ZINGY TERIYAKI BEEF SKEWERS
If you're looking for a light and healthy dinner then these kebabs are just the ticket - rich in folate, fibre, iron and vitamin C, plus 3 of your 5-a-day
Provided by Justine Pattison
Time 45m
Number Of Ingredients 17
Steps:
- Put the tamari, orange juice, ginger, garlic, honey and chilli flakes in a small saucepan with 100ml cold water and bring to the boil. Cook for 3-5 mins, boiling hard until well reduced, glossy and slightly syrupy. Remove from the heat, pour into a shallow dish and leave to cool.
- Thread the beef onto 4 soaked wooden or metal skewers. Place in the marinade, turn and brush until well coated. Cover with cling film and marinate for 30 mins.
- While the beef is marinating, prepare the salad. Half-fill a medium pan with water and bring to the boil. Cook the rice for about 20 mins or following pack instructions until tender. Rinse in a sieve under running water until cold, then drain well. Tip into a large bowl.
- Add the cucumber, carrots, spring onions, radishes, coriander, mint, oil, lime zest and juice, and toss well together well. Season with a little black pepper. Divide between two plates and top with a sprinkling of nuts and extra herbs to garnish.
- Heat the grill to high. (You could also cook the skewers on a non-stick griddle pan.) Put the skewers on a rack above a foil-lined baking tray, reserving any excess marinade. Grill the skewers close to the heat for 3-5 mins each side or until done to your liking. Brush with more marinade when they are turned. They should look sticky and glossy when cooked. Serve hot or cold with the rice salad.
Nutrition Facts : Calories 563 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 16 grams sugar, Fiber 9 grams fiber, Protein 39 grams protein, Sodium 1.4 milligram of sodium
MARINATED BEEF SKEWERS
Kebab-style beef and veg skewers are perfect for popping on the barbecue for a quick midweek meal.
Provided by delicious. magazine
Categories Skewer recipes
Time 23m
Yield For 4 people
Number Of Ingredients 12
Steps:
- Preheat the grill to high or light the barbecue. Soak 8 wooden skewers for 10 minutes.
- Toss together the steak cubes, peppers, onion, oil and paprika. Season. Thread some meat and veg onto each skewer. Grill/barbecue for 8-10 minutes until tender and browned.
- Meanwhile, mix the avocados, mangoes, cucumber, spring onions and leaves. Arrange on plates and top with the skewers. Serve with flour tortillas and lime wedges.
Nutrition Facts : Calories 558kcals, Fat 25.7g (5.9g saturated), Protein 30.4g, Carbohydrate 51g (16.4g sugars), Fiber 11g
SUCCULENT BEEF SKEWERS
Agnes Ward, of Stratford, Ontario says, "These are no ordinary beef kabobs! They're herb-infused and need to marinate at least an hour or overnight for the best flavor. If you feel like splurging, this recipe's also fantastic with beef tenderloin."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 skewers.
Number Of Ingredients 10
Steps:
- In a shallow dish, combine the first 9 ingredients; add beef and turn to coat. Cover and refrigerate for at least 2 hours or overnight, turning occasionally. , Drain and discard marinade. Thread beef onto six metal or soaked wooden skewers. Lightly oil the grill rack., Grill steak, covered, over medium-hot heat or broil 4 in. from the heat for 8-10 minutes or until beef reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), turning occasionally.
Nutrition Facts : Calories 170 calories, Fat 7g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 297mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 22g protein. Diabetic Exchanges
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
BEST BEEF KABOB MARINADE
Marinated Steak Kabobs are the perfect summer meal idea for grilling season, and extra delicious when the meat is marinated for hours in the best beef kabob marinade, then skewered with potatoes, onions, peppers, and other colorful veggies! This fantastic shish kabob marinade helps makes this an easy summer meal the whole family will love!
Provided by Amy Nash
Categories Dinner
Time 1h20m
Number Of Ingredients 18
Steps:
- In a medium bowl, mix the marinade ingredients together. Reserve 1 tablespoon of the marinade.
- Place the cubed meat into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and squish to coat well. Place in the refrigerator for 1-6 hours to marinate. This is also a good time to place wooden skewers in water to soak.
- Meanwhile, boil the potatoes in a large pot of salted water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard. Set aside.
- Preheat grill to high heat while preparing the kabobs. Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 3 layers of onion together in each chunk. Drizzle vegetables with the reserved marinade.
