SHISH KEBAB SAUTE
This recipe is from Elegant Meals with Inexpensive Meats from Ortho Books. This recipe takes the colorful elements of shish kebabs and combines them as a quick cooking saute to serve with rice or a pilaf. The marinade may be refrigerated and reused. Times do not include marinade time.
Provided by marisk
Categories One Dish Meal
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Trim fat and cut steak across the grain into bite-size strips about 1/4 inch thick and 1/4 to 1 inch wide (bite size pieces like in chop steak).
- Place in marinade in a shallow bowl, cover and chill 2-3 hours or longer.
- Drain meat well on paper towels, reserving marinade for later use.
- Cook onion in 2 tablespoons of the butter in large frying pan over medium heat until it is lightly browned.
- Add green pepper, cook stirring until limp and bright green. Remove and reserve the vegetables.
- Brown mushrooms in 2 tablespoons more butter in the same pan; add to the green pepper mixture.
- In remaining butter, cook steak strips quickly, about a third at a time.
- Return all the steak and vegetables to the pan with tomato wedges and 2 tablespoons of the reserved marinade.
- Cook, stirring lightly, just until mixture is heated through.
- Salt to taste.
Nutrition Facts : Calories 433.8, Fat 28.5, SaturatedFat 12.3, Cholesterol 117.7, Sodium 176.6, Carbohydrate 6.1, Fiber 1.2, Sugar 2.8, Protein 34.3
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
SHISH KEBAB
Steps:
- Skewer the lamb cubes on the skewers. Stir together the yogurt, olive oil and onion juice in a glass or ceramic pan or bowl and season with salt and pepper. Add the lamb skewers, coat with the marinade and refrigerate, covered, for 4 hours. Prepare a charcoal fire and let it die down a bit or preheat a gas grill for 15 minutes on low. Set the skewers on a skewer holder over the fire and grill until golden brown and succulent, turning often, about 20 minutes. Or, lacking a skewer holder, place them on the grill and grill to perfection. Serve with or on a piece grill-warmed pita bread and the cacik on the side.
- Toss grated cucumber with a light sprinkling of salt. Leave for 30 minutes. Drain the cucumber, squeezing out all the liquid. Pound the garlic in a mortar with 1 teaspoon salt until completely mashed. Stir the garlic into the yogurt and beat with a fork until smooth. Stir in the cucumber, the dill, mint and olive oil and stir until the consistency of a thick soup. Refrigerate for an hour and serve cold.
- Recipe courtesy Clifford Wright
KABOB MARINADE
This is a tasty, easy to make marinade that is great for any grilled meat. It makes enough for about two pounds of uncooked meat. Hunters - try this on your deer.
Provided by Jon
Categories Everyday Cooking
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large resealable plastic bag, combine the oil, soy sauce, lemon juice, Worcestershire sauce, mustard, ground black pepper, garlic, and meat tenderizer. Mix well, and add your favorite meat. Seal the bag, and marinate in the refrigerator for 4 to 24 hours.
Nutrition Facts : Calories 364.8 calories, Carbohydrate 7.6 g, Cholesterol 0 mg, Fat 37.1 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 4.8 g, Sodium 2033.7 mg, Sugar 2.3 g
SHISH KABOB SAUCE
We got this recipe from our friends and have been using it ever since. This sauce is always a hit at bbq's. Although it calls for steak, we have used it with chicken and it comes out great. Most people say you could use this sauce for just about anything.
Provided by MsLuTu
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine marinade.
- Marinate meat for 15 minutes.
- After 15 minutes add shrimp and marinate for 5 more minutes.
Nutrition Facts : Calories 535.4, Fat 40, SaturatedFat 12, Cholesterol 152.1, Sodium 985.7, Carbohydrate 3.9, Fiber 0.1, Sugar 0.3, Protein 38.2
CHICKEN SHISH KABOB WITH PINEAPPLE SAUCE
This is one of our family's favorite recipes. It can be used with chicken or pork. The marinade is a must--the longer the better! We prefer it with red, orange, or yellow bell peppers, but the original recipe calls for green bell peppers. The sauce is especially tasty too! It's similar to a sweet and sour sauce.
Provided by kathryn.kerisit
Categories < 60 Mins
Time 35m
Yield 8 shish kabobs, 4-8 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all the ingredients for the marinade.
- Marinate the meat for at least 2 hours in the refrigerator.
- Put the cubes of meat on the skewers, alternating with the peppers, onions, and mushrooms.
- Grill on the BBQ or in the oven at 350F for about 20 minutes.
- Mix all the ingredients for the sauce and bring to a boil for a few minutes until it starts to thicken a little.
- Serve with rice.
Nutrition Facts : Calories 664.9, Fat 41.1, SaturatedFat 5.9, Cholesterol 92.8, Sodium 1546.6, Carbohydrate 40.2, Fiber 2, Sugar 33.1, Protein 34.2
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