AMAZING SHISH KABOB RECIPE (WITH BEEF)
Beef Shish Kabobs mean it's summertime! Even though the prep is quick-and-easy, they always come out so darn impressive. Fire up your grill!!!
Provided by Natalya Drozhzhin
Categories Meats
Time 30m
Number Of Ingredients 12
Steps:
- Cut beef into one-inch cubes. Place meat in a deep dish. Cover with soy sauce, teriyaki sauce, wine and steak seasoning. Allow beef to marinate for at least 30 minutes to 2 hours.
- Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season with salt and pepper.
- Thread beef, mushrooms, bell peppers and onion on to a skewer.
- Grill for about 3 minutes on per side, or until the outside has a nice crust.
- Allow skewers to rest for about 5 minutes before serving. Enjoy!
Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1298 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CAPRESE SALAD KABOBS
Trade in the usual veggie platter for these fun kabobs. In addition to preparing these for get-togethers, I often make these as snacks for my family. And because assembly is so easy, the kids often ask to help. —Christine Mitchell, Glendora, California
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 12 kabobs.
Number Of Ingredients 5
Steps:
- On each of 12 appetizer skewers, alternately thread 2 tomatoes, 1 cheese ball and 2 basil leaves. Whisk olive oil and vinegar; drizzle over kabobs.
Nutrition Facts : Calories 44 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 10mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
SHISH KABOB SALAD
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat an outdoor grill or a grill pan to medium-high heat.
- Thread the meat cubes onto metal skewers. In a shallow dish that will hold the skewers, combine the lemon zest and juice, orange zest and juice, grill seasoning, garlic, red pepper flakes, cumin, paprika, allspice, cilantro, and EVOO. Slather the marinade all over the kabobs. Let the kabobs hang out for 10 minutes, then grill for 8 to 10 minutes for medium rare, 12 to 15 minutes for medium well. Give them a quarter turn every couple of minutes as they cook.
- While the meat is on the grill, prepare the salad. In a medium bowl, combine the yogurt, hot sauce, coriander, and salt and pepper to taste. Add the veggies to the bowl and toss to coat them in the spiced yogurt. Taste to adjust the seasonings.
- Slide the meat off the skewers and serve the hot spiced lamb alongside the cool, chunky vegetable salad. Garnish the salad with your choice of chopped dill or some more cilantro.
GREEK ISLAND CHICKEN SHISH KEBABS
This is a nice change from the ordinary grilled chicken. This is excellent served with pita bread, a garlicky tzatziki, and a Greek salad. Lamb can be substituted for the chicken, and many variations on vegetables can be used.
Provided by Dolce Cuoco
Categories World Cuisine Recipes European Greek
Time 2h30m
Yield 6
Number Of Ingredients 15
Steps:
- Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use.
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 9.3 g, Cholesterol 86.1 mg, Fat 13.1 g, Fiber 2.4 g, Protein 33.8 g, SaturatedFat 2.4 g, Sodium 180.6 mg, Sugar 3.2 g
CHICKEN KABOB SALAD
Chicken, italian sauage and a baguette cooked on the grill served in a ceasar salad. Doen't get any better than this! I saw this on Foodnetwork (Tyler Florence) and decided I had to make it! Big hit with my husband and the leftovers were a big hit at the office. Hope you enjoy-- and thanks Tyler for again.. a great recipe! Only change I would make, is parboil the sausage to ensure it's cooked thru.
Provided by Tessa22
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the kebabs:
- Slice chicken thinly.
- Cut the baguette into 1/2-inch rounds.
- Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
- Take the skewers 2 at a time and begin threading the components alternately.
- Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
- I put these back in the refrigerator for 1 hour and continued as follows.
- Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
- Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
- Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
- While kabobs are roasting you can prepare the salad.
- In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
- In a large mixing bowl add the chopped romaine.
- When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
- To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.
Nutrition Facts : Calories 1219.8, Fat 90, SaturatedFat 13.9, Cholesterol 133.9, Sodium 921.1, Carbohydrate 82.1, Fiber 15.1, Sugar 4.2, Protein 32.5
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