Beef Red Pepper Kabobs Food

BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE

Steps:

• 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.

SIZZLING BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the oil, soy sauce, vinegar and garlic powder; add beef. Seal bag and turn to coat; refrigerate for at least 1 hour. , Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-high heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

BEEF KABOBS WITH RED BELL PEPPER AND SWEET ONION

Steps:

• put in a large bowl the beef and red bell pepper.
• rub into beef and red bell pepper the ff: italian seasonning, worcestershire sauce,olive oil,ground black pepper and monosodium glutamate(optional).
• set aside for about 5 minutes.
• place sweet onions in a plate and put a lit bit of olive oil,italian seasoning and a pinch of salt.
• meanwhile,prepare and mix together olive oil,chopped parsley,garlic crushed,lemon juice to be use later while grilling the kabobs.
• alternately,thread pieces of beef,red bell pepper,and sweet onions on each of four 12 inch skewers or bamboo skewers.
• put aluminum foil on grid and place the kabobs,grill 8 to 10 mins over medium coals turning occasionally.
• brush olive oil mixture on each side while grilling.
• serve with hot plain white cooked rice or mashed potato.

BEEF KABOBS WITH ROASTED RED PEPPER SAUCE

Steps:

• Heat oil in skillet over medium heat.
• Add onion and 3 garlic cloves, sauté and stir for 2-3 minutes until onion is tender.
• Add peppers, wine, tomato paste and thyme, stir.
• Combine broth and cornstarch in a bowl and whisk until smooth.
• Stir into pepper mixture and bring to a soft boil.
• Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
• Cut beef into 1 inch cubes.
• Combine ground pepper, salt, paprika and garlic cloves in a bowl.
• Add beef and toss to coat.
• Thread beef onto six 12-inch skewers leaving small spaces between pieces.
• Place kabobs on a rack so beef is 3 to 4 inches from heat.
• Broil 9-11 minutes for medium rare to medium doneness.
• Serve with dipping sauce.

BEEF AND PEPPER KABOBS

Steps:

• In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.

BEEF & RED PEPPER KABOBS

Steps:

• Pour marinade over meat in shallow dish. Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat and peppers alternately onto 8 skewers. Grill 5 to 7 min. or until meat is done and peppers are crisp-tender, turning occasionally.
• Combine remaining ingredients. Serve with the kabobs.

KABOBS

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.

BEEF, PEPPER & MUSHROOM KABOBS

Steps:

• Trim fat from beef steak; cut into 1 1/4-inch pieces.
• In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
• Prepare rice according to package directions; keep warm.
• Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
• Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
• Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.

THAI-SPICED BEEF AND RED BELL PEPPER KABOBS

Steps:

• MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
• Season to taste with salt and pepper.
• Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
• When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
• Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
• When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
• Serve immediately over rice, pasta, or lettuce.