Steak And Potatoes Shish Kabobs Food

STEAK AND POTATO KABOBS

Steps:

• Combine first seven ingredients (steak through red pepper) in a zip top plastic bag. Marinate 30 minutes to an hour.
• While the steak is marinating, place the potatoes in a large pot of cold water and bring to a boil. Cook until just barely fork tender. Drain and set aside to cool.
• When the steak is finished marinating, remove from it from the marinade and cut the steak into one inch pieces.
• Thread the steak, potatoes, and mushrooms onto skewers and preheat the grill to medium-high. Grill the kabobs 2 to 3 minutes per side or until the steak has almost reached your desired cooking temperature. Remove from the grill, cool slightly, and serve with fried corn.

BUILD-YOUR-OWN SHISH KABOBS

Steps:

• If using bamboo skewers, soak them in water for 1 hour to retard charring.
• Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
• Cut vegetables into bite-size pieces.
• Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
• Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
• Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

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.

BEEF SQUASH SHISH KABOBS

Steps:

• In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

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.

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.

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.

SHISH KABOB MARINADE (STEAK OR LAMB)

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.

STEAK AND POTATOES SHISH KABOBS

Steps:

• In a large gallon-sized resealable bag, combine all marinade ingredients. Add steak pieces to marinade and seal bag closed. Marinate for 4-8 hours (or overnight).
• Microwave fingerling potatoes for 5-6 minutes or until they are soft enough to be pierced with a fork.
• Discard marinade and thread steak, potatoes, peppers, and onion, and bacon onto skewers until all ingredients have been used.
• Grill for 4-5 minutes, then rotate skewers to other side and grill for 4-5 more minutes (or until steak reaches desired doneness).