Sizzling Beef Vegetable Kabobs Food

SIZZLING VEGETABLE & BEEF KABOB RECIPE

Steps:

• Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
• Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
• Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

SIZZLING BEEF AND VEGETABLE KABOBS

Steps:

• PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
• PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
• GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

EMERIL'S BEEF AND VEGETABLE KEBABS

Steps:

• In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
• Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
• Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.

SIZZLING BEEF & VEGETABLE KABOBS

Steps:

• Place steak in large resealable plastic bag. Add 1/4 cup dressing. Seal bag. Refrigerate 30 minutes to marinate.
• Take meat from bag and discard marinade. Preheat grill to medium heat. Thread steak onto skewers alternately with the tomatoes, onions, peppers.
• Grill kabobs 15 minutes or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

EASY VEGETABLE KABOBS

Steps:

• Thread vegetables onto 12-inch skewers.
• In a small bowl, mix together the butter, basil, and garlic powder; reserve 1/4 cup butter mixture and set aside.
• Grease the grill rack very well.
• Place skewers on grill rack.
• Grill, covered, over medium-high heat 20-25 minutes or until vegetables are tender, turn and baste with remaining butter mixture every 5 minutes.
• Serve with reserved butter mixture.

VEGETABLE STEAK KABOBS

Steps:

• In a small bowl, whisk oil, vinegar, ketchup, garlic, Worcestershire sauce and seasonings. Pour 1/2 cup marinade into a large resealable plastic bag. Add beef; seal bag and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add mushrooms, onions, tomatoes and peppers; seal bag and turn to coat. Refrigerate beef and vegetables 8 hours or overnight., Drain beef, discarding marinade. Drain vegetables, reserving marinade for basting. On six metal or soaked wooden skewers, alternately thread beef and vegetables., Grill kabobs, covered, over medium heat or broil 4 in. from heat 10-15 minutes or until beef reaches desired doneness and vegetables are crisp-tender, turning occasionally. Baste with reserved marinade during the last 5 minutes.

STEAK AND VEGETABLE KABOBS

Steps:

• In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables.
• Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves.
• Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender.