MARINATED VEGGIE BEEF KABOBS
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 kabobs.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half the 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 tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.
Nutrition Facts : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
GRILLED BEEF AND VEGETABLE KABOBS
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
BEEF-VEGETABLE KEBABS WITH ORZO
Steps:
- For the spice mix: Mix the salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and thyme in a small bowl.
- For the kebabs: Pat the meat dry and sprinkle with the spice mix. Place in large resealable plastic bags and refrigerate 2 to 3 hours. Remove from the fridge 30 minutes before grilling.
- For the orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and return to the pot. Toss with olive oil and season with salt and pepper. Keep warm while you grill the kebabs.
- Preheat a grill or grill pan to medium high. Thread the meat, cherry tomatoes, bell pepper, zucchini and red onion onto 18 skewers, alternating ingredients. Brush lightly with olive oil and season the vegetables with salt.
- Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.
BEEF AND VEGETABLE KABOB
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 6
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.
VEGETABLE BEEF KABOBS
This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. -Mynie Lou Griffith, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
SIZZLING VEGETABLE & BEEF KABOB RECIPE
Make a flavorful Greek-inspired dish with our Sizzling Vegetable & Beef Kabob Recipe! This Healthy Living beef kabob recipe is great for summer barbecues.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings, 2 kabobs each
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 40 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
SIZZLING BEEF AND VEGETABLE KABOBS
Make and share this Sizzling Beef and Vegetable Kabobs recipe from Food.com.
Provided by sillkie83
Categories Meat
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 184.3, Fat 12.4, SaturatedFat 4.9, Cholesterol 50.6, Sodium 45.1, Carbohydrate 2.5, Fiber 0.9, Sugar 1.3, Protein 15.5
BEEF AND VEGETABLE KABOB DINNER
This recipe is the perfect example of simple food done smart. The sliced oranges in this Beef and Vegetable Kabob Dinner recipe add a pop of flavor.
Provided by My Food and Family
Categories Meal Recipes
Time 30m
Yield Makes 6 servings, two kabobs and 3/4 cup rice each.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 380, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
BEEF WITH GRILLED VEGETABLE KABOBS
Here's a tasty twist on hamburgers! Season ground beef and serve the grilled patties with veggie kabobs and couscous.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high heat.
- Chop 1/2 onion; set aside. Cut remaining onion into 8 wedges. Mix oil and 1 tsp. garlic in medium bowl. Add tomatoes; toss to evenly coat. Thread 2 each tomato halves and onion wedges onto 2 parallel wooden skewers. Repeat with 6 additional skewers and remaining tomato and onion pieces.
- Reserve 1/4 tsp. of the remaining garlic. Mix remaining garlic with chopped onions, meat, parsley, barbecue sauce and cinnamon just until blended. Shape into 8 (1-inch-thick) oval-shaped patties.
- Grill patties 6 min.; turn. Add skewered vegetables to grill; cook 6 to 8 min. or until burgers are done (160ºF) and onions are crisp-tender, turning skewers after 4 min.
- Meanwhile, bring broth to boil in medium saucepan on side burner of grill. Remove from heat. Stir in couscous; cover. Let stand 5 min. Mix dressing, remaining garlic and mint until blended.
- Drizzle dressing mixture over meat. Serve with couscous and vegetables.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
BEEF & VEGETABLE KABOB
Make and share this Beef & Vegetable Kabob recipe from Food.com.
Provided by scarley
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 519.5, Fat 14.9, SaturatedFat 5.9, Cholesterol 85, Sodium 65.4, Carbohydrate 65.5, Fiber 4.2, Sugar 6.4, Protein 29.1
VEGETABLE STEAK KABOBS
The marinade for this steak-and-vegetable kabob is the best one I've ever found. I use it on chicken and pork, too. -Norma Harder, Weyakwin, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 234 calories, Fat 10g fat (2g saturated fat), Cholesterol 69mg cholesterol, Sodium 99mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
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 AND VEGETABLE KABOBS IN RED WINE MARINADE
Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
EMERIL'S BEEF AND VEGETABLE KEBABS
"These colorful kebabs aren't your average kid's meal -- they're a great way to get veggies on the plate in a fun and creative way. Grill 'em up in about 10 minutes, then serve with a spinach salad, couscous, or quinoa to create a well-rounded meal in no time."Emeril Lagasse
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 4h30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219 g, Fat 15 g, Fiber 1 g, Protein 16 g
More about "beef vegetable kabobs food"
GRILLED BEEF & VEGETABLE KEBABS RECIPE | EATINGWELL
From eatingwell.com
5/5 (1)Total Time 8 hrs 30 minsCategory Diabetic Beef RecipesCalories 237 per serving
- Whisk vinegar, oil, mustard, oregano, rosemary, garlic, salt and pepper together in a small bowl.
- Skewer beef, mushrooms, tomatoes, bell pepper pieces and onion chunks, alternating evenly, on 8 metal or wooden skewers. Place the kebabs in a 9-by-13-inch baking dish and pour the marinade over them. Refrigerate (or store in a cooler packed with ice) for at least 2 hours and up to 8 hours.
- Preheat grill to medium-high. Remove the kebabs from the dish; discard the marinade. Grill the kebabs, turning once, to desired doneness, 6 to 8 minutes total. To grill over your campfire, hold the skewers over the flames (but do not let the flames touch the food), turning regularly, until the meat is cooked to your liking, about 15 minutes for medium.
VEGETABLE KABOBS - DAMN DELICIOUS
From damndelicious.net
5/5 (9)Estimated Reading Time 2 minsServings 6Total Time 35 mins
EASY BEEF KABOBS {GREAT FOR ENTERTAINING!} - SPEND WITH …
From spendwithpennies.com
BEEF KABOBS RECIPE (SHISH KEBABS!) - SIMPLY RECIPES
From simplyrecipes.com
BEEF VEGETABLE KABOBS | MRFOOD.COM
From mrfood.com
MARINATED BEEF KABOBS | RECIPETIN EATS
From recipetineats.com
GRILLED VEGETABLE KABOBS (TWO WAYS) - THE …
From themediterraneandish.com
BEEF AND VEGETABLE KABOBS - REDBOOK
From redbookmag.com
THE FOOD FACTOR: BEEF AND POTATO KABOBS
From extension.msstate.edu
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love