GRILLED BEEF KABOBS
Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. -Dolores, Lueken, Ferdinand, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.
Nutrition Facts : Calories 447 calories, Fat 29g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 739mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.
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
GRILLED VEGETABLE KABOBS
Grilled kabobs of fresh vegetables.
Provided by JenniferAnn
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine Italian seasoning, basil, paprika, and black pepper in a mixing bowl. Add olive oil and stir marinade well. Add squash, zucchini, onions, and tomatoes and let marinate for 5 minutes.
- Slide vegetables onto wooden or metal skewers, alternating the different types as you go.
- Cook skewers on the bottom rack of the preheated grill, turning every 2 minutes, until vegetables are tender, 6 to 8 minutes total.
Nutrition Facts : Calories 167 calories, Carbohydrate 10.4 g, Fat 14.3 g, Fiber 3.9 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 12 mg, Sugar 2.5 g
CHICKEN AND BACON SHISH KABOBS
Tangy marinated chicken and mushrooms, wrapped in bacon and skewered. Excellent for entertaining and trying something new! These are a must-try! (They can also be broiled instead of grilled, if you're low on time.)
Provided by Angie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h45m
Yield 6
Number Of Ingredients 10
Steps:
- In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat grill for high heat.
- Remove the mushrooms and chicken from the marinade and shake off excess. 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.
- Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
- Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
Nutrition Facts : Calories 234.9 calories, Carbohydrate 14.4 g, Cholesterol 47.1 mg, Fat 11.4 g, Fiber 0.9 g, Protein 18.9 g, SaturatedFat 2.5 g, Sodium 919.3 mg, Sugar 12.2 g
BACON-WRAPPED KABOBS WITH BEEF AND VEGGIES
Take advantage of great grilling weather and make these Bacon-Wrapped Kabobs with Beef and Veggies. Ideal for summertime, these Bacon-Wrapped Kabobs with Beef and Veggies are perfect for cookouts and other outdoor occasions.
Provided by My Food and Family
Categories Home
Time 2h30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Wrap bacon pieces around beef cubes. Thread beef cubes onto 6 skewers, securing bacon ends with skewer. Thread vegetables onto 6 separate skewers. Place in shallow dish.
- Mix remaining ingredients. Reserve half the A.1. mixture for later use. Pour remaining A.1. mixture over kabobs, turning to coat. Refrigerate 2 hours to marinate.
- Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill meat kabobs 5 min., turning occasionally. Add vegetable kabobs to grill; grill 5 to 6 min. or until meat is done and vegetables are crisp-tender, turning occasionally and brushing with reserved A.1. mixture for the last 5 min.
Nutrition Facts : Calories 360, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 730 mg, Carbohydrate 16 g, Fiber 2 g, Sugar 12 g, Protein 30 g
VEGETABLE-BACON KABOBS
Make and share this Vegetable-Bacon Kabobs recipe from Food.com.
Provided by Barb in WNY
Categories Vegetable
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash squash and zucchini and cut in 1-inch slices.
- Peel onions and cut into 4 wedges each.
- Seed and core peppers and cut unto 12 squares each.
- Place vegetables in a plastic bag.
- Mix oil, vinegar and herbs.
- Place into bag, close bag tightly and turn to coat vegetables well.
- Marinate at room temperature at least 2 hours.
- Thread vegetables on skewers, alternating types and placing a bacon piece between vegetables at intervals.
- Grill 4-6 inches over hot coals 10-15 minutes, turning to cook evenly and brushing with marinade now and then.
Nutrition Facts : Calories 343.6, Fat 28.8, SaturatedFat 6, Cholesterol 15.4, Sodium 202.1, Carbohydrate 18.6, Fiber 4.7, Sugar 10.3, Protein 6
VEGGIE KABOBS WITH HERB AND GARLIC MARINADE
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Cook potatoes in salted water until fork tender; let cool and cut into 1-inch chunks. Place potatoes and the vegetables in a shallow dish or container. Pour Marinade over vegetables. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill to medium heat.
- Remove vegetables from the Marinade, reserving Marinade. Thread vegetables onto skewers, alternating colors. Cook skewers on grill until vegetables are lightly charred all over, about 10 minutes, basting with reserved Marinade and turning occasionally.
- Whisk together all ingredients in a small bowl. The marinade can be prepared in advance and held covered in the refrigerator for up to 7 days.
GRILLED VEGGIE SKEWERS
Yummy way to eat grilled vegetables.
Provided by audrey
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Soak skewers in water for 10 to 20 minutes.
- Preheat grill for medium heat and lightly oil the grate. Alternately thread zucchini slices, yellow squash slices, mushrooms, onion, tomatoes, pineapple, and bell pepper onto the skewers.
- Whisk olive oil, basil, oregano, salt, and black pepper in a bowl; brush mixture over vegetables.
- Cook skewers on preheated grill until vegetables are tender, turning and basting vegetables with olive oil mixture occasionally, 10 to 15 minutes.
Nutrition Facts : Calories 406.4 calories, Carbohydrate 60.3 g, Fat 19.3 g, Fiber 9.4 g, Protein 7.1 g, SaturatedFat 2.7 g, Sodium 316.1 mg, Sugar 40.7 g
VEGETABLE KABOBS
Grilling is a delightful way of preparing the season's freshest produce. The zesty Italian marinade adds just the right amount of spice to the appealing assortment of vegetables.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, mash garlic with salt to form a paste. Stir in the oil, lemon juice, Italian seasoning and pepper. , Thread vegetables alternately onto metal or soaked wooden skewers; place in a shallow pan. Pour garlic mixture over kabobs; let stand for 15 minutes. , Grill kabobs, covered, over medium heat for 10-15 minutes or just until vegetables are tender, turning frequently.
Nutrition Facts : Calories 202 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 598mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 3g protein.
EASY VEGETABLE KABOBS
Tried these out this weekend and we thought they were fantastic. Good to go along with any grilled meat.
Provided by ratherbeswimmin
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Thread vegetables onto 12-inch skewers.
- In a small bowl, mix together the butter, basil, and garlic powder; reserve 1/4 cup butter mixture and set aside.
- Grease the grill rack very well.
- Place skewers on grill rack.
- Grill, covered, over medium-high heat 20-25 minutes or until vegetables are tender, turn and baste with remaining butter mixture every 5 minutes.
- Serve with reserved butter mixture.
Nutrition Facts : Calories 238.9, Fat 23.4, SaturatedFat 14.7, Cholesterol 61, Sodium 210.3, Carbohydrate 7.4, Fiber 1.5, Sugar 2.6, Protein 2.3
STEAK AND VEGETABLE KABOBS
These are delicious with fresh sweet corn and a baked potato. You can spend the day out of the kitchen by assembling the kabobs in the morning, then letting them marinate all day before grilling at dinnertime. -Lorri Cleveland, Kingsville, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 10 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine first seven ingredients; set aside. On metal or soaked wooden skewers, alternately thread meat and vegetables. , Place in a large glass dish. Pour marinade over kabobs; cover and refrigerate for 6 hours or overnight, turning several times. Discard cloves., Grill over medium-hot heat until the meat reaches desired doneness and vegetables are tender. Serve with rice.
Nutrition Facts : Calories 195 calories, Fat 10g fat (0 saturated fat), Cholesterol 49mg cholesterol, Sodium 381mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 19g protein. Diabetic Exchanges
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