GRILLED BEEF SIRLOIN KABOBS
Grilled Beef Sirloin Kabobs recipe. My favorite recipe for grilled beef kabobs, marinated in soy, garlic, and thyme.
Provided by Mike Vrobel
Categories Sunday Dinner
Time 38m
Number Of Ingredients 10
Steps:
- One to four hours before cooking, cut the sirloin into 1.5-inch chunks, and put in a zip-top bag. Whisk the marinade ingredients together in a small bowl. Pour the marinade over the sirloin chunks, squeeze out the excess air, zip the bag closed, and shake and toss to coat the beef with the marinade. Refrigerate for one hour, and up to four hours, turning the bag and tossing after every half an hour. (Or marinate in a bowl just large enough to hold the pieces of beef, tossing with a spoon every now and again.)
- Just before grilling, prepare the vegetables. Stem and core the peppers, and then cut the peppers into 1 inch squares. Trim the red onion, remove the skin, then cut it in half. Remove the central "core" of the onion, leaving three or four layers of onion. Cut the remaining layers into eight pieces (cut each half in half lengthwise, then in half again, then cut crosswise.) This will give you a pile of 0.75-inch to 1-inch pieces of onion.
- Remove the beef from the marinade. Skewer the kabob in the following pattern: one piece of beef, two pieces of pepper (I alternate colors), and one piece onion. Repeat until you are at the end of a skewer, then add a final piece of beef to hold everything together. Keep skewering until all the beef is kabobbed. (If that's a word.) If you have extra vegetables when you're done - and I usually do - I make an all-veggie kabob or two, alternating onion and peppers.
- Set the grill up for cooking with direct medium heat, about 350°F to 400°F internal temperature with the lid closed. For my Weber Summit, this means preheating the grill for ten to fifteen minutes on high, then brushing off the grill grate and turning the burners down to medium. (In my charcoal kettle, I light a chimney full of coals, wait for them to be covered with gray ash, then spread them out in a single, tightly packed layer on the charcoal grate.)
- Put the kabobs on the grill over the direct medium heat. If cooking on a gas grill, cook with the lid closed as much as possible. Grill for 6 to 8 minutes total, turning the kabobs a quarter turn every 2 minutes. In other words: Grill 2 minutes, quarter turn, grill 2 more minutes, another quarter turn, grill 2 more minutes. Check for doneness by peeking at the middle of a kebab skewer - if the meat in the middle isn't done to your liking, turn another quarter turn (this should be the last un-browned side on the kebab) and grill for 2 to 4 more minutes. (On my grill, I had medium doneness after 3 turns - about 6 minutes - over medium heat.)
- Let the kabobs rest for 10 minutes, then serve.
GRILLED LAMB KEBABS WITH SMOKY PEACHES
Taking a cue from the hot-weather regions of the world, John Willoughby and Chris Schlesinger go heavy with the seasoning here, but the key is when that happens. Instead of a marinade, or a spice rub, they grill the lamb and season it after with garlic, basil, vinegar and Tabasco sauce. It's a great way to add big flavor without spending all day in the kitchen.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, main course
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the grill for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes, then turn burners to medium-high.)
- Mix the yogurt and mint together in a small bowl and set aside.
- Trim the lamb of most but not all fat and cut it into 32 large chunks, about 1 inch square. Add them to a large bowl with the olive oil, curry powder, salt and pepper, and toss well to coat, then thread onto 4 skewers.
- Put the skewers on the grill directly over the coals. Also put the peaches on the grill, cut side down, and cook until just slightly charred and softened, about 6 minutes. Take off the grill and cut into large wedges (about 6 per peach).
- At the same time, cook the lamb, turning to expose all 4 sides to the direct heat of the coals, until done to your liking, about 2 to 3 minutes per side (8 to 12 minutes total) for medium rare. (To check for doneness, cut into one of the chunks and check to see if it is cooked to your liking - remove from the heat when it is slightly less done than you want it to be when you eat it.)
- Put the peaches and lamb into a large bowl. Add the garlic, basil, vinegar and Tabasco, toss to coat, season with more salt and pepper if needed, and serve (over rice if you wish), accompanied by the yogurt and mint.
