Zippy Peanut Steak Kabobs Recipes

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PEANUTTY PORK KABOBS



Peanutty Pork Kabobs image

Cubes of pork tenderloin and green pepper chunks get a spicy treatment from a combination of peanut butter, brown sugar, ginger and red pepper flakes. Reserving half of this mixture to use as a basting sauce adds an extra boost of flavor. -Ellen Koch, St. Martinville, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup soy sauce
1/4 cup lime juice
1/4 cup peanut butter
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 pork tenderloin (about 1 pound), cut into 1-inch cubes
2 medium green peppers, cut into 1-inch pieces

Steps:

  • In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.

Nutrition Facts :

KABOBS



Kabobs image

Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.

Provided by Sue

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 4h40m

Yield 10

Number Of Ingredients 10

½ cup teriyaki sauce
½ cup honey
½ teaspoon garlic powder
½ pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 ½ cups whole fresh mushrooms
1 pound beef sirloin, cut into 1 inch cubes
1 ½ pounds skinless, boneless chicken breast halves - cut into cubes
skewers

Steps:

  • In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
  • Preheat grill for medium-high heat.
  • Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
  • Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g

ZIPPY PEANUT STEAK KABOBS



Zippy Peanut Steak Kabobs image

If you like your kabobs with a kick, you're sure to savor these meaty skewers seasoned with habanero pepper sauce. The zippy steak chunks are balanced with refreshing pineapple and red pepper. Sometimes I substitute chicken for the beef. -Sheri Nutter, Oneida, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 13

3/4 cup packed brown sugar
3/4 cup water
1 cup chunky peanut butter
1 cup reduced-sodium soy sauce
3/4 cup honey barbecue sauce
1/3 cup canola oil
1 to 2 tablespoons habanero pepper sauce
3 garlic cloves, minced
2 pounds beef top sirloin steak, cut into thin strips
2 teaspoons ground ginger
1 fresh pineapple, cut into 1-inch cubes
2 large sweet red peppers, cut into 1-inch pieces
Hot cooked jasmine rice

Steps:

  • In a small saucepan, combine brown sugar and water. Cook and stir over low heat until sugar is completely dissolved. Remove from the heat. Whisk in peanut butter until blended. Stir in the soy sauce, barbecue sauce, oil, pepper sauce and garlic. , Pour 3 cups of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade until serving., Drain and discard marinade. Sprinkle ginger over pineapple. On 16 metal or soaked wooden skewers, alternately thread the beef, pineapple and red peppers. , Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. Serve with rice and reserved marinade for dipping.

Nutrition Facts : Calories 392 calories, Fat 19g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 881mg sodium, Carbohydrate 30g carbohydrate (23g sugars, Fiber 3g fiber), Protein 27g protein.

PEANUT BEEF KABOBS



Peanut Beef Kabobs image

Bring the far out flavors of the Far East home tonight with our recipe for Peanut Beef Kabobs that use our Asian toasted sesame dressing.

Provided by My Food and Family

Categories     Home

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

3/4 cup KRAFT Asian Toasted Sesame Dressing
1 small onion, cut into 1-inch chunks
2 cloves garlic
1 tsp. ground cumin
1/4 tsp. crushed red pepper
1 lb. boneless beef sirloin steak, cut into 1-1/2-inch chunks
3 Tbsp. creamy peanut butter

Steps:

  • Pulse first 5 ingredients in blender until smooth; reserve 1/2 cup mixture for later use. Pour remaining dressing mixture over meat in shallow dish. Refrigerate 1 hour to marinate.
  • Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat onto 4 skewers. Grill kabobs 9 to 11 min. until meat is done, turning occasionally.
  • Meanwhile, heat reserved dressing mixture and peanut butter in small saucepan on medium-low heat until peanut butter is melted and mixture is well blended, stirring occasionally. Serve kabobs with peanut butter sauce for dipping.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 11 g, Fiber 1 g, Sugar 8 g, Protein 31 g

BEEF KABOBS WITH PEANUT DIPPING SAUCE



Beef Kabobs with Peanut Dipping Sauce image

Thanks to a marinade made with A.1. Sauce, grilled flank steak kabobs start out flavorful-and get even more so when served with a spicy peanut sauce.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 8 servings

Number Of Ingredients 8

2 Tbsp. A.1. Original Sauce
2 cloves garlic, finely chopped
1 Tbsp. grated fresh ginger
1 lb. beef flank steak, sliced against the grain into 16 strips
1/3 cup KRAFT Asian Toasted Sesame Dressing
1 Tbsp. Sriracha sauce (hot chili sauce)
1 Tbsp. dry roasted peanuts, chopped
1 green onion, sliced

Steps:

  • Combine first 3 ingredients. Thread beef strips onto skewers; brush with A. 1. mixture. Marinate 30 min.
  • Meanwhile, combine dressing and chili sauce in small bowl. Reserve 2 Tbsp. dressing mixture; refrigerate remaining mixture.
  • Heat grill to medium-high heat. Remove beef from marinade; discard marinade. Grill skewers 3 min. on each side until cooked through, brushing with reserved 2 Tbsp. dressing mixture during the last minute of grilling. Serve with remaining dressing mixture, nuts and onions.

Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 12 g

STEAK SANDWICH KABOBS RECIPE BY TASTY



Steak Sandwich Kabobs Recipe by Tasty image

Here's what you need: water, olive oil, garlic, white wine, dijon mustard, heavy cream, coarsely ground black pepper, lemon juice, unsalted butter, sirloin steak, McCormick® Grill Mates Roasted Garlic and Herb Seasoning, red bell pepper, green bell pepper, medium red onion, small mushroom caps, olive oil, shredded white cheddar cheese, wooden skewers

Provided by Jordan Fitzpatrick

Categories     Lunch

Time 30m

Yield 6 kabobs

Number Of Ingredients 18

water, for soaking
½ tablespoon olive oil
2 cloves garlic, minced
¼ cup white wine
2 tablespoons dijon mustard
¼ cup heavy cream
1 ½ tablespoons coarsely ground black pepper
1 tablespoon lemon juice
2 tablespoons unsalted butter, cold
1 ½ lb sirloin steak, cut into 1 1/2 in (3 cm) cubes
1 ½ tablespoons McCormick® Grill Mates Roasted Garlic and Herb Seasoning
1 red bell pepper, seeded and cut into 1 1/2 in (3 cm)
½ green bell pepper, seeded and cut into 1 1/2 in (3 cm)
½ medium red onion, cut into 1 1/2 (3 cm)
1 ½ cups small mushroom caps, stems removed
1 ½ tablespoons olive oil
⅓ cup shredded white cheddar cheese
6 wooden skewers

Steps:

  • Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
  • Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3-5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
  • Make the kabobs: Preheat the grill to 350°F (180°C).
  • In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
  • Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2-3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
  • Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
  • Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
  • Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
  • Enjoy!

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