Steak Ranch Kabobs Recipes

STEAK KABOBS

Steps:

• Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
• In a large freezer bag, combine 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 8 hours (see notes above regarding marinade times)
• If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
• Preheat the grill to medium-high.
• Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

STEAK-RANCH KABOBS

Steps:

• Heat grill to medium-high heat.
• Cook potatoes in boiling water 12 to 14 min. or until tender; drain. Cool slightly.
• Reserve half the dressing. Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
• Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with the reserved dressing for the last 2 min.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

GRILLED STEAK KABOBS

Steps:

• In a small bowl or glass measuring cup, whisk together all ingredients for the marinade.
• Cut steak into pieces and transfer to a large ziploc bag.
• Pour the marinade over the steak and refrigerate for at least 1 hour and up to 8 hours.
• Remove the steak from the bag and discard the excess marinade.
• Heat grill to medium-high heat.
• Thread steak and vegetables seasoned with salt and pepper onto skewers alternating between different types of veggies and the steak.
• Place steak kabobs onto the hot grill and cook for 3 to 5 minutes per side, turning as needed to make sure all sides are evenly cooked.
• Remove from grill and serve immediately.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

STEAK SANDWICH KABOBS

Steps:

• Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil. , Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted., In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

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.