Easy Grilled Steak Kabobs Recipes

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

Steps:

• Heat coals or gas grill for direct heat.
• Cut beef into 24 one-inch pieces. Thread beef, bell pepper and mushrooms alternately on each of eight 10- to 12-inch metal skewers, leaving space between each piece. Mix remaining ingredients.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 18 minutes, turning and brushing kabobs 3 or 4 times with oil mixture, until beef is desired doneness and vegetables are tender.

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.

Steps:

• CUT steak into 16 chunks. Thread evenly onto 4 of the skewers. Thread chunks of vegetables on 4 remaining skewers. Place in a shallow dish.
• MIX barbecue sauce and cilantro. Pour half of the barbecue sauce mixture over kabobs; cover and refrigerate at least 4 hours or overnight to marinate. Refrigerate remaining barbecue sauce mixture for serving with kabobs.
• PREHEAT grill to medium heat. Remove steak kabobs from marinade; discard marinade. Grill over direct heat 5 min.; turn kabobs over. Add vegetable kabobs to grill; cook an additional 5 to 6 minute or until steak is cooked through and vegetables are crisp-tender. Warm reserved barbecue sauce mixture; serve with kabobs.

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.