Easy Air Fryer Beef Kabobs Recipes

EASY AIR FRYER BEEF KABOBS

Steps:

• Combine olive oil, garlic cloves, pepper, and soy sauce to a medium bowl and whisk. Cut tenderloin into 1" pieces. Add the steak and let marinate for 2 hours.
• Prepare teriyaki sauce. Mix water and cornstarch until dissolved. Combine cornstarch mixture and all remaining ingredients into a saucepan over medium heat. Cook until thickened, about 10 minutes.
• Soak bamboo skewers in water
• Remove tenderloin from the marinade. Cut peppers and onions into thick pieces. Skewer alternating between peppers, meat, and onions
• Preheat air fryer to 390* for 5 min
• Place the steak kabobs into the air fryer basket in a single layer. Cook for 10 min, flip halfway through cooking time.
• Brush steak with teriyaki sauce. Garnish with sesame seeds and serve with remaining teriyaki sauce.

AIR-FRYER TACO KABOBS

Steps:

• In a large shallow dish, combine taco seasoning, tomato juice and oil; mix well. Remove 1/2 cup for basting; refrigerate. Add beef to shallow dish and turn to coat. Cover; refrigerate at least 5 hours., Preheat air fryer to 400° for 10 minutes. Drain and discard marinade from beef. On 6 metal or soaked wooden skewers that fit in air fryer, alternately thread beef, peppers, onion and tomatoes. In batches, place skewers in a single layer in greased air fryer. Cook, turning and basting occasionally with reserved marinade, until meat reaches desired doneness, 8-10 minutes. Serve with salsa con queso or sour cream if desired.

AIR-FRYER SPICY GINGER BEEF SKEWERS

Steps:

• Cut beef into 1/4-in.-thick strips. In a large bowl, whisk the first 7 ingredients until blended. Pour 1 cup marinade into a shallow dish. Add beef; turn to coat. Refrigerate, covered, 2-8 hours. Cover and refrigerate remaining marinade., Preheat air fryer to 400°. Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers that fit into air fryer. In batches if necessary, arrange skewers in a single layer on greased tray in air-fryer basket. Cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-5 minutes, turning occasionally and basting frequently using 1/2 cup of reserved marinade. , Meanwhile, to make glaze, bring remaining marinade (about 3/4 cup) to a boil; whisk in 1/2 teaspoon cornstarch. Cook, whisking constantly until thickened, 1-2 minutes. Brush skewers with glaze just before serving. If desired, top with sesame seeds and sliced green onions.