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
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 WITH YOGURT SAUCE AND LEMON-OLIVE COUSCOUS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h18m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat grill or grill pan to medium-high or broiler with oven rack set on second level from the top of oven.
- Combine 1/4 cup olive oil, just eyeball the amount, with spices and grill seasoning in a shallow bowl or dish. Add lamb to seasonings and coat evenly in the mixture. Skewer the meat on metal skewers and let sit for 10 minutes. Cook on a hot grill or under the broiler for 7 to 8 minutes for medium-rare.
- Thread the onions and peppers onto skewers, drizzle with oil and sprinkle with salt and pepper. Place on grill or under the broiler for 12 to 15 minutes or until tender.
- Combine yogurt with garlic, mint and parsley.
- In a sauce pot toast pine nuts over medium heat, remove and reserve. Add butter, zest of lemon, and chicken stock to pot and bring to a boil. Stir couscous and olives, cover the pot and remove from heat. Let the couscous stand 5 minutes. Fluff couscous with a fork and toss in the pine nuts.
- Stir the lemon juice into yogurt to thin.
- Serve meat and vegetables with dipping sauce, couscous and toasted pita alongside.
BEST EVER SAUCY BEEF KABOBS
This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.
Provided by Debbie Taber
Categories Main Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
- Preheat grill for medium heat.
- Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
- Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g
CHICKEN SHISH KABOB WITH PINEAPPLE SAUCE
This is one of our family's favorite recipes. It can be used with chicken or pork. The marinade is a must--the longer the better! We prefer it with red, orange, or yellow bell peppers, but the original recipe calls for green bell peppers. The sauce is especially tasty too! It's similar to a sweet and sour sauce.
Provided by kathryn.kerisit
Categories < 60 Mins
Time 35m
Yield 8 shish kabobs, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all the ingredients for the marinade.
- Marinate the meat for at least 2 hours in the refrigerator.
- Put the cubes of meat on the skewers, alternating with the peppers, onions, and mushrooms.
- Grill on the BBQ or in the oven at 350F for about 20 minutes.
- Mix all the ingredients for the sauce and bring to a boil for a few minutes until it starts to thicken a little.
- Serve with rice.
Nutrition Facts : Calories 664.9, Fat 41.1, SaturatedFat 5.9, Cholesterol 92.8, Sodium 1546.6, Carbohydrate 40.2, Fiber 2, Sugar 33.1, Protein 34.2
SHISH KABOB SAUCE
We got this recipe from our friends and have been using it ever since. This sauce is always a hit at bbq's. Although it calls for steak, we have used it with chicken and it comes out great. Most people say you could use this sauce for just about anything.
Provided by MsLuTu
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine marinade.
- Marinate meat for 15 minutes.
- After 15 minutes add shrimp and marinate for 5 more minutes.
Nutrition Facts : Calories 535.4, Fat 40, SaturatedFat 12, Cholesterol 152.1, Sodium 985.7, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 38.2
MOM'S BEEF SHISH KABOB RECIPE
Try Mom's Beef Shish Kabob Recipe for a colorful, crowd-pleasing barbecue favorite. This beef shish kabob recipe goes great with cooked basmati rice.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
- Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
- Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 11 g, Fiber 0.6334 g, Sugar 7 g, Protein 9 g
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