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
BEEF SHISH KABOBS
These simple, healthy Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!
Provided by Blair Lonergan
Categories Dinner
Time 40m
Number Of Ingredients 14
Steps:
- Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.
- Cut the other half of the onion into 1 ½-inch squares. Set aside.
- Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight.
- Set aside the remaining marinade to use for basting later.
- When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
- Thread beef and vegetables onto separate skewers (if using wooden skewers, be sure to soak them in water first).
- Brush vegetable skewers with reserved marinade.
- Broil kabobs 3 inches from heat for 8 minutes. Turn and broil an additional 8 - 10 minutes, or until done. Keep an eye on the vegetables - the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.
- Alternatively, you can grill the shish kabobs for about 20 minutes, turning regularly.
Nutrition Facts : ServingSize 1 /4 of the beef and vegetables with 2 T. marinade, Calories 408.5 kcal, Carbohydrate 9.7 g, Protein 24.8 g, Fat 30.8 g, SaturatedFat 9.9 g, Cholesterol 77.1 mg, Sodium 257.8 mg, Fiber 2.7 g, Sugar 3.7 g, UnsaturatedFat 18 g
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
KABOB MARINADE
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Provided by Jon
Categories Everyday Cooking
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g
MOM'S SHISH-KA-BOB/MEAT MARINADE
Simple, but very flavorful marinade. This is a recipe my mom uses, which I have stolen. I usually use it for beef shish-ka-bobs, but it goes well with any meat. I've used it on pork chops and it was great too.
Provided by kamgriz
Categories Low Cholesterol
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a bowl or plastic ziploc. Add meat and marinade in refrigerator for up to 24 hours.
Nutrition Facts : Calories 309.7, Fat 27.2, SaturatedFat 3.8, Sodium 4027.6, Carbohydrate 7, Fiber 0.8, Sugar 1.7, Protein 7.9
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
SHISH KABOB (KEBAB) MARINADE
Haven't tried it yet, from Mastering the Art of Barbecue Cooking by Hannah H. Thomas, 1974. This is different from the other marinades posted-this has "dry table wine" (not sure what kind) and ground coriander...
Provided by Oolala
Categories Lemon
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Mash the salt into the garlic.
- Combine all the ingredients.
- Goes well on lamb.
Nutrition Facts : Calories 1488.5, Fat 108.1, SaturatedFat 14.9, Sodium 2359.2, Carbohydrate 27.9, Fiber 0.8, Sugar 7.6, Protein 1.1
SHISH KABOB MARINADE (STEAK OR LAMB)
From Favorite Recipes of our First Ladies, 1971. This one was submitted by Mrs. Stanley Hathaway of Wyoming. I haven't tried it yet.
Provided by Oolala
Categories Steak
Time 3m
Yield 1 cup
Number Of Ingredients 9
Steps:
- Mix all ingredients and marinate either round steak, sirloin or lamb at least 2 hours.
- If you wish to use wild game, marinate longer.
Nutrition Facts : Calories 1018.6, Fat 108.2, SaturatedFat 14.9, Sodium 660.2, Carbohydrate 14.6, Fiber 0.4, Sugar 9.3, Protein 0.8
SHISH KABOB MARINADE
I got this recipe from a friend of mine. It is so easy to make and works for chicken, pork, beef or venison. Cook time is "marinating" time.
Provided by jenjill
Categories Vegetable
Time 2h5m
Yield 8 shish kabobs
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Add meat (chicken, pork, beef or venison) and vegetables (cut into bite size pieces) (I use green pepper, onion, mushrooms and cherry tomatoes).
- Marintate in refrigerator for at least a couple hours.
- Thread onto skewers and grill.
Nutrition Facts : Calories 75.8, Fat 0.1, Sodium 1173, Carbohydrate 17.7, Fiber 0.3, Sugar 16.2, Protein 2.2
MOM'S BEEF SHISH KABOB RECIPE
Try Mom's Beef Shish Kabob Recipe for a colorful, crowd-pleasing barbecue favorite. This beef shish kabob recipe goes great with cooked basmati rice.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h30m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Bring ketchup, water, oil, vinegar, sugar, mustard and soup mix just to boil in saucepan, stirring occasionally; simmer on medium-low heat 30 min., stirring occasionally. Cool completely.
- Thread meat and vegetables alternately onto 12 skewers; place in shallow dish. Pour 1-1/2 cups ketchup mixture over kabobs; turn to evenly coat all sides of kabobs with ketchup mixture. Refrigerate 2 hours to marinate. Meanwhile, refrigerate remaining ketchup mixture until ready to use.
- Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 10 min. or until meat is done (160°F), turning and brushing occasionally with remaining ketchup mixture.
Nutrition Facts : Calories 200, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 280 mg, Carbohydrate 11 g, Fiber 0.6334 g, Sugar 7 g, Protein 9 g
SHISH KABOB MEAT MARINADE
Easy tasty marinade good for beef, pork and chicken shish kabobs. This works well with nice size chunks and about a pound of meat. If you want to use the leftover mariande to baste the meat and vegetables while you are grilling them. Note cooking time is marinading time.
Provided by LAURIE
Categories Sauces
Time 8h5m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients in a container (I use a jar and then shake it but you could whisk it).
- Place meat in a heavy duty plastic bag and add marinade.
- Seal tightly and refrigerate 8 hours or overnite.
- I do this in the morning before work then its ready for the grill when I get home.
Nutrition Facts : Calories 332.4, Fat 36.4, SaturatedFat 4.7, Sodium 2.4, Carbohydrate 3.4, Fiber 0.4, Sugar 0.9, Protein 0.3
MOM'S SHISH KEBOB MEAT MARINADE
One of my favorite things about summer is grilling shish kebobs. My mom's meat marinade is the best! This works really well with a chuck steak sliced very thin (freeze the meat a bit to make it easier to cut) and threaded on the skewers. I am not sure that it's all that necessary, but a 24-hour marinade is what I aim for. Servings, yield and times are pretty random numbers (cooking time is recommended marinade time). This makes enough to marinate a pound (or a little more) of meat. Happy grilling!
Provided by pinkpeppercorns
Categories Steak
Time P1DT5m
Yield 1 lb., 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix and marinade!
Nutrition Facts : Calories 284.8, Fat 29.8, SaturatedFat 3.8, Sodium 1303.7, Carbohydrate 2.7, Fiber 0.6, Sugar 0.8, Protein 2.2
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