BEEF KABOB SPINACH SALAD
I found this easy recipe many years ago, and we never grow tired of it. I like to serve this zippy salad with roasted potatoes, rolls and a mandarin orange salad. -Gail Reinford, Souderton, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large resealable bag, combine the brown sugar, vinegar, chili powder, salt, oil and hot pepper sauce. Add beef; seal bag and turn to coat. Refrigerate for 30 minutes. Meanwhile, in a small bowl, combine the yogurt, onions and garlic; cover and refrigerate until serving., Drain and discard marinade. Thread the beef cubes onto eight metal or soaked wooden skewers. Grill, covered, over medium heat for 4-6 minutes on each side or until meat reaches desired doneness. Serve with spinach and yogurt sauce.
Nutrition Facts :
SPINACH AND BEEF SALAD
Provided by Food Network
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
- In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
- For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.
GRILLED CALF LIVER KABOBS WITH WILTED SPINACH SALAD
I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!
Provided by Jeff Hixson
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
- Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
- Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
- Keep warm while preparing the salad.
- For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
- Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
- Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
- Season with salt and pepper, arrange on serving plates.
- Top each salad with 2 kabobs.
- Serve with crusty garlic bread.
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
WARM BEEF AND SPINACH SALAD
Sliced beef and tasty onions top this simple spinach salad. The dressing is thick, hearty and tangy, and is just the thing to bring it all together. Plus, you can put it on the table in no time! -Linda Eggers, Albany, California
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the sour cream, milk, horseradish and mustard; set aside., In a large nonstick skillet coated with cooking spray, cook and stir onion over medium-high heat until tender. Add beef; cook and stir until heated through., In a salad bowl, combine spinach and tomatoes. Add beef mixture and dressing; toss to coat.
Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 73mg cholesterol, Sodium 733mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
GRILLED SHRIMP KABOBS WITH ORANGE SPINACH SALAD
Grilled shrimp, oranges and onion make a tasty trio to top spinach greens. An orange ginger mix marinates the shrimp and dresses the salad.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Cut 2 of the oranges into 8 wedges each. Peel and section remaining 2 oranges; reserve sections. Mix all Orange Marinade and Dressing ingredients; reserve half for dressing. In shallow glass or plastic dish or heavy-duty resealable food-storage plastic bag, place shrimp and remaining marinade. Cover dish or seal bag and refrigerate 15 minutes.
- Heat coals or gas grill for direct heat. Cut one onion half into wedges; separate into pieces. Thinly slice remaining onion half; separate into pieces and set aside. Remove shrimp from marinade; reserve marinade for basting. Thread shrimp, orange wedges and onion wedges alternately on each of eight 8-inch or four 15-inch metal skewers, leaving space between each piece.
- Grill kabobs uncovered 4 to 6 inches from medium heat 6 to 8 minutes, turning frequently and brushing with reserved basting marinade, until shrimp are pink and firm. Discard any remaining basting marinade.
- In large bowl, gently toss spinach, reserved orange sections, reserved thinly sliced onion and reserved dressing. Serve with kabobs.
Nutrition Facts : Calories 330, Carbohydrate 21 g, Cholesterol 160 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 490 mg
STEAK AND FETA SPINACH SALAD
Broiled steak, seasoned with balsamic vinaigrette, stars in this five-ingredient, 30-minute dish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Set oven control to broil. Spray broiler pan with cooking spray. Place steak on broiler pan; brush with 1 tablespoon of the dressing. Broil with top about 4 to 6 inches from heat 10 minutes. Turn steak over; brush with another 1 tablespoon dressing. Broil 5 to 10 minutes longer or until meat is desired doneness (145°F for medium-rare). Cover; let stand 5 minutes.
- Meanwhile, on each of 4 serving plates, evenly divide spinach and tomatoes. Thinly slice steak across the grain; arrange over salads. Top with cheese. Drizzle with remaining dressing, about 2 tablespoons on each salad.
Nutrition Facts : Calories 360, Carbohydrate 14 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 12 g, TransFat 0 g
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