Beef Kabobs With Apricot Glaze Food

APRICOT GLAZED KABOBS

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white. To assemble kabobs, alternately thread cubes of fruit and/or pound cake onto wooden skewers.
• Stir together all sauce ingredients in small bowl. Brush sauce over kabobs. Place kabobs onto grill. Grill, turning and brushing with sauce occasionally, 6-10 minutes or until heated through. Remove from grill; brush with remaining sauce.

EASY BEEF KABOBS

Steps:

• Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
• In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 6 hours.
• If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
• Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
• Preheat the grill to medium-high.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
• Remove and let sit 5 minutes before serving.

GLAZED CORNED BEEF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat a large pan with non-stick cooking spray. Place corned beef in dish and add water. Cover tightly with aluminum foil and bake for 2 hours; drain liquid.
• In a small bowl combine apricot preserves, brown sugar, and soy sauce. Spread the apricot mixture evenly over the corned beef.
• Bake uncovered at 350 degrees F (175 degrees C) 25 to 30 more minutes, or until the meat is tender; basting occasionally with pan drippings.
• Slice corned beef across grain and serve.

BEST EVER SAUCY BEEF KABOBS

Steps:

• In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
• Preheat grill for medium heat.
• Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
• Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

GRILLED BEEF KABOBS

Steps:

• In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.

KABOB GLAZE

Steps:

• While grilling your kabobs combine these ingredients in a small bowl.
• Stir with a basting brush until the honey gets well incorporated. It will be almost like it melts into the Worcestershire and the cayenne gets mixed inches.
• Taste it. You can always add more cayenne to make them as zippy as you'd like but it's truly impossible to take the cayenne back out. The mixing will only take a minute or so and then it can sit until the kabobs are done.

FANTASTIC GRILLED BEEF KABOBS!

Steps:

• In a bowl, combine salad dressing, Worcestershire sauce, lemon juice, pepper and fresh minced garlic or garlic powder (if using) mix well to combine; reserve about 1/4 cup and refrigerate.
• Using a shallow glass dish place in the beef cubes, and pour the remaining marinade over the beef; toss to coat.
• Cover and refrigerate for 8 hours or overnight is even better.
• After 8 hours, remove the beef, and discard the marinade.
• Wrap the bacon slices around the beef cubes.
• Then thread the beef alternately with the coarsely chopped veggies (make certain to thread the skewers through the wrapped bacon side, or the bacon will come open when grilled).
• Grill over hot heat for about 10-15 minutes, basting frequently with reserved marinade, or until beef reaches desired tenderness.

APRICOT KIELBASA SLICES

Steps:

• In a large cast-iron or other heavy skillet, cook and stir sausage until browned. Remove from pan; discard drippings., Add remaining ingredients to skillet; cook and stir over low heat until heated through, 2-3 minutes. Stir in sausage; heat through.

APRICOT GLAZED PORK KABOBS

Steps:

• Stir together preserves, ginger, liqueur and butter, simmer in a small saucepan until butter is melted.
• Place pork cubes in heavy plastic bag, pour 3/4 cup apricot mixture over to coat. Marinate at least 30 minutes. Thread pork onto 4-6 skewers that have been soaked in water for 60 minutes, grill over hot coals 10-12 minutes, turning occasionally and basting with marinade.
• Heat remaining apricot sauce to boiling and serve alongside kabobs.

BEEF KABOBS WITH APRICOT GLAZE

Steps:

• Drain apricot syrup into small pan. Blend in cornstarch until dissolved. Cook over medium heat, stirring constantly, until thickened. Stir in mustard and basil, set aside.
• Thread meat, apricots, green peppers, and mushrooms alternately onto skewers; brush with apricot syrup.
• Grill kabobs over hot coals or broil, about 5 minutes on each side, until desired doneness, brushing occasionally with the syrup.