BEEF SHISH KEBAB RECIPE
Steps:
- Prepare up to 20 skewers. If using bamboo or wooden skewers, be sure to soak them in water for at least one hour before use.
- Mix the spices: In a bowl, mix together the spices to make a spice rub for the cubed meat.
- Season the meat cubes with the spices and combine well so that the meat is evenly covered.
- Prepare the marinade and add the seasoned meat cubes. In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the seasoned meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for at least 30 minutes (preferably 2 to 4 hours or overnight depending on the kind of meat you are using).
- Remove the meat from the fridge one hour before grilling.
- Lightly oil the grates of a gas grill and heat for 10 minutes on high.
- Thread the meat and vegetables on skewers. Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper. (Do not discard the marinade yet)
- Grill. Place the shish kabobs on the grill. Cook for 8 to 10 minutes, depending on how hot your grill is and how well-cooked you like your meat, turning occasionally. While the kabobs are grilling, paint the meat with some of the marinade a couple of times as you turn the skewers around.
- Rest before serving. Remove from the heat and transfer to a serving platter. Allow 5 minutes for the kabobs to rest before serving. Enjoy!
Nutrition Facts : Calories 273.7 kcal, Carbohydrate 8.4 g, Protein 31.2 g, Fat 10.6 g, SaturatedFat 3.4 g, Fiber 2.2 g, Sugar 3.2 g, ServingSize 1 serving
MARINATED GREEK BEEF SOUVLAKI SKEWERS (BEEF KABOBS) RECIPE
Juicy, caramelised and smoky Greek beef souvlaki skewers recipe! Take your Beef kabobs to the next level with this simple flavourful marinade.
Provided by Eli K. Giannopoulos
Categories Main
Time 25m
Number Of Ingredients 18
Steps:
- To prepare this Greek beef souvlaki recipe, cut the beef into equal sized (3 cm/1 inch) cubes and set aside.
- Prepare the marinade for the beef kabobs. In a large bowl add all the ingredients for the marinade and the meat and blend to coat. Cover the bowl with plastic wrap and let them marinade for at least 1 hour in the fridge. Preferably leave them to marinade overnight so they soak up even more all those wonderful flavours.
- When you are ready to cook the kabobs, prepare the vegetables. Cut the peppers and onion into 3-3.5 cm equal wide squares. Place them in a bowl, drizzle with 1 tbsp olive oil and season with salt and ground pepper.
- For this Beef souvlaki recipe, you will need about 9-10 wooden skewers, depending on how big you want them to be. If using wooden skewers, soak them in water to prevent them from burning. And make sure to cut the tip so it fits your grill pan!
- comfortably, on the skewers. Use 1 piece of pepper and 1 piece of onion between each piece of meat.
- and drizzle with olive oil.
- over high heat. Add 1 tbsp oil and cook the kabobs in batches for about 8 minutes. 2 minutes on each side until nicely coloured and cooked through. (Baste with olive oil as you go.)
- Place the beef skewers on a plate, cover with foil and let them rest for 3-4 minutes before serving.
Nutrition Facts : ServingSize 1 skewer, Calories 260kcal, Sugar 2.9g, Sodium 614mg, Fat 15g, SaturatedFat 3.1g, TransFat 0g, Carbohydrate 6g, Fiber 1.1g, Protein 25.4g, Cholesterol 65.7mg
SPICY BEEF KEBABS
Steps:
- Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
- In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
- Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
- Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.
BEEF KEBABS
Call them kabobs, kebabs, or shish kabobs. Either way, what's a summer grill without them? Marinate sirloin chunks in soy sauce with garlic, ginger, and olive oil. Skewer with veggies and get to grilling!
Provided by Elise Bauer
Categories Dinner Grill Beef Grill Kabob Kebab Skewer
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- Marinate the meat: Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still great.)
- Soak skewers in water: Soak the wood or bamboo skewers in water for at least 30 minutes before grilling. This will help prevent them from completely burning up on the grill.
- Thread the meat and veggies onto the skewers: Cut the vegetables into chunks roughly the width of the beef pieces. Taking care not to poke yourself, thread the meat and vegetables onto double bamboo skewers. One way to do this safely is to put the piece that you are trying to pierce on a cutting board, and then push the skewers through the piece to the board. Using double skewers will help you turn the kebabs on the grill. If you keep a little space between the pieces, they will grill more evenly. Paint the kebabs with some of the remaining marinade.
- Grill on high, direct heat: Prepare your grill for high, direct heat. Grill for 8 to 10 minutes, depending on how hot your grill is, and how done you would like your meat, turning occasionally.
- Let rest: Let the meat rest for 5 minutes before serving.
