Best Beef Kabobs With Horseradish Dip Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BEEF KEBABS WITH MUSTARD HORSERADISH SAUCE



Beef Kebabs with Mustard Horseradish Sauce image

Categories     Sauce     Beef     Mustard     Marinate     Dinner     Horseradish

Yield serves 6

Number Of Ingredients 12

Marinade
1 cup soy sauce
1 cup vegetable oil
2/3 cup brown sugar
6 tablespoons granulated sugar
1/4 cup apple cider vinegar
1/4 cup ground ginger
1/4 cup garlic salt
2 onions
3 bell peppers
2 1/2 pounds beef chunks
Mustard Horseradish Sauce (page 229)

Steps:

  • In a small bowl, combine the marinade ingredients and mix well. Cut the onions and peppers into 1-inch pieces. Divide the marinade between two bowls or two resealable plastic bags and add the meat to one and the vegetables to the other. Marinate in the refrigerator for 2 to 6 hours.
  • Remove the vegetables and meat from the marinade and discard any leftover liquid. Thread alternating pieces of onion, pepper, and meat onto the skewers.
  • Build a charcoal and/or wood fire for direct grilling. When the coals are hot (approximately 450 to 500°F), grill the kebabs directly over the coals for 8 to 10 minutes, turning once. When the meat starts to brown and firm, and the vegetables begin to char on the edges, remove the skewers from the grill. Serve with Mustard Horseradish Sauce.
  • Cooking Method: Direct heat
  • Suggested Supplies
  • 10-inch bamboo skewers, soaked in water
  • Suggested Wood
  • Hickory, Oak, Mesquite

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

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.

BEEF KABOBS WITH HORSERADISH DIP



Beef Kabobs With Horseradish Dip image

Make and share this Beef Kabobs With Horseradish Dip recipe from Food.com.

Provided by JenPo

Categories     Roast Beef

Time 40m

Yield 10 skewers

Number Of Ingredients 10

500 g beef rump, cut in 2 . 5cm cubes
1 1/2 tablespoons good quality red wine vinegar or 1 1/2 tablespoons balsamic vinegar
2 tablespoons horseradish sauce
1 tablespoon finely chopped fresh rosemary
60 ml olive oil
2 tablespoons Worcestershire sauce
2 tablespoons port wine
200 ml creme fraiche
4 tablespoons horseradish sauce
1 tablespoon Dijon mustard

Steps:

  • Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight.
  • Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle.
  • Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness).
  • Whisk together Crème fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.

Nutrition Facts : Calories 216.7, Fat 17.5, SaturatedFat 7.3, Cholesterol 58.5, Sodium 111.5, Carbohydrate 2.8, Fiber 0.4, Sugar 1.4, Protein 11.3

Related Topics