- Thread alternating pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 4-5 pieces of steak on each skewer.
- Place kabobs on the grill directly over the heat and reduce heat to medium-high. Grill for 8-10 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.
- Remove from the grill and rest for 5 minutes before serving.
Nutrition Facts : Calories 389 kcal, Carbohydrate 25 g, Protein 29 g, SaturatedFat 4 g, Cholesterol 69 mg, Sodium 812 mg, Fiber 4 g, Sugar 6 g, Fat 19 g, UnsaturatedFat 14 g, ServingSize 1 serving
JAPANESE BEEF SKEWERS (KUSHIYAKI)
Steps:
- Gather the ingredients.
- Soak bamboo skewers in water for a few hours. Alternatively, metal shish kebob skewers may be used.
- Combine sugar, soy sauce, sake, ginger, garlic, sesame seeds, oil, and green onions in a resealable storage bag or large secure container.
- Shake or mix ingredients together and refrigerate.
- Slice beef flank steak into thin 2 x 2 inch pieces.
- Marinate sliced beef with prepared marinade in resealable storage bag or plastic storage container in refrigerator. For best flavor, marinate beef at least two hours. Marinating beef for over four hours or even overnight will result in meat that is overly salty given the potency of the soy sauce in marinade.
- Remove bamboo skewers from water, and skewer several pieces of beef onto bamboo sticks. Discard marinade after meat has been skewered.
- Grill beef kushiyaki on barbecue over medium to high heat until beef is cooked to desired wellness, about three minutes on each side. Because meat is thinly sliced, you'll find that it cooks fairly quickly. Be careful not to overcook or burn meat, as it will become tough.
Nutrition Facts : Calories 437 kcal, Carbohydrate 30 g, Cholesterol 90 mg, Fiber 1 g, Protein 36 g, SaturatedFat 5 g, Sodium 2415 mg, Sugar 25 g, Fat 19 g, ServingSize 4 skewers (2 to 4 servings), UnsaturatedFat 0 g
MARINATED BEEF TENDERLOIN SKEWERS WITH MUSTARD HORSERADISH CREAM
Steps:
- For the tenderloin skewers: Cube the meat into 2-inch pieces and skewer with rosemary sprigs. Place in a shallow dish and set aside.
- In a small bowl, whisk to combine the olive oil, light brown sugar, Worcestershire sauce, mustard powder, cumin, salt, pepper, garlic and lime juice. Pour the marinade over the meat, making sure to coat all the pieces. Cover and let marinate for 30 minutes.
- For the mustard horseradish cream: Meanwhile, in a small bowl, stir to combine the sour cream, horseradish, mustard, salt and pepper.
- Heat a grill for cooking over medium-high heat. Grill the skewers until cooked through, about 1 to 2 minutes per side. Serve with the mustard horseradish cream.
RED WINE MARINATED BEEF SKEWERS
These red wine marinated beef skewers work well at any time of year - on the grill or under the broiler. Low carb and keto friendly recipe.
Provided by Georgina @StepAwayFromTheCarbs
Categories Low Carb Main Meals
Time 3h20m
Number Of Ingredients 7
Steps:
- Mix together the red wine, soy sauce, thyme and olive oil. Add the beef and leave to marinate for at least 3 hours.
- Soak wooden skewers in water for at least 30 minutes.
- Thread the beef and mushrooms onto the skewers, and discard any remaining marinade.
- Cook on a grill or broiler until steak is cooked to your preference, and season with salt and pepper before serving.
Nutrition Facts : Calories 381 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 38 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 2 skewers, Sodium 287 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat
MARINATED STEAK SKEWERS RECIPE
These marinated steak skewers are beyond delicious! This recipe is perfect for making ahead and taking on your next camping trip.
Provided by Heather Painchaud
Categories Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cut steak and onion into cubes. Thread onto wooden skewers alternating steak, mushrooms and onion. Place into a large freezer safe bag. Pour remaining ingredients over skewers and freeze until needed. To cook, defrost and grill until steak is cooked to desired doneness.
Nutrition Facts : Calories 448 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 110 milligrams cholesterol, Fat 31 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 2 skewers, Sodium 636 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
GRILLED STEAK KABOB SKEWERS (WITH MARINADE)
Grilled steak kabob skewers can be enjoyed year-round and are a good way to ensure you get a balance of meat and veggies. The garlic teriyaki steak marinade in this recipe enhances the flavor!
