Bacon Wrapped Kabobs With Beef And Veggies Recipes

BACON-WRAPPED KABOBS WITH BEEF AND VEGGIES

Steps:

• Wrap bacon pieces around beef cubes. Thread beef cubes onto 6 skewers, securing bacon ends with skewer. Thread vegetables onto 6 separate skewers. Place in shallow dish.
• Mix remaining ingredients. Reserve half the A.1. mixture for later use. Pour remaining A.1. mixture over kabobs, turning to coat. Refrigerate 2 hours to marinate.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill meat kabobs 5 min., turning occasionally. Add vegetable kabobs to grill; grill 5 to 6 min. or until meat is done and vegetables are crisp-tender, turning occasionally and brushing with reserved A.1. mixture for the last 5 min.

BACON-WRAPPED PORK KEBABS

Steps:

• For the brine: Combine salt, sugar, bay leaves, thyme, and garlic in a pot with 2 cups water. Bring to a boil and once everything has dissolved remove from heat. Add ice cubes to cool down and set aside.
• For the pork: Place the pork cubes in the cooled brine and set in the fridge for 45 minutes. Meanwhile, cut the bacon into six 1/2-inch-thick slices, about 2 1/2-ounces each. Set a large pot of cold water over high heat and add the bacon slices. Bring to a boil, reduce heat, and simmer for 5 minutes.
• In a small bowl, whisk together the Italian seasoning, granulated garlic, paprika, salt and pepper. Drain pork from brine and pat dry with paper towels. Working with one skewer at a time, thread the bacon at one end followed by a piece of pork. Loop the bacon over the pork so it forms an "S" shape around the pork and continue to thread the bacon and pork together so each skewer has 4 pieces of pork and one thick strip of bacon on it. Sprinkle all with the seasoning mixture.
• Heat a grill to medium and wipe down grates with oil. Place pork kebabs across grill and cook for 3 to 4 minutes on each of four sides until bacon is crisped around edges and pork is a tender medium. Once the pieces have been seared, glaze the kebabs with the Orange Honey Mustard.
• Heat the oil in a small saute pan over medium-high heat. When hot, add the shallots and saute until softened. Add the orange juice, honey and mustard, whisking to thoroughly combine. Bring to a simmer and reduce for 8 to 10 minutes. Stir well, remove from heat, and keep warm until ready to use.

BEEF AND BACON SHISH KABOBS

Steps:

• In small bowl, blend steak sauce, sherry and honey.
• Place beef cubes in nonmetal dish; coat with 1/4 cup steak sauce mixture.
• Cover; chill 1 hour, stirring occasionally.
• Remove beef cubes from marinade.
• Wrap half bacon slice around each cube.
• Alternately thread beef and bacon cubes, onion, pepper and mushrooms onto 4 (10-inch) metal skewers.
• Grill over medium heat for 8 to 10 minutes or to desired doneness, turning and brushing occasionally with remaining steak sauce mixture.
• Serve immediately.

BEEF AND BACON THREADED KEBAB

Steps:

• Mix the adobo sauce, agave and lime juice together in a small bowl and set aside.
• Lay out the bacon on a paper-towel-lined plate. Microwave until partially cooked, 3 to 4 minutes.
• Press 1 strip of bacon onto 1 strip of steak and gently flatten them together. Thread a skewer through the bacon and steak, creating a ribbon-like shape on the skewer. Repeat with the remaining bacon and beef. Refrigerate the skewers for 15 to 30 minutes before cooking to help them stay together.
• Prepare a grill for medium-high heat.
• Place the skewers on the grill bacon-side down. Brush the adobo glaze onto the beef while the bacon cooks. Cook until the bacon is crisp, 3 to 4 minutes. Flip the skewers and glaze the bacon side. Cook until the beef has a nice char, another 1 to 2 minutes. Serve immediately.

VEGETABLE BEEF KABOBS

Steps:

• Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

VEGETABLE-BACON KABOBS

Steps:

• Wash squash and zucchini and cut in 1-inch slices.
• Peel onions and cut into 4 wedges each.
• Seed and core peppers and cut unto 12 squares each.
• Place vegetables in a plastic bag.
• Mix oil, vinegar and herbs.
• Place into bag, close bag tightly and turn to coat vegetables well.
• Marinate at room temperature at least 2 hours.
• Thread vegetables on skewers, alternating types and placing a bacon piece between vegetables at intervals.
• Grill 4-6 inches over hot coals 10-15 minutes, turning to cook evenly and brushing with marinade now and then.

MARINATED VEGGIE BEEF KABOBS

Steps:

• In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat., Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat grill for high heat.
• Remove the mushrooms and chicken from the marinade and shake off excess. 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.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.