VEGETABLE BEEF KABOBS
This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. -Mynie Lou Griffith, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.
Nutrition Facts :
BEEF AND VEGETABLE KABOB
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Low-Sodium Recipe
- 1. Marinate the meat with Mrs. Dash® Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
- 2. Heat grill or cast iron grill plate. Spray with cooking spray.
- 3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
- 4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking.
MARINATED VEGGIE BEEF KABOBS
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 kabobs.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat., Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.
Nutrition Facts : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
GRILLED VEGETABLE KABOBS
Grilled kabobs of fresh vegetables.
Provided by JenniferAnn
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
- Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
- Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g
BEST MARINATED VEGGIE KABOBS
Having kabobs? Use this marinade on your favorite vegetables and Teriyaki Marinade. (recipe # 19284) on your beef then grill! What a winning combination!
Provided by Aroostook
Categories Vegetable
Time 30m
Yield 1 1/2 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- The night before, cut vegetables into bite-sized chunks.
- Soak skewers overnight in water.
- Marinade veggies overnight in airtight container in fridge.
- Skewer and grill over hardwood or charcoal fire.
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
SIZZLING VEGETABLE & BEEF KABOB RECIPE
Make a flavorful Greek-inspired dish with our Sizzling Vegetable & Beef Kabob Recipe! This Healthy Living beef kabob recipe is great for summer barbecues.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings, 2 kabobs each
Number Of Ingredients 5
Steps:
- Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
- Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
- Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
EMERIL'S BEEF AND VEGETABLE KEBABS
"These colorful kebabs aren't your average kid's meal -- they're a great way to get veggies on the plate in a fun and creative way. Grill 'em up in about 10 minutes, then serve with a spinach salad, couscous, or quinoa to create a well-rounded meal in no time."Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h30m
Number Of Ingredients 10
Steps:
- In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
- Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
- Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.
Nutrition Facts : Calories 219 g, Fat 15 g, Fiber 1 g, Protein 16 g
BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE
Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In zip-top plastic bag, combine first 6 ingredients; mix well.
- Add steak; toss to coat.
- Allow to marinate 30 minutes in refrigerator, turning occasionally.
- Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
- Place kabobs on grill over medium-high heat.
- Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
BEEF WITH GRILLED VEGETABLE KABOBS
Here's a tasty twist on hamburgers! Season ground beef and serve the grilled patties with veggie kabobs and couscous.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high heat.
- Chop 1/2 onion; set aside. Cut remaining onion into 8 wedges. Mix oil and 1 tsp. garlic in medium bowl. Add tomatoes; toss to evenly coat. Thread 2 each tomato halves and onion wedges onto 2 parallel wooden skewers. Repeat with 6 additional skewers and remaining tomato and onion pieces.
- Reserve 1/4 tsp. of the remaining garlic. Mix remaining garlic with chopped onions, meat, parsley, barbecue sauce and cinnamon just until blended. Shape into 8 (1-inch-thick) oval-shaped patties.
- Grill patties 6 min.; turn. Add skewered vegetables to grill; cook 6 to 8 min. or until burgers are done (160ºF) and onions are crisp-tender, turning skewers after 4 min.
- Meanwhile, bring broth to boil in medium saucepan on side burner of grill. Remove from heat. Stir in couscous; cover. Let stand 5 min. Mix dressing, remaining garlic and mint until blended.
- Drizzle dressing mixture over meat. Serve with couscous and vegetables.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
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GRILLED BEEF & VEGETABLE KEBABS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 8 hrs 30 minsCategory Diabetic Beef RecipesCalories 237 per serving
- Whisk vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a small bowl.
- Skewer beef, mushrooms, tomatoes, bell pepper pieces and onion chunks, alternating evenly, on 8 metal or wooden skewers. Place the kebabs in a 9-by-13-inch baking dish and pour the marinade over them. Refrigerate (or store in a cooler packed with ice) for at least 2 hours and up to 8 hours.
- Preheat grill to medium-high. Remove the kebabs from the dish; discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes total. To grill over your campfire, hold the skewers over the flames (but do not let the flames touch the food), turning regularly, until the meat is cooked to your liking, about 15 minutes for medium.
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- Trim fat from steak; cut steak into 1-inch pieces. Place steak in a heavy-duty, zip-top plastic bag. Combine wine and next 6 ingredients in a small bowl, stirring well. Pour wine mixture over steak. Seal bag, and shake until steak is well coated. Marinate in refrigerator at least 8 hours, turning bag occasionally.
- Remove steak from marinade, reserving marinade. Thread steak, onion, sweet red pepper, zucchini, yellow squash, and mushrooms alternately onto 4 (10-inch) skewers.
- Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place kabobs on rack; grill, covered, 12 to 14 minutes or to desired degree of doneness, turning and basting frequently with reserved marinade.
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