Ginger Spice Beef Kabobs Recipes

GINGER SOY BEEF KABOBS

Steps:

• Cut beef into 1" cubes; trim fat.
• Combine marinade ingredients.
• (Can use large resealable plastic bag for easy marinading& cleanup) Place beef in marinade, turn to coat; refrigerate 1-4 hrs.
• Cut bell peppers into 1" pieces.
• Brush/spray peppers and mushrooms with vegetable oil/spray.
• Remove beef from marinade and discard marinade.
• Alternate beef, peppers, and mushrooms on skewers.
• Grill 15-20 minutes over medium grill (approx 375F) to desired doneness.

GINGER-GLAZED BEEF KABOBS

Steps:

• Heat greased grill to medium heat.
• Thread meat, peppers and mushrooms alternately onto 6 skewers.
• Mix all remaining ingredients except onions until blended. Reserve half the ketchup mixture for later use.
• Grill kabobs 10 to 12 min. or until meat is medium doneness, turning occasionally and brushing with remaining ketchup mixture for the last few minutes.
• Transfer kabobs to platter; sprinkle with onions. Serve with reserved ketchup mixture.

GINGER BEEF KABOBS

Steps:

• Place the cut up meat in a shallow dish. Combine oil and next 8 ingredients; stirring well. Pour marinade over meat. Cover and marinate in the refrigerator for 8 hours.
• Remove the meat from the marinade, reserving marinade. Place marinade in a small saucepan. Bring to a boil; reduce heat, and simmer for 5 minutes. Set aside.
• Alternate meat and veggies on skewers. Grill over medium-hot coals for 10 to 12 minutes or to desired degree of doneness, turning and basting frequently with the reserved and heated marinade.

SPICED BEEF KABOBS WITH CUCUMBER-YOGURT SAUCE

Steps:

• For the sauce: Grate the cucumber over a strainer and squeeze out the water. Transfer the grated cucumber to a medium bowl along with the mint, yogurt, lemon zest, lemon juice, olive oil and salt. Mix to combine, using a rubber spatula. Cover and refrigerate until ready to serve.
• For the kebobs: In a medium bowl, whisk together the yogurt, olive oil, lemon zest, salt, cumin, garam masala and cayenne. Add the cubed sirloin and mix to coat evenly. Cover with plastic wrap and marinate at room temperature for about 20 minutes.
• Preheat a grill or grill pan to medium heat.
• Beginning with the meat, thread one cube of sirloin onto a skewer, followed by a tomato, another piece of meat, a piece of onion, another piece of meat and finishing with a tomato and an onion. Continue like this until all the skewers are assembled. Sprinkle the kebobs on all sides with salt, then place on the preheated grill and cook for three minutes per side for medium doneness. Serve warm with the cucumber-yogurt sauce.

SWEET-AND-SPICY BEEF KEBABS

Steps:

• Combine the soy sauce, vinegar, brown sugar, Sriracha and garlic in a large bowl. Add the beef and onion and toss to coat; cover and refrigerate 1 to 4 hours.
• Preheat a grill to medium high and brush the grates with vegetable oil. Thread the beef, onion and scallions onto eight 10-inch skewers and brush with more oil. Grill the kebabs, turning occasionally, until marked, about 7 minutes for medium rare.

ORANGE-GINGER BEEF KABOBS

Steps:

• In small glass or plastic bowl, mix all ingredients except beef. Stir in beef. Cover; refrigerate at least 2 hours to marinate but no longer than 8 hours, stirring occasionally.
• Set oven control to broil. Remove beef from marinade; reserve marinade. On each of 2 (11-inch) metal skewers, thread beef cubes, leaving 1/4 inch space between each cube. Place on rack in broiler pan.
• Broil with tops about 5 inches from heat 4 minutes. Turn; brush with reserved marinade. Broil 3 to 5 minutes longer or until brown and medium doneness.

SESAME 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., Drain beef, discarding marinade in dish. Thread beef onto 12 metal or soaked wooden skewers. Grill kabobs, covered, over medium-high heat or broil 4 in. from heat 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. , 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 kabobs with glaze just before serving. If desired, top with sesame seeds and sliced green onions.

GINGER-SPICE BEEF KABOBS

Steps:

• Prepare Ginger-Spice Marinade in shallow nonmetal dish or heavy-duty resealable plastic bag. Trim fat and bone from beef. Cut beef into 1 1/2-inch strips cut each strip into 1/4-inch pieces. Add beef to marinade, stirring to coat with marinade. Cover dish or seal bag and refrigerate at least 1 hour but no longer than 24 hours. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Trim green tops from onions and reserve for another use. Cut onions into 1-inch pieces. Remove beef from marinade reserve marinade. Thread beef and onion pieces alternately on each of four 15-inch metal skewers, leaving space between each. Grill kabobs uncovered 4 to 5 inches from medium heat 10 to 15 minutes for medium doneness (160°F), turning frequently and brushing occasionally with marinade. To serve, heat remaining marinade to boiling boil and stir 1 minute. Spoon marinade over kabobs.Ginger-Spice Marinade1/4 cup soy sauce1/4 cup water2 tablespoons honey1/2 teaspoon grated gingerroot or 1/4 teaspoon ground ginger1/4 teaspoon ground allspice1 clove garlic, finely choppedMix all ingredients.1 Serving: Calories 140 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 55mg Sodium 560mg Carbohydrate 8g (Dietary Fiber 1g) Protein 21g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

VEGETABLE BEEF KABOBS

Steps:

• Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

SWEET & SPICY GINGER KABOBS

Steps:

• Combine first 4 ingredients Pour half over meat in shallow dish; stir to evenly coat meat. Refrigerate meat and remaining A.1. mixture 2 hours.
• Heat grill to medium heat. Drain meat; discard marinade. Thread meat and vegetables alternately onto 8 skewers.
• Grill 8 to 12 min. or until meat is done, turning occasionally and brushing with remaining A.1. mixture for the last few minutes.

KABOB MARINADE

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.