Potato And Beef Kebba Food

MEAT 'N' POTATO KABOBS

Steps:

• Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside., Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat., Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.

STEAK AND POTATO KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
• Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.

POTATO AND BEEF KEBBA

Steps:

• Put meat, minced almonds, parsley on low fire for approximately 20 minutes. Mash potatoes and add eggs, mix well and add seasonings. Shape the potato mixture into a ball and stuff with the meat mixture. Slightly flatten to the shape similar to a patty no larger than your palm. Dip in bread crumbs and fry in hot oil on both sides until golden brown. Serve hot.
• Serve with Thousand Island dressing if you like or any other sauce that suits you.
• Keep napkin at ready to catch drool!

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 KABOBS (KEBABS)

Steps:

• Drain pineapple saving juice.
• Combine juice and next 6 ingredients, mix well.
• Pour in large shallow dish.
• Add meat, cover and marinate in refrigerator over night.
• Drain meat, retaining marinade.
• Bring marinade to a boil in a saucepan.
• Add mushrooms, reduce heat and simmer, uncovered, for 10 minutes.
• Drain, saving marinade.
• Alternate meat, pineapple, mushrooms, onions, green peppers and potatoes as desired on skewers.
• Grill over medium coals 10-15 minutes, basting frequently with marinade and/or BBQ sauce.

BEST EVER SAUCY BEEF KABOBS

Steps:

• In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
• Preheat grill for medium heat.
• Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
• Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

MOM'S BEEF SHISH KABOBS

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.