Beef And Vegetable Kabob Dinner Recipes

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.

BEEF AND VEGETABLE KABOB DINNER

Steps:

• Preheat grill to medium heat. Thread steak, vegetables and oranges alternately onto 12 skewers; place in shallow dish.
• Pour steak sauce over kabobs; turn over to evenly coat kabobs. Cover. Refrigerate 10 min. to marinate. Remove kabobs from marinade; discard marinade.
• Grill kabobs 10 min. or until steak is cooked to medium doneness (160°F), turning occasionally. Serve over the rice.

GRILLED BEEF AND VEGETABLE KABOBS

Steps:

• In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

BEEF AND VEGETABLE KABOB

Steps:

• Low-Sodium Recipe
• 1. Marinate the meat with Mrs. Dash® Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
• 2. Heat grill or cast iron grill plate. Spray with cooking spray.
• 3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
• 4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking.

SIZZLING BEEF AND VEGETABLE KABOBS

Steps:

• PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
• PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
• GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

EMERIL'S BEEF AND VEGETABLE KEBABS

Steps:

• In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
• Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
• Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

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.

GRILLED BEEF AND VEGETABLE KABOBS

Steps:

• Mix together vinegar, lemon juice, garlic powder, salt, pepper and olive oil in a small bowl until well combined. Place beef, vegetables, pineapple and marinade in a gallon-sized resealable plastic bag. Marinate in refrigerator 5 hours or overnight.
• Spray grill grate or broiler pan with no-stick cooking spray. Heat grill or broiler. Thread meat onto skewers alternating with vegetables and pineapple. Season generously with salt and pepper. BROILER: Place kabobs about 5 inches from broiler element. Broil 5 to 8 minutes, turning once, until meat is well browned and cooked to desired doneness. GAS GRILL: Grill kabobs 8 minutes for medium-rare or 9 minutes for medium, or to desired doneness.

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.
• Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4 inches from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally. Yield: 8 kabobs.

BEEF KABOB DINNER

Steps:

• Thread meat, vegetables and fruit alternately onto 12 skewers; place in shallow dish. Mix dressing and garlic powder until blended. Pour over kabobs, turn kabobs to evenly coat all sides. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done and vegetables are tender, turning occasionally.
• Meanwhile, prepare rice as directed on package, substituting the broth for the water and stirring in onions with the broth. Serve with the kabobs.