Succulent Beef Skewers Recipes

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SUCCULENT BEEF SKEWERS



Succulent Beef Skewers image

Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 skewers.

Number Of Ingredients 10

2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless beef sirloin steak, cut into 1-1/2-inch cubes

Steps:

  • In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.

Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges

BEEF SKEWERS WITH CILANTRO CHIMICHURRI



Beef Skewers with Cilantro Chimichurri image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 12

1/2 cup apple cider vinegar
2 tablespoons sugar
Kosher salt
1 red onion, thinly sliced
1 bunch cilantro, roughly chopped
1 pound flank steak, trimmed
1 clove garlic
2 tablespoons red wine vinegar
Juice of 1/2 lemon
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper

Steps:

  • Make the pickled red onion: Combine the cider vinegar, sugar and 1 teaspoon salt in a medium bowl and whisk to dissolve. Add the red onion and 2 tablespoons cilantro and stir to combine. Cover and set aside at room temperature, 1 hour.
  • Meanwhile, soak 20 wooden skewers in warm water, at least 20 minutes. Slice the flank steak against the grain into 20 strips, about 1/8 inch thick. Thread the meat accordion-style onto the skewers and set aside until ready to grill.
  • Combine the remaining cilantro, the garlic, red wine vinegar, lemon juice, red pepper flakes, 1/2 teaspoon salt and the olive oil in a blender and puree until smooth; transfer to a small bowl.
  • Heat a grill or grill pan to medium high. Season the steak with salt and pepper. Brush the grill with olive oil, then grill the skewers until marked, about 1 minute per side. Serve with the chimichurri and pickled onion.

BIG BAD BEEF SKEWERS



Big Bad Beef Skewers image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 16m

Yield 6 servings

Number Of Ingredients 22

2 large zucchini
24 ounces top sirloin, cut into 1 1/2-inch cubes
3 Roma tomatoes, quartered
3 large red onions, quartered
2 tablespoons kosher salt
4 teaspoons freshly cracked black pepper
4 teaspoons garlic powder
4 teaspoons lemon pepper seasoning
2 teaspoons fennel seeds
2 teaspoons dried thyme
4 tablespoons vegetable oil
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons milk
2 ounces blue cheese, crumbled
Jalapeno-based hot sauce, as needed
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons lemon juice
2 cup mixed salad greens
1/2 cup chopped fresh parsley
2 ounces blue cheese, crumbled

Steps:

  • For the skewers: Preheat a grill pan over medium-high heat.
  • Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
  • Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
  • For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
  • For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
  • For serving: Mix together the olive oil and lemon juice in a bowl.
  • Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

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

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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

BALSAMIC-GLAZED BEEF SKEWERS



Balsamic-Glazed Beef Skewers image

With only five easy-to-double ingredients, these mouthwatering kabobs are one of our favorite recipes. We like them with hot cooked rice and a tossed salad. To prevent wooden skewers from burning, soak them in water for 30 minutes before threading on the meat. -Carole Fraser, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

1/4 cup balsamic vinaigrette
1/4 cup barbecue sauce
1 teaspoon Dijon mustard
1 pound beef top sirloin steak, cut into 1-inch cubes
2 cups cherry tomatoes

Steps:

  • In a large bowl, whisk vinaigrette, barbecue sauce and mustard until blended. Reserve 1/4 cup mixture for basting. Add beef to remaining mixture; toss to coat., Alternately thread beef and tomatoes on four metal or soaked wooden skewers. Lightly grease grill rack., Grill skewers, covered, over medium heat or broil 4 in. from heat 6-9 minutes or until beef reaches desired doneness, turning occasionally and basting frequently with reserved vinaigrette mixture during the last 3 minutes.

Nutrition Facts : Calories 194 calories, Fat 7g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 288mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges

BEEF SKEWERS



Beef Skewers image

Provided by Erika Lenkert

Categories     Beef     Onion     Appetizer     Broil     Cocktail Party     Quick & Easy     New Year's Eve     Sugar Conscious     Kidney Friendly     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 20 mini skewers

Number Of Ingredients 5

20 skewers
1 tablespoon sesame seeds
1 1/4 pounds filet mignon or boneless rib-eye, trimmed
2 bunches green onions
salt

Steps:

  • Soak skewers in water for 1/2 hour.
  • Preheat the broiler.
  • In a small sauté pan over low heat, toast the sesame seeds, stirring constantly to avoid burning them. When the seeds are golden, remove them from the pan and reserve.
  • Slice the beef into very thin strips - 1 1/2 inches in length, 3/4 inch in width, and as close to 1/4 inches thick as you can get.
  • Slice the white stems of the green onions into 3/4-inch-long pieces; discard the rest.
  • Roll up one piece of beef like a jellyroll. Place it on a skewer, add one piece of green onion, then another piece of beef and another scallion. Repeat with all the skewers. Sprinkle the skewers with salt.
  • To cook: Place under the broiler for 2 to 3 minutes for medium rare. Sprinkle with sesame seeds and serve.

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