Emerils Beef And Vegetable Kebabs Food

EMERIL'S BEEF AND VEGETABLE KEBABS

Emeril's Beef and Vegetable Kebabs image

"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

Ingredients

1 pound beef sirloin, cut into 1-inch pieces
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
3 red or orange bell peppers, cut into 1-inch pieces
2 zucchini or yellow squash, cut into 3/4-inch rounds
1 pint grape or cherry tomatoes
Vegetable oil, for grill
Coarse salt and ground pepper

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

BEEF-VEGETABLE KEBABS WITH ORZO

Beef-Vegetable Kebabs with Orzo image

This is a grilling recipe that you'll want to make over and over again. Beef-vegetable kebabs with orzo will leave you and everyone feeling satisfied!

Categories Barbeque Summer dinner grilled lunch

Time 30m

Yield 4-6 servings

Number Of Ingredients 17

Ingredients

4 tsp. salt
2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper
1/4 tsp. ground oregano
1/4 tsp. ground thyme
2 1/4 lb. top sirloin or tri-tip steak, trimmed of fat and cut into 1-inch pieces
Salt, to taste
1 1/2 c. orzo
Olive oil for the orzo and kebabs
Black pepper, to taste
2 pt. yellow or red cherry tomatoes
1 large red bell pepper, seeded and cut into chunks
1 zucchini, halved lengthwise and sliced crosswise into chunks
1 large red onion, cut into chunks

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 KABOBS IN RED WINE MARINADE

Beef and Vegetable Kabobs in Red Wine Marinade image

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

Ingredients

1/4 cup Worcestershire sauce
1/4 cup dry red wine
2 cloves garlic, minced
2 teaspoons dried Italian seasoning
3/4 teaspoon salt
1 tablespoon extra virgin olive oil
1 lb sirloin steak, cut into 3/4 inch cubes
2 medium zucchini, cut into 3/4 inch slices
16 cherry tomatoes

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.

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