Sizzling Vegetable Beef Kabob Recipes

SIZZLING BEEF AND VEGETABLE KABOBS

Steps:

• PLACE steak in large resealable plastic bag. Add 1/4 cup of the dressing; seal bag. Refrigerate 30 minute to marinate. Remove steak from bag; discard bag and marinade.
• PREHEAT grill to medium heat. Thread steak onto 12 wooden skewers alternately with the tomatoes, mushrooms and asparagus.
• GRILL kabobs 15 minute or until steak is cooked through and vegetables are crisp-tender, turning and brushing occasionally with the remaining 1/4 cup dressing.

BEEF-VEGETABLE KEBABS WITH ORZO

Steps:

• For the spice mix: Mix the salt, paprika, garlic powder, onion powder, black pepper, cayenne, oregano and thyme in a small bowl.
• For the kebabs: Pat the meat dry and sprinkle with the spice mix. Place in large resealable plastic bags and refrigerate 2 to 3 hours. Remove from the fridge 30 minutes before grilling.
• For the orzo: Bring a pot of salted water to a boil. Add the orzo and cook according to the package directions. Drain and return to the pot. Toss with olive oil and season with salt and pepper. Keep warm while you grill the kebabs.
• Preheat a grill or grill pan to medium high. Thread the meat, cherry tomatoes, bell pepper, zucchini and red onion onto 18 skewers, alternating ingredients. Brush lightly with olive oil and season the vegetables with salt.
• Grill the kebabs, turning a few times, until charred, about 4 minutes for medium-rare steak. Serve with the orzo.

BEEF AND VEGETABLE KABOB

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.

STEAK AND VEGETABLE KABOBS

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.