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
HALLOUMI KABOBS
Steps:
- Preheat grill to medium.
- For each skewer, assemble alternating pieces of cheese, bell peppers and red onion, ending with a mushroom and grape tomato on the end. Spray skewers with non-stick cooking spray, place on grill, and cook until cheese starts to melt; turn and cook on the other side until vegetables are tender. Place skewers on plates and drizzle with chive oil.
- In a blender, combine canola oil, chives and salt and pepper, to taste; blend until smooth and bright green.
BOB'S KABOBS
Most people think of chunks of meat on a skewer when they think of kabobs, but here I'm showing the other style of kabob, also known as kofta. Now that grilling season is upon us, this is definitely something you're going to work into the rotation. Serve with grilled pita bread and a blend of diced tomatoes, cucumbers, and red onions sprinkled with salt and olive oil, all topped with freshly chopped parsley and dried sumac.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 2h10m
Yield 4
Number Of Ingredients 15
Steps:
- Combine cumin, coriander, Aleppo chile flakes, salt, cayenne, and cinnamon in a small bowl and mix well to combine. Use your spoon to push off about 1/3 of the spice blend to the side.
- Place ground lamb in a mixing bowl and add 2/3 of the spice blend along with 2 tablespoons cold water. Mix with by hand until thoroughly combined. Cover with plastic wrap and chill in the refrigerator for 1 hour.
- While meat is chilling, place bamboo skewers in water to soak for 1 hour.
- Remove meat from the refrigerator and roll into 8 equal-sized meatballs using slightly damp hands. Skewer each meatball through the center and shape into an oval, about 3 inches long. Use your fingers to taper each end of the kabob down to a point where it meets the skewer. Place on a plate and refrigerate until chilled, about 30 minutes, or until ready to grill.
- Whisk Greek yogurt, garlic, parsley, lemon juice, and 1/4 cup water together in a bowl until smooth and combined. Refrigerate until serving.
- Stir sumac into the remaining 1/3 spice blend. Remove kabobs from the refrigerator and sprinkle spices on top.
- Preheat an outdoor charcoal grill to medium-high heat.
- Grill kabobs over charcoal, turning occasionally, until browned and firm, 10 to 12 minutes total. An instant-read thermometer inserted into the center of a kabob should read at least 135 degrees F (57 degrees C). Serve with yogurt sauce.
Nutrition Facts : Calories 300.6 calories, Carbohydrate 4.6 g, Cholesterol 87.2 mg, Fat 20.9 g, Fiber 1.1 g, Protein 23 g, SaturatedFat 8.9 g, Sodium 820.3 mg, Sugar 2.3 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.
TOM'S KABOBS
These are so simple and Soooooo gooooood! The ingredients below are just examples - feel free to change it up!
Provided by CandyTX
Categories Summer
Time 50m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Note: You will need oil and vinegar to prepare the italian dressing.
- Place everything in a large container and pour over the dressing.
- Let soak at least 6 hours, overnight is best, 24 hours if you are using dense meats such as beef.
- Thread kabobs onto metal skewers and grill until done.
- NOTE: you may have to put all of one type of a food on one kabob to avoid over cooking the veggies.
Nutrition Facts : Calories 1466.4, Fat 115, SaturatedFat 43.2, Cholesterol 345.1, Sodium 770.1, Carbohydrate 58.4, Fiber 8.7, Sugar 6.7, Protein 49.8
More about "toms kabobs recipes"
39 CREATIVE KABOB RECIPES - TASTE OF HOME
From tasteofhome.com
Estimated Reading Time 5 mins
SHISH KABOB RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
BEEF KABOBS RECIPE, MADE IN THE OVEN - HEALTHY …
From healthyrecipesblogs.com
MARINATED BEEF KABOBS | RECIPETIN EATS
From recipetineats.com
14 QUICK AND EASY KABOB RECIPES - MIDWEST LIVING
From midwestliving.com
STEAK KABOBS (WITH THE BEST MARINADE!) - THE RECIPE REBEL
From thereciperebel.com
150 BEST KABOB RECIPES - PRUDENT PENNY PINCHER
From prudentpennypincher.com
GRILLED KABOB RECIPES: 20 MUST MAKE RECIPES FOR …
From boulderlocavore.com
HOW TO COOK BEEF KABOBS ON THE STOVE - COOKING TOM
From cookingtom.com
GRILLED BEEF KABOBS {MARINATED SIRLOIN STEAK} - FEELGOODFOODIE
From feelgoodfoodie.net
JUICIEST GRILLED LAMB KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
ORANGE TURKEY KABOB RECIPE - LOUISIANA SPORTSMAN
From louisianasportsman.com
AUTHENTIC TURKISH CHICKEN KEBAB (TAVUK ŞIş) RECIPE
From thespruceeats.com
ALL RECIPES - TOM'S FEAST
From tomsfeast.com
BEST GRILLED CHICKEN KABOBS | THE MEDITERRANEAN DISH
From themediterraneandish.com
CHICKEN KABOBS - WITH THE BEST MARINADE! KRISTINE'S KITCHEN
From kristineskitchenblog.com
10 BEST KABOBS RECIPES | YUMMLY
From yummly.com
ALL RECIPES | EASYKABOB
From easykabob.com
RECIPES - TOM'S FEAST
From tomsfeast.com
20 EASY KABOB RECIPES TO MAKE ON THE GRILL - COASTAL WANDERING
From coastalwandering.com
MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS - ONCE UPON A CHEF
From onceuponachef.com
WHAT TO DO WITH LEFTOVER KABOBS? (11 QUICK RECIPES)
From elpasony.com
THE BEST STEAK KABOBS - QUICK AND EASY! | MOM ON TIMEOUT
From momontimeout.com
SECRETS TO MAKING THE BEST KABOBS - THE SPRUCE EATS
From thespruceeats.com
HOME | TOM THUMB
From tomthumb.com
ORANGE TURKEY KABOB RECIPE
From ms-sportsman.com
TOP 45 COOKING BEEF KABOBS IN OVEN RECIPES
From mcswe.tibet.org
HOW TO COOK BEEF KABOBS IN THE OVEN - COOKING TOM
From cookingtom.com
FIRE UP THE GRILL FOR 30 EASY KABOB RECIPES | TASTE OF HOME
7 TIPS & RECIPES FOR GRILLING THE PERFECT KABOB - BEEF LOVING TEXANS
From beeflovingtexans.com
TOM'S BBQ FORECAST: TERIYAKI KABOBS WITH PEPPERS, MUSHROOMS …
From krem.com
PINEAPPLE CHICKEN KABOBS | VALERIE'S KITCHEN
From fromvalerieskitchen.com
EASY TOFU KEBABS - FOOD WITH FEELING
From foodwithfeeling.com
25 INCREDIBLE KABOB RECIPES – THE BEST SKEWER RECIPES FOR SUMMER
From myboldbody.com
SHISH KABOBS | OKLAHOMA JOE'S®
From oklahomajoes.com
10 BEST COLD CUT KABOBS RECIPES | YUMMLY
From yummly.com
GRILLED CHICKEN KABOBS - DINNER AT THE ZOO
From dinneratthezoo.com
HOW TO COOK KABOBS IN THE OVEN | LAURA FUENTES
From laurafuentes.com
MY UNCLE TOM'S SHISH KABOB MARINADE | RECIPE | SHISH KABOBS, …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love