Shish Kabob A La Holly Recipes

THE BEST SHISH KEBABS

The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Ingredients

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
Prepare a grill for medium-high heat.
Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

SHISH KABOB A LA HOLLY

Shish Kabob a la Holly image

Easy to make. Grilled meat and veggie skewers served over garlic-butter fettuccine. There is nothing like grilled veggies!

Provided by Holly J Chadwick

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 4h30m

Yield 8

Number Of Ingredients 15

Ingredients

12 (10 inch) wooden skewers
1 green bell pepper, cut into large chunks
1 pound peeled and deveined shrimp
1 small zucchini, sliced 1/4-inch thick
½ pound skinless, boneless chicken breast - cut into cubes
½ pint cherry tomatoes
1 pound beef steak, cut into cubes
24 pearl onions
½ pound large fresh mushrooms, halved
½ cup olive oil
¼ teaspoon garlic powder, or to taste
salt and ground black pepper to taste
1 pound fettuccine
2 tablespoons softened butter
¼ teaspoon garlic powder

Steps:

Soak the skewers in water for 1 hour.
Onto each skewer, alternately thread green bell pepper chunks, shrimp, zucchini slices, chicken, cherry tomatoes, steak, onion, mushroom; repeat until skewer is full. Drizzle olive oil over the prepared skewers; season with 1/4 teaspoon garlic powder, salt, and black pepper. Allow to marinate in refrigerator at least 3 hours, turning every 45 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Bring a pot of lightly salted water to a rolling boil. Cook the fettuccini in the boiling water, stirring occasionally, until cooked through yet firm to the bite, about 8 minutes; drain. Toss the hot pasta in a large bowl with the softened butter and 1/4 teaspoon garlic powder.
While the pasta boils, cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, the shrimp are pink and opaque, and the meat is no longer pink in the center, 10 to 15 minutes. Push the cooked meat and vegetables off the skewer onto the tossed pasta.

Nutrition Facts : Calories 519.2 calories, Carbohydrate 46.5 g, Cholesterol 134.5 mg, Fat 22.3 g, Fiber 2.8 g, Protein 34.1 g, SaturatedFat 5.6 g, Sodium 165 mg, Sugar 3.5 g

LA CHOY MARINADE / SHISHKEBAB

La Choy Marinade / Shishkebab image

Fabulous Marinade for Shishkebab - either Sirloin or Chicken, with onion, zucchini, mushrooms, cherry tomatoes, and bell pepper. Must originally have been on the back of a La Choy Soy Sauce bottle, I suspect. Our family's BEST marinade. There are NEVER any leftovers.

Provided by RiverboatSam

Categories One Dish Meal

Time 21h

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup soy sauce
4 garlic cloves, diced
1/4 cup catsup
1/2 cup salad oil
1/2 cup wine vinegar
1/2 cup Worcestershire sauce
3 teaspoons sugar
2 teaspoons pepper
1 teaspoon salt
3 -5 lbs sirloin
1 -2 lb whole mushroom
1 pint cherry tomatoes, whole
1 large onion
3 zucchini
1 bell pepper

Steps:

Combine all ingredients, and pour over 1 inch cubes of sirloin steak - as much as you can afford/need to feed the number of guests. Cover and let marinate for at least 2 hours in fridge (better overnight).
Halve onion, seperating out each layer into an individual piece. Cut zucchini into circular pieces about 1/2 inch thick, cut Bell pepper, removing seeds and inner stem, into 2 inch diameter pieces. If mushrooms are very large (bigger than 2 inches diameter), they may be halved; otherwise keep them whole. Skewer meat, alternating with veggies (I have found it is best to keep the bell pepper from touching any meat, though - best to "block" it with an onion piece). If you have a choice of skewers, get the flat-bladed kind instead of the round kind (with the round kind, cherry tomatoes always spin cooked-side-down on the grill).
BBQ until done. YUM. Friends who have tried it with chicken say it is good with it too. I always use RED wine vinegar (because I always use sirloin), but if you are doing chicken, I suppose white would be ok too.

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