Garlic Chipotle Beef Kebabs Recipes

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

CHICAGO BEEF KEBABS WITH GIARDINIERA AND GREMOLATA

Steps:

• For the giardiniera: Place the bell peppers, carrots, cauliflower and jalapenos in a large bowl. Stir in 2 tablespoons of the salt and toss. Fill with enough cold water to cover, then place plastic wrap or foil over the bowl, and refrigerate overnight.
• In a medium saucepan set over medium-high heat, add the vinegar, garlic, bay leaves and the remaining 2 teaspoons salt. Bring to a boil then reduce the heat and simmer for 3 to 4 minutes. Drain the vegetables from the salt water and then add to the brine. Bring back to a boil, then reduce the heat to a simmer and cook until the vegetables are al dente, 8 to 10 minutes. Add the parsley and olive oil, and mix well to incorporate. Marinate at room temperature for 1 hour then chill in refrigerator until ready to use.
• For the kebabs: Preheat the grill to medium-high heat. Sprinkle the meat with salt and pepper. In a large bowl, add the wine, olive oil, granulated garlic, dried basil, onion powder, dried oregano and chile flakes, and then sprinkle with some salt and pepper. Mix to combine. Add the meat and toss to coat evenly. Cover with plastic wrap and marinate at room temperature for 1 hour.
• Drain the meat from the marinade. Thread 4 cubes of meat onto a skewer, leaving 2 inches of space at the base. Repeat for the remaining meat and skewers. Sprinkle the skewers with salt and pepper, then grill until well caramelized, 5 to 6 minutes on each side. Transfer the kebabs to a large serving platter. Strain the giardiniera through a fine mesh sieve.
• For the gremolata: In a small bowl, combine the pine nuts, basil, oregano and lemon zest.
• Sprinkle the giardiniera over the kebabs and top with gremolata to serve.

TEXAS HOLD-UMS MINI CHIPOTLE BEEF BURGERS WITH WARM FIRE ROASTED GARLIC KETCHUP

Steps:

• Preheat grill pan to high.
• Place the meat in a bowl. Cut the onion in half. Grate half the onion into the meat using the small grate on a box grater. Chop and reserve the other half onion. Add Worcestershire, chipotles and sauce and grill seasoning to burgers. Drizzle a little extra-virgin olive oil over the bowl and mix meat. Score the meat into 4 sections. Make 3 mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound of meat.
• Heat a small sauce pot over medium heat. Add extra-virgin olive oil and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar, cook 2 minutes more and stir in tomatoes. Season sauce with salt and pepper and allow it to reduce 5 to 6 minutes more.
• Grill meat 2 to 3 minutes on each side and top with cheese, if you like.
• Place burgers on buns and top with raw chopped onions and warm fire roasted ketchup and serve.

BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY

Steps:

• In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
• In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
• Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
• Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
• Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
• Preheat the grill on high.
• To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
• Cook 5-7 minutes on each side.
• Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
• Enjoy!

GARLIC-CHIPOTLE BEEF KEBABS

Steps:

• Heat a grill to medium-high. Clean and lightly oil hot grill. In a large bowl, combine ground beef, onion, garlic, chiles, cilantro, and salt. Season with pepper and, using your hands, mix until well combined.
• Divide mixture into 6 equal portions. Between palms of hands, form each portion into a 4-by-1-inch oval patty. Insert an 8-inch skewer lengthwise into each patty. Grill, turning occasionally, until meat is browned and cooked through, 6 to 8 minutes.