SUMMER STEAK KABOBS
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. -Christi Ross, Guthrie, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.
Nutrition Facts : Calories 257 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 277mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
BUILD-YOUR-OWN SHISH KABOBS
Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.
Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 38
Steps:
- If using bamboo skewers, soak them in water for 1 hour to retard charring.
- Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
- Cut vegetables into bite-size pieces.
- Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
- Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
- Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
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
SIRLOIN STEAK KABOBS
Kabobs are a little more work, but are so worth it. Great for company because everything can be prepared up to the grilling and you are good to go. Cooking time is according to how you like your steak done.
Provided by Marie
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix together first nine ingredients for marinade.
- Add meat, stir to coat, then cover and refrigerate overnight.
- Alternate cubes of meat with pepper squares, small onions, tomatoes and mushrooms.
- Place on charcoal grill, turning often until meat is done to your liking.
- Note: I like to blanch the onions and green peppers first before placing on the skewers.
Nutrition Facts : Calories 481.8, Fat 35.3, SaturatedFat 10.5, Cholesterol 127.6, Sodium 505.2, Carbohydrate 4.8, Fiber 0.4, Sugar 2.9, Protein 34.9
A.1. CLASSIC STEAK KABOBS
Here's the classic steak kabob, with A.1.-marinated sirloin steak, fresh mushrooms and sweet onions. (Just saying it makes us hungry!)
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Place meat and vegetables in large bowl. Whisk remaining ingredients until blended. Add to meat and vegetables; toss to evenly coat. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove meat and vegetables from marinade; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
- Grill 10 min. or until meat is done (160ºF), turning kabobs occasionally.
Nutrition Facts : Calories 190, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
STEAK AND VEGETABLE KABOBS
Found this recipe in TOH Magazine, submitted by Lorri Cleveland, and am posting here to clear up space in my cookbook shelves. We grill year round here in FL so I am always on the lookout for new recipes to grill. I marinade the steak and veggies, but put veggies on separate skewers from the steak, so I can cook them to the correct doneness. Use your favorite vegetables of choice.
Provided by diner524
Categories Steak
Time 25m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
- Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
- Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.
STEAK SANDWICH KABOBS RECIPE BY TASTY
Here's what you need: water, olive oil, garlic, white wine, dijon mustard, heavy cream, coarsely ground black pepper, lemon juice, unsalted butter, sirloin steak, McCormick® Grill Mates Roasted Garlic and Herb Seasoning, red bell pepper, green bell pepper, medium red onion, small mushroom caps, olive oil, shredded white cheddar cheese, wooden skewers
Provided by Jordan Fitzpatrick
Categories Lunch
Time 30m
Yield 6 kabobs
Number Of Ingredients 18
Steps:
- Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
- Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3-5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
- Make the kabobs: Preheat the grill to 350°F (180°C).
- In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
- Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2-3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
- Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
- Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
- Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
- Enjoy!
STEAK SANDWICH KABOBS
Skewers with seasoned steak, bread and veggies are grilled and topped with provolone cheese for a fantastic meal. Coleslaw, spruced up with chopped walnuts, is a great side for the kabobs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil. , Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted., In a small bowl, combine coleslaw and walnuts. Serve with kabobs.
Nutrition Facts : Calories 597 calories, Fat 33g fat (6g saturated fat), Cholesterol 83mg cholesterol, Sodium 729mg sodium, Carbohydrate 45g carbohydrate (17g sugars, Fiber 5g fiber), Protein 32g protein.
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