California Kabobs Recipes
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
CALIFORNIA KABOBS
My aunt gave me this recipe years ago. When my boys were young, they weren't very fond of beef, but this was a sure way to entice them to eat.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
- Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 17.7 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 3.5 g, Protein 40.5 g, SaturatedFat 4.9 g, Sodium 658 mg, Sugar 8 g
CALIFORNIA KABOBS
My aunt gave me this recipe years ago. When my boys were young, they weren't very fond of beef, but this was a sure way to entice them to eat.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
- Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 17.7 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 3.5 g, Protein 40.5 g, SaturatedFat 4.9 g, Sodium 658 mg, Sugar 8 g
CALIFORNIA KABOBS
My aunt gave me this recipe years ago. When my boys were young, they weren't very fond of beef, but this was a sure way to entice them to eat.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
- Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 17.7 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 3.5 g, Protein 40.5 g, SaturatedFat 4.9 g, Sodium 658 mg, Sugar 8 g
CAPRESE SALAD KABOBS
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 kabobs.
Number Of Ingredients 5
Steps:
- On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 10mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
CALIFORNIA KABOBS
My aunt gave me this recipe years ago. When my boys were young, they weren't very fond of beef, but this was a sure way to entice them to eat.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
- Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 17.7 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 3.5 g, Protein 40.5 g, SaturatedFat 4.9 g, Sodium 658 mg, Sugar 8 g
CITY KABOBS
This old-fashioned mock chicken dish is actually made of tender perfectly seasoned pork. This city chicken recipe's gravy is so good over mashed potatoes, too. -Barbara Hyatt, Folsom, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- Thread pork on small wooden skewers. Combine the flour, garlic salt and pepper on a plate; roll kabobs in flour mixture until coated. , In a large skillet over medium heat, brown kabobs in butter and oil, turning frequently; drain. Sprinkle with soup mix. Add broth and water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tender. , Remove kabobs and keep warm. If desired, thicken pan juices and serve with mashed potatoes and kabobs.
Nutrition Facts : Calories 393 calories, Fat 23g fat (9g saturated fat), Cholesterol 109mg cholesterol, Sodium 986mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 33g protein.
CALIFORNIA KABOBS
My aunt gave me this recipe years ago. When my boys were young, they weren't very fond of beef, but this was a sure way to entice them to eat.
Provided by Allrecipes Member
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
- Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 17.7 g, Cholesterol 103.8 mg, Fat 21.7 g, Fiber 3.5 g, Protein 40.5 g, SaturatedFat 4.9 g, Sodium 658 mg, Sugar 8 g
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