Beef Vegetable Kabob Recipes

Steps:

• In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

Steps:

• 1. Cut beef into 1 ½ inch chunks.
• 2. Cut pepper into 1 ½ inch chunks.
• 3. Cut onion into wedges.
• 4. Cut zucchini into ½ inch slices.
• 5. In a large bowl, mix together honey, lime juice and seasoning blend.
• 6. Add remaining ingredients; toss lightly to coat thoroughly with seasoning mixture.
• 7. Thread meat and vegetables alternately on skewers; reserve remaining seasoning mixture.
• 8. Place skewers on rack of boiler pan so kabobs are 3 to 5 inches from heat.
• 9. Broil 8 to 12 minutes or to desired doneness, brushing occasionally with seasoning mixture. Makes 4 servings.

Steps:

• Pour 1/4 cup dressing over meat in shallow glass dish. Refrigerate 30 min. to marinate, turning after 15 min. Remove meat from marinade; discard marinade.
• Heat grill to medium heat. Thread meat onto 12 skewers alternately with tomatoes, mushrooms and asparagus.
• Grill 15 min. or until meat is done and vegetables are crisp-tender, turning and brushing occasionally with remaining dressing.

Steps:

• Low-Sodium Recipe
• 1. Marinate the meat with Mrs. Dash® Original Seasoning Blend, garlic, onions and mushrooms for 30 minutes.
• 2. Heat grill or cast iron grill plate. Spray with cooking spray.
• 3. Skewer meat rotating with onion and mushroom. Brush with olive oil.
• 4. Grill kabobs about 6-8 minutes to desired degree of doneness, brushing with any remaining marinade during cooking.

Steps:

• Preheat grill to medium heat. Thread steak, vegetables and oranges alternately onto 12 skewers; place in shallow dish.
• Pour steak sauce over kabobs; turn over to evenly coat kabobs. Cover. Refrigerate 10 min. to marinate. Remove kabobs from marinade; discard marinade.
• Grill kabobs 10 min. or until steak is cooked to medium doneness (160°F), turning occasionally. Serve over the rice.

Steps:

• PREHEAT grill to medium heat. Thread steak, vegetables and oranges alternately onto 12 skewers; place in shallow dish.
• POUR steak sauce over kabobs; turn over to evenly coat kabobs. Cover. Refrigerate 10 minute to marinate. Remove kabobs from marinade; discard marinade.
• GRILL kabobs 10 minute or until steak is cooked to medium doneness (160°F), turning occasionally. Serve over the rice.

Steps:

• In a medium bowl, combine beef, 1/4 cup olive oil, Worcestershire sauce, garlic, and rosemary; toss to coat. Cover and refrigerate 4 hours (or up to overnight). Let beef sit at room temperature, 30 minutes.
• Heat a grill or grill pan over high. In a medium bowl, combine bell peppers, zucchini, tomatoes, and 2 tablespoons olive oil; toss to coat and season with salt and pepper.
• Season beef with salt and pepper. Alternately thread beef, bell peppers, zucchini, and tomatoes onto eight 8-inch skewers. Clean and lightly oil hot grill. Grill kebabs, turning occasionally, until beef is medium-rare and vegetables are tender, about 12 minutes.