Beef Shish Kabobs On The Grill Recipe 55 Recipes

GRILLED BEEF KABOBS

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.

BEEF SHISH KABOBS

Steps:

• Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.
• Cut the other half of the onion into 1 ½-inch squares. Set aside.
• Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight.
• Set aside the remaining marinade to use for basting later.
• When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
• Thread beef and vegetables onto separate skewers (if using wooden skewers, be sure to soak them in water first).
• Brush vegetable skewers with reserved marinade.
• Broil kabobs 3 inches from heat for 8 minutes. Turn and broil an additional 8 - 10 minutes, or until done. Keep an eye on the vegetables - the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.
• Alternatively, you can grill the shish kabobs for about 20 minutes, turning regularly.

BEEF SQUASH SHISH KABOBS

Steps:

• In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

BEEF SHISH KABOBS

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Reserve 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight., In a large skillet over medium heat, partially cook bacon. Wrap each piece around a water chestnut slice. , Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef., Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

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.