GARLIC-MUSTARD GRILLED BEEF SKEWERS
Steps:
- Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
- Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.
GRILLED TERIYAKI BEEF SKEWERS
These beef skewers are easy to make and even easier to eat-perfect for any party! The horseradish cream sauce pairs well with the flavorful beef. -Linda Flaherty, Lake Worth, Florida
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 16 kabobs (1 cup sauce).
Number Of Ingredients 7
Steps:
- Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade., On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once., In a small bowl, combine sour cream and horseradish; serve with kabobs.
Nutrition Facts : Calories 96 calories, Fat 4g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 233mg sodium, Carbohydrate 7g carbohydrate (6 sugars, Fiber 0 fiber), Protein 7g protein.
FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS
Steps:
- In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
- In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
- When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
- Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
- Jenny Flake, Gilbert, AZ
SHRIMP AND BEEF SKEWERS WITH SOY AND SCALLION BUTTER
Provided by Giada De Laurentiis
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- For the butter: In a food processor, combine the butter, scallions, garlic, and soy sauce. Pulse until smooth. Place the mixture on a piece of plastic wrap and form into a log about 1-inch in diameter and 7 inches long. Roll the log in the plastic wrap and refrigerate until firm enough to slice, about 30 minutes. Slice into 1/4-inch pieces.
- For the skewers: In a small bowl, mix together the olive oil, garlic, salt, and pepper. Thread 4 pieces of mushroom onto 6 of the skewers. Thread 4 shrimp onto 7 of the skewers. Thread 4 pieces of the steak onto the remaining 7 skewers. Arrange the skewers in a single layer on 2 baking sheets. Spoon the oil mixture over the top and marinate for 15 minutes.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the beef skewers for 3 minutes each side for medium-well. Let the meat rest for 5 minutes. Grill the shrimp skewers for 2 minutes each side until opaque and cooked through. Grill the mushroom skewers for 4 minutes each side until tender. Arrange the skewers on a platter and serve with the sliced butter.
SUN-DRIED TOMATO AND PEAS ON ENDIVE SPEARS
Provided by Giada De Laurentiis
Categories appetizer
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Combine the peas, sun-dried tomatoes, and garlic in a food processor. Pulse the machine until the peas and tomatoes are finely chopped. Add the olive oil and pulse until the olive oil is incorporated and the mixture is minced but not yet pureed. Transfer to a small bowl and stir in the salt and pepper.
- Serve as a dip with the endive spears alongside.
GARLIC-MUSTARD GRILLED BEEF SKEWERS
Yum, perfect for Father's Day or any warm, summer night! Be sure to leave the skewers on the grill long enough to get the beef nice and crusty on both sides. This means you have to be patient, and remember: Don't turn them often. Can also add grape tomatoes, mushrooms and chunks of red onion to the skewers. Sometimes I grill the veggies on separate skewers because they can cook quicker than the meat. Then I put all on a platter and let guests choose what they want. Plan ahead, needs to marinade for 30 minutes up to 4 hours. This is adapted from a Bobby Flay recipe. Prep time does not include marinade time.
Provided by Scoutie
Categories Steak
Time 37m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- For garlic-mustard glaze:.
- Whisk together all of the ingredients in a small bowl.
- Add meat, cover,and marinade at least 30 minutes and up to 4 hours before using. Bring meat to room temp before grilling.
- For grilled beef skewers:.
- Heat your grill to high.
- Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 4 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.).
- Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
- Place the skewers on a platter and serve hot or at room temperature.
Nutrition Facts : Calories 467.7, Fat 31.2, SaturatedFat 12.1, Cholesterol 129.9, Sodium 435.3, Carbohydrate 5.5, Fiber 0.9, Sugar 3.5, Protein 39.2
GRILLED BEEF SKEWERS WITH SUN-DRIED TOMATO RELISH
Steps:
- For the beef: In a resealable plastic bag, combine the olive oil, garlic, herbes de Provence, salt, pepper and beef. Refrigerate for at least 6 hours or overnight. Grill for 3 to 4 minutes on each side for medium-well doneness. For the relish: In a small bowl, combine the onion, sun-dried tomatoes, corn and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish along side the beef skewers.
SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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