SPICED STEAK KEBABS
Grill up a big batch of these kebabs and you'll have enough food for for two meals.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 25m
Number Of Ingredients 9
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.
- Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.
Nutrition Facts : Calories 368 g, Fat 25 g, Fiber 1 g, Protein 30 g, SaturatedFat 5 g
STEAK KABOBS
These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!
Provided by Ashley Fehr
Categories Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
- In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
- If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
- Preheat the grill to medium-high.
- Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.
Nutrition Facts : ServingSize 2 skewers, Calories 426 kcal, Carbohydrate 16 g, Protein 39 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 538 mg, Fiber 2 g, Sugar 10 g
SWEET-AND-SPICY BEEF KEBABS
Flavorful tri-tip soaks up a delicious sweet and spicy soy marinade, and is then grilled on skewers with nicely charred onion and scallion in this easy recipe.
Provided by Food Network Kitchen
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
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.
SPICY BEEF KEBABS
Steps:
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
ISLAND-SPICED STEAK KABOBS
Serve these tasty Island-Spiced Steak Kabobs with onion, mango and arugula salad. See for yourself why this tropical recipe is loved by kids and adults.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium-high heat.
- Blend barbecue sauce, vinegar, garlic, seasoning and 1/2 cup mangos in blender until smooth. Reserve half the barbecue sauce mixture for later use.
- Thread meat onto 4 skewers, then thread onions onto separate skewer.
- Grill meat kabobs 5 min.; turn. Add onion kabob to grill. Brush onion kabob, then meat kabobs with remaining barbecue sauce mixture. Grill 5 to 6 min. or until meat is done and onions are crisp-tender, turning after 3 min.
- Remove onions from skewer; place in large bowl. Add arugula, dressing and remaining mangos; mix lightly.
- Spoon arugula salad onto platter; top with meat kabobs. Drizzle with reserved barbecue sauce mixture.
Nutrition Facts : Calories 300, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 28 g
TROPICAL ISLAND SHRIMP KABOBS
Shrimp, mango and pineapple on skewers make a sunny presentation at parties. To boost flavors, we use a coconut milk, lime juice and cilantro marinade. -Mary Marlowe Leverette, Columbia, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large resealable plastic bag, combine the first eight ingredients. Add shrimp; seal bag and turn to coat. Refrigerate 2 hours., Drain shrimp, discarding marinade. On each of 30 metal or soaked wooden appetizer skewers, thread one shrimp, one mango cube and one pineapple cube. Heat a grill pan over medium heat. In batches, cook kabobs 2-3 minutes on each side or until shrimp turn pink.
Nutrition Facts : Calories 24 calories, Fat 0 fat (0 saturated fat), Cholesterol 20mg cholesterol, Sodium 23mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 3g protein.
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