PEPPERY BEEF KEBABS WITH BRAISED PEARL ONIONS
Categories Beef Onion Appetizer Braise Broil Rosemary Winter Gourmet Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 60 hors d'oeuvres
Number Of Ingredients 9
Steps:
- Blanch onions in a large pot of boiling water 1 minute and drain, then cool under cold running water. Trim root ends and peel. Cook onions in butter in a 10-inch heavy skillet over moderate heat, stirring, 3 minutes (onions will not brown). Add salt and regular-grind pepper to taste and enough water to just cover onions and boil, partially covered, stirring occasionally, until onions are tender but not falling apart, about 15 minutes. Transfer onions to a bowl with a slotted spoon and if necessary boil juices until reduced to about 1/4 cup. Toss onions with juices.
- Combine coarsely ground pepper, chopped rosemary, garlic, and salt, then rub into both sides of steak. Cut meat into 3/4-inch cubes.
- Put 1 onion, then 1 steak cube (thread through unpeppered sides) on each rosemary branch or skewer to make 60 kebabs.
- Preheat broiler.
- Arrange some of kebabs in a row, a peppered side facing up, along 1 long side of oiled rack of a broiler pan so that leaf ends of rosemary branches and blunt ends of skewers point toward middle of pan. Cover exposed skewer or branch ends with a sheet of foil (don't cover beef or onions). Arrange another row of kebabs over foil, covering exposed ends in same manner. Continue adding rows of kebabs and layers of foil until pan is full, making sure exposed ends of last row of branches or skewers are covered with foil. (To broil kebabs in batches, keep remaining kebabs on a tray, covered with plastic wrap and chilled.)
- Broil kebabs 2 inches from heat until beef is seared on 1 side but still medium-rare, 2 to 3 minutes. Serve immediately.
COFFEE AND BLACK PEPPER BEEF KEBABS
Got this recipe from an AP article in the food edition in the Nashua, NH, newspaper The Telegraph. It's super easy and the marinade is rich and satisfying for beef kebabs. Serve it up with garlic mashed potatoes, or red bliss potato salad.
Provided by Keegz
Categories Steak
Time 30m
Yield 8 Kebabs, 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl combine shallots, oil, vinegar, molasses,pepper, coffee and mustard. Put meat in shallow dish, pour marinade over meat and cover. Allow to marinate for 2 to 8 hours.
- Soak eight 10 inch bamboo skewers in water, heat grill.
- When ready to cook, alternate beef and vegetables on skewers, brush with marinade and grill for 3 minutes. Turn kebabs and brush with marinade - grill another 3 minutes. Continue until beef is cooked to your liking.
Nutrition Facts : Calories 788.9, Fat 55.3, SaturatedFat 14.8, Cholesterol 114, Sodium 148.5, Carbohydrate 35.9, Fiber 3.3, Sugar 17.3, Protein 37.8
COWBOY STEAK AND PEPPER KEBABS
Steps:
- Mix the butter, brown sugar, chili powder, cumin, orange zest, 1 tablespoon salt, and 1 teaspoon pepper together in a bowl. Add the beef, toss to coat evenly. Cover and refrigerate for 15 minutes or up to 1 hour.
- Preheat a grill over high heat. Thread the beef, onions, and peppers onto 8 long skewers leaving 1/4-inch space between the meat and vegetables. Lightly brush the grill grates with oil. Arrange the skewers on the hot grill and grill, turning until the meat is medium-rare, about 2 to 3 minutes on each of the 4 sides. Transfer the kebabs to the platter and serve.
Nutrition Facts : Calories 411 calorie, Fat 19 grams, SaturatedFat 7 grams, Cholesterol 88 milligrams, Sodium 244 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 39 grams
KONA COFFEE KEBABS
Steps:
- For the Marinade: Combine all of the ingredients, except cornstarch and water, in a saucepan and bring to a boil. Whisk together cornstarch and water in a small bowl to make a slurry. Add the slurry to the mixture and stir well. Bring back to boil and cook for 5 minutes. Let cool.
- Combine the beef and the marinade and refrigerate for 24 hours.
- Preheat a grill.
- Skewer beef cubes, red bell peppers, red onion and cherry tomatoes. Skewer each item separately as cooking times vary. Barbecue over low heat, turning and basting with marinade for 20 to 30 minutes or until done.
BEEF AND PEPPER KABOBS
I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.
Nutrition Facts : Calories 200 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 196mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
SAUSAGE AND BELL PEPPER KEBABS
One of my favorite sausage meals, perfect for grilling with kids.
Provided by nweqjohn
Categories Meat and Poultry Recipes Pork Sausage
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Place rosemary, thyme, oregano, and parsley in a large resealable plastic bag. Add potatoes. Seal and shake until potatoes are covered.
- Alternate threading potatoes, sausage, peppers, and onions onto skewers, leaving a small space in between each item.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place kebabs on the grate; cover any large gaps on the skewers with aluminum foil. Grill until vegetables are tender and sausage is cooked to your liking, 4 to 6 minutes per side.
Nutrition Facts : Calories 528.9 calories, Carbohydrate 51.2 g, Cholesterol 53.2 mg, Fat 25.9 g, Fiber 7 g, Protein 23.5 g, SaturatedFat 9 g, Sodium 1145.2 mg, Sugar 6.4 g
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