauce OFTEN.

Steps:

• Mix all ingredients except meat until blended.
• Thread meat onto 6 skewers; place in shallow glass dish. Pour 1/2 cup steak sauce mixture over kabobs. Refrigerate 30 min. to marinate, turning occasionally.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 12 to 15 min. or until meat is done, turning occasionally and brushing with remaining steak sauce mixture for the last 5 min.

Steps:

• Place the first six ingredients in a blender; cover and process until blended. Pour into a shallow bowl. Add steaks; turn to coat. Cover and refrigerate at least 2 hours., Drain and discard marinade. Grill steaks, covered, over medium heat or broil 3-4 in. from heat for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

Steps:

• Preheat oven to 300°. For sauce, mix first 13 ingredients., Cut 8 small slits in roast; fill with garlic halves. Mix 2 tablespoons oil, minced garlic, seasoned salt and pepper; rub onto roast., In a Dutch oven, heat remaining oil over medium heat; brown roast on all sides. Spoon 3 tablespoons sauce over roast, spreading evenly. Add 1 cup sauce to pan. Bake, uncovered, 30 minutes., Reduce oven setting to 250°. Top roast with an additional 3 tablespoons sauce. Cover pan; bake until beef is tender, 3 to 3-1/2 hours. Remove from oven; let stand 15 minutes., If desired, remove garlic halves before slicing. Serve roast with remaining sauce and lime wedges.

Steps:

• Whisk the marinade ingredients to gether.
• Pour into a zip lock bag and add the meat.
• Marinade in the fridge from 8 to 24 hours, turning the bag every so often.
• Reserve the marinade.
• Thread the cubes on skewers.
• Grease your grill.
• Medium-High heat,baste occasionally.
• Cook for 7-10 minutes.
• The meat should be browned outside and still pink inside.

Steps:

• In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
• Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.

Steps:

• Mix all ingredients except meat, mangos, peppers and rice until blended. Pour 1/2 cup over meat in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat alternately onto 6 skewers alternately with mangos and peppers.
• Grill 12 to 15 min. or until meat is done, turning occasionally and brushing with remaining steak sauce mixture for the last 5 min. Serve over rice.