Beef Kabob Sauce Recipes

BEST EVER SAUCY BEEF KABOBS

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.

BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY

Steps:

• In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
• In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
• Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
• Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
• Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
• Preheat the grill on high.
• To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
• Cook 5-7 minutes on each side.
• Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
• Enjoy!

MOM'S BEEF SHISH KABOBS

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.

BARBECUE BEEF KABOBS

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.

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

BEEF KABOBS WITH CHUTNEY SAUCE

Steps:

• In a large shallow dish, combine the first 5 ingredients. Add the beef; turn to coat. Refrigerate, covered, overnight., In a small bowl, combine the sauce ingredients. Cover and refrigerate until serving., Drain beef, discarding marinade. Thread beef onto 8 metal or soaked wooden skewers., On a lightly oiled grill rack, grill kabobs, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes or until meat reaches desired doneness, turning occasionally. Serve with sauce.

BEEF KABOB SAUCE

Steps:

• Melt the butter first.
• Combine the rest of ingredients saving the ketchup for last.
• Stir together and simmer.
• For a spicier sauce add some tobasco sauce. Be careful not to overpower the sauce.

BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

Steps:

• 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.