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
EASY COMPANY SHISH KABOB DINNER
A bit of work, but a fun dish to serve to company and is always praised for its taste! For best flavour, marinade overnight. You can also baste with your favourite barbecue sauce during grill time.
Provided by Pamela
Categories Vegetable
Time 1h
Yield 32 kabobs, 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cut meat into small bite size cubes and place in ziploc bags.
- Pour Catalina dressing over meat and refrigerate overnight.
- Cut vegetables into small bite-size pieces and place in a ziploc bag about 5-6 cups.
- Pour the Italian dressing over vegetables and refrigerate overnight.
- You can also soak the bamboo skewers overnight to prevent them from burning.
- The next day, place meat and vegetables onto skewers, alternating colors for appeal.
- Be sure sure to start and end with meat to prevent everything from slipping off during grilling.
- I usually use 3-4 pieces of meat per skewer and lots of veggies.
- Barbecue over medium heat for approx 10-15 minutes or until done.
- Serve with your favorite salad and enjoy!
Nutrition Facts : Calories 783.5, Fat 63.2, SaturatedFat 13.3, Cholesterol 123.1, Sodium 1151.9, Carbohydrate 14.8, Sugar 13.8, Protein 39.1
EASY SHISH KABOBS
I have not tried this recipe. I got this recipe from Kickin Carb Clutter. For Memorial Day, I made a double recipe so there would be enough food for two days. We used onions, bell peppers, fresh pineapple chunks, Italian sausage chunks (both sweet and hot), and whole fresh mushrooms. Other possible additions might be zucchini chunks, slightly steamed carrot pieces, radishes, olives, apple slices, cucumber slices, shrimp wrapped in bacon, etc. On Memorial day we barbecued them with low carb bbq sauce, but the sausage dried out and burned before the steak cubes were done, so the next day we took the leftovers and baked them in the oven at 350 degrees for 30 minutes. They were wonderful baked. Much better than bbq'd.
Provided by internetnut
Categories Lunch/Snacks
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- A day ahead, cut the beef steaks into large cubes.
- Sprinkle heavily with meat tenderizer and stab with a fork.
- In a small bowl combine olive oil, red wine vinegar, water, onion powder, garlic powder, black pepper.
- Place meat cubes in a gallon sized baggie along with the marinade and refrigerate overnight.
- The next day thread onto skewers along with desired additions.
Nutrition Facts : Calories 318.5, Fat 25.1, SaturatedFat 8.3, Cholesterol 76, Sodium 60.5, Carbohydrate 0.3, Fiber 0.1, Sugar 0.1, Protein 21.6
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
SHISH KABOB MEAT MARINADE
Easy tasty marinade good for beef, pork and chicken shish kabobs. This works well with nice size chunks and about a pound of meat. If you want to use the leftover mariande to baste the meat and vegetables while you are grilling them. Note cooking time is marinading time.
Provided by LAURIE
Categories Sauces
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a container (I use a jar and then shake it but you could whisk it).
- Place meat in a heavy duty plastic bag and add marinade.
- Seal tightly and refrigerate 8 hours or overnite.
- I do this in the morning before work then its ready for the grill when I get home.
Nutrition Facts : Calories 332.4, Fat 36.4, SaturatedFat 4.7, Sodium 2.4, Carbohydrate 3.4, Fiber 0.4, Sugar 0.9, Protein 0.3
EASY SHRIMP SHISH KABOB'S
This is an easy and delicious way to make Shrimp. You can either cook outside on the grill or in the broiler. The Oregano gives it a mediterranean flavor and I like to serve it with a Greek salad and grilled Asparagus. I normally use Jumbo or Colossal sized Shrimp, but found that most people prefer the large size. You can play around with spices, I have also used just Italian spices or plain old Lemon/Pepper. Enjoy!
Provided by ItalianMomof2
Categories Greek
Time 20m
Yield 8 skewers, 4 serving(s)
Number Of Ingredients 8
Steps:
- Submerge Bamboo skewers in water and soak for at least one hour. (don't skip this step if your using wood skewers otherwise they will burn up on the grill and it will be a huge mess).
- Cut Lemons in half, lengthwise, and then cut into 1/4" slices. (they'll look like half circles).
- Place Shrimp on skewer alternating the sliced Lemons and Grape tomatoes between them until all skewers are full. I generally get 4-5 shrimp per skewer and try to leave 1" of skewer showing on both ends. With 1 lb of Large Shrimp I get about 6-8 skewers.
- Brush the shrimp, lemon and Tomato's with Olive oil and then sprinkle Oregano, Salt & Pepper on them. Flip over and do the same on other side, repeat until all skewers are done.
- Grill Instructions:.Brush Grill with Olive Oil and then place skewers on grill, cook 3-5 minutes per side and flip over. Cook for another 3-5 minutes. Shrimp will turn a nice pink color and be firm to the touch. Try not to overcook, or they will be rubbery.
- Broiler Instructions: Brush Broiler pan with Olive Oil and place skewers on pan. Put under broiler for 3-5 minutes. Once the shrimp turn pink evenly, flip over and cook other side until that turns pink as well. As with the grill instructions your looking for an evenly pink shrimp that is firm to the touch.
- Serve and Enjoy!
SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
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