Beef Skewers With Garlic Thyme Mojo Recipes

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

BEEF SKEWERS WITH GARLIC-THYME MOJO

Steps:

• Soak 16 wooden skewers. Preheat grill.
• Heat oil in a heavy saucepan. Reserve 1 teaspoon garlic; add rest to oil, and cook, stirring, until golden. Add chipotle puree, 3/4 cup cilantro, soy sauce and honey. Simmer 3 minutes. Remove from heat, transfer to medium-large bowl and let cool.
• Trim steak of all fat. Cut in strips 1/2 inch thick and 3 inches long. Add to bowl and mix to coat. Marinate 15 minutes.
• Combine remaining garlic with oregano, thyme, stock and lime juice in small saucepan, and simmer 5 minutes. Add remaining cilantro. Season with salt and pepper. Remove from heat.
• Weave steak strips onto skewers. Grill about 3 minutes on each side, to desired degree of doneness. Arrange on platter. Whisk butter into sauce, serve with steak.

MOJO BEEF KABOBS

Steps:

• 1)Whisk Mojo Sauce ingredients in small bowl. Set aside. 2)Cut beef steak into 1-1/4 inch pieces; season with pepper. 3)Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. 4)Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef 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. 5)Serve kabobs drizzled with sauce.

SUCCULENT BEEF SKEWERS

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.

BIG BAD BEEF SKEWERS

Steps:

• For the skewers: Preheat a grill pan over medium-high heat.
• Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
• Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
• For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
• For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
• For serving: Mix together the olive oil and lemon juice in a bowl.
• Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

CHEF JOHN'S GRILLED MOJO BEEF

Steps:

• Cut skirt steaks into about 3 or 4 smaller pieces so it's easier to fit them into marinade dish.
• Whisk orange juice, lime juice, olive oil, garlic, salt, cumin, pepper, oregano, and cayenne pepper together in a large bowl. Place skirt steak pieces, 1 at a time, into the marinade to thoroughly coat them. Add sliced onions and toss with the meat.
• Transfer mixture and marinade to a resealable plastic bag. Squeeze out air, seal bag, and place on a dish. Refrigerate 2 to 3 hours.
• Transfer pieces of meat onto paper towel-lined rimmed sheet pan to drain for a couple of minutes.
• Cook over hot coals. Grill first side 3 to 4 minutes. Turn and grill second side until internal temperature is about 125 degrees F (53 degrees C). Look for a shiny glossy surface indicating the meat juice is coming to the surface; this indicates the meat is just about done. Transfer to a plate and allow meat to rest a few minutes.
• Slice into 1/2-inch slices and arrange on a serving plate. Spoon accumulated juices over the meat. Drizzle with olive oil and sprinkle with coarse salt and chopped cilantro. Serve with lime wedges.

MOJO BEEF KABOBS

Steps:

• Whisk together sauce ingredients in a small bowl.
• Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
• Cover the remaining sauce; refrigerate both at least 24 hours.
• Heat broiler or grill.
• Remove beef from marinade; discard marinade.
• Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
• Thread tomatoes evely onto separate skewers.
• Let reserved marinade come into room temperature.
• Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
• Tomatoes are slightly softened after 4 minutes of grilling.
• Serve drizzled with the reserved sauce.