Mustard Beef Kebabs Recipes

BOURBON-MUSTARD STEAK KEBABS

Steps:

• Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
• Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
• Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
• Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

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.

HONEY-MUSTARD BEEF KABOBS

Steps:

• In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside., Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce.

BEEF KEBABS WITH MUSTARD HORSERADISH SAUCE

Steps:

• In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
• Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
• Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
• Cooking Method: Direct heat
• Suggested Supplies
• 10-inch bamboo skewers, soaked in water
• Suggested Wood
• Hickory, Oak, Mesquite

MUSTARD SAUCE FOR CORNED BEEF & CABBAGE

Steps:

• Cook and stir (a whisk works best) over medium heat until thickened (approx. 5 minutes).

VEGETABLE KEBABS WITH MUSTARD BASTING SAUCE

Steps:

• In a large saucepan of boiling salted water cook carrots 1 minute. Add yellow squash and zucchini and cook vegetables 5 minutes. Transfer vegetables with a slotted spoon to a large bowl of ice and cold water to stop cooking and drain well in a colander. Transfer vegetables to a bowl. (If using larger yellow squash and zucchini cut them into a total of thirty-two 3/4-inch pieces.) In boiling water remaining in pan cook onions 4 minutes and transfer with slotted spoon to bowl of ice and cold water. Drain onions well in colander and peel, leaving root ends intact. Vegetables may be boiled 1 day ahead and chilled in sealable plastic bags.
• In a small bowl whisk together vinegar, mustard, oil, and salt and pepper to taste. Basting sauce may be made 1 day ahead and chilled, covered.
• Prepare grill.
• Thread vegetables, alternating them, onto skewers. Brush one side of kebabs with about half of sauce and grill, coated side down, on an oiled rack set 5 to 6 inches over glowing coals 5 minutes. Brush kebabs with remaining sauce and turn. Grill kebabs 5 minutes more, or until squash is tender. (Alternatively, kebabs may be grilled in a hot well-seasoned ridged grill pan over moderately high heat.)

GARLIC-MUSTARD-GRILLED BEEF SKEWERS

Steps:

• For garlic-mustard glaze:
• Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
• For grilled beef skewers:
• 1. Heat your grill to high.
• 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 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.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
• 3. 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.
• 4. Place the skewers on a platter and serve hot or at room temperature.

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.

BEST EVER SAUCY BEEF KABOBS

Steps:

• In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
• Preheat grill for medium heat.
• Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
• Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.