EASY BEEF KABOBS
Steps:
- Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
- In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 6 hours.
- If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
- Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
- Preheat the grill to medium-high.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
- Remove and let sit 5 minutes before serving.
Nutrition Facts : Calories 298 kcal, Carbohydrate 8 g, Protein 39 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 270 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEEF KEBABS
Call them kabobs, kebabs, or shish kabobs. Either way, what's a summer grill without them? Marinate sirloin chunks in soy sauce with garlic, ginger, and olive oil. Skewer with veggies and get to grilling!
Provided by Elise Bauer
Categories Dinner Grill Beef Grill Kabob Kebab Skewer
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
- Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
- Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
- Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
- Let rest: Let the meat rest for 5 minutes before serving.
Nutrition Facts : Calories 477 kcal, Carbohydrate 22 g, Cholesterol 104 mg, Fiber 3 g, Protein 34 g, SaturatedFat 8 g, Sodium 839 mg, Sugar 15 g, Fat 29 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
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
PERFECT EASY BEEF KEBABS
I think I found this idea in Cooks Illustrated, but it was so easy, I didn't save the article. The marinade flavors the meat, and will protect it during grilling so that your kebabs won't dry out. It will not, however, tenderize a tough cut of meat, since it has no acid in it. Choose a nice cut of beef: strip steak, a thick loin steak (sometimes labeled as london broil), or tri-tip roast all work nicely here. (times do not include marination)
Provided by dianegrapegrower
Categories Roast Beef
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cut the beef into 1-1/2" to 2" cubes. Cut each cube almost in half (it will look like an open book) This lets the marinade get inside to flavor the beef further.
- Combine the remaining ingredients, except onion, in a medium bowl. Add the beef cubes, and thoroughly combine. Make sure that the marinade gets into the cuts in the cubes. (I use my hands). Cover, and let marinate, in the refrigerator, for 1-6 hours.
- Preheat and clean your barbeque. Skewer the beef, closing the slit you cut earlier in each piece. (If you think of the cube as looking like a book, the skewer is piercing the front and back covers) Alternate with onion pieces (if using). Grill over indirect heat until done to your preference. Serve.
EASY BEEF KABOBS
Make and share this Easy Beef Kabobs recipe from Food.com.
Provided by scarley
Categories Easy
Time 4h41m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- CUT steak into 16 chunks. Thread evenly onto 4 of the skewers. Thread chunks of vegetables on 4 remaining skewers. Place in a shallow dish.
- MIX barbecue sauce and cilantro. Pour half of the barbecue sauce mixture over kabobs; cover and refrigerate at least 4 hours or overnight to marinate. Refrigerate remaining barbecue sauce mixture for serving with kabobs.
- PREHEAT grill to medium heat. Remove steak kabobs from marinade; discard marinade. Grill over direct heat 5 min.; turn kabobs over. Add vegetable kabobs to grill; cook an additional 5 to 6 minute or until steak is cooked through and vegetables are crisp-tender. Warm reserved barbecue sauce mixture; serve with kabobs.
Nutrition Facts : Calories 402.8, Fat 20.3, SaturatedFat 7.6, Cholesterol 76, Sodium 576.4, Carbohydrate 31.5, Fiber 4, Sugar 6.7, Protein 26.1
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