Nutrition Facts : Calories 477 kcal, Carbohydrate 22 g, Cholesterol 104 mg, Fiber 3 g, Protein 34 g, SaturatedFat 8 g, Sodium 839 mg, Sugar 15 g, Fat 29 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
MOM'S BEEF SHISH KABOBS
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
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
MARINATED BEEF KABOBS
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
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
BEEF KEBABS
Steps:
- In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight.
- Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs.
- Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes for another use. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare.
- Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve.
- Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve.
YOGURT-MARINATED BEEF KEBABS WITH CALABRIAN CHILE TAPENADE
With the summer months coming into full swing I love recipes that are light, delicious and easy to execute indoors or out. Enter this beef kebab recipe: Calabrian chiles bring a unique spice to a classic, and the yogurt marinade gives the beef a nice tang. A tapenade of the chiles with artichoke hearts, olives and feta is a bright topping that's perfect for summer. It's a dish that's easy to make and even easier to eat.
Provided by Jordan Andino
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Soak three 8-inch wooden skewers in water for at least 20 minutes.
- In a medium bowl, combine the yogurt, lemon juice, dill, mint and 2 tablespoons of the olive oil and mix thoroughly. Reserve 1/4 cup of this mixture for plating. Add the beef to the remaining mixture, toss to coat and refrigerate for 15 minutes.
- Preheat a grill pan or large heavy skillet over high heat for 3 minutes or until smoking. Thread the beef equally on the skewers and sprinkle with salt and pepper. Pour the vegetable oil into the pan or skillet and cook the skewers on all four sides until very dark grill marks appear, about 1 1/2 minutes per side. Remove the skewers from the pan and set aside to rest for 3 minutes.
- Meanwhile, make a tapenade by combining the remaining 2 tablespoons olive oil, Calabrian chiles, artichoke hearts, olives, feta, roasted red pepper and parsley in a small bowl.
- To serve, place the reserved yogurt mixture evenly in the middle of 2 serving plates. Top with the beef and tapenade and sprinkle with additional parsley. Enjoy!
MARINATED VEGGIE BEEF KABOBS
These colorful kabobs are a wonderful way to showcase fresh veggies from your garden. Each bite is tender and flavorful, and the aroma is amazing. -Lori Daniels, Beverly, West Virginia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 kabobs.
Number Of Ingredients 14
Steps:
- In a small bowl, combine the first eight ingredients. Pour half the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat., Pour remaining marinade into another large resealable plastic bag; add tomatoes. Cut remaining vegetables into 1-in. pieces; add to bag. Seal bag and turn to coat. Refrigerate beef and vegetables for at least 2 hours., Drain and discard marinade from beef. Drain vegetables, reserving marinade for basting. On eight metal or soaked wooden skewers, alternately thread beef and vegetables., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade and turning occasionally.
Nutrition Facts : Calories 521 calories, Fat 29g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 753mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 4g fiber), Protein 40g protein.
THE BEST MARINADE FOR KABOBS! (BEEF, PORK AND LAMB)
I have a few favorite marinades that I have used for years this is one of them, this marinade will tenderize and add flavor to any cut of meat to absolute perfection and makes fantastic kabobs! This can also be used for chicken but because of the vinegar amount marinading time will need to be reduced to a maximum of 6 hours or the acid vinegar will start to "cook" the chicken, use only honey no other substitutions!.. you will love this marinade!
Provided by Kittencalrecipezazz
Categories < 15 Mins
Time 5m
Yield 3 1/2 cups
Number Of Ingredients 11
Steps:
- Put all ingredients into a blender (except the green onions, if using add them in after blending).
- Blend for 30-40 seconds.
- Mix in in green onions.
- This recipe makes 3-1/2 cups of marinade, but may be stored in the refrigerator tightly covered in a glass container for up to 3 weeks.
- *NOTE* marinate the beef, pork or lamb for 8 hours or up to 24 hours chicken up to 8 hours.
Nutrition Facts : Calories 1056.2, Fat 93.5, SaturatedFat 12.1, Sodium 5026.7, Carbohydrate 52.8, Fiber 0.9, Sugar 46.7, Protein 8.6
BROILED MARINATED BEEF KABOBS
Make and share this Broiled Marinated Beef Kabobs recipe from Food.com.
Provided by BaconTastesGood
Categories Steak
Time 28m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut beef in skewer sized pieces (about 2 inches per side). Put in a large, heavy duty ziploc bag with all other ingredients. Marinade several hours or even overnight.
- When ready to cook, either place on skewer or possibly even on wire rack or broiling pan. Broil about 2 minutes per side 6 inches away from broiler elements.
Nutrition Facts : Calories 507.9, Fat 42.6, SaturatedFat 12.3, Cholesterol 101.3, Sodium 517.2, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 29
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