Beef Kabobs With Horseradish Dip Recipes

Steps:

• Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
• Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
• Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
• Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.

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.

Steps:

• In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
• Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
• Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
• Cooking Method: Direct heat
• Suggested Supplies
• 10-inch bamboo skewers, soaked in water
• Suggested Wood
• Hickory, Oak, Mesquite

Steps:

• Prepare the beef: Place in a heavy, zippered food storage bag. Add oil, chopped rosemary, Worcestershire sauce, port, horseradish, and vinegar. Seal bag & shake well to combine. Push out all air, seal and marinate in refrigerator for at least 20 minutes and up to 4 hours. If you would rather use bamboo skewers instead of the rosemary, soak ten 6" skewers in water for at least 30 minutes. Remove beef from from refrigerator 20 minutes before cooking. Prepare the dip: In a medium bowl, whisk together creme fraiche, horseradish, mustard, salt & 2 Tbsp. chives until combined. Right before serving, garnish with additional chopped chives. Heat a grill or grill pan over high heat. Thread three pieces of beef onto each skewer & space them 1 inch apart. Grill skewers 2 minutes per side, or until medium rare. Arrange on serving plate & garnish with additional rosemary sprigs. Serve warm with horseradish dip.