BEEF SQUASH SHISH KABOBS
These colorful beef and vegetable kabobs feature a tasty soy sauce marinade from Ronda Karbo of Russell, Minnesota. "You can also use this marinade on pork chops or steaks."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts : Calories 346 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 2466mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 3g fiber), Protein 32g protein.
SIRLOIN SQUASH SHISH KABOBS
Ronda Karbo shared a soy sauce marinade that we used on colorful beef and vegetable kabobs. "When our grill comes out tin the spring, this is the first recipe my family asks me to make," says the Russell, Minnesota reader. "You can also use this marinade on six pork chops or a large piece of round steak cut into serving-size pieces."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts :
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
SIRLOIN STEAK KABOBS
Kabobs are a little more work, but are so worth it. Great for company because everything can be prepared up to the grilling and you are good to go. Cooking time is according to how you like your steak done.
Provided by Marie
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 481.8, Fat 35.3, SaturatedFat 10.5, Cholesterol 127.6, Sodium 505.2, Carbohydrate 4.8, Fiber 0.4, Sugar 2.9, Protein 34.9
SENSATIONAL SIRLOIN KABOBS
After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
Provided by Kimber
Categories 100+ Everyday Cooking Recipes
Time 8h30m
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 19.2 g, Cholesterol 76 mg, Fat 17.4 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 6.9 g, Sodium 608 mg, Sugar 13.7 g
THE BEST SHISH KEBABS
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
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.
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