CLASSIC BEEF SHISH KEBABS
The trick with these kebabs is to cook the meat separately from the vegetables so nothing overcooks.
Provided by Abby Girl
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally.
- Remove beef from bag; discard marinade. Thread beef evenly onto 6 wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat.
- Thread each vegetable separately onto skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Place beef and vegetable kebabs on the barbecue coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.
Nutrition Facts : Calories 279.6, Fat 17.8, SaturatedFat 6.4, Cholesterol 65, Sodium 196.5, Carbohydrate 8.9, Fiber 1.6, Sugar 3.1, Protein 21.1
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
BEEF SHISH KABABOS
Make and share this Beef Shish Kababos recipe from Food.com.
Provided by BethR
Categories Meat
Time 40m
Yield 2 kabobs, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first five ingredients in a large resealable plastic bag, reserving half of the marinade. Add beef, seal bag and turn to coat; refrigerate overnight. Cover and refrigerate reserved marinade.
- Drain and discard marinade from beef. Thread the meat and veggies alternately on metal or soaked wooden skewers.
- Grill over hot grill for 15-20 minutes, turning often or until meat reaches desired doneness and veggies are tender.
- In a small saucepan, bring reserved marinade to a boil; boil for 1 minute. Remove the meat and veggies from skewers; serve with marinade.
Nutrition Facts : Calories 229.4, Fat 0.6, SaturatedFat 0.1, Sodium 1871.8, Carbohydrate 54.8, Fiber 2.6, Sugar 47.1, Protein 5.5
BEEF KABOBS (KEBABS)
My sister-in-law served these to me for the first time and it quickly joined my own recipe file. My whole family loves them.
Provided by Marg CaymanDesigns
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Drain pineapple saving juice.
- Combine juice and next 6 ingredients, mix well.
- Pour in large shallow dish.
- Add meat, cover and marinate in refrigerator over night.
- Drain meat, retaining marinade.
- Bring marinade to a boil in a saucepan.
- Add mushrooms, reduce heat and simmer, uncovered, for 10 minutes.
- Drain, saving marinade.
- Alternate meat, pineapple, mushrooms, onions, green peppers and potatoes as desired on skewers.
- Grill over medium coals 10-15 minutes, basting frequently with marinade and/or BBQ sauce.
Nutrition Facts : Calories 518, Fat 1, SaturatedFat 0.2, Sodium 1507, Carbohydrate 124.4, Fiber 7.7, Sugar 84.7, Protein 10.1
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CLASSIC BEEF SHISH KEBABS RECIPE | MYRECIPES
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5/5 (3)Calories 156 per servingServings 6
- Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally. Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
- Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat. Thread each vegetable separately onto 12 (12-inch) skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef and vegetable kebabs on an electric grill coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.
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