Thai Beef Kabobs Recipes

Steps:

• Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from the heat. Put the cucumber, chile and red onion in a medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill.
• Make the beef skewers: In a medium bowl, mix the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice and reserve as a dipping sauce. Put the beef cubes in a zip-top bag and pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl and refrigerate 1 to 2 hours. Preheat a grill to high. Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a piece of scallion. Grill directly over the coals, turning once, until nicely charred, about 3 minutes per side. Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumber and chiles on the side. Soak wooden skewers in water for at least 30 minutes to keep them from burning on the grill. Photograph by Antonis Achilleos

Steps:

• Marinate the beef: Cut the flank steak across the grain into slices 1/4 inch thick. In a shallow glass or ceramic dish just large enough to hold the meat, stir together the sake, soy sauce, vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, and coriander. Add the flank steak and stir to coat thoroughly. Cover and let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator.
• Prepare the skewers and the grill: Meanwhile, soak 12 bamboo skewers in cold water for at least 30 minutes. Prepare a gas or charcoal grill for direct-heat cooking over high heat and oil the grill rack. Or, preheat a broiler.
• Cook the beef: Drain the skewers. Remove the meat from the marinade, discarding the marinade. Thread the meat onto the skewers, dividing the meat evenly.
• Place the skewers on the grill rack, or put on a rimmed baking sheet and place under the broiler. Cook, turning once or twice, until seared, 3-4 minutes total for medium-rare, or done to your liking. Divide the skewers among dinner plates and serve immediately.

Steps:

• Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
• Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
• Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
• Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

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.

Steps:

• Mix first 3 ingredients until blended. Pour half the peanut butter mixture over meat in shallow dish; stir to evenly coat meat. Refrigerate 1 hour to marinate, stirring after 30 min.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, accordion style, onto 8 skewers alternately with vegetables.
• Grill 3 to 5 min. on each side or until meat is done and vegetables are crisp-tender. Remove from grill.
• Combine cornstarch, broth and remaining peanut butter mixture in saucepan; bring to boil, stirring constantly. Simmer on medium-low heat 1 to 2 min. or until thickened, stirring constantly.
• Serve kabobs over rice; drizzle with peanut butter sauce. Serve with lime wedges.