Provided by Dan Phelps
Categories Beef
Time 25m
Number Of Ingredients 10
Steps:
- For Marinade: combine teriyaki sauce, Worcestershire sauce, garlic, salt and pepper in medium-sized bowl. Mix and pour into gallon-sized storage bag.
- Cube up steak into 1-2 inch pieces. Place cubes of steak into marinade and place in refrigerator for a minimum of one hour.
- Preheat grill to 400 degrees using direct heat. Prepare vegetables by rinsing mushrooms and sweet mini peppers. Slice red onion layers into 1-inch squares. Place steak and vegetables on pre-soaked wood skewers (or washed metal skewers).
- Place steak kabob skewers on grill and cook for 4-5 minutes on both sides. Remove and enjoy!
Nutrition Facts : Calories 180 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 42 milligrams cholesterol, Fat 14 grams fat, Fiber 0.5 grams fiber, Protein 13 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 kabob, Sodium 107 milligrams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat
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
MINI MARINATED BEEF SKEWERS
I love beef and if it's healthly that's even better.
Provided by April Alvarez
Categories Beef
Time 10m
Number Of Ingredients 6
Steps:
- 1. Cut beef crosswise into 1/8 inch slices. Place in large ziploc. Combine sherry,soy sauce, sesame oil and garlic in small bowl. pour over steak. Seal bag turn to coat. Marinate in refrigerator at least 30 minutes or up to 2 hours. Soak 18 wooden skewers in water for 20 minutes.
- 2. Preheat broiler or grill. Drain beef; discard marinade. Weave beef accordion style onto skewers. Add vegetables then, Place on grill or broiler pan. Broil 4-5 minutes or until beef is barely pink in center. Can serve with rice or salad.
BIG BAD BEEF SKEWERS
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 16m
Yield 6 servings
Number Of Ingredients 22
Steps:
- For the skewers: Preheat a grill pan over medium-high heat.
- Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
- Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
- For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
- For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
- For serving: Mix together the olive oil and lemon juice in a bowl.
- Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.
TERIYAKI SESAME BEEF SKEWERS
Tender skewered beef slices with a sweet, sticky, sesame soy sauce that only take a few minutes to grill and are perfect as appetizers or part of a meal.
Provided by Lily
Categories Appetizer
Time 1h25m
Number Of Ingredients 10
Steps:
- Soak wooden skewers in water for 1 hour prior to grilling (to help prevent sticks from burning too quickly).
- Toast white sesame seeds on medium-high heat for 2 to 3 minutes or until golden brown (you can also use pre-toasted sesame seeds). Set it aside in a heat-proof bowl to cool for 5 to 10 minutes. Grind seeds in a mortar with a pestle (or in a zip-top plastic bag with a rolling pin).
- Remove roast from packaging and pat it dry with paper towels. If present, trim away connective tissue or silver skin (the membrane that will not break down during grilling) from the roast. Slice roast into even, thin slices against the grain. Cut slices approx. 2 x 3 inches with a 1 cm thickness. Set beef aside in a large mixing bowl.
- In a medium mixing bowl whisk together brown sugar, soy sauce, garlic, sesame oil, mirin, toasted sesame seeds, hoisin sauce and pineapple juice (only recommended for tougher meats. See my notes below for more info). Pour the sauce into the bowl with sliced beef and mix everything with a spatula until well combined. Cover with plastic wrap (or place beef into a zip-top plastic bag) and refrigerate it for 1 hour.
- Skewer about 6 beef slices on one skewer stick, leaving a 2-inch gap on the dull side of the stick for easy handling. Repeat this step until all of the meat is skewered. Place skewers on a tray lined with aluminum foil.
- If there is excess marinade left over, pour it into a saucepan and bring it to a boil (stir occasionally) until the sauce has reduced and is thickened. Use this as an extra sauce to brush on the beef while grilling.
- Grill skewers on your BBQ oven on medium-high heat (approximately 400°F) for 3 to 4 minutes on each side or until the meat is cooked and the sauce is sticky (slightly charred is even better for flavour). Serve immediately as an appetizer or as a main course with a side dish.
Nutrition Facts : ServingSize 1 skewer (6 slices of beef), Calories 166 kcal, Carbohydrate 14 g, Protein 17 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 42 mg, Sodium 472 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g
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- Caramel Apple Skewers. There’s a secret to these dessert skewers – they don’t actually contain any caramel. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
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