Nutrition Facts : @context http, Calories 692, UnsaturatedFat 28 grams, Carbohydrate 16 grams, Fat 49 grams, Fiber 3 grams, Protein 46 grams, SaturatedFat 17 grams, Sodium 968 milligrams, Sugar 12 grams
SIRLOIN STEAK KABOBS
Kabobs are a little more work, but are so worth it. Great for company because everything can be prepared up to the grilling and you are good to go. Cooking time is according to how you like your steak done.
Provided by Marie
Categories Steak
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Mix together first nine ingredients for marinade.
- Add meat, stir to coat, then cover and refrigerate overnight.
- Alternate cubes of meat with pepper squares, small onions, tomatoes and mushrooms.
- Place on charcoal grill, turning often until meat is done to your liking.
- Note: I like to blanch the onions and green peppers first before placing on the skewers.
Nutrition Facts : Calories 481.8, Fat 35.3, SaturatedFat 10.5, Cholesterol 127.6, Sodium 505.2, Carbohydrate 4.8, Fiber 0.4, Sugar 2.9, Protein 34.9
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.
SENSATIONAL SIRLOIN KABOBS
After a wild night marinating in a slightly sweet soy sauce and lemon-lime mixture, sirloin steak chunks are skewered with veggies and grilled. You'll want to make these again and again!
Provided by Kimber
Categories 100+ Everyday Cooking Recipes
Time 8h30m
Yield 8
Number Of Ingredients 13
Steps:
- In a medium bowl, mix soy sauce, light brown sugar, distilled white vinegar, garlic powder, seasoned salt, garlic pepper seasoning, and lemon-lime flavored carbonated beverage. Reserve about 1/2 cup of this marinade for basting. Place steak in a large resealable plastic bag. Cover with the remaining marinade, and seal. Refrigerate for 8 hours, or overnight.
- Bring a saucepan of water to a boil. Add green peppers, and cook for 1 minute, just to blanch. Drain, and set aside.
- Preheat grill for high heat. Thread steak, green peppers, mushrooms, tomatoes, and pineapple onto skewers in an alternating fashion. Discard marinade and the bag.
- Lightly oil the grill grate. Cook kabobs on the prepared grill for 10 minutes, or to desired doneness. Baste frequently with reserved marinade during the last 5 minutes of cooking.
Nutrition Facts : Calories 326.5 calories, Carbohydrate 19.2 g, Cholesterol 76 mg, Fat 17.4 g, Fiber 2.1 g, Protein 24 g, SaturatedFat 6.9 g, Sodium 608 mg, Sugar 13.7 g
GRILLED TERIYAKI SIRLOIN STEAK KABOBS
The simple best-tasting teriyaki steak kabobs that you can make by yourself at home!
Provided by Beans McBean
Categories Main Dish Recipes
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, vinegar, sugar, oil, garlic, and ginger together in a bowl until marinade is smooth. Place sirloin cubes into marinade, cover bowl with plastic wrap, and marinate in refrigerator, 1 to 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove sirloin cubes from marinade, discarding marinade.
- Thread sirloin cubes, onion, tomatoes, mushrooms, and green bell pepper onto skewers.
- Cook skewers on grill until meat is cooked through and vegetables are tender, 10 to 15 minutes.
Nutrition Facts : Calories 310.1 calories, Carbohydrate 19.2 g, Cholesterol 49 mg, Fat 16 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 4 g, Sodium 1253.5 mg, Sugar 11.4 g
GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA
Provided by Giada De Laurentiis
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
- Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
- Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.
GRILLED COCONUT SHRIMP KABOBS WITH ISLAND SALSA
Coconut milk, lime, chili peppers and pineapple season the shrimp, served with a coconut, cilantro salsa. Posted for ZWT
Provided by BakinBaby
Categories Caribbean
Time 21m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Peel,and devein shrimp, retaining tails; set aside.
- Combine coconut milk,juice,garlic,peppers & seasonings; pour over shrimp; marinate no more than 1 hour.
- Thread shrimp and pineapple chunks on skewers; broil or grill 3 minute per side or until shrimp is done.
- Arrange coconut shrimp on large lettuce leaves on individual serving plates.
- Mix salsa ingredients in a medium sized bowl, chill 1 hour; serve as a side to the Shrimp Kabobs.
Nutrition Facts : Calories 584.6, Fat 39.2, SaturatedFat 13.5, Cholesterol 239, Sodium 1441.3, Carbohydrate 31.9, Fiber 3.5, Sugar 21.5, Protein 27.8
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