Beef Or Pork Kabobs With Variations Recipes

BEEF OR PORK KABOBS WITH VARIATIONS

Steps:

• For the marinade; using a blender or processor blend all marinade ingredients together (except the green onion).
• Add in the chopped green onion.
• Place the marinade in a large heavy resealable plastic bag, then add in beef or pork cubes; seal bag and toss to coat.
• Refrigerate for 8-24 hours (24 hours is even better!).
• Remove the meat and discard the marinade.
• Place the meat on a plate or in a bowl and let sit on the counter for 1-1/2 hours or until almost room temperature.
• At this point you may soak wooden skewers in cold water.
• If using vegetables, brush with olive oil.
• Thread the meat alternately with one or more the variations.
• Season the meat and veggies with salt and black pepper (I use seasoned salt).
• Grill to desired doneness.

KEBABS WITH PORK THREE WAYS

Steps:

• Preheat a grill to medium and brush the grates with vegetable oil. Thread the pork tenderloin, sausage, bacon, pickles, banana peppers and onions onto eight 10-inch skewers; season with salt and pepper.
• Combine the mustard and olive oil in a small bowl; brush all over the kebabs. Grill the kebabs, turning occasionally, until marked and cooked through, about 12 minutes.

ITALIAN BEEF KABOBS (COOKING FOR 2)

Steps:

• Remove fat from beef. Cut beef into 1-inch pieces.
• Mix remaining ingredients in medium glass or plastic bowl. Stir in beef until coated. Cover and refrigerate, stirring occasionally, at least 1 hour but no longer than 12 hours.
• Set oven control to broil. Remove beef from marinade; reserve marinade. Thread beef on each of four 10-inch metal skewers, leaving 1/2-inch space between each piece. Brush kabobs with marinade.
• Place kabobs on rack in broiler pan. Broil kabobs with tops about 3 inches from heat 6 to 8 minutes for medium-rare to medium doneness, turning and brushing with marinade after 3 minutes. Discard any remaining marinade.

PORK KABOBS

Steps:

• In a resealable plastic bag or shallow glass container, combine the first 8 ingredients; add pork and toss to coat. Seal or cover and refrigerate overnight. , Meanwhile, combine sauce ingredients; cover and refrigerate for several hours. Drain pork and discard marinade; thread pork on skewers, leaving a small space between pieces. , Grill, uncovered, over medium heat for 8-10 minutes or until the meat is no longer pink, turning frequently. Serve in pita bread with sauce.

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)

Steps:

• Put all ingredients into a blender (except the green onions, if using add them in after blending).
• Blend for 30-40 seconds.
• Mix in in green onions.
• This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
• *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

BARBECUED PORK KEBABS

Steps:

• Whisk the sugar, soy sauce, onion, garlic and black pepper together in a large bowl. Add the pork and toss to coat. Cover and refrigerate at least 2 hours. Overnight is best if possible.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Thread the pork onto the soaked skewers. Cook on the preheated grill until the pork is no longer pink in the center, 3 to 5 minutes per side.

GARLIC PORK KABOBS

Steps:

• Stir the stock, cornstarch, brown sugar, ketchup and vinegar in a 1-quart saucepan until the mixture is smooth. Cook and stir over medium-high heat until the mixture boils and thickens. Remove the saucepan from the heat.
• Thread alternately the pork, mushrooms and onion onto 4 skewers.
• Lightly oil the grill rack and heat the grill to medium. Grill the kabobs for 20 minutes or until the pork is cooked through, turning and brushing often with the stock mixture. Place 1 tomato onto the end of each skewer.
• Heat the remaining stock mixture over medium heat to a boil. Serve with the kabobs and rice.