Grilled Beef And Vegetable Kabobs Recipes

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.

GRILLED FRUIT AND VEGETABLE KABOBS

Steps:

• Heat a grill pan over medium-high heat.
• For the kabobs: Thread 1 piece of red pepper, 1 piece of pineapple and 1 piece of red onion on a metal skewer. Repeat the process until you reach the end of the skewer. Continue with the remaining fruit, vegetables and skewers.
• Drizzle the grill pan with olive oil and grill the kabobs until all sides have char marks, 3 minutes on each side, 12 minutes total.
• For the honey-lime vinaigrette: Add the olive oil, honey, cumin, lime juice and cilantro to a small bowl and mix until combined. Drizzle the vinaigrette over the grilled kabobs.

SIZZLING VEGETABLE & BEEF KABOB RECIPE

Steps:

• Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
• Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
• Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

GRILLED BEEF AND CORN KABOBS

Steps:

• In medium nonmetal bowl or resealable food-storage plastic bag, mix oil, vinegar, thyme, red pepper and garlic. Add beef; stir to coat with marinade. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours to marinate.
• Heat gas or charcoals grill. Remove beef from marinade; reserve marinade. On each of six 10- to 12-inch metal skewers, thread beef, corn and bell peppers alternately, leaving space between each piece. Brush with marinade.
• Place kabobs on grill rack over medium heat. Cover grill; cook 15 to 20 minutes for medium beef doneness, brushing with marinade and turning frequently. Discard any remaining marinade.

GRILLED FRUIT AND VEGETABLE KABOBS

Steps:

• Heat grill to low, 325 degrees 350 degrees .
• Assemble kabobs, alternating different vegetables and pineapple on wooden skewers.
• Combine all ingredients for marinade in medium bowl and mix well.
• Brush marinade onto fruit and veggie kabobs.
• Line grill with Reynolds Wrap® Aluminum Foil.
• Place kabobs on grill on aluminum foil and grill for 10 to 15 minutes, or until veggies are desired doneness.
• Transfer kabobs to plate to cool before serving.

GRILLED BEEF AND VEGETABLE KABOBS

Steps:

• In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

EMERIL'S BEEF AND VEGETABLE KEBABS

Steps:

• In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
• Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
• Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

BEEF WITH GRILLED VEGETABLE KABOBS

Steps:

• Heat grill to medium-high heat.
• Chop 1/2 onion; set aside. Cut remaining onion into 8 wedges. Mix oil and 1 tsp. garlic in medium bowl. Add tomatoes; toss to evenly coat. Thread 2 each tomato halves and onion wedges onto 2 parallel wooden skewers. Repeat with 6 additional skewers and remaining tomato and onion pieces.
• Reserve 1/4 tsp. of the remaining garlic. Mix remaining garlic with chopped onions, meat, parsley, barbecue sauce and cinnamon just until blended. Shape into 8 (1-inch-thick) oval-shaped patties.
• Grill patties 6 min.; turn. Add skewered vegetables to grill; cook 6 to 8 min. or until burgers are done (160ºF) and onions are crisp-tender, turning skewers after 4 min.
• Meanwhile, bring broth to boil in medium saucepan on side burner of grill. Remove from heat. Stir in couscous; cover. Let stand 5 min. Mix dressing, remaining garlic and mint until blended.
• Drizzle dressing mixture over meat. Serve with couscous and vegetables.

GRILLED BEEF AND VEGETABLE KABOB WITH SALAD

Steps:

• Please note that this recipe requires at least 2 hours of marinating time, which is not reflected in the prep time.
• Cut meat into 1-inch cubes. Place in a resealable plastic bag or set in a shallow bowl.
• For marinade, in a small bowl, combine lemon peel, lemon juice, oil, honey, basil, salt and pepper, and garlic powder.
• Pour marinade over meat in bag; seal bag. Marinate in refrigerator for 2 to 4 hours, turning bag occasionally.
• When ready to prepare meal, cook carrots over stovetop in a small amount of boiling water for 3 minutes. Drain.
• Wash zucchini and cut into 1/2-inch chunks.
• Preheat grill.
• Drain meat, reserving marinade. On a long metal skewer, alternately thread meat, carrots, and zucchini.
• Grill kabobs on the rack of an uncovered grill directly over medium coals for about 12 minutes or until meat is of desired doneness, turning once and brushing often with marinade.
• Serve kabob with whole wheat roll and a tossed salad made with fresh, washed greens and vegetables of choice, and topped with a chopped tomato and dressing.

GRILLED MARINATED VEGETABLE KABOBS

Steps:

• Wash and cut peppers, onions and broccoli spears. With a damp cloth, gently wipe debris from mushrooms.
• Carefully spear vegetables onto bamboo skewers. I like to arrange the veggies in the order of pepper, onion, broccoli & mushroom. Note: If desired, you may soak the bamboo skewers in water before using, but I feel it is not necessary due to their being soaked well with the marinade.
• Place skewers in a large, rectangular resealable container. Pour dressing liberally over veggies. Marinate for 6-12 hours or overnight, making sure to carefully flip the container upside-down and shake occasionally to redistribute the dressing.
• Grill for 10-15 minutes over medium-high heat or until vegetables reach the desired crisp, done-ness.
• To serve, slide vegetables off the skewer onto each person's plate.

GRILLED VEGETABLE KABOBS

Steps:

• If using bamboo or wooden skewers, soak in water for 30 minutes before using to prevent burning. Heat grill. Mix taco seasoning and dressing. Thread remaining ingredients, alternating vegetables, on 2 skewers, leaving space between pieces. Brush dressing mixture over vegetables.
• Cover and grill kabobs over medium coals 4 inches from heat 25 to 30 minutes, turning frequently and brushing with dressing, until vegetables are tender.