Tender Beef Kabobs Shashlik Recipes

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TENDER BEEF KABOBS (SHASHLIK) RECIPE



Tender Beef Kabobs (Shashlik) Recipe image

The key to great kabobs is to give your meat plenty of time to marinate and don't rush it! I like to marinate at least 4 to 6 hours.

Provided by Natasha of NatashasKitchen.com

Categories     Easy/Medium

Number Of Ingredients 11

2 lbs good quality beef (I used top sirloin, cut into 1 1/2" pieces)
2 Bell peppers (any color, sliced into 1 1/2" wide pieces)
1 large Purple Onion (sliced into 1 1/2" wide pieces)
15 medium bamboo or wood skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 tsp salt (we love fine sea salt)
1 tsp freshly ground black pepper
4 garlic cloves (pressed)
3 Tbsp fresh or frozen dill (chopped (or 1 Tbsp dry dill weed))
2 dry bay leaves

Steps:

  • Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  • Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerate4 to 6 hours, stirring a few times while marinating to make sure meat is evenly marinated. Note: Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
  • Soak bamboo or wooden skewers at last 30 min. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
  • Grill over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry. Serve with your favorite steak sauce

TENDER BEEF KABOBS (SHASHLIK)



Tender Beef Kabobs (Shashlik) image

Make and share this Tender Beef Kabobs (Shashlik) recipe from Food.com.

Provided by Lavender Lynn

Categories     Russian

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

2 lbs top sirloin steaks, cut into 1 1/2 inch pieces
2 bell peppers, sliced into 1 1/2 inch wide pieces
1 purple onion, large, sliced into 1 1/2 inch pcs
15 medium bamboo skewers
1 cup mild olive oil
1/2 cup fresh lemon juice (from 2 medium lemons)
1 teaspoon salt (we love fine sea salt)
1 teaspoon fresh ground black pepper
4 garlic cloves, pressed
3 tablespoons dill, chopped (or 1 Tbsp dry dill weed)
2 dried bay leaves

Steps:

  • Combine all of your marinade ingredients in a large glass or plastic bowl (do not use aluminum) and stir to combine.
  • Slice meat and transfer it into the marinade bowl, stirring well to coat. Marinate beef in the refrigerator 6 hours, or overnight (the longer the better), stirring 3 times while marinating to make sure meat is evenly marinated. Sometimes after long periods of refrigeration, the oil in the marinade can firm up a bit; it will liquify again if you let the marinated meat sit at room temp 30 minutes before skewering.
  • Soak bamboo or wooden skewers at last 30 min before skewering. After the meat is done marinating, slice veggies and skewer them with meat onto Bamboo skewers. Brush/ pour remaining marinade over skewers.
  • Grill steak kabobs over med/high heat for about 8-10 minutes or until you've reached the desired doneness, rotating every 2-3 minutes for even grilling. Remove kebobs from grill and let them rest at least 5 minutes before eating. If you cut into them right away, they will juice out and end up dry.

Nutrition Facts : Calories 535.6, Fat 46.7, SaturatedFat 6.9, Sodium 478.4, Carbohydrate 37, Fiber 11.9, Sugar 2.7, Protein 4

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

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