BEEF KEBABS
Steps:
- In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
- Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
- Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for another use. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
- Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
GRILLED BEEF KABOBS
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. -Dolores, Lueken, Ferdinand, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 447 calories, Fat 29g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 739mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
INDOOR BEEF "KABOBS" -- PERSIAN KABOB BARG
This is my knockoff of the delicious steak kabobs available at many of our local Persian restaurants. This recipe is meant to be cooked indoors in lieu of grilling real kabobs; it makes very meaty, tender, smoky beef. Serve with saffron rice, kashk-e-bademjan, and a cucumber salad.
Provided by Sass Smith
Categories Meat
Time 8h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cut beef short ribs into long strips about 1/4-inch wide; kitchen shears are very handy here.
- Mix all other ingredients except olive oil in a large plastic bag. Alternatively, of course, a bowl with a cover is fine.
- Coat the beef evenly in the yogurt mixture and marinade for 8-24 hours.
- Wipe or rinse most of the marinade off of the beef and pat mostly dry -- you want a little bit of marinade to stay on, for browning, but not a solid layer, which would burn while the meat steamed under it.
- In a large nonstick pan, heat the olive oil on high heat. When it starts to smoke very slightly, put in three or four pieces of meat -- don't crowd the pan here! -- and brown on both sides, about one-two minutes per side.
- Rest on a plate in a very low oven while you cook the rest of the meat in batches.
- Cut the rested meat into bite-sized pieces; again, a good pair of kitchen shears makes this much easier.
- Serve over rice.
BARBECUE BEEF KABOBS
My husband and boys love this kabob recipe because it's delicious, and I love it because it's fast and easy. -Karen Engstrom, Glasgow, Montana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 10 kabobs.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the ketchup, salad dressing, soy sauce and Worcestershire sauce. Transfer 1/3 cup to another bowl for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add steak. Seal bag and turn to coat; refrigerate for at least 1 hour. , Place carrots and water in a microwave-safe dish. Cover and microwave on high for 4 minutes; drain. Drain and discard marinade. On 10 metal or soaked wooden skewers, alternately thread beef, and vegetables. , Grill, covered, over medium-hot heat for 18-20 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning once. Serve with rice if desired.
Nutrition Facts : Calories 292 calories, Fat 12g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 1825mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 23g protein.
BEEF KABOBS (KEBABS)
My sister-in-law served these to me for the first time and it quickly joined my own recipe file. My whole family loves them.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Drain pineapple saving juice.
- Combine juice and next 6 ingredients, mix well.
- Pour in large shallow dish.
- Add meat, cover and marinate in refrigerator over night.
- Drain meat, retaining marinade.
- Bring marinade to a boil in a saucepan.
- Add mushrooms, reduce heat and simmer, uncovered, for 10 minutes.
- Drain, saving marinade.
- Alternate meat, pineapple, mushrooms, onions, green peppers and potatoes as desired on skewers.
- Grill over medium coals 10-15 minutes, basting frequently with marinade and/or BBQ sauce.
Nutrition Facts : Calories 518, Fat 1, SaturatedFat 0.2, Sodium 1507, Carbohydrate 124.4, Fiber 7.7, Sugar 84.7, Protein 10.1
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