Air Fryer Spicy Ginger Beef Skewers Recipes

AIR-FRYER SPICY 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., Preheat air fryer to 400°. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers that fit into air fryer. In batches if necessary, arrange skewers in a single layer on greased tray in air-fryer basket. Cook 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. , Meanwhile, 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 skewers with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

SWEET TERIYAKI BEEF SKEWERS

Steps:

• Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together in a large bowl; drop beef slices into the mixture and stir to coat. Cover bowl with plastic wrap.
• Marinate beef in refrigerator for 24 hours.
• Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade.
• Thread beef slices in a zig-zag onto the skewers.
• Preheat grill for medium heat and lightly oil the grate.
• Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

GINGER BEEF AND PINEAPPLE SKEWERS

Steps:

• In a small bowl, mix together soy sauce, honey, vinegar, ginger, garlic, oil and green onion.
• Transfer marinade to a large heavy-duty ziploc freezer bag or a glass dish.
• Add in the cubed beef; seal bag and turn to coat beef well.
• place in the fridge for a minumum of 8 hours or overnight (overnight is better).
• When ready to grill, drain the marinade and discard.
• Skewer beef, pineapple chunks and veggies in an alternating pattern.
• Grill over hot coals for about 18-20 minutes.

SLAYER'S SWEET, TANGY, AND SPICY KABOBS

Steps:

• Make the marinade by whisking the brown sugar, honey, lime juice, lemon juice, maraschino cherry juice, garlic powder, ginger, black pepper, cayenne pepper, pineapple juice, wine, hot pepper sauce, and soy sauce together in a large, non-metallic bowl. Toss the mushrooms, onion, bell pepper, tomatoes, and chicken in the marinade; cover and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• On each skewer, thread a piece of chicken, then three of the veggies followed by another piece of chicken then a pineapple slice and one maraschino cherry at the end. Mix and match the vegetables as you assemble the skewers. Cook on the preheated grill until the chicken is no longer pink in the center and the vegetables are tender, about 10 minutes.

GINGER MARINATED BEEF SKEWERS WITH SPICY PEANUT DIPPING SAUCE

Steps:

• Combine marinade ingredients and spread evenly over beef skewers.
• Marinate in refrigerator at least 2 hours.
• Heat olive and sesame oils in a saucepan.
• Add ginger,garlic,green onions and cook, covered, over low heat for 30 seconds.
• Add the crushed red chiles and cook 30 seconds more (make sure heat is very low as chili flakes can burn easily).
• Add peanuts and soy sauce and add just enough water to cover the peanuts.
• Bring to a boil and then reduce heat to a simmer for 30 minutes.
• Remove from heat and cool slightly.
• Puree in batches in a blender until smooth.
• Stir in chopped cilantro and season with salt and pepper to taste.
• Grill the serloin skewers 2-3 minutes per side (or to desired doneness).
• Serve skewers with dipping sauce and enjoy!