Mustard Beef Kebabs Food

GARLIC-MUSTARD GRILLED BEEF SKEWERS

Steps:

• Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
• Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.

HONEY-MUSTARD BEEF KABOBS

Steps:

• In a bowl, combine the mustard, honey, Worcestershire sauce, salt and pepper. Pour half of the sauce into a large resealable plastic bag; add beef cubes and toss to coat. Set remaining sauce aside., Thread beef onto metal or soaked wooden skewers. Discard marinade from beef. Grill, covered, over medium heat for 8-10 minutes or until meat reaches desired doneness, turning once. Serve with reserved sauce.

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.

BOURBON-MUSTARD STEAK KEBABS

Steps:

• Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
• Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
• Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
• Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

GARLIC-MUSTARD-GRILLED BEEF SKEWERS

Steps:

• For garlic-mustard glaze:
• Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature for at least 30 minutes and up to 4 hours before using.
• For grilled beef skewers:
• 1. Heat your grill to high.
• 2. Cut the tenderloin lengthwise in half, then cut the halves lengthwise in half again. Slice crosswise to make 24 equal pieces. Skewer 2 pieces of beef onto each skewer, keeping them together at one end of the skewer. (This will make the grilled skewer easier to hold and eat.) Place the skewers in a baking dish or on a baking sheet, pour half of the glaze over the meat, and turn to coat.
• 3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, slightly charred, and cooked to medium-rare. Transfer the skewers to a cutting board and let rest for 5 minutes.
• 4. Place the skewers on a platter and serve hot or at room temperature.

BEVERLY'S FAVORITE BEEF KEBABS

Steps:

• Make the marinade:.
• Pour the oil into a 2-cup measure. Add the soy sauce. Squeeze the lemon juice through a small strainer (to catch the seeds) into the measuring cup. Add the Worcestershire sauce, mustard and black pepper. Whisk to blend well. Peel and coarsely chop the garlic; stir it into the oil mixture.
• Place the beef cubes in a 1-gallon freezer-weight, zipper-top plastic bag. Whisk the marinade again to recombine. Pour the marinade into the bag with the beef. Seal the bag and gently shake to coat the meat with marinade. Place the bag flat in the refrigerator to marinate 8 to 24 hours. Turn the bag over once halfway through, or more often if possible.
• Place about four cubes on each skewer (depending on the size of the cubes), leaving a little space between the cubes for even cooking. Place the kebabs on a plate or tray. Discard the marinade. (The prepared kebabs may be refrigerated, covered, up to 6 hours).
• Turn on a gas grill to medium-high. Grill the kebabs, turning frequently, to desired doneness. Cooking times will vary depending on the size of the meat cubes and the grill. (In our testing, we found 7 to 8 minutes produced medium-rare meat for 1 1/4-inch to 1 1/2-inch cubes). Serve at once.
• Note: If using bamboo skewers, soak them in water for at least 30 minutes before assembling the kebabs, so the skewers don't scorch on the grill. The number of skewers you will need depends on the size of your meat cubes. Cubes typically weigh about 1 ounce each, and we serve four cubes of meat per person for average appetites.
• Start to finish: 15 minutes preparation, plus 8 to 24 hours unattended marinating time and 7 to 8 minutes grilling time.

BEEF KEBABS WITH MUSTARD HORSERADISH SAUCE

Steps:

• In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
• Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
• Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
• Cooking Method: Direct heat
• Suggested Supplies
• 10-inch bamboo skewers, soaked in water
• Suggested Wood
• Hickory, Oak, Mesquite