GRILLED PANZANELLA BEEF KABOBS
Italian panzanella grilled on a kabob with steak, tomato, mozzarella, and rosemary bread.
Provided by The Herbalist & The Carnivore
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat a charcoal grill for medium heat and lightly oil the grate.
- Thread beef, artichoke hearts, bell pepper, zucchini, onion, mozzarella, and bread onto skewers, placing cheese and bread close together towards the ends.
- Mix vinegar, olive oil, salt, and pepper together in a bowl and drizzle over kabobs.
- Grill kabobs, turning frequently, until vegetables are crisp-tender and beef is firm and hot in the center, about 10 minutes.
- Sprinkle fresh basil on top of the kabobs.
Nutrition Facts : Calories 357.5 calories, Carbohydrate 13.6 g, Cholesterol 90.4 mg, Fat 20.6 g, Fiber 2 g, Protein 28 g, SaturatedFat 10.7 g, Sodium 397.7 mg, Sugar 2.1 g
GRILLED BEEF KABOBS
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. -Dolores, Lueken, Ferdinand, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts : Calories 447 calories, Fat 29g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 739mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
GRILLED PANZANELLA
Provided by Ina Garten Bio & Top Recipes
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Prepare a charcoal grill with hot coals. Brush the grilling rack with olive oil.
- In a small bowl, whisk together the garlic, mustard, vinegar, 1/4 cup olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
- Place the cucumber, tomato, basil and capers in a large bowl, sprinkle with salt and pepper and toss together. Set aside.
- When the grill is ready, brush 1 side of the onion slices and the peppers with olive oil. Place them, olive oil side down, on the grill and cook for 4 minutes. Brush the other side with olive oil, turn them over and continue cooking an additional 4 minutes. Remove the vegetables from the grill and place on a cutting board. Slice the peppers 1/2-inch thick, separate the onion rings and add them both to the cucumber mixture.
- Brush the bread slices on both sides with olive oil and toast them on the grill until golden. Add them to the cucumber mixture. Pour the reserved vinaigrette over the vegetables and toss together. Serve warm.
Nutrition Facts : Calories 241 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 737 milligrams, Carbohydrate 30 grams, Fiber 2 grams, Protein 5 grams, Sugar 4 grams
GRILLED PANZANELLA
Provided by Ian Knauer
Categories Salad Blender Tomato Side Fourth of July Vegetarian Mother's Day Graduation Father's Day Backyard BBQ Dinner Lunch Basil Spring Summer Family Reunion Grill Grill/Barbecue Healthy Potluck Bon Appétit Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
- Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
- Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.
- Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.
GRILLED PANZANELLA
Provided by Alfia Muzio
Categories Tomato Appetizer Brunch Side Arugula Spring Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare Grilled Tomatoes.
- Toss 1 bunch scallions with 2 tablespoons olive oil; season with salt and pepper. Grill over high heat, turning occasionally, until lightly charred, about 4 minutes. Let cool; coarsely chop. Generously brush both sides of 4 thick slices country-style bread (crusts removed) with olive oil; grill over high heat until golden brown, about 2 minutes per side. Rub with a halved garlic clove and tear into pieces. Toss with scallions, tomatoes, 2 cups arugula, 2 tablespoons olive oil, and 2 tablespoons red wine vinegar.
BEEF KABOBS
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Put all of the marinade ingredients into a bowl deep enough to marinade the skewers. Mix together thoroughly.
- If using wooden skewers (mine were 6 inches) put them in water 30 minutes before using. Remove any excess fat from the beef. Cut the meat into a one and a half inch cubes,
- Cut a onion in half and then in 4 -5 wedges.
- Thread a piece of beef onto the skewer, then a couple of onion slices. Repeat until you get to the top of the skewers. Put the skewers in the marinade for at least 2 hours and up to 8 hours.
- Start your grill. I like high heat for cooking these. Put the skewers on the grill and cook until they reach the desired doneness for you.
BEEF KABOBS
Bold flavored marinated, grilled Beef and Vegetable Kabobs.
Provided by Bernie
Categories Main Course
Number Of Ingredients 15
Steps:
- Combine marinade ingredients together in a large zip top bag and add the cubed meat. Refrigerate at least 2 up to 6 hours.
- Soak the skewers in water 20 minutes before grilling.
- Cut the onions and peppers into 1" cubes (leave mushrooms whole). Drizzle one tablespoon of olive oil over the vegetables and gently toss until coated and lightly season with salt and pepper.
- Thread the meat and vegetables onto the skewers leaving a slight space so they're not packed tightly. This lets the meat grill and sear instead of steaming.
- Preheat the grill to medium-high heat (about 425 degrees). Season the kabobs with salt and grill 8-10 minutes total, turning occasionally.
