MARINATED BEEF KABOBS
Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.
Provided by Nagi
Categories BBQ
Time 23m
Number Of Ingredients 14
Steps:
- Cut the beef into 3.25cm / 1.3" wide cubes.
- Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
- Cut capsicum and onion into 3.25cm / 1.3" wide squares.
- Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
- Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
- Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
- Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.
Nutrition Facts : Calories 268 kcal, ServingSize 1 serving
TENDER BEEF KABOBS (SHASHLIK) RECIPE
The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Number Of Ingredients 11
Steps:
- Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
- Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
- Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
- Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce
SPICY BEEF KEBABS
Steps:
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
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
GRILLED BEEF KABOBS
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. -Dolores, Lueken, Ferdinand, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts : Calories 447 calories, Fat 29g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 739mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
BEST EVER SAUCY BEEF KABOBS
This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.
Provided by Debbie Taber
Categories Main Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 17
Steps:
- In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
- Preheat grill for medium heat.
- Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
- Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g
BEEF KABOBS
Prep time includes overnight in fridge. We had this at a very dear friends house for dinner and my husband loved it. We made it nearly every weekend that summer and is still a summer time staple. Even a winter excursion from time to time.
Provided by Paulcm
Categories Meat
Time 12h20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place meat into a bowl and cover with 2/3 of a bottle of dressing.
- Place Veggies in a separate bowl and cover with remaining dressing.
- You need enough dressing to cover all your meat and veggies.
- Cover and place in refrigerator overnight.
- Skewer and grill to desired doneness.
- It's a good idea to cook veggies and meat separately or the veggies get over done and the meat will be under done.
Nutrition Facts : Calories 285.6, Fat 21.8, SaturatedFat 8.8, Cholesterol 76, Sodium 63.7, Carbohydrate 0.1, Fiber 0.1, Sugar 0.1, Protein 20.8
BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, beef sirloin, garlic, coriander powder, cumin, paprika, distilled white vinegar, olive oil, bell peppers, red onion, garlic cloves, salt, vegetable oil, lemon
Provided by Claire Nolan
Categories Dinner
Yield 9 servings
Number Of Ingredients 14
Steps:
- In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
- In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
- Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
- Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
- Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
- Preheat the grill on high.
- To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
- Cook 5-7 minutes on each side.
- Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
- Enjoy!
MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE
Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
- Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
- When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
- For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
- comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
- and drizzle with olive oil.
- over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
- Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.
Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg
CLASSIC BEEF KABOBS
Cubes of seasoned, tender steak grilled with mushrooms, peppers, and onions on a skewer. A recipe that's perfect for an appetizer, snack, or dinner.
Provided by BIWFD
Categories Entrée
Time 30m
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cut beef Top Sirloin Boneless steak into 1-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms, bell pepper pieces and onion pieces; toss to coat.
- Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
Nutrition Facts : Calories 250
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
BEEF KEBABS(ATK)
To ensure evenly sized chunks, we prefer to purchase whole steak tips (sometimes labeled "flap meat") and cut them ourselves. However, if you have long, thin pieces of meat, roll or fold them into approximate 2-inch cubes before skewering. (For more information, see related How-to-Cook.) Two and one-half pounds of blade steak can be substituted for the flap meat; if using, cut the steak in half and remove the gristle that runs through it. You will need four 12-inch metal skewers for this recipe. Our preferred brand of beef broth is Rachael Ray Stock-in-a-Box All-Natural Beef Flavored Stock. Prep-time include marinading time.
Provided by Coppercloud
Categories Steak
Time 1h12m
Yield 4 skewers, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- FOR THE MARINADE: Place all ingredients in blender and process until smooth, about 45 seconds. Transfer ¾ cup marinade to large bowl and set aside.
- FOR THE BEEF AND VEGETABLES: Toss remaining marinade and beef in second large bowl. Cover with plastic wrap and refrigerate 1 hour or up to 2 hours, tossing beef after 30 -minutes. Meanwhile, prepare vegetables and toss with reserved marinade. Cover and let vegetables marinate at room temperature at least 30 minutes.
- Remove beef from marinade and pat dry with paper towels. Tightly thread beef onto two 12-inch metal skewers, rolling or folding meat as necessary to maintain 2-inch cubes. Thread vegetables onto two 12-inch metal skewers, in alternating pattern of zucchini, pepper, and onion.
- FOR A CHARCOAL GRILL: About 30 minutes before grilling, light large chimney starter mounded over rim with charcoal (7 quarts, about 120 briquettes). When top coals are partially covered with ash, arrange all coals in center of grill in even layer, leaving 2-inch gap between grill wall and charcoal. Set cooking grate over coals, cover, and heat grate until hot, about 5 minutes.
- FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes.
