Sesame Steak Kabobs Recipes

KOBE SESAME STEAK KABOBS

Steps:

• Preheat grill to medium-high heat. Meanwhile, thread meat onto eight 12-inch skewers alternately with the mushrooms and peppers.
• Grill 10 min. or until steak is medium doneness (160ºF), turning after 5 min. and bushing occasionally with the steak sauce.

SIRLOIN STEAK KABOBS

Steps:

• Mix together first nine ingredients for marinade.
• Add meat, stir to coat, then cover and refrigerate overnight.
• Alternate cubes of meat with pepper squares, small onions, tomatoes and mushrooms.
• Place on charcoal grill, turning often until meat is done to your liking.
• Note: I like to blanch the onions and green peppers first before placing on the skewers.

SESAME BEEF SKEWERS

Steps:

• In a bowl, toss beef with 3 tablespoons dressing and soy sauce; let stand 10 minutes. Meanwhile, in a large bowl, combine pineapple, apples, chili sauce, lime juice and pepper; toss to combine., Thread beef onto four metal or soaked wooden skewers; discard remaining marinade. Grill kabobs, covered, over medium heat or broil 4 in. from heat until desired doneness, 7-9 minutes, turning occasionally; brush generously with remaining dressing during the last 3 minutes. Sprinkle with sesame seeds. Serve with pineapple mixture.

SENSATIONAL SIRLOIN KABOBS

Steps:

• In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
• Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
• Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
• Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

SESAME STEAK KABOBS

Steps:

• Soak bamboo skewers in water for 30 minutes.
• In a medium bowl, whisk together the soy sauce, garlic, oil, gingerroot, sugar, vinegar, sesame seeds, and pepper.
• Add steak and marinate for 30 minutes, chilled.
• Pre-cook the mushrooms by heating skillet at medium-high.
• Add olive oil, mushrooms, and rosemary.
• Cook for about 5 minutes.
• After marination, thread the screwers by alternating the steak cubes, red peppers, and partially cooked mushrooms.
• Grill the kebabs on medium-high heat for 6 minutes.
• Flip, baste with left over marinade, and cook for another 6 minutes.

SESAME BEEF AND SCALLION KEBABS

Steps:

• In a small bowl whisk together the soy sauce, the garlic, the oil, the gingerroot, the sugar, the vinegar, the sesame seeds, and the pepper. Thread the steak cubes loosely onto 4 of the skewers and thread the remaining skewer crosswise through the middle of each scallion so that the scallions stand parallel to one another. Put the beef and scallion kebabs in a shallow dish just large enough to hold them, pour the marinade over them, coating them well, and let the kebabs marinate, chilled, turning them frequently, for 25 minutes. Grill the kebabs on an oiled rack set about 6 inches over glowing coals, turning them, for 10 minutes. Alternatively the kebabs may be broiled under a preheated broiler about 4 inches from the heat in the same manner.) Divide the beef and the scallions, both removed from the skewer, between 2 plates.

STEAK SANDWICH KABOBS RECIPE BY TASTY

Steps:

• Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
• Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3-5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
• Make the kabobs: Preheat the grill to 350°F (180°C).
• In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
• Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2-3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
• Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
• Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
• Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
• Enjoy!