GRILLED PANZANELLA SALAD
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Make the dressing: Whisk the olive oil, vinegar, lemon juice, garlic, 1/4 teaspoon salt, and pepper to taste in a bowl.
- Brush the grill with olive oil. Put the tomatoes in a large bowl; drizzle with olive oil and season with salt and pepper. Grill cut-side down until slightly charred, about 2 minutes. Transfer to a baking sheet.
- Put the scallions, peppers and zucchini in the same bowl; drizzle with olive oil and season with salt and pepper. Brush the bread with olive oil. Grill the bread and vegetables until charred, about 2 minutes per side for the bread and scallions and 4 minutes per side for the peppers and zucchini. Transfer to the baking sheet and let cool slightly.
- Cut the scallions, peppers, zucchini, tomatoes and bread into bite-size pieces; transfer to the bowl. Add the herbs, salami, dressing and any juices from the baking sheet. Season with salt and pepper and toss.
Nutrition Facts : Calories 431, Fat 20 grams, SaturatedFat 5 grams, Cholesterol 29 milligrams, Sodium 1066 milligrams, Carbohydrate 50 grams, Fiber 6 grams, Protein 15 grams
CLASSIC BEEF KABOBS
I absolutely love kabobs of all kinds, but my favorite is a classic kabob with beef and an assortment of veggies!
Provided by Flavorite
Categories Entree,Dinner
Number Of Ingredients 16
Steps:
- Cut beef steak into 1-1/4-inch pieces. Combine seasoning ingredients in large bowl. Add beef, mushrooms and bell pepper pieces; toss to coat.
- Alternately thread beef and vegetable pieces evenly onto eight 12-inch metal skewers, leaving small spaces between pieces.
- Place kabobs on grid over medium, ash-covered coals. Grill kabobs, covered, 7 to 9 minutes (over medium heat on preheated gas grill, covered, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once. Season kabobs with salt, as desired.
- Meanwhile combine sauce ingredients in small bowl. Serve with kabobs.
STEAK KABOBS
These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!
Provided by Ashley Fehr
Categories Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
- In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
- If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
- Preheat the grill to medium-high.
- Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.
Nutrition Facts : ServingSize 2 skewers, Calories 426 kcal, Carbohydrate 16 g, Protein 39 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 538 mg, Fiber 2 g, Sugar 10 g
More about "grilled panzanella beef kabobs food"
PANZANELLA KEBABS RECIPE - MARTHA STEWART
From marthastewart.com
Calories 142 per serving
- In a plastic container with a tight-fitting lid, combine the vinegar, oil, honey, 1/2 teaspoon salt, pepper, and chopped herbs. Shake well to combine, and set the marinade aside.
- Heat a grill or grill pan over medium heat. Skewer the ingredients, pairing the chicken and onion together, the zucchini and pepper together, and the tomatoes and bread together. Brush the kebabs with reserved marinade.
- Grill chicken-and-onion skewers until chicken is cooked through and onions are tender, turning often, about 10 minutes. Cook zucchini-and-pepper skewers until vegetables are tender, turning often, about 7 minutes. Cook tomato-and-bread skewers until bread is toasted and tomatoes soften, turning often, about 5 minutes. Serve skewers at room temperature. Season with remaining salt.
15 OUTSTANDING ITALIAN GRILLING RECIPES
From italianbellavita.com
GRILLED PANZANELLA SKEWER SALAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
Cuisine AmericanTotal Time 20 minsCategory SaladCalories 203 per serving
- In a small bowl, whisk together the vinegar, mustard and garlic. Add the Thrive® Algae Oil and whisk briskly until emulsified. Add salt and pepper and whisk once more; set aside.
- Slice the loaf into 1-inch slices and then into cubes that are slightly larger than the tomatoes. Alternately add the bread cubes and tomatoes to the skewers and place on a platter. Brush the skewers with the vinaigrette (using about 2 tablespoons).
- Grill the skewers over direct heat for about 5 minutes, turning frequently until the bread is toasted. Remove from heat.
MARINATED BEEF KABOBS + AWESOME BEEF MARINADE RECIPE
From blackberrybabe.com
4.5/5 (196)Total Time 8 hrs 10 minsCategory Main Course RecipesCalories 569 per serving
- Put all marinade ingredients in a gallon sized Ziploc bag. Add chunks of beef, and re-seal bag. Double bag if necessary, to prevent leaks, but be sure to remove as much of the air as possible before sealing. Allow the beef to marinade up for 24 hours.
- Before grilling, if using wood skewers, soak them in a bowl of water for 20-30 minutes prior to grilling.
- Prepare the vegetables by cleaning and removing stems, and slicing into wide, 1-inch pieces. For the mushrooms, wash gently with a damp cloth, and then remove about ¾ of the stem. Do not remove all the stem, the remaining portion will help the mushroom stay tight on the skewer.
