Steak And Potatoes Shish Kabobs Recipes

STEAK KABOBS

Steps:

• Cut steak, peppers and onion into equal sized pieces (about 1-1.5")
• In a large freezer bag, combine the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder and chipotle powder if using.
• Add steak and let marinate for at least one hour, and up to 8 hours (see notes above regarding marinade times)
• If using wooden skewers, soak for 10 minutes before skewering your beef and vegetables.
• Preheat the grill to medium-high.
• Skewer your beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long your skewers are.
• Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes above for cook times depending on your preference for doneness.

STEAK AND POTATOES ON A STICK

Steps:

• Preheat grill to medium-high. Soak skewers for 20 minutes.
• Toss steak with 2 tbsp. olive oil and 1 tbsp. rosemary. Season with salt and pepper to taste. Let marinate while you prepare the potatoes.
• Place potatoes in a large microwave-safe bowl. Cover and microwave on until just tender, about 6-8 minutes. Set aside until cool enough to handle. Toss with 2 tbsp. olive oil, 1 tbsp. rosemary and mustard. Season with salt and pepper to taste.
• Thread steak and potatoes onto skewers. Grill, turning occasionally, until steak is medium, 8 minutes.
• Serve with steak sauce, if desired.

STEAK AND POTATOES SHISH KABOBS

Steps:

• In a large gallon-sized resealable bag, combine all marinade ingredients. Add steak pieces to marinade and seal bag closed. Marinate for 4-8 hours (or overnight).
• Microwave fingerling potatoes for 5-6 minutes or until they are soft enough to be pierced with a fork.
• Discard marinade and thread steak, potatoes, peppers, and onion, and bacon onto skewers until all ingredients have been used.
• Grill for 4-5 minutes, then rotate skewers to other side and grill for 4-5 more minutes (or until steak reaches desired doneness).

MEAT 'N' POTATO KABOBS

Steps:

• Sprinkle beef with 1 teaspoon steak seasoning and garlic. Place cola in a large bowl. Add beef; toss to coat. Set aside., Place potatoes and water in a microwave-safe bowl. Microwave, covered, on high just until tender, 4-5 minutes; drain. Return to bowl. Add tomatoes, pepper, oil and remaining steak seasoning; gently toss to coat., Drain beef, discarding marinade. On 8 metal or soaked wooden skewers, alternately thread beef, vegetables and pineapple. Grill, covered, over medium heat or broil 4 in. from heat until beef reaches desired doneness and pepper is crisp-tender, 6-8 minutes, turning occasionally.

MOM'S BEEF SHISH KABOBS

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.

SUMMERTIME SHISH KABOB RECIPE

Steps:

• Fire up the grill.
• Layer each ingredient onto the skewers, allowing enough room to cook. Don't overcrowd.
• Layer the skewers onto the preheated grill. Be mindful not to lay the skewers against the grates and not with the grates.
• Be sure to rotate your skewers during cooking to allow them to not only cook evenly, but for grill marks. (I'm a sucker for good grill marks.)
• Once each ingredient is cooked, remove it from the grill.
• Enjoy!

STEAK AND POTATO KEBABS

Steps:

• Preheat a grill to medium high and brush the grates with vegetable oil. Put the potatoes in a microwave-safe bowl, cover and microwave until just tender, about 5 minutes. Toss the beef with the olive oil in a large bowl and season with salt and pepper. Thread the beef, potatoes and asparagus onto eight 10-inch skewers.
• Combine the ketchup, mustard, vinegar, 2 tablespoons water, the Worcestershire sauce, steak sauce and red pepper flakes in a small bowl. Grill the kebabs, turning occasionally, until marked, about 6 minutes for medium rare. Serve with the sauce.