Beef Red Pepper Kabobs Recipes

BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

Steps:

• 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

MOM'S BEEF SHISH KABOBS

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.

GRILLED BEEF KABOBS

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.

BEEF KABOBS WITH RED BELL PEPPER AND SWEET ONION

Steps:

• put in a large bowl the beef and red bell pepper.
• rub into beef and red bell pepper the ff: italian seasonning, worcestershire sauce,olive oil,ground black pepper and monosodium glutamate(optional).
• set aside for about 5 minutes.
• place sweet onions in a plate and put a lit bit of olive oil,italian seasoning and a pinch of salt.
• meanwhile,prepare and mix together olive oil,chopped parsley,garlic crushed,lemon juice to be use later while grilling the kabobs.
• alternately,thread pieces of beef,red bell pepper,and sweet onions on each of four 12 inch skewers or bamboo skewers.
• put aluminum foil on grid and place the kabobs,grill 8 to 10 mins over medium coals turning occasionally.
• brush olive oil mixture on each side while grilling.
• serve with hot plain white cooked rice or mashed potato.

BEEF AND PEPPER KABOBS

Steps:

• In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

BEEF & RED PEPPER KABOBS

Steps:

• Pour marinade over meat in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat and peppers alternately onto 8 skewers. Grill 5 to 7 min. or until meat is done and peppers are crisp-tender, turning occasionally.
• Combine remaining ingredients. Serve with the kabobs.

BEEF KABOBS WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oil in skillet over medium heat.
• Add onion and 3 garlic cloves, sauté and stir for 2-3 minutes until onion is tender.
• Add peppers, wine, tomato paste and thyme, stir.
• Combine broth and cornstarch in a bowl and whisk until smooth.
• Stir into pepper mixture and bring to a soft boil.
• Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
• Cut beef into 1 inch cubes.
• Combine ground pepper, salt, paprika and garlic cloves in a bowl.
• Add beef and toss to coat.
• Thread beef onto six 12-inch skewers leaving small spaces between pieces.
• Place kabobs on a rack so beef is 3 to 4 inches from heat.
• Broil 9-11 minutes for medium rare to medium doneness.
• Serve with dipping sauce.