- Place meat skewers in center of grill directly over coals and vegetable skewers near edge of coals but still over fire. Grill beef skewers until well browned, slightly charred, and instant-read thermometer inserted into center of meat registers 125 degrees for medium-rare, 12 to 16 minutes, turning every 3 to 4 minutes. Transfer beef skewers to serving platter, loosely tent with foil, and let rest 10 minutes. Continue to grill vegetable skewers until vegetables are tender and slightly charred, about 5 minutes longer (17 to 21 minutes total), turning every 4 to 5 minutes. Transfer vegetables to platter with beef. Remove beef and vegetables from skewers and serve.
Nutrition Facts : Calories 695.5, Fat 47.6, SaturatedFat 14.2, Cholesterol 170.1, Sodium 1462, Carbohydrate 17, Fiber 3.7, Sugar 9.6, Protein 49.3
SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
More about "beef kebabsatk recipes"
KOFTA KEBAB RECIPE (WITH VIDEO) | THE MEDITERRANEAN …
From themediterraneandish.com
BEEF KABOBS RECIPE, MADE IN THE OVEN - HEALTHY …
From healthyrecipesblogs.com
MIDDLE EASTERN BEEF SHISH KEBAB RECIPE - THE SPRUCE …
From thespruceeats.com
MOROCCAN KEFTA KEBAB RECIPE WITH GROUND BEEF OR LAMB
From thespruceeats.com
10 BEST MINCED BEEF KEBABS RECIPES | YUMMLY
From yummly.com
HOW TO MAKE THE BEST SHISH KEBAB - THE …
From themediterraneandish.com
ULTIMATE GROUND BEEF KEBABS (MOROCCAN) - VEENA AZMANOV
From veenaazmanov.com
12 SIZZLING HOMEMADE KEBAB RECIPES | FEATURE | JAMIE OLIVER
From jamieoliver.com
BEEF KAFTA {AUTHENTIC LEBANESE RECIPE} - FEELGOODFOODIE
From feelgoodfoodie.net
GRILLED BEEF KABOBS - BEST BEEF RECIPES
From bestbeefrecipes.com
STEAK KABOBS (WITH THE BEST MARINADE!) - THE RECIPE REBEL
From thereciperebel.com
BEEF SHISH KEBAB - JO COOKS
From jocooks.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
BEST BEEF FOR SHISH KABOBS - THESUPERHEALTHYFOOD
From thesuperhealthyfood.com
BEEF KEBABS RECIPE: MAKE SOFT AND VELVETY KEBABS | INDIAN …
From indianambrosia.com
BEEF KAFTA AFGHAN KEBAB RECIPE - DOBBERNATIONLOVES
From dobbernationloves.com
MARINATED BEEF KABOBS + AWESOME BEEF MARINADE RECIPE
From blackberrybabe.com
KAFTA (BEEF KEBAB RECIPE) - OH, THE THINGS WE'LL MAKE!
From thethingswellmake.com
GROUND BEEF KEBABS (GRILL OR OVEN) - DELICIOUS ON A DIME
From deliciousonadime.com
EASY BEEF KABOBS {GREAT FOR ENTERTAINING!} - SPEND WITH PENNIES
From spendwithpennies.com
HAWAIIAN BEEF KABOBS – WELLS FARMS
From wellsfarmsbeef.com
EASY BEEF KEBABS MARINADE RECIPE - HOME & PLATE
From homeandplate.com
GREEK GROUND BEEF KEBABS: MEAL IN 60 MINUTES! - DIMITRAS DISHES
From dimitrasdishes.com
STEAK KEBABS - A FLAVORFUL STEAK RECIPE! - COOKING CLASSY
From cookingclassy.com
KOREAN BEEF KABOBS - DAMN DELICIOUS
From damndelicious.net
AIR FRYER BEEF KABOBS | GIMME DELICIOUS
From gimmedelicious.com
BEST BEEF KABOB MARINADE - HOUSE OF NASH EATS
From houseofnasheats.com
EASY MARINATED BEEF KABOBS - THE STAY AT HOME CHEF
From thestayathomechef.com
GRILLED HAWAIIAN BEEF KABOBS - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
EASY BEEF KOFTA KEBAB RECIPE - BEST BEEF RECIPES
From bestbeefrecipes.com
BEST BEEF KEBAB MARINADE RECIPE - HOW TO MARINATE BEEF KEBABS
From thepioneerwoman.com
BBQ & GRILLED BEEF SKEWERS AND KABOB RECIPES | ALLRECIPES
From allrecipes.com
BEEF SATAY WITH THAI PEANUT SAUCE | RECIPETIN EATS
From recipetineats.com
STEAKHOUSE KEBABS RECIPE - SERIOUS EATS
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love