Vegetable Beef Kabobs Recipes

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.

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.

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.

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:

• 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.

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.