Thai Beef Kabobs Food

MOROCCAN BEEF KABOBS

Steps:

• In a large resealable plastic bag, combine the parsley, cilantro, onion, lemon juice, oil, cumin, coriander, paprika, vinegar, ketchup, garlic, ginger, chili paste, salt and pepper; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
• Coat a grill rack with cooking spray before starting grill. Drain and discard marinade. Thread the beef cubes onto 8 metal or soaked wooden skewers.
• Grill, covered, over medium-hot heat for 9-12 minutes, until meat reaches your desired doneness, turning occasionally.

GRILLED THAI BEEF SKEWERS

Steps:

• Marinate the beef: Cut the flank steak across the grain into slices 1/4 inch thick. In a shallow glass or ceramic dish just large enough to hold the meat, stir together the sake, soy sauce, vinegar, honey, sesame oil, ginger, garlic, red pepper flakes, and coriander. Add the flank steak and stir to coat thoroughly. Cover and let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator.
• Prepare the skewers and the grill: Meanwhile, soak 12 bamboo skewers in cold water for at least 30 minutes. Prepare a gas or charcoal grill for direct-heat cooking over high heat and oil the grill rack. Or, preheat a broiler.
• Cook the beef: Drain the skewers. Remove the meat from the marinade, discarding the marinade. Thread the meat onto the skewers, dividing the meat evenly.
• Place the skewers on the grill rack, or put on a rimmed baking sheet and place under the broiler. Cook, turning once or twice, until seared, 3-4 minutes total for medium-rare, or done to your liking. Divide the skewers among dinner plates and serve immediately.

ASIAN BEEF KABOBS

Steps:

• Trim all fat from steak. Cut steak crosswise into 1/4-inch thick strips.
• Make marinade by combining brown sugar, sherry, soy sauce, sesame oil, garlic and ginger.
• Place beef and half of the marinade mixture in sealable plastic bag, turning to coat. Close securely and marinate in refrigerator 20 minutes. Reserve remaining marinade.
• Meanwhile, soak 16 bamboo skewers (6") in water 10 minutes.
• Remove beef from marinade and discard marinade.
• Alternately thread beef (weaving back and forth) and green onion onto skewers.
• Place kabobs on rack in broiler pan so surface of kabobs is 3-4 inches from heat. Broil 5-6 minutes, turning once.
• Brush kabobs with reserved marinade during last 2 minutes.

THAI BEEF KABOBS

Steps:

• Mix first 3 ingredients until blended. Pour half the peanut butter mixture over meat in shallow dish; stir to evenly coat meat. Refrigerate 1 hour to marinate, stirring after 30 min.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat, accordion style, onto 8 skewers alternately with vegetables.
• Grill 3 to 5 min. on each side or until meat is done and vegetables are crisp-tender. Remove from grill.
• Combine cornstarch, broth and remaining peanut butter mixture in saucepan; bring to boil, stirring constantly. Simmer on medium-low heat 1 to 2 min. or until thickened, stirring constantly.
• Serve kabobs over rice; drizzle with peanut butter sauce. Serve with lime wedges.

THAI-SPICED BEEF AND RED BELL PEPPER KABOBS

Steps:

• MARINADE: Put the sherry, rice wine, soy sauce, hoisin sauce, garlic, chile pepper, ginger, and scallions in a large bowl; mix until well combined.
• Season to taste with salt and pepper.
• Thread the meat onto 8 skewers, alternating it with chunks of red bell pepper.
• When the skewers are full (leave a small space at each end open), transfer them to the marinade bowl and turn them over until each is well coated with marinade.
• Cover with plastic wrap and refrigerate for 2 1/2 hours, or overnight.
• When the skewers are thoroughly marinated, lift them out and grill them over hot coals, turning them frequently, for 10-15 minutes, or until the meat is cooked through.
• Serve immediately over rice, pasta, or lettuce.

BEEF KABOBS

Steps:

• Place meat into a bowl and cover with 2/3 of a bottle of dressing.
• Place Veggies in a separate bowl and cover with remaining dressing.
• You need enough dressing to cover all your meat and veggies.
• Cover and place in refrigerator overnight.
• Skewer and grill to desired doneness.
• It's a good idea to cook veggies and meat separately or the veggies get over done and the meat will be under done.