Grilled Winey Beef Skewers Recipes

RED WINE MARINATED GRILLED STEAK SKEWERS

Steps:

• Cut the steak into 1.5-inch thick cubes. (TIP: try to make them the same size for even cooking.) Place the meat in a large bowl, or ziplock bag.
• In a 2-cup measuring cup, combine red wine, soy sauce, olive oil, Worcestershire sauce, lemon juice and garlic.
• Pour the marinade over the meat and mix well. Marinade for at least 2 hours, or up to 8 hours in the fridge. Bring it to room temperature before cooking, about 1 hour on the counter.
• When ready to cook, preheat the gas grill on high for at least 15 minutes.
• Meanwhile, thread the steak cubes onto the skewers.
• When the grill is thoroughly heated, grill the skewers for about 2 minutes on each side over medium high heat, or until desired doneness is reached, about 8 minutes total for medium.
• Remove the skewers onto a plate, cover with foil and rest for 5 minutes before serving.

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.

GRILLED STEAK SKEWERS WITH HORSERADISH

Steps:

• For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
• In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
• Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
• For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
• Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
• Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

SUCCULENT BEEF SKEWERS

Steps:

• In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

RED WINE AND ORANGE MARINATED BEEF SKEWERS

Steps:

• Combine the red wine and steak sauce in a large bowl. Stir in the orange slices, green onions, chile peppers, garlic, and ginger. Season with salt and pepper to taste.
• Place steak strips in a shallow dish and pour marinade over meat. Cover, and refrigerate 8 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from heat. Soak wooden or bamboo skewers in water for 30 minutes to prevent them from burning.
• Remove steak from marinade, and discard; thread meat onto skewers. Arrange skewers on prepared grill, and cook until meat is no longer pink and juices run clear, 7 to 10 minutes.

CHILI MARINATED GRILLED BEEF SKEWERS

Steps:

• Remove stems and seeds from peppers then tear into small pieces. Briefly toast in a sauce pan for about 30 seconds, add 1 cup water. Bring to a boil, cover, remove from heat. Steep 15 minutes.
• In a small mixing bowl combine salt, pepper, oregano, rosemary and red wine vinegar; whisk to combine.
• Add steeped chilies and 1/2-cup of the steeping water to a blender. Add garlic, blend on high until smooth paste has formed (add more steeping water as needed). Add puree to marinade, whisk to combine.
• Combine cubed steak with marinade; refrigerate at least 3 hours and up to overnight.
• Preheat grill and skewer beef, about 4 pieces per skewer. Grill over medium-high heat 2 to 3 minutes per side, skewers should be turned 3 times. Remove from heat when beef reaches an internal temperature of 130° for medium rare.

GRILLED SKEWERED BEEF

Steps:

• Drain the juice from the pineapple and mix with the soya sauce, garlic and ginger; add the beef and let it stand for 1 hour.
• Place alternate pieces of beef and pineapple on wooden skewers and put an olive at the end of each skewer.
• Grill, turning once, for 10-12 minutes.

GRILLED TERIYAKI BEEF SKEWERS

Steps:

• Drain pineapple chunks, reserving juice. In a large bowl or shallow dish, combine teriyaki, ginger and the pineapple juice. Add beef and turn to coat. Refrigerate for up to 2 hours. Drain beef, discarding marinade., On 16 soaked wooden appetizer skewers, alternately thread beef and pineapple. On a lightly greased grill rack, cook kabobs, covered, over medium heat until beef reaches desired doneness, 6-8 minutes, turning once., In a small bowl, combine sour cream and horseradish; serve with kabobs.

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• For garlic-mustard glaze:.
• Whisk together all of the ingredients in a small bowl.
• Add meat, cover,and marinade at least 30 minutes and up to 4 hours before using. Bring meat to room temp before grilling.
• For grilled beef skewers:.
• Heat your grill to high.
• Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 4 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.).
• Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
• Place the skewers on a platter and serve hot or at room temperature.