Beef And Vegetable Kabob Dinner Food

GRILLED BEEF AND VEGETABLE KABOBS

Steps:

• In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

VEGETABLE STEAK KABOBS

Steps:

• In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE

Steps:

• In zip-top plastic bag, combine first 6 ingredients; mix well.
• Add steak; toss to coat.
• Allow to marinate 30 minutes in refrigerator, turning occasionally.
• Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
• Place kabobs on grill over medium-high heat.
• Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.

BEEF AND VEGETABLE KABOB DINNER

Steps:

• Preheat grill to medium heat. Thread steak, vegetables and oranges alternately onto 12 skewers; place in shallow dish.
• Pour steak sauce over kabobs; turn over to evenly coat kabobs. Cover. Refrigerate 10 min. to marinate. Remove kabobs from marinade; discard marinade.
• Grill kabobs 10 min. or until steak is cooked to medium doneness (160°F), turning occasionally. Serve over the rice.

VEGETABLE BEEF KABOBS

Steps:

• Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.

BEEF AND VEGETABLE KABOB

Steps:

• Low-Sodium Recipe
• 1. Marinate the meat with Mrs. Dash® Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
• 2. Heat grill or cast iron grill plate. Spray with cooking spray.
• 3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
• 4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking.

EMERIL'S BEEF AND VEGETABLE KEBABS

Steps:

• In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
• Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
• Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

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.

GRILLED BEEF AND VEGETABLE KABOB WITH SALAD

Steps:

• Please note that this recipe requires at least 2 hours of marinating time, which is not reflected in the prep time.
• Cut meat into 1-inch cubes. Place in a resealable plastic bag or set in a shallow bowl.
• For marinade, in a small bowl, combine lemon peel, lemon juice, oil, honey, basil, salt and pepper, and garlic powder.
• Pour marinade over meat in bag; seal bag. Marinate in refrigerator for 2 to 4 hours, turning bag occasionally.
• When ready to prepare meal, cook carrots over stovetop in a small amount of boiling water for 3 minutes. Drain.
• Wash zucchini and cut into 1/2-inch chunks.
• Preheat grill.
• Drain meat, reserving marinade. On a long metal skewer, alternately thread meat, carrots, and zucchini.
• Grill kabobs on the rack of an uncovered grill directly over medium coals for about 12 minutes or until meat is of desired doneness, turning once and brushing often with marinade.
• Serve kabob with whole wheat roll and a tossed salad made with fresh, washed greens and vegetables of choice, and topped with a chopped tomato and dressing.

BEEF & VEGETABLE KABOB

Steps:

• PREHEAT grill to medium heat. Thread steak, vegetables and oranges alternately onto 12 skewers; place in shallow dish.
• POUR steak sauce over kabobs; turn over to evenly coat kabobs. Cover. Refrigerate 10 minute to marinate. Remove kabobs from marinade; discard marinade.
• GRILL kabobs 10 minute or until steak is cooked to medium doneness (160°F), turning occasionally. Serve over the rice.

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.