Bucks Beef Kabob Marinade Food

BEST BEEF KABOB MARINADE

Best Beef Kabob Marinade image

Marinated Steak Kabobs are the perfect summer meal idea for grilling season, and extra delicious when the meat is marinated for hours in the best beef kabob marinade, then skewered with potatoes, onions, peppers, and other colorful veggies! This fantastic shish kabob marinade helps makes this an easy summer meal the whole family will love!

Provided by Amy Nash

Categories Dinner

Time 1h20m

Number Of Ingredients 18

Ingredients

1/4 cup Worcestershire sauce
1/4 cup soy sauce
1/4 cup olive oil
1 Tablespoon dijon mustard
1 Tablespoon minced garlic
1 Tablespoon brown sugar
2 Tablespoons lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon black pepper
1 1/2 pounds sirloin steak or sirloin tips (cut into 1-inch cubes)
1 pound baby Yukon gold potatoes
2 Tablespoons olive oil
2 Tablespoons dijon or whole-grain mustard
1 Tablespoon dried rosemary
8 ounces crimini mushrooms
1 red onion (cut into 1-inch cubes (about 3 onion layers each))
2 green bell peppers (cut into 1-inch pieces)

Steps:

In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade.
Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak.
Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.
Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
Remove from the grill and rest for 5 minutes before serving.

Nutrition Facts : Calories 389 kcal, Carbohydrate 25 g, Protein 29 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 812 mg, Fiber 4 g, Sugar 6 g, Fat 19 g, UnsaturatedFat 14 g, ServingSize 1 serving

MARINATED BEEF KABOBS

Marinated Beef Kabobs image

Recipe video above. Using a marinade infuses the beef with flavour as well as tenderising so you'll have juicy steak pieces even if you opt for a more economical cut of beef. Use the reserved marinade to baste the kabobs as they cook for extra flavour! Buy the beef in a block so you can cut them into large cubes. Makes 8 skewers.

Provided by Nagi

Categories BBQ

Time 23m

Number Of Ingredients 14

Ingredients

750g / 1.5 lb beef tri tips (, sirloin steak tips or other steak cut, (Note 1))
3 capsicum / bell peppers ((red, yellow green))
1 large red onion
16 small mushrooms (, 3.25cm / 1.3" wide)
1 tsp minced garlic ((2 large garlic clove))
1 tsp onion powder ((or sub with garlic powder))
2 1/2 tbsp soy sauce ((Note 2))
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
1 tbsp vegetable oil ((or other neutral flavoured oil))
1/4 tsp black pepper
16 flat metal skewers (, 25 - 30cm / 10 - 12" (Note 3))
Olive oil (, for drizzling and cooking)
Finely chopped parsley (, garnish (optional))

Steps:

Cut the beef into 3.25cm / 1.3" wide cubes.
Mix Marinade in a bowl. Add beef. Marinate for 1 - 24 hours, minimum 20 minutes.
Cut capsicum and onion into 3.25cm / 1.3" wide squares.
Thread beef (reserve Marinade), vegetables and mushrooms on each skewer. I use 2 pieces of vegetables between each piece of beef. Thread loosely - don't smush together tightly (helps even cooking).
Brush kebabs lightly with Reserved Marinade (including vegetables), then drizzle with olive oil.
Heat BBQ or large skillet over high heat. Add 1 tbsp oil, then when smoking, cook kebabs in batches for 2 minutes on each side until slightly charred (4 sides = 8 minutes in total), basting with Reserved Marinade as you go.
Transfer to plate, cover loosely with foil and rest for 3 minutes before serving. Garnish with parsley if desired. See note for pictured Pink Dipping Sauce.

Nutrition Facts : Calories 268 kcal, ServingSize 1 serving

MOM'S BEEF SHISH KABOBS

Mom's Beef Shish Kabobs image

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

Ingredients

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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

KABOB MARINADE

Kabob Marinade image

This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.

Provided by Jon

Categories Everyday Cooking

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup vegetable oil
¾ cup soy sauce
½ cup lemon juice
¼ cup Worcestershire sauce
¼ cup prepared mustard
1 ½ teaspoons coarsely cracked black pepper
2 cloves garlic, minced
1 teaspoon meat tenderizer

Steps:

In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.

Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g