KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
TERIYAKI BEEF AND SHRIMP KABOBS
This is a favorite summer meal at our house.
Provided by Beverley Williams
Categories Seafood
Time 4h30m
Number Of Ingredients 20
Steps:
- 1. Cut the steak into 1 inch cubes. Peel and devein the shrimp. Cut the peppers into 1 inch pieces.
- 2. In a bowl mix all marinade ingredients until well blended.
- 3. Split the marinade evenly between 2 large resealable bags.
- 4. Add the shrimp and steak to one bag and the vegetables to the other.Seal the bags.
- 5. Turn the bag to coat and refrigerate for 4 to 6 hours, turning occasionally.
- 6. Preheat the grill to medium high. Drain the marinade and discard.
- 7. On metal or soaked wood skewers, thread the steak, shrimp, mushrooms, onion, tomatoes and peppers alternately.
- 8. Place the skewers on the grate of the grill and cook turning ever 4 minutes until steak is cooked to desired doneness.
BEEF & SHRIMP KABOBS
Make and share this Beef & Shrimp Kabobs recipe from Food.com.
Provided by GinnyP
Categories Kid Friendly
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut steak into 1" pieces.
- Place steak and shrimp in baggie.
- Combine remaining ingredients and marinate in refrigerator for at least 1 hour.
- Place on skewers and grill.
- Enjoy!
Nutrition Facts : Calories 353.7, Fat 18.9, SaturatedFat 6, Cholesterol 185.1, Sodium 312.2, Carbohydrate 11.2, Fiber 0.3, Sugar 8.9, Protein 33.7
STEAK AND SHRIMP KABOBS
You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.
Nutrition Facts :
BEEF AND SHRIMP KABOBS
Steps:
- 1. To make marinade, combine salad dressing, ketchup, wine, worcestershire sauce, salt and pepper.
- 2. Cut steak into 1-1/2 inch cubes.
- 3. Put steak cubes and raw shrimp in marinade and let stand in refrigerator 3 hours.
- 4. Remove beef and shrimp from marinade; alternate 8 beef cubes and 8 shrimp on 6 skewers, using squares of bacon, slices of pepper and onion and mushrooms between meats.
- 5. Place skewers 4 to 6 inches above medium heat on grill.
- 6. Cook 8 to 10 minutes on each side, brushing with marinade occasionally.
GRILLED BEEF, CHICKEN, SHRIMP, AND MUSHROOM SKEWERS
Categories Beef Chicken Mushroom Shellfish Appetizer Quick & Easy Low/No Sugar Summer Grill/Barbecue Healthy Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 80 to 100 small skewers
Number Of Ingredients 12
Steps:
- Make marinade:
- Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
- Prepare skewers:
- Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
- Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
- Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
- Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
- Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below.
- Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
MOM'S BEEF SHISH KABOBS
My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.
Provided by Mike Hearne
Categories World Cuisine Recipes Asian
Time 16h45m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g
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