LEMON CHICKEN KABOBS WITH GRILLED PITA SALAD | TARA ...
From tarateaspoon.com
5/5 (22)Total Time 1 hr 40 minsCategory Main CourseCalories 678 per serving
- Make chicken skewers: In a medium bowl mix lemon juice, honey, garlic, cumin, red pepper flakes and the ¼ cup olive oil. Cut chicken into large pieces (1 to 1½-inch) and add to the lemon mixture. Chill 1 hr.
- After chicken is marinated, heat grill to medium-high heat. Brush pitas with extra oil and grill, toasting well on both sides. Tear into pieces; set aside.
- Thread chicken onto skewers and grill over medium-high heat until just cooked through, about 8 minutes total. Chicken should be cooked to 165ºF internal temperature (you can use this meat thermometer).
- Make dressing: Whisk together the ¼ cup olive oil, vinegar, honey, dates, almonds, sumac, red pepper flakes, cumin, sesame seeds and salt; set aside until ready to serve salad.
18 GRILLED VEGGIES RECIPES - FOOD BLOGGERS OF CANADA
From foodbloggersofcanada.com
Reviews 1Estimated Reading Time 2 mins
GRILLED PANZANELLA (TOMATO & BREAD SALAD) - FOODESS
From foodess.com
Estimated Reading Time 2 mins
GRILLED PANZANELLA BEEF KABOBS - MASTERCOOK
From mastercook.com
GRILLED PANZANELLA BEEF KABOBS | وصفات محتواك
From mohtawak.com
FIRE UP THE GRILL - OHIO BEEF
From ohiobeef.org
APPETIZER: STEAK PANZANELLA KABOBS - NIBBLE ME THIS
From nibblemethis.com
BEEF KABOBS ON THE GRILL – BAKED CHICKEN
From gravynoodles.easymehndidesign.com
GRILLED PANZANELLA BEEF KABOBS | 如何做
From catcatcat.cc
BEST GRILLED SHRIMP PANZANELLA RECIPE - FOOD NEWS
From foodnewsnews.com
GRILLED PANZANELLA BEEF KABOBS - PINTEREST.COM
From pinterest.com
GRILLED BEEF RECIPES | COOKING LIGHT
From cookinglight.com
GRILLED PANZANELLA BEEF KABOBS | KOLAY VE PRATIK YEMEK ...
From yyemek.com
GRILLED PANZANELLA BEEF KABOBS - REVIEW BY HILLARYV ...
From allrecipes.com
GRILLED PANZANELLA BEEF KABOBS | FEEDANDFUN.COM
From feedandfun.com
GRILLED PANZANELLA BEEF KABOBS | TWO GREEDY ITALIANS
From twogreedyitalians.com
GRILLED PANZANELLA BEEF KABOBS | ZA'S KITCHEN RECIPES
From zas.kitchen
GRILLED PANZANELLA BEEF KABOBS | VINEGRET
From vinegret.org
GRILLED PANZANELLA- TFRECIPES
From tfrecipes.com
GRILLED PANZANELLA BEEF KABOBS | რეცეპტების პორტალი
From recipe.ge
GRILLED PANZANELLA BEEF KABOBS | RECEPTEN CMS SCRIPT
From recepten.transbadraoui.nl
GRILLED PANZANELLA BEEF KABOBS RECIPES
From tfrecipes.com
GRILLED PANZANELLA BEEF KABOBS | RECIPE | BEEF KABOBS ...
From pinterest.com
CHICKEN KABOBS WITH MEDITERRANEAN PANZANELLA SALAD | REAL ...
From barenecessitiessimplerecipes.wordpress.com
GRILLED PANZANELLA BEEF KABOBS | THE VILLAGE RECIPES
From thevillagerecipes.com
GRILLED PANZANELLA BEEF KABOBS | RECIPE | BEEF SAUSAGE ...
From pinterest.com
GRILLED SHRIMP PANZANELLA SKEWERS – FOODY TASTE
From foodytaste.net
GRILLED PANZANELLA BEEF KABOBS | FRYBUN - ULTIMATE RECIPE CHEF
From frybun.com
GRILLED BEEF SIRLOIN AND PORK TENDERLOIN KABOBS (LOW ...
From makedinnerplans.com
REIPES FOR THE GRILL & ELECTRIC SMOKER - LIFE, LOVE, AND ...
From lifeloveandgoodfood.com
GRILLED PANZANELLA BEEF KABOBS | EVERY DAY COOKING
From everyday.cooking
GRILLED VEGETABLE PANZANELLA (THM E) — MY FLING WITH FOOD
From myflingwithfood.com
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