Korean Grilled Mushroom And Scallion Kebabs Recipes

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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.

GRILLED MUSHROOM KEBABS



Grilled Mushroom Kebabs image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 12 ounces trimmed mixed mushrooms with olive oil, salt and pepper. Thread onto 4 skewers, alternating with Peppadew peppers. Grill over medium heat, turning, until tender, 10 to 12 minutes. Grill 4 scallions, then chop and whisk with 3 tablespoons each olive oil and chopped parsley, 2 tablespoons red wine vinegar and 1 tablespoon chopped Peppadews. Drizzle over the kebabs.

KOREAN KEBABS



Korean Kebabs image

This is a juicy dish and really easy to prepare. I have made these for years and they're still a huge favorite with family and friends. I serve them with mushroom rice and garlic bread. This is a sauceless recipe but the meat is so succulent you don't need it.

Provided by Kruct

Categories     World Cuisine Recipes     Asian     Korean

Time 3h5m

Yield 6

Number Of Ingredients 13

¼ cup vegetable oil
¼ cup soy sauce
1 tablespoon peanut butter
2 tablespoons finely chopped spring onion
1 teaspoon sesame seeds
1 clove garlic, crushed
⅛ teaspoon red chile powder, or to taste
salt and freshly ground black pepper to taste
1 ½ pounds pork tenderloin, cut into cubes
1 onion, cut into chunks, or to taste
1 (8 ounce) package fresh mushrooms, or to taste
1 large red bell pepper, cut into chunks, or to taste
1 zucchini, cut into chunks, or to taste

Steps:

  • Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat.
  • Marinate pork in the refrigerator for 2 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.
  • Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top.
  • Bake in the preheated oven until pork is tender and browned, about 30 minutes.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 8.8 g, Cholesterol 49 mg, Fat 13.3 g, Fiber 2.2 g, Protein 21.2 g, SaturatedFat 2.6 g, Sodium 684.7 mg, Sugar 4.1 g

MARINATED MUSHROOM, TOMATO, AND SCALLION SKEWERS



Marinated Mushroom, Tomato, and Scallion Skewers image

Provided by Nick Fauchald

Categories     Mushroom     Tomato     Side     Kid-Friendly     Summer     Grill/Barbecue     Green Onion/Scallion     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Serves 4

Number Of Ingredients 12

2 garlic cloves, finely chopped
1/2 cup extra-virgin olive oil
1/4 cup red wine or Sherry vinegar
3 tablespoons chopped fresh thyme and/or rosemary leaves
Large pinch of crushed red pepper flakes
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
6 scallions, cut crosswise into 2-inch pieces
1 pint cherry tomatoes
1 pint cremini, button, or other small mushrooms
Special Equipment:
4-6 long wooden or metal skewers, or 4-6 long live branches whittled down to sharpened sticks

Steps:

  • Whisk garlic, oil, vinegar, thyme, red pepper flakes, 1 tsp. salt, and 1/2 tsp. black pepper in a medium bowl. Transfer mixture to a resealable container or plastic bag and add scallions, tomatoes, and mushrooms. Marinate until ready to cook, at least 15 minutes.
  • If using wooden skewers or branches, soak them in water at least 10 minutes. Skewer scallions, tomatoes, and mushrooms, dividing evenly and leaving about 4 inches of empty skewer at the bottom. Reserve leftover marinade.
  • Prepare a campfire for medium heat. When it's ablaze, carefully place skewers vertically in the ground around the fire; they should be close enough to the flames that the ingredients begin sizzling within a few seconds. Cook, rotating skewers occasionally, until scallions, tomatoes, and mushrooms are caramelized or charred in spots and mushrooms are tender, 10-15 minutes.
  • Transfer skewers to plates, season with salt and black pepper, drizzle with reserved marinade, and serve.
  • Do Ahead
  • Vegetables can be marinated and chilled up to 1 day in advance.

KOREAN BEEF KABOBS (ASIAN)



Korean Beef Kabobs (Asian) image

I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). The longer you marinate the beef the better the flavor (over night at a minimum). Cooking time does not include time to marinate.

Provided by Pokey in San Antonio

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs beef, chunks (cut 2-inch thick)
1 cup soy sauce
1/4 cup sesame oil
1/4 cup cooking sherry
1/4 cup sugar
1 bunch green onion
2 garlic cloves

Steps:

  • Cut tenderloin or sirloin beef up into big chunks (2" x 2" cubes). Score 1/4' deep all sides with a sharp knife (several slices per side). Using a two prong fork, pierce the meet repeatedly on all sides (3 or 4 times per side). This will allow the juices to work their way deep into the meat.
  • Chop the scallions (just the white part) and mince the garlic.
  • Add all the ingrediences together and pour over the meat in a non-reactive container. I use a large zip lock bag.
  • Marinate the meet for at least 12 hrs (24 is best).
  • Place the meat on skewers with your choice of veggies in between. I like onions, bell peppers, and mushrooms.
  • Grill over hot coals turning occasionally and brushing often with remaining marinade. Cook to desired doneness.

KOREAN GRILLED MUSHROOM AND SCALLION KEBABS



Korean Grilled Mushroom and Scallion Kebabs image

Number Of Ingredients 9

12 ounces mushrooms, cremini or shiitake, fresh, stemmed, caps wiped clean with dampened paper towels
2 bunches scallion, large, both white and green parts, trimmed
1 yellow pepper, bell, , medium, stemmed, seeded, and cut into 1 1/2 x 1/2-inch strips
1/4 cup soy sauce
3 tablespoons sugar
1 tablespoon sesame oil, Asian (dark)
4 cloves garlic, minced
2 tablespoons sesame seeds, toasted
1/2 teaspoon black pepper, freshly ground

Steps:

  • 1. Cut each mushroom into 1/2-inch-thick slices. Cut the white part of the scallions into pieces the length of the mushroom strips (about 1 1/2 inches long). Finely chop the scallion greens. Thread the mushroom strips onto skewers so they will lie flat on the grill, alternating with scallion whites and bell pepper strips, threaded on crosswise. Arrange the kebabs in a baking dish.2. Prepare the marinade. Whisk together the soy sauce, sugar, oil, garlic, half the sesame seeds, and the black pepper in a large bowl. Pour the marinade over the kebabs and marinate at room temperature for 1 to 2 hours, turning once.3. Preheat the grill to high.4. When ready to cook, arrange the kebabs on the hot grate and grill, turning with tongs and brushing often with the marinade, until the mushrooms are tender and the scallions and pepper are nicely browned, 3 to 5 minutes per side (6 to 10 minutes in all). Sprinkle with the chopped scallion greens and remaining sesame seeds and serve hot or at room temperature.Serves 4 to 6

Nutrition Facts : Nutritional Facts Serves

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