BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE
Steps:
- 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
BEEF, PEPPER & MUSHROOM KABOBS
Make and share this Beef, Pepper & Mushroom Kabobs recipe from Food.com.
Provided by Dancer
Categories Free Of...
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Trim fat from beef steak; cut into 1 1/4-inch pieces.
- In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers.
- Prepare rice according to package directions; keep warm.
- Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally.
- Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook's Tip: To grill, place kabobs on grid over medium, ash-covered cools.
- Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
PAN PACIFIC BEEF KABOBS WITH PEPPERS
A marinade of hoisin sauce, sherry, soy sauce and fresh ginger gives these kabobs a sweet and spicy kick.
Provided by Allrecipes Member
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix hoisin sauce, sherry, soy sauce, green onions, garlic and ginger.
- Place steak pieces in a large, resealable plastic bag. Pour in marinade and mix well. Refrigerate for 2 hours, or overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Thread beef, peppers and onions onto skewers, alternating beef with every 2 pieces of vegetable.
- Place kabobs on hot grill. Cover and cook, turning once until grill marks form on both sides, about 8-10 minutes. Serve.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 12.4 g, Cholesterol 104.1 mg, Fat 8 g, Fiber 1.4 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 1264.8 mg, Sugar 5.4 g
BEEF KABOBS WITH ROASTED RED PEPPER SAUCE
I made this once while some friends were over, for a snack and it was a big hit, we were all wishing I made more. It is a recipe out of Readers Digest.
Provided by Chipfo
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet over medium heat.
- Add onion and 3 garlic cloves, sauté and stir for 2-3 minutes until onion is tender.
- Add peppers, wine, tomato paste and thyme, stir.
- Combine broth and cornstarch in a bowl and whisk until smooth.
- Stir into pepper mixture and bring to a soft boil.
- Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
- Cut beef into 1 inch cubes.
- Combine ground pepper, salt, paprika and garlic cloves in a bowl.
- Add beef and toss to coat.
- Thread beef onto six 12-inch skewers leaving small spaces between pieces.
- Place kabobs on a rack so beef is 3 to 4 inches from heat.
- Broil 9-11 minutes for medium rare to medium doneness.
- Serve with dipping sauce.
Nutrition Facts : Calories 329.9, Fat 21.1, SaturatedFat 7.7, Cholesterol 76.1, Sodium 1396.8, Carbohydrate 8.3, Fiber 1.7, Sugar 1.7, Protein 23.1
PERUVIAN BEEF KABOBS WITH PEPPER SAUCE
Make and share this Peruvian Beef Kabobs with Pepper Sauce recipe from Food.com.
Provided by belkathy
Categories Sauces
Time 3h6m
Yield 4-5 serving(s)
Number Of Ingredients 23
Steps:
- To make beef, combine all beef ingredients in a bowl.
- Toss well.
- Cover and chill to marinate for 3 hrs.
- Combine rub ingredients.
- Prepare grill.
- Place beef on metal skewers.
- Rub the rub all over the meat.
- Grill for 6 min.
- turning over one time.
- Alternately, you could broil the meat in the oven.
- Just make sure it is done enough for your tastes.
- To make pepper sauce, broil the pepper halves until they begin to blacken.
- This should take about 15 minutes.
- Place them in a ziplock bag (a sturdy one that won't melt) and seal it.
- This will let the skins come loose.
- Peel the skins off and chop up the pepper.
- Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.
PAN PACIFIC BEEF KABOBS WITH PEPPERS
A marinade of hoisin sauce, sherry, soy sauce and fresh ginger gives these kabobs a sweet and spicy kick.
Provided by Allrecipes Member
Time 2h40m
Yield 8
Number Of Ingredients 10
Steps:
- In a small bowl, mix hoisin sauce, sherry, soy sauce, green onions, garlic and ginger.
- Place steak pieces in a large, resealable plastic bag. Pour in marinade and mix well. Refrigerate for 2 hours, or overnight.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Thread beef, peppers and onions onto skewers, alternating beef with every 2 pieces of vegetable.
- Place kabobs on hot grill. Cover and cook, turning once until grill marks form on both sides, about 8-10 minutes. Serve.
Nutrition Facts : Calories 285.7 calories, Carbohydrate 12.4 g, Cholesterol 104.1 mg, Fat 8 g, Fiber 1.4 g, Protein 38.2 g, SaturatedFat 2.7 g, Sodium 1264.8 mg, Sugar 5.4 g
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