Beef Shish Kabobs On The Grill Recipe 55

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BEEF SHISH KABOBS



Beef Shish Kabobs image

These simple, healthy Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 14

1 lb. beef tenderloin or top sirloin, cut into 1 ½ inch cubes
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dry mustard
1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon minced fresh oregano (or ½ teaspoon dried oregano)
1 teaspoon salt
¼ teaspoon pepper
1 sweet onion
8 cherry or grape tomatoes
2 sweet bell peppers (any color), seeded and cut into 1 ½-inch squares
8 ounces fresh white mushrooms, stems removed

Steps:

  • Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.
  • Cut the other half of the onion into 1 ½-inch squares. Set aside.
  • Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight.
  • Set aside the remaining marinade to use for basting later.
  • When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
  • Thread beef and vegetables onto separate skewers (if using wooden skewers, be sure to soak them in water first).
  • Brush vegetable skewers with reserved marinade.
  • Broil kabobs 3 inches from heat for 8 minutes. Turn and broil an additional 8 - 10 minutes, or until done. Keep an eye on the vegetables - the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.
  • Alternatively, you can grill the shish kabobs for about 20 minutes, turning regularly.

Nutrition Facts : ServingSize 1 /4 of the beef and vegetables with 2 T. marinade, Calories 408.5 kcal, Carbohydrate 9.7 g, Protein 24.8 g, Fat 30.8 g, SaturatedFat 9.9 g, Cholesterol 77.1 mg, Sodium 257.8 mg, Fiber 2.7 g, Sugar 3.7 g, UnsaturatedFat 18 g

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

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

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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

BEEF SHISH KABOB RECIPE



Beef Shish Kabob Recipe image

Shish kabobs are the best and most versatile idea for a meal. Let's explore the multifaceted "kebab" and see how our beef shish kabobs on the grill are alike and different from the rest of the world.

Provided by cavetools

Categories     Main Course

Number Of Ingredients 10

1/2 Cup Soy sauce
1/3 Cup Olive oil
1/4 Cup Orange juice
1 Tablespoon Worcestershire sauce
Adobo seasoning (or salt, pepper, garlic to taste)
16 Caps Bella mushrooms
2 Green bell peppers into chunks
1 Large onion, cut into chunks
16 Cherry tomatoes
1 1/2 Pounds Your favorite cut of lean beef, cut into 1-inch cubes

Steps:

  • For best results, make sure that all ingredients are cut in the same size. This helps all food to cook evenly.
  • Spray olive oil on all of your ingredients.
  • Sprinkle adobo on the meat.
  • ​Marinate the meat (and veggies if you wish) in a combination of soy sauce, orange juice and Worcestershire sauce.
  • Let the meat marinate for at least 1 hour.
  • Fire your grill to high, and then bring to medium high heat.
  • ​Skewer your ingredients in a pattern.
  • Set up your skewers on the grill, and remove them when the internal temperature of the meat reaches your favorite finish.

Nutrition Facts : ServingSize 81 g, Calories 182 kcal

BEEF SHISH KABOBS ON THE GRILL



Beef Shish Kabobs on the Grill image

Beef Shish Kabobs with green peppers, onions and mushrooms. Who doesn't love meat on a stick?

Provided by Tom

Categories     Main Course

Time 2h52m

Number Of Ingredients 13

1 pound beef sirloin (top sirloin, or filet)
1 medium onion
1 green pepper
10 large white mushrooms
1 red pepper (optional)
2/3 cup dry red wine (burgundy or pinot noir)
1 teaspoon salt
1/2 teaspoon sugar
1/8 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 tablespoon olive oil

Steps:

  • If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or buy some double prong skewers.
  • Make the marinade. In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.
  • Cube itCut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.
  • Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.
  • Skewer ewe Well, skewer beef in this case. Lamb kabobs are a different recipe. We like to alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It's nice to see the meat and vegetables getting along so well.
  • After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
  • Prep the grillIf using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
  • Grill 'emPlace the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
  • Meat on a stick!

Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 653 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

GRILLED BEEF KABOBS



Grilled Beef Kabobs image

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

1 bottle (8 ounces) French or Russian salad dressing
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-1/2-inch cubes
8 to 10 bacon strips, cut in half
1 sweet red pepper, cut into chunks
1 green pepper, cut into chunks
2 small zucchini squash, cut into chunks
8 medium fresh mushrooms
1 large onion, quartered, optional

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.

GRILLED SOUTHWESTERN SHISH KEBABS



Grilled Southwestern Shish Kebabs image

These shish kebab are so easy to prepare, not to mention colorful and very tasty. It's the perfect dish for a summer barbeque. Try serving with a side of white rice, French fries, or grilled baby red potatoes with fresh rosemary!

Provided by Annie

Categories     Everyday Cooking

Time 6h48m

Yield 12

Number Of Ingredients 16

3 cups Mexican lager (such as Negra™ Modelo)
¾ cup coarsely chopped white onion
¾ cup chopped cilantro
¼ cup lime juice
¼ cup minced garlic
1 tablespoon hot salsa
1 ½ teaspoons red pepper flakes
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
4 pounds beef tenderloin, cut into 1-inch cubes, or more as needed
1 fresh pineapple, cored and cut into 1-inch pieces
2 cups coarsely chopped red onion
2 green bell peppers, cut into 1-inch pieces
12 white mushrooms
12 cherry tomatoes
(12-inch) skewers, soaked in water for at least 30 minutes

Steps:

  • Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight.
  • Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan.
  • Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 24.8 g, Cholesterol 119.4 mg, Fat 12.3 g, Fiber 3.2 g, Protein 45.6 g, SaturatedFat 4.6 g, Sodium 187.5 mg, Sugar 13.8 g

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Top Asked Questions

How do you cook shish kabobs?
How do you Cook Beef Shish Kabobs? 1 Cut beef into cubes and marinate for at least 6 hours. For tender cuts, marinate it for 30 minutes to 2 hours. 2 Cut your veggies. Season them liberally. 3 Thread your beef and veggies on to a skewer. 4 Cook them on a hot grill! 5 Allow the skewers to rest to soak in the juices. Bon appetit!
What is the best meat for shish kabobs?
A lean cut of beef is the best type of beef for shish kabobs. If you can afford filet mignon (also called beef tenderloin), that will be the very best type of meat for kabobs.
How to cook steak kabobs on the grill?
If grilling steak kabobs, make sure the grill is on high heat since the you want to cook the meat on high heat for a short time to get the best texture and flavor. You can use either metal or wooden skewers. If using wooden skewers, make sure to submerge them in water for 30 minutes to prevent them from burning.
How to make chicken kabobs at home?
Instructions 1 Cut onion in half. ... 2 Cut the other half of the onion into 1 ½-inch squares. ... 3 Place the beef cubes in a large zip-top plastic bag. ... 4 Set aside the remaining marinade to use for basting later. 5 When ready to prepare the kabobs, remove beef cubes from the marinade. ... More items...

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