Steak Skewer Recipes

STEAK KEBABS

Steps:

• For the marinade: In a mixing bowl whisk together all marinade ingredients.
• For the kebabs: place steak into a gallon size resealable bag. Pour marinade over steak then seal bag while pressing out excess air and message marinade over steak. Transfer to refrigerator and allow to marinate 3 - 6 hours.
• Preheat a grill over medium-high heat to about 425 degrees (partway through preheating clean grill grates if they aren't already clean).
• With veggies on cutting board, drizzle with oil and lightly toss to coat (I actually don't toss the onion because I like it to stay in chunks, when you thread the onion on layer in chunks about 2 - 3 slices so they don't burn up).
• Sprinkle veggies evenly with garlic powder and season with salt and pepper. To assemble kebabs layer steak and veggies onto kebabs in desired order, work to fit 4 steak pieces onto each kebab (I like to layer 2 onion slices together).
• Brush grill grates lightly with oil. Place kebabs on grill and grill until center of steak registers about 140 - 145 degrees for medium doneness, turning kebabs occasionally, about 8 - 9 minutes. Serve warm.

ASIAN STEAK SKEWERS

Steps:

• Whisk soy sauce, brown sugar, sesame oil, green onions, lemon juice, sesame seeds, ginger, and garlic together in a bowl until marinade is smooth.
• Thinly slice steak with the grain into 1/4-inch thick pieces. Thread steak slices onto skewers and place in a flat plastic or glass container. Pour marinade over skewers. Cover container with plastic wrap, and refrigerate, 1 1/2 to 2 hours. Flip skewers and continue marinating in the refrigerator, 1 1/2 to 2 hours more.
• Preheat an outdoor grill for high heat, and lightly oil the grate. Remove skewers from marinade, discarding marinade.
• Cook steak skewers on the preheated grill until cooked through, 2 to 3 minutes per side.

GRILLED STEAK SKEWERS WITH HORSERADISH

Steps:

• For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
• In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
• Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
• For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
• Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
• Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

STEAK SKEWER

Steps:

• Preheat grill over medium-high heat.
• Grill steaks to your desired doneness. Cut steak into 4 pieces after grilling. Season each with 1 teaspoon seasoned salt and pepper and skewer. Cut onion into chunks and place 2 chunks per skewer. Cut potato into chunks and place 2 chunks per skewer and add the grilled shrimp, 4 per skewer.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

TERIYAKI STEAK SKEWERS

Steps:

• In a large bowl, mix first eight ingredients; toss with beef. Refrigerate, covered, 2-3 hours., Thread beef strips, weaving back and forth, onto six metal or soaked wooden skewers; discard marinade. Grill beef, uncovered, over medium heat until desired doneness, 6-9 minutes, turning occasionally.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

STEAK FAJITAS SKEWERS RECIPE BY TASTY

Steps:

• Preheat the grill to medium-high heat.
• Combine the steak, cumin, chili powder, garlic powder, salt, and pepper in a medium bowl and mix until the steak is evenly coated.
• Slide a piece of steak down a skewer, followed by a piece of green pepper, red pepper, and onion. Continue until there is a 1-inch gap on the top of the skewer.
• Repeat with the remaining skewers.
• Grease the surface of the grill by rubbing the grates with an oiled paper towel (use tongs to grip!).
• Grill the skewers for 10-15 minutes with the lid closed, flipping them halfway through.
• Enjoy!