Grilled Beef Skewers With Zucchini And Mint Recipes

Steps:

• Preheat a grill pan over medium-high heat.
• On a rimmed baking sheet, toss the zucchini strips with the olive oil and salt. Grill the zucchini until just soft, about 45 seconds per side. Don't worry about the grill marks at this point. Remove to a board and lay out the strips.
• Lay the strips of zucchini on a board. Roll 1 cube of cheese in 1 strip of ham, then position the ham and cheese roll on a zucchini strip so the exposed ends of the cheese will be rolled up in the zucchini, preventing it from squeezing out. Roll the zucchini around the ham and cheese roll. Use 2 skewers to secure the roll. Repeat with the remaining ingredients, placing 2 rolls on every pair of skewers. Place the skewers back on the grill and grill until just warmed through and grill marks have formed, about 1 minute per side. Serve warm.

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill with vegetable oil cooking spray.
• For the pesto: Pulse the basil, nuts, lemon juice, garlic, lemon zest, salt and pepper until finely chopped in a blender or food processor. With the machine running, gradually add the oil until the mixture is smooth and thick. Add the cheese and pulse until just incorporated. Season with salt and pepper.
• For the skewers: Thread 1 round of zucchini onto a skewer. Thread 1 crumpled piece of prosciutto onto the skewer. Repeat 3 more times ending with a round of zucchini. Each skewer should have 5 rounds of zucchini and 4 pieces of prosciutto. Drizzle the skewers with olive oil and grill, turning occasionally, until the zucchini are tender, about 5 minutes.
• Brush the skewers with the pesto, using a pastry brush, and serve.

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.

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.

Steps:

• Preheat an outdoor grill to high heat and lightly oil grate.
• Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
• Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
• Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.

Steps:

• Drain the juice from the pineapple and mix with the soya sauce, garlic and ginger; add the beef and let it stand for 1 hour.
• Place alternate pieces of beef and pineapple on wooden skewers and put an olive at the end of each skewer.
• Grill, turning once, for 10-12 minutes.