Best Beef Shish Kabobs Recipe 465

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BEST EVER SAUCY BEEF KABOBS



Best Ever Saucy Beef Kabobs image

This is a five-star recipe that combines the great taste of grilled beef kabobs with a delicious tomato sauce baste. I always double the sauce to top the beef and veggies over rice. A mouth-watering meal.

Provided by Debbie Taber

Categories     Main Dish Recipes

Time 55m

Yield 8

Number Of Ingredients 17

2 cups tomato juice
½ cup butter
¼ cup finely chopped onion
⅓ cup ketchup
1 teaspoon dry mustard
1 teaspoon salt
½ teaspoon paprika
½ teaspoon ground black pepper
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 dash hot sauce
2 pounds beef sirloin, cut into 1 inch cubes
½ pound fresh mushrooms, stems removed
1 pint cherry tomatoes
1 large onion, quartered
1 large green bell pepper, cut into 1 inch pieces
skewers

Steps:

  • In a saucepan over low heat, mix the tomato juice, butter, onion, ketchup, mustard, salt, paprika, pepper, garlic, Worcestershire sauce, and hot sauce. Simmer for 30 minutes, remove from heat, and allow to cool.
  • Preheat grill for medium heat.
  • Thread the sirloin cubes, mushrooms, cherry tomatoes, onion quarters, and green pepper pieces onto skewers, alternating as desired. Drizzle some of the sauce over the kabobs.
  • Oil the grill grate. Arrange kabobs on the grill. Grill 10 minutes, or until meat is cooked through, occasionally turning kabobs. Baste with sauce during the last 5 minutes.

Nutrition Facts : Calories 330.2 calories, Carbohydrate 12.3 g, Cholesterol 90.9 mg, Fat 22.4 g, Fiber 1.7 g, Protein 21.3 g, SaturatedFat 11.5 g, Sodium 719.7 mg, Sugar 6.9 g

BEEF SHISH KABOBS



Beef Shish Kabobs image

These simple, healthy Beef Shish Kabobs are an easy and fresh summer dinner for the grill, oven, or stovetop!

Provided by Blair Lonergan

Categories     Dinner

Time 40m

Number Of Ingredients 14

1 lb. beef tenderloin or top sirloin, cut into 1 ½ inch cubes
½ cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon dry mustard
1 teaspoon minced fresh thyme (or ½ teaspoon dried thyme)
1 teaspoon minced fresh oregano (or ½ teaspoon dried oregano)
1 teaspoon salt
¼ teaspoon pepper
1 sweet onion
8 cherry or grape tomatoes
2 sweet bell peppers (any color), seeded and cut into 1 ½-inch squares
8 ounces fresh white mushrooms, stems removed

Steps:

  • Cut onion in half. Grate half of the onion and combine in a measuring cup with oil, vinegar, lemon juice, garlic, mustard, thyme, oregano, salt, and pepper.
  • Cut the other half of the onion into 1 ½-inch squares. Set aside.
  • Place the beef cubes in a large zip-top plastic bag. Pour ½ of the marinade into the bag, seal, and refrigerate. Marinate beef for at least one hour, or up to overnight.
  • Set aside the remaining marinade to use for basting later.
  • When ready to prepare the kabobs, remove beef cubes from the marinade. Discard marinade in the bag.
  • Thread beef and vegetables onto separate skewers (if using wooden skewers, be sure to soak them in water first).
  • Brush vegetable skewers with reserved marinade.
  • Broil kabobs 3 inches from heat for 8 minutes. Turn and broil an additional 8 - 10 minutes, or until done. Keep an eye on the vegetables - the tomatoes tend to cook a bit faster, while the peppers and onions may need an extra minute of cooking time. Just remove each skewer from the broiler (or grill) when cooked to desired tenderness.
  • Alternatively, you can grill the shish kabobs for about 20 minutes, turning regularly.

Nutrition Facts : ServingSize 1 /4 of the beef and vegetables with 2 T. marinade, Calories 408.5 kcal, Carbohydrate 9.7 g, Protein 24.8 g, Fat 30.8 g, SaturatedFat 9.9 g, Cholesterol 77.1 mg, Sodium 257.8 mg, Fiber 2.7 g, Sugar 3.7 g, UnsaturatedFat 18 g

AMAZING SHISH KABOB RECIPE (WITH BEEF)



Amazing Shish Kabob Recipe (with Beef) image

Beef Shish Kabobs mean it's summertime! Even though the prep is quick-and-easy, they always come out so darn impressive. Fire up your grill!!!

Provided by Natalya Drozhzhin

Categories     Meats

Time 30m

Number Of Ingredients 12

3 lb beef ((Top Sirloin, Strip Steak))
1/4 cup low- sodium soy sauce
1/2 cup teriyaki sauce
1 tbsp steak seasoning ((use your favorite))
1 cup red wine
1 large green bell pepper (cut into cubes)
1 large red bell pepper (cut into cubes)
1 large yellow bell pepper (cut into cubes)
8 oz mushrooms
1 large onion (cut into pieces )
1 tbsp salt (adjust to taste )
1 tbsp ground black pepper (adjust to taste )

Steps:

  • Cut beef into one-inch cubes. Place meat in a deep dish. Cover with soy sauce, teriyaki sauce, wine and steak seasoning. Allow beef to marinate for at least 30 minutes to 2 hours.
  • Prepare bell peppers, mushrooms and onions. Place them in a large bowl and season with salt and pepper.
  • Thread beef, mushrooms, bell peppers and onion on to a skewer.
  • Grill for about 3 minutes on per side, or until the outside has a nice crust.
  • Allow skewers to rest for about 5 minutes before serving. Enjoy!

Nutrition Facts : Calories 336 kcal, Carbohydrate 7 g, Protein 22 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 1298 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THE BEST SHISH KEBABS



The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

  • Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
  • Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
  • Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
  • Prepare a grill for medium-high heat.
  • Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
  • Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
  • Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

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

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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

BEST BEEF SHISH KABOBS RECIPE - (4.6/5)



Best Beef Shish Kabobs Recipe - (4.6/5) image

Provided by cindygwest

Number Of Ingredients 14

1/3 cup vegetable oil
1/2 cup soy sauce
1/4 cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 1/2 teaspoons salt
1 1/2 pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

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.

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