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
BEEF SHISH KABOBS
Are you ready for Summer? These super juicy and delicious Beef Shish Kabobs are going to put you in the Summer spirit. Grilled to perfection and loaded with peppers, onions, and potatoes, you have your meal on a stick.
Provided by The Food Cafe
Time 25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat grill to 450 degrees and spray with non-stick grilling spray.Cut potatoes in half and place in a microwave safe dish. Add 2 tbsp of water and cover. Cook on high for 4 minutes, let cool before threading on skewer.Place cut meat, cooled potatoes, and vegetables into a large mixing bowl and season with garlic salt, red pepper flakes, Worcestershire sauce, steak seasoning, onion powder, brown sugar, and avocado oil. Mix well to coat.Thread the skewers starting with a piece of meat, followed by red pepper, red onion, green pepper, and potato. Repeat once more then set aside. Thread remaining skewers then grill uncovered for 5 minutes. Flip and grill 5 more minutes or until desired doneness. This will get your steak to medium rare so go longer by 2 minutes a side if you want them cooked more.Let skewers rest about 3 minutes then remove meat and veggies and enjoy.Optional: baste with steak sauce and enjoy.
BEEF SHISH KABOBS ON THE GRILL
Beef Shish Kabobs with green peppers, onions and mushrooms. Who doesn't love meat on a stick?
Provided by Tom
Categories Main Course
Time 2h52m
Number Of Ingredients 13
Steps:
- If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or buy some double prong skewers.
- Make the marinade. In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.
- Cube itCut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.
- Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.
- Skewer ewe Well, skewer beef in this case. Lamb kabobs are a different recipe. We like to alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It's nice to see the meat and vegetables getting along so well.
- After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
- Prep the grillIf using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
- Grill 'emPlace the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
- Meat on a stick!
Nutrition Facts : Calories 242 kcal, Carbohydrate 9 g, Protein 27 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 62 mg, Sodium 653 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
BEEF SHISH KABOBS
Makes six 8 inch skewers. From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988. Preparation time does not include time to marinate.
Provided by BeccaB3c
Categories One Dish Meal
Time 30m
Yield 6 8 inch skewers, 6 serving(s)
Number Of Ingredients 11
Steps:
- Trim excess fat from steak and cut into 1 1/2 inch cubes.
- In a mixing bowl, combine oil, lemon juice, oregano, bay leaf and pepper.
- Add beef and cover, turning occasionally, for at least 3 hours.
- Thread beef cubes on skewers alternately with vegetables.
- Grill kabobs over medium-hot coals, three minutes a side for rare or until desired doneness.
- Baste with marinade during cooking.
Nutrition Facts : Calories 297.9, Fat 18, SaturatedFat 5.8, Cholesterol 82.8, Sodium 71, Carbohydrate 8.2, Fiber 2.3, Sugar 4.7, Protein 26
BEEF AND BACON SHISH KABOBS
Make and share this Beef and Bacon Shish Kabobs recipe from Food.com.
Provided by lazyme
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, blend steak sauce, sherry and honey.
- Place beef cubes in nonmetal dish; coat with 1/4 cup steak sauce mixture.
- Cover; chill 1 hour, stirring occasionally.
- Remove beef cubes from marinade.
- Wrap half bacon slice around each cube.
- Alternately thread beef and bacon cubes, onion, pepper and mushrooms onto 4 (10-inch) metal skewers.
- Grill over medium heat for 8 to 10 minutes or to desired doneness, turning and brushing occasionally with remaining steak sauce mixture.
- Serve immediately.
Nutrition Facts : Calories 430.1, Fat 27.2, SaturatedFat 10.1, Cholesterol 104.1, Sodium 297.6, Carbohydrate 15.6, Fiber 1.7, Sugar 11.9, Protein 28
GRILLED TROPICAL KEBABS - SHISH KEBABS OR SHISH KABOBS
Oh-so-very-very-good!! I originally got this recipe from my friend Alan many years ago, and have tweaked it to my liking since. My favorite for summer grilling! You can make them indoors with grill pans, too.
Provided by Julesong
Categories Pineapple
Time 30m
Yield 1 batch
Number Of Ingredients 18
Steps:
- Mix together marinade ingredients; reserve 2 tbsp of marinade for brushing on while grilling and set aside.
- Cut meat into bite size cubes.
- Place meat in marinade, cover, and refrigerate for at least two hours, stirring occasionally.
- Cut pineapple into bite size chunks.
- Place meat and pineapple chunks/pepper/onion/tomato alternately on water-soaked skewers.
- Grill or broil shish kabobs until done, about 10-15 minutes, turning occasionally and brushing with reserved marinade.
- Good with beef and pork, too!
Nutrition Facts : Calories 1780.2, Fat 79.4, SaturatedFat 16.8, Cholesterol 368.5, Sodium 3943.8, Carbohydrate 97.4, Fiber 11.8, Sugar 70.3, Protein 146.6
BEEF TERIYAKI SHISH KABOBS
Make and share this Beef Teriyaki Shish Kabobs recipe from Food.com.
Provided by Chef LL
Categories < 30 Mins
Time 20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- whisk ingredients together and marinate beef for 1 hour. put on skewers and grill on the barbeque to desired temperature.
Nutrition Facts : Calories 353.4, Fat 12.8, SaturatedFat 5.3, Cholesterol 62, Sodium 923.9, Carbohydrate 15, Fiber 0.8, Sugar 9.6, Protein 34.2
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