VEGETABLE BEEF KABOBS
This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. -Mynie Lou Griffith, Hutchinson, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a bowl, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 30 minutes. Set aside remaining marinade for basting., Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. , Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade.
Nutrition Facts :
GRILLED BEEF AND VEGETABLE KABOBS
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine vinegar, lemon juice, garlic powder, salt, pepper and olive oil. Pour into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate 5 hours or overnight., Coat broiler pan or grill rack with nonstick cooking spray; heat broiler or grill. Drain and discard marinade from beef. On 4 metal or soaked wooden skewers, alternately thread meat, vegetables and pineapple. Season with salt and pepper. Broil 5-8 minutes, turning once, or grill, covered, over medium-hot heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.
Nutrition Facts :
BEEF AND VEGETABLE KABOBS IN RED WINE MARINADE
Make and share this Beef and Vegetable Kabobs in Red Wine Marinade recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In zip-top plastic bag, combine first 6 ingredients; mix well.
- Add steak; toss to coat.
- Allow to marinate 30 minutes in refrigerator, turning occasionally.
- Thread meat, zucchini, and tomatoes alternately on 8 metal skewers; reserve marinade.
- Place kabobs on grill over medium-high heat.
- Cook kabobs approximately 5 minutes on each side brushing with reserved marinade frequently.
BEEF WITH GRILLED VEGETABLE KABOBS
Here's a tasty twist on hamburgers! Season ground beef and serve the grilled patties with veggie kabobs and couscous.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat grill to medium-high heat.
- Chop 1/2 onion; set aside. Cut remaining onion into 8 wedges. Mix oil and 1 tsp. garlic in medium bowl. