Shish Kabob Marinade Steak Or Lamb Recipes

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LAMB SHISH KABOBS



Lamb Shish Kabobs image

Provided by Food Network

Categories     main-dish

Time 2h17m

Yield 4 to 6 servings

Number Of Ingredients 6

1 pound cubed leg of lamb
1/2 lemon, juiced
Olive oil
1 tablespoon fresh oregano, chopped finely
1 tablespoon garlic, chopped finely
Skewers, if wooden soak in water for about 15 to 20 minutes

Steps:

  • Mix together a marinade of lemon, oil, oregano, and garlic. Add meat and let marinate for 2 to 3 hours in the refrigerator. Remove meat from the marinade and thread on skewers. Place on a hot grill, turning a few times, for 10 to 15 minutes.

BEEF SHISH KABOB



Beef Shish Kabob image

Shish Kabob with the best beef shish kabob marinade. This Middle Eastern beef kebab recipe has been in the family for so long, I've made it several times and I never failed to impress.

Provided by Amira

Categories     Main Course

Time 35m

Number Of Ingredients 16

4 lb beef steak cut into 1 inch cubes (I use sirloin)
3/4 cup soy sauce
2/3 cup oil- preferably olive oil.
1/4 cup plain yogurt.
2 teaspoons Worcestershire sauce.
2 Tablespoons white vinegar (Note1)
1/4 cup lemon juice (Note1)
3 garlic cloves (minced)
1 Tablespoon yellow mustard
2 teaspoon freshly ground black peppers
2 teaspoon ground cardamom.
1 teaspoon ground cinnamon.
Sweet bell peppers (you can also use green pepper or red bell peppers cut into chunks.)
onions (I like using red onion but sweet or pearl onions work as well.)
16 small mushroom caps
Cherry tomatoes

Steps:

  • Mix all the marinade ingredients together in a zip lock bag, take 1/2 to 3/4 cup of the marinade and set aside.
  • Add the cubed meat to the bag and coat well. Squeeze out excess air, and seal the bag then marinate in the refrigerator overnight.
  • Add the veggies to the other bag with 1/2 to 3/4 of the marinade and set aside for an hour.
  • Thread meat pieces into metal or bamboo skewers, grill until cooked. For oven baked see notes section below.
  • Thread veggies on separate skewers and grill.

Nutrition Facts : Calories 525 kcal, Carbohydrate 6 g, Protein 28 g, Fat 43 g, Cholesterol 108 mg, Fiber 1 g, Sugar 3 g, SaturatedFat 13 g, TransFat 2 g, Sodium 955 mg, UnsaturatedFat 24 g, ServingSize 1 serving

KABOB MARINADE



Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories     Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

  • In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g

SHISH KABOB MARINADE (STEAK OR LAMB)



Shish Kabob Marinade (Steak or Lamb) image

From Favorite Recipes of our First Ladies, 1971. This one was submitted by Mrs. Stanley Hathaway of Wyoming. I haven't tried it yet.

Provided by Oolala

Categories     Steak

Time 3m

Yield 1 cup

Number Of Ingredients 9

1/2 cup salad oil
1/4 cup vinegar
2 tablespoons lemon juice
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
1 garlic clove
1 pinch marjoram
1 pinch salt
1 pinch rosemary

Steps:

  • Mix all ingredients and marinate either round steak, sirloin or lamb at least 2 hours.
  • If you wish to use wild game, marinate longer.

Nutrition Facts : Calories 1018.6, Fat 108.2, SaturatedFat 14.9, Sodium 660.2, Carbohydrate 14.6, Fiber 0.4, Sugar 9.3, Protein 0.8

MARINATED GRILLED LAMB KABOBS



Marinated Grilled Lamb Kabobs image

Provided by Food Network

Categories     appetizer

Time 2h48m

Yield 6 to 8 servings

Number Of Ingredients 17

1 boneless leg of lamb (about 5 pounds)
1/2 cup extra-virgin olive oil
1/4 cup lemon juice
1/4 cup honey
6 cloves garlic, finely chopped
1 large white onion, finely chopped
1/4 cup chopped fresh mint leaves
2 tablespoons chopped fresh oregano leaves
2 teaspoons chopped fresh rosemary leaves
2 large white onions, cut into 2-inch squares
1 green bell pepper, cut into 2-inch squares
1 orange bell pepper, cut into 2-inch squares
1 red bell pepper, cut into 2-inch squares
1 yellow bell pepper, cut into 2-inch squares
1 pint cherry tomatoes, stemmed
1 (8-ounce) package white button mushrooms
Wooden skewers, soaked in water for 30 minutes

Steps:

  • For the lamb: trim all fat from the lamb and cut into 2-inch cubes. Combine remaining marinade ingredients in a large resealable plastic bag and mix well.
  • Add the lamb cubes to the bag, tossing to coat. Seal bag and marinate in the refrigerator at least 2 hours, preferably overnight, rotating the bag occasionally to continually coat the lamb.
  • Preheat an outdoor grill to medium heat. Remove lamb from refrigerator about 30 minutes before grilling to bring the meat to room temperature.
  • To assemble the kabobs: fill skewers, alternating peppers, lamb, tomatoes, onions and mushrooms until all ingredients are used.
  • Grill skewers, rotating to char lamb on all sides, until cooked to desired doneness, about 7 to 8 minutes for medium-rare.

SHISH KABOB (GRILLED MARINATED LAMB SKEWERS)



Shish Kabob (Grilled Marinated Lamb Skewers) image

Provided by Food Network

Time 8h35m

Yield 6 servings

Number Of Ingredients 8

1/2 cup Retsina (Greek wine, available in some liquor stores)
1/2 cup olive oil
1/4 cup freshly-squeezed lemon juice
3 garlic cloves, crushed
4 parsley sprigs, chopped
Salt and pepper
1 teaspoon dried or powdered marjoram
3 pounds boneless leg of lamb, cut into 1 1/2-inch cubes

Steps:

  • Combine wine, olive oil. lemon juice, garlic and parsley. Add lamb and toss to coat well. Cover and set aside to marinate, refrigerated, for 8 hours. Preheat grill or broiler to high. Drain lamb, reserving marinade in a small bowl. Pat meat dry with paper towels and spear 5 pieces on each metal skewer. Season generously with salt, pepper and marjoram and grill 10 to 15 minutes, basting several times with marinade, until well-browne;

SHISH KABOB MARINADE



Shish Kabob Marinade image

I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.

Provided by jenjill

Categories     Vegetable

Time 2h5m

Yield 8 shish kabobs

Number Of Ingredients 5

1/2 cup soy sauce
1/2 cup ketchup
1/2 cup sugar
1 teaspoon ginger
1 teaspoon garlic powder

Steps:

  • Mix all ingredients together.
  • Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
  • Marintate in refrigerator for at least a couple hours.
  • Thread onto skewers and grill.

Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2

ARMENIAN SHISH KABOB



Armenian Shish Kabob image

Mouth watering BBQ/grilled lamb or beef with veggies and spices. Serve with rice pilaf and pita bread.

Provided by chefmarkmarcarian

Categories     Meat and Poultry Recipes     Lamb

Time P1DT1h18m

Yield 6

Number Of Ingredients 14

½ cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dry white wine
1 tablespoon minced garlic
⅛ teaspoon salt
⅛ teaspoon black pepper
⅛ teaspoon dried oregano
⅛ teaspoon dried rosemary leaves
1 bay leaf
2 pounds boneless leg of lamb, cut into 1 1/2-inch cubes
2 large onions, peeled, cut into 8 wedges each
2 large green bell peppers, cut into 8 wedges each
12 mushrooms, stems removed
2 large tomatoes, cut into 8 wedges

Steps:

  • Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
  • Position oven rack to its top setting and set oven to broil.
  • Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
  • Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
  • Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
  • Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

Nutrition Facts : Calories 384 calories, Carbohydrate 11.8 g, Cholesterol 61.5 mg, Fat 29.3 g, Fiber 3 g, Protein 19.7 g, SaturatedFat 7.1 g, Sodium 101.3 mg, Sugar 5.8 g

LAMB KABOB MARINADE



Lamb Kabob Marinade image

Middle Eastern kabob marinade. Can be used with lamb, beef, pork, or chicken.

Provided by Senad

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 4h5m

Yield 4

Number Of Ingredients 10

1 medium onion, quartered
¼ cup vegetable oil
4 cloves garlic
4 tablespoons lemon juice
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon kosher salt
1 teaspoon cumin
1 dash Worcestershire sauce
1 pound boneless lamb shoulder, cut into 1-inch cubes

Steps:

  • Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade.
  • Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.

Nutrition Facts : Calories 319.4 calories, Carbohydrate 6.8 g, Cholesterol 60.9 mg, Fat 26 g, Fiber 1.8 g, Protein 15.6 g, SaturatedFat 7.9 g, Sodium 1470 mg, Sugar 1.8 g

SHISH KABOB MEAT MARINADE



Shish Kabob Meat Marinade image

Easy tasty marinade good for beef, pork and chicken shish kabobs. This works well with nice size chunks and about a pound of meat. If you want to use the leftover mariande to baste the meat and vegetables while you are grilling them. Note cooking time is marinading time.

Provided by LAURIE

Categories     Sauces

Time 8h5m

Yield 4 serving(s)

Number Of Ingredients 7

2/3 cup oil
1/2 cup lemon juice
1/4 cup chopped green onion
2 tablespoons snipped fresh parsley
2 tablespoons dijon-style mustard
1 teaspoon dried thyme leaves
1/4 teaspoon garlic powder

Steps:

  • Mix all ingredients in a container (I use a jar and then shake it but you could whisk it).
  • Place meat in a heavy duty plastic bag and add marinade.
  • Seal tightly and refrigerate 8 hours or overnite.
  • I do this in the morning before work then its ready for the grill when I get home.

Nutrition Facts : Calories 332.4, Fat 36.4, SaturatedFat 4.7, Sodium 2.4, Carbohydrate 3.4, Fiber 0.4, Sugar 0.9, Protein 0.3

AMAZING SHISH KABOB MARINADE



Amazing Shish Kabob Marinade image

Make and share this Amazing Shish Kabob Marinade recipe from Food.com.

Provided by internetnut

Categories     Fruit

Time 15m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 7

1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 teaspoons salt
1/2 teaspoon garlic powder
beef, chunked

Steps:

  • Mix all ingredients and bring to a boil.
  • Marinate beef in mixture a minimum of 4 hours.

Nutrition Facts : Calories 170.9, Fat 0.1, Sodium 5193.8, Carbohydrate 35.3, Fiber 0.7, Sugar 31, Protein 7.8

THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)



The Best Marinade for Kabobs! (Beef, Pork and Lamb) image

I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!

Provided by Kittencalrecipezazz

Categories     < 15 Mins

Time 5m

Yield 3 1/2 cups

Number Of Ingredients 11

1 1/2 cups oil
3/4 cup soy sauce (can use low-sodium)
1/4 cup Worcestershire sauce
1/2 teaspoon salt (or to taste I use seasoned salt)
3 tablespoons chopped fresh parsley or 2 teaspoons dry parsley flakes
1 teaspoon fresh ground black pepper (or to taste)
1/2 cup wine vinegar
1 -2 tablespoon fresh minced garlic (or to taste, I use lots!)
1/3 cup store-bought teriyaki sauce
1/2 cup honey (do NOT use any substitutions use only honey)
2 small green onions, chopped (optional)

Steps:

  • Put all ingredients into a blender (except the green onions, if using add them in after blending).
  • Blend for 30-40 seconds.
  • Mix in in green onions.
  • This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
  • *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.

Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6

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