Pepper Garlic Beef Kabobs Recipes

BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

Steps:

• 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

PERUVIAN BEEF KABOBS WITH PEPPER SAUCE

Steps:

• To make beef, combine all beef ingredients in a bowl.
• Toss well.
• Cover and chill to marinate for 3 hrs.
• Combine rub ingredients.
• Prepare grill.
• Place beef on metal skewers.
• Rub the rub all over the meat.
• Grill for 6 min.
• turning over one time.
• Alternately, you could broil the meat in the oven.
• Just make sure it is done enough for your tastes.
• To make pepper sauce, broil the pepper halves until they begin to blacken.
• This should take about 15 minutes.
• Place them in a ziplock bag (a sturdy one that won't melt) and seal it.
• This will let the skins come loose.
• Peel the skins off and chop up the pepper.
• Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.

BEEF AND PEPPER KABOBS

Steps:

• In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

BEEF KEBAB WITH GARLIC SAUCE RECIPE BY TASTY

Steps:

• In a re-sealable freezer bag, add beef, garlic, coriander, cumin, paprika, white vinegar, and olive oil. Seal the bag and distribute seasonings. Allow to marinate in the refrigerator for 24 hours.
• In a food processor, add garlic cloves and pulse until the garlic becomes finely minced.
• Add salt and pulse until well incorporated. Scrape down the sides of the bowl if you see the garlic building up on the sides.
• Turn on the food processor and keep it on. In a thin stream pour ½ cup (120 ml) of oil followed by ½ tsp of lemon juice. Keep alternating until you have used all of the oil and lemon juice. The garlic sauce should become light, fluffy and creamy.
• Store garlic sauce in an airtight container in the refrigerator for up to 1 week!
• Preheat the grill on high.
• To assemble the kebabs, spray skewers with non-stick cooking spray and alternate threading beef, onions and bell peppers onto the skewer.
• Cook 5-7 minutes on each side.
• Serve kebabs with garlic sauce, salad, rice, hummus, and pita bread.
• Enjoy!

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.

PEPPER GARLIC BEEF KABOBS

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Combine all marinade ingredients in 2-quart saucepan. Cook over medium heat, stirring occasionally, until butter melts and mixture comes to a full boil. Remove from heat; let cool 5 minutes. Reserve 2 tablespoons marinade; set aside. Stir sirloin pieces into marinade in saucepan; marinate 15 minutes. Remove sirloin pieces from marinade; discard saucepan marinade.
• To assemble kabobs, alternately thread sirloin pieces and vegetables onto skewers. Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until sirloin reaches at least 145°F or desired doneness (10 to 15 minutes).