Ginger Beef Kabobs Recipes

SESAME GINGER BEEF SKEWERS

Steps:

• Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade. , To make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

GINGER BEEF KABOBS

Steps:

• Place the cut up meat in a shallow dish. Combine oil and next 8 ingredients; stirring well. Pour marinade over meat. Cover and marinate in the refrigerator for 8 hours.
• Remove the meat from the marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
• Alternate meat and veggies on skewers. Grill over medium-hot coals for 10 to 12 minutes or to desired degree of doneness, turning and basting frequently with the reserved and heated marinade.

GINGER SOY BEEF KABOBS

Steps:

• Cut beef into 1" cubes; trim fat.
• Combine marinade ingredients.
• (Can use large resealable plastic bag for easy marinading& cleanup) Place beef in marinade, turn to coat; refrigerate 1-4 hrs.
• Cut bell peppers into 1" pieces.
• Brush/spray peppers and mushrooms with vegetable oil/spray.
• Remove beef from marinade and discard marinade.
• Alternate beef, peppers, and mushrooms on skewers.
• Grill 15-20 minutes over medium grill (approx 375F) to desired doneness.

GINGER-GLAZED BEEF KABOBS

Steps:

• Heat greased grill to medium heat.
• Thread meat, peppers and mushrooms alternately onto 6 skewers.
• Mix all remaining ingredients except onions until blended. Reserve half the ketchup mixture for later use.
• Grill kabobs 10 to 12 min. or until meat is medium doneness, turning occasionally and brushing with remaining ketchup mixture for the last few minutes.
• Transfer kabobs to platter; sprinkle with onions. Serve with reserved ketchup mixture.

KABOBS

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.

GINGER BEEF AND CARROT KABOBS

Steps:

• Place beef in large resealable plastic food storage bag.
• Combine soy sauce, water, honey, oil, ginger, allspice, red pepper and garlic in small bowl.
• Pour over meat in bag and seal bag, turningn to coat meat.
• Marinate in refrigerator for 4 - 16 hours, turning bag occasionally.
• Meanwhile, place 1 inch water in medium saucepan.
• Bring water to a boil, add carrots. Cover; cook 5 minutes or until crisp-tender. Drain.
• Prepare grill for direct cooking. Drain meat. Discard marinade.
• Alternately thread meat and carrot pieces onto 4 wooden skewers. Add green onion piece to end of each skewer.
• Grill kabobs over medium coals 11-14 minutes or until meat is tender, turning once.
• (soak the wooden skewers in water for 30 minutes before using them to prevent burning).

GINGER-SPICE BEEF KABOBS

Steps:

• Prepare Ginger-Spice Marinade in shallow nonmetal dish or heavy-duty resealable plastic bag. Trim fat and bone from beef. Cut beef into 1 1/2-inch strips cut each strip into 1/4-inch pieces. Add beef to marinade, stirring to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Trim green tops from onions and reserve for another use. Cut onions into 1-inch pieces. Remove beef from marinade reserve marinade. Thread beef and onion pieces alternately on each of four 15-inch metal skewers, leaving space between each. Grill kabobs uncovered 4 to 5 inches from medium heat 10 to 15 minutes for medium doneness (160°F), turning frequently and brushing occasionally with marinade. To serve, heat remaining marinade to boiling boil and stir 1 minute. Spoon marinade over kabobs.Ginger-Spice Marinade1/4 cup soy sauce1/4 cup water2 tablespoons honey1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger1/4 teaspoon ground allspice1 clove garlic, finely choppedMix all ingredients.1 Serving: Calories 140 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 55mg Sodium 560mg Carbohydrate 8g (Dietary Fiber 1g) Protein 21g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ORANGE-GINGER BEEF KABOBS

Steps:

• In small glass or plastic bowl, mix all ingredients except beef. Stir in beef. Cover; refrigerate at least 2 hours to marinate but no longer than 8 hours, stirring occasionally.
• Set oven control to broil. Remove beef from marinade; reserve marinade. On each of 2 (11-inch) metal skewers, thread beef cubes, leaving 1/4 inch space between each cube. Place on rack in broiler pan.
• Broil with tops about 5 inches from heat 4 minutes. Turn; brush with reserved marinade. Broil 3 to 5 minutes longer or until brown and medium doneness.