Beverlys Favorite Beef Kebabs Recipes

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

BEVERLY'S FAVORITE BEEF KEBABS

Steps:

• Make the marinade:.
• Pour the oil into a 2-cup measure. Add the soy sauce. Squeeze the lemon juice through a small strainer (to catch the seeds) into the measuring cup. Add the Worcestershire sauce, mustard and black pepper. Whisk to blend well. Peel and coarsely chop the garlic; stir it into the oil mixture.
• Place the beef cubes in a 1-gallon freezer-weight, zipper-top plastic bag. Whisk the marinade again to recombine. Pour the marinade into the bag with the beef. Seal the bag and gently shake to coat the meat with marinade. Place the bag flat in the refrigerator to marinate 8 to 24 hours. Turn the bag over once halfway through, or more often if possible.
• Place about four cubes on each skewer (depending on the size of the cubes), leaving a little space between the cubes for even cooking. Place the kebabs on a plate or tray. Discard the marinade. (The prepared kebabs may be refrigerated, covered, up to 6 hours).
• Turn on a gas grill to medium-high. Grill the kebabs, turning frequently, to desired doneness. Cooking times will vary depending on the size of the meat cubes and the grill. (In our testing, we found 7 to 8 minutes produced medium-rare meat for 1 1/4-inch to 1 1/2-inch cubes). Serve at once.
• Note: If using bamboo skewers, soak them in water for at least 30 minutes before assembling the kebabs, so the skewers don't scorch on the grill. The number of skewers you will need depends on the size of your meat cubes. Cubes typically weigh about 1 ounce each, and we serve four cubes of meat per person for average appetites.
• Start to finish: 15 minutes preparation, plus 8 to 24 hours unattended marinating time and 7 to 8 minutes grilling time.

SPICY BEEF KEBABS

Steps:

• Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
• In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
• Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
• Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

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.

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.