MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
SHISH KABOB MEAT MARINADE
Easy tasty marinade good for beef, pork and chicken shish kabobs. This works well with nice size chunks and about a pound of meat. If you want to use the leftover mariande to baste the meat and vegetables while you are grilling them. Note cooking time is marinading time.
Provided by LAURIE
Categories Sauces
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a container (I use a jar and then shake it but you could whisk it).
- Place meat in a heavy duty plastic bag and add marinade.
- Seal tightly and refrigerate 8 hours or overnite.
- I do this in the morning before work then its ready for the grill when I get home.
Nutrition Facts : Calories 332.4, Fat 36.4, SaturatedFat 4.7, Sodium 2.4, Carbohydrate 3.4, Fiber 0.4, Sugar 0.9, Protein 0.3
MOM'S SHISH-KA-BOB/MEAT MARINADE
Simple, but very flavorful marinade. This is a recipe my mom uses, which I have stolen. I usually use it for beef shish-ka-bobs, but it goes well with any meat. I've used it on pork chops and it was great too.
Provided by kamgriz
Categories Low Cholesterol
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl or plastic ziploc. Add meat and marinade in refrigerator for up to 24 hours.
Nutrition Facts : Calories 309.7, Fat 27.2, SaturatedFat 3.8, Sodium 4027.6, Carbohydrate 7, Fiber 0.8, Sugar 1.7, Protein 7.9
MOM'S BEEF SHISH KABOB RECIPE
Try Mom's Beef Shish Kabob Recipe for a colorful, crowd-pleasing barbecue favorite. This beef shish kabob recipe goes great with cooked basmati rice.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
- Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
- Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 11 g, Fiber 0.6334 g, Sugar 7 g, Protein 9 g
KABOB MARINADE
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Provided by Jon
Categories Everyday Cooking
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g
SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
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