Sizzling Party Beef Kebabs Recipes

SIZZLING BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, vinegar and garlic powder; add beef. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-high heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

SIZZLING VEGETABLE & BEEF KABOB RECIPE

Steps:

• Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
• Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
• Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

KICKOFF KEBABS (BEEF OR CHICKEN)

Steps:

• In large shallow container or large sealable plastic bag, combine meat, beer and wine. Refrigerate overnight. Prepare vegetables and place in plastic bags overnight. On each skewer, alternate meat with a piece of pepper, onion, and mushroom. Repeat until each skewer is full.
• Grill for 5 to 6 minutes on each side, for a total of 15 minutes. Brush with any remaining marinade, to prevent the skewers from sticking to the grill.

BEEF KEBABS WITH A SURPRISE CENTER

Steps:

• Toast the coriander and cumin seeds in a dry skillet over medium-high heat until fragrant and slightly smoking. Pour into a pestle and mortar and grind until you get a fine powder. Shake into a large bowl.
• Add the garlic and ginger to the mortar and pestle and pound until a paste forms. Scrape into the large bowl.
• Add the beef, 2 tablespoons of minced cilantro, garam masala, baking soda and 1 teaspoon of salt. Using your hands, thoroughly mix all the ingredients together until the meat is sticky, just a few minutes. Allow the meat to rest about 30 minutes.
• Meanwhile, combine the cherries and the cashews in a small bowl.
• When meat has rested, divide into 16 equal portions. Roll each one into 2-inch sausage shapes. Make a long indentation in each sausage and stuff with 1/2 teaspoon of the dried cherry stuffing and pinch the meat together over the stuffing. Roll the kebab between your hands to thoroughly seal it. Repeat with the remaining kebabs.
• Warm the oil over medium-high heat in a large nonstick skillet until shimmering. Place the kebabs in the pan in a circular formation, making sure none of the kebabs touch. By the time you've placed your last kebab in the pan it will probably be time to start turning the first ones you set down. Cook, turning frequently, until browned all the way around and cooked all the way through, 10 to 15 minutes.
• While the kebabs are cooking, make the simple dipping sauce. Combine the yogurt, the remaining cilantro and half the lime juice. Season with salt and pepper.
• Remove the kebabs to a platter with a small bowl of sauce in the center. Drizzle the remaining lime juice over the kebabs and finish with cilantro leaves. Serve.
• Combine the cinnamon, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

SIZZLING BEEF AND VEGETABLE KABOBS

Steps:

• Place steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minutes to marinate. Remove steak from bag; discard bag and marinade.
• Preheat grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
• Grill kabobs 15 minutes or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

SIZZLING BEEF AND VEGETABLE KABOBS

Steps:

• PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
• PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
• GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

SIZZLING PARTY BEEF KEBABS

Steps:

• Trim beef of any excess fat. Place in a shallow dish.
• Combine the marinade ingredients. Pour over the meat, coating well. Cover.
• Refrigerate for a few hours or overnight.
• Add mushrooms to marinade. Simmer onion quarters in water until barely tender.
• Thread the meat, mushrooms, onions, water chestnuts and pieces of bacon on individual skewers.
• Broil about 4 inches from heat. Turn and baste with marinade while cooking for 12 to 15 minutes until glazed.