GRILLED STEAK KABOBS
These Grilled Steak Kabobs are a must make during the summer! The simple, flavorful steak marinade takes these kabobs to the next level! Lots of fresh veggies are skewered with juicy, tender pieces of steak for a dinner the whole family will love!
Provided by Trish - Mom On Timeout
Number Of Ingredients 16
Steps:
- In a small bowl or glass measuring cup, whisk together all ingredients for the marinade.
- Cut steak into pieces and transfer to a large ziploc bag.
- Pour the marinade over the steak and refrigerate for at least 1 hour and up to 8 hours.
- Remove the steak from the bag and discard the excess marinade.
- Heat grill to medium-high heat.
- Thread steak and vegetables seasoned with salt and pepper onto skewers alternating between different types of veggies and the steak.
- Place steak kabobs onto the hot grill and cook for 3 to 5 minutes per side, turning as needed to make sure all sides are evenly cooked.
- Remove from grill and serve immediately.
Nutrition Facts : Calories 251 kcal, Carbohydrate 14 g, Protein 30 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 67 mg, Sodium 1038 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
STEAK & SAUSAGE KABOBS
The marinade enhanced every single item we cooked. It was truly the best grilled food I have tasted in a long while.
Provided by Lynn Socko
Categories Steaks and Chops
Time 1h30m
Number Of Ingredients 6
Steps:
- 1. In ziploc bags, (meat seperate from veggies), add generous amount of olive oil, garlic powder, onion powder, pepper, & Mrs. Dash's table blend seasoning.
- 2. Marinate overnight. Place meat & veggies on skewers in whatever order you desire.
- 3. Grill for approx. 30 minutes or till doneness desired.
SAUSAGE & CHICKEN KABOBS
My husband created this marinade while experimenting in the kitchen. It's a perfect combination. Hope you enjoy it. -Diane Mateer, Florence, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, combine first five ingredients; add chicken and sausage. Seal bag and turn to coat; refrigerate 1 hour. , Meanwhile, place potatoes in a large microwave-safe bowl. Cover and microwave on high 6-8 minutes or until almost tender, stirring twice. , Drain and discard marinade. On metal or soaked wooden skewers, alternately thread chicken, potatoes, sausage and pineapple. Grill, covered, over medium heat 10-15 minutes or until chicken juices run clear, turning frequently. Serve with ranch dressing.
Nutrition Facts : Calories 304 calories, Fat 17g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 1146mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 21g protein.
SMOKED SAUSAGE KABOBS
These are a convenient entree since the ingredients can be cut, marinated and threaded ahead of time. Then they go immediately from the fridge to the grill or broiler.-Mrs. Ruth Lee, Troy, Ontario
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. Add the sausage and vegetables; toss to coat. Drain and reserve marinade. , On eight metal or soaked wooden skewers, alternately thread sausage and vegetables. Broil 3-4 in. from the heat for 3-4 minutes on each side or until vegetables are tender and sausage is heated through, basting occasionally with reserved marinade.
Nutrition Facts :
SAUSAGE AND BACON KABOBS
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- Cook bacon pieces in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well.
- Cut each sausage into 5 pieces.
- Thread an end piece of sausage onto skewer followed by a piece of bacon, onion, bell pepper, and another piece of bacon. Repeat using center sausage pieces and finishing with end piece (center sausage pieces will be "sandwiched" between bacon). Repeat with remaining skewers and sausages.
- Place skewers on hot oiled grill and cook 4 to 5 minutes per side (16 to 20 minutes total).
- Meanwhile, squeeze the orange juice into the BBQ sauce and stir to combine. Brush kabobs with BBQ sauce with each turn. Serve hot with orange slices or wedges.
- INDOOR: Prepare kebabs as directed. Preheat broiler. Place kebabs on wire rack over foil lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 5 minutes per side. Brush with BBQ sauce with each turn.
STEAK KABOBS
These Steak Kabobs are made with an easy kabob marinade and loaded with tender steak, bell peppers and red onions. Easy to make and easy to prep ahead for summer entertaining!
Provided by Ashley Fehr
Categories Main Course
Time 1h25m
Number Of Ingredients 11
Steps:
- Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
- In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
- If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
- Preheat the grill to medium-high.
- Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.
Nutrition Facts : ServingSize 2 skewers, Calories 426 kcal, Carbohydrate 16 g, Protein 39 g, Fat 22 g, SaturatedFat 4 g, Cholesterol 104 mg, Sodium 538 mg, Fiber 2 g, Sugar 10 g
GRILLED CHICKEN, BEEF & SAUSAGE KABOBS
Tender pieces of beef, chicken and Italian sausage are skewered and grilled to perfection to make these quick and easy kabobs.
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high heat.
- Place bacon slices in single layer on paper towel-covered microwaveable plate; cover with second paper towel. Microwave on HIGH 3 min. or until partially cooked. (Bacon should be slightly limp.) Drain bacon; cool.
- Meanwhile, toss steak strips with 1 Tbsp. Dry Rub. Starting at one short end, tightly roll up each steak strip into pinwheel. Thread onto skewers.
- Place 1 bacon slice over each chicken strip; thread onto additional skewers. Thread sausage onto additional skewers.
- Grill skewers 8 to 12 min. or until done, turning occasionally and removing from grill when done. (Beef skewers should be done first.)
- Meanwhile, mix mayo, 2/3 of the garlic and remaining Dry Rub in small bowl until blended. Combine beans, dressing, onions, parsley and remaining garlic in separate bowl.
- Serve meat with mayo mixture, bean mixture and orange wedges.
Nutrition Facts : Calories 300, Fat 17 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 23 g
SUMMER STEAK KABOBS
These steak kabobs not only satisfy my love of outdoor cooking, they feature a mouthwatering marinade, too. It's terrific with chicken and pork, but I prefer it with beef because it tenderizes remarkably well. -Christi Ross, Guthrie, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.
Nutrition Facts : Calories 257 calories, Fat 12g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 277mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges
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