Beef With Grilled Vegetable Kabobs Food

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.

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.

GRILLED VEGETABLE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
• Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
• Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.

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.

BEEF WITH GRILLED VEGETABLE KABOBS

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.

MARINATED VEGGIE BEEF KABOBS

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.

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.

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.