Cheesy Ranch Steak Kabobs Recipes

RANCH STEAK KABOBS RECIPE

Steps:

• Heat grill to medium high heat
• Cook potatoes in boiling water until tender, approx 12-14 minutes. Cool potatoes slightly
• Thread meat onto skewers alternating between potatoes and tomatoes
• Brush half of the ranch dressing along the skewers
• Grill 10-12 minutes until meat is done, brush with 2nd half of the dressing

STEAK-RANCH KABOBS

Steps:

• Heat grill to medium-high heat.
• Cook potatoes in boiling water 12 to 14 min. or until tender; drain. Cool slightly.
• Reserve half the dressing. Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
• Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with the reserved dressing for the last 2 min.

STEAK KABOBS

Steps:

• Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
• In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
• If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
• Preheat the grill to medium-high.
• Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

RANCH-STYLE STEAK KABOBS

Steps:

• HEAT grill to medium-high heat. Cook potatoes in saucepan of boiling water 12 to 14 min. or until tender; drain. Cool slightly. RESERVE half of dressing. Thread meat, accordion style onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing. GRILL 10 to 12 min. or until meat is done, brushing with reserved dressing the last 2 min.

PHILLY CHEESESTEAK KEBABS

Steps:

• Toss the steak with 2 tablespoons olive oil, the garlic, 1/2 teaspoon Italian seasoning, 1 1/4 teaspoons salt and a few grinds of pepper in a medium bowl. Let marinate 30 minutes at room temperature.
• Meanwhile, preheat a grill to medium high. Toss the onion, bell pepper and mushrooms with the remaining 2 tablespoons olive oil and 1/2 teaspoon Italian seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Thread the steak and vegetables onto ten 12-inch skewers.
• Brush the grill grates with vegetable oil. Grill the kebabs, turning often, until well-marked, 5 to 7 minutes. Remove to a platter.
• Microwave the cheese sauce in 30-second intervals until pourable. Drizzle over the kebabs. Serve in rolls with cherry peppers and hot sauce.

ROSEMARY RANCH CHICKEN KABOBS

Steps:

• In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
• Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
• Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

GRILLED PHILLY CHEESESTEAK KABOB SANDWICHES

Steps:

• Heat gas or charcoal grill. Sprinkle beef with seasoned salt and pepper. Alternately thread beef, bell peppers and onion onto 6 (12- to 14-inch) metal skewers. Brush beef and vegetables with oil.
• Place kabobs on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once, until beef is desired doneness.
• During last 3 to 5 minutes of cooking time, place buns, cut sides down, on grill; cook until toasted.
• To serve, spread buns with mustard-mayonnaise spread. Top bottom halves with cheese. Place kabob over cheese in each bun; carefully remove skewer, holding bun firmly around beef and vegetables.

STEAK SANDWICH KABOBS

Steps:

• Sprinkle beef with steak seasoning. Alternately thread the beef, red pepper, bread cubes and onion onto 4 metal or soaked wooden skewers; brush with oil. , Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally. For medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°. Top with cheese; grill 1-2 minutes longer or until cheese is melted., In a small bowl, combine coleslaw and walnuts. Serve with kabobs.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

CHEESY RANCH STEAK KABOBS

Steps:

• Cook potatoes in boiling water 12 to 14 min. or just until tender; drain. Cool slightly.
• Heat grill to medium-high heat. Reserve half the dressing. Thread meat, accordion-style, onto 4 skewers, alternating potatoes and tomatoes between folds of meat; brush with remaining dressing.
• Grill 10 to 12 min. or until meat is done, turning occasionally and brushing with reserved dressing for the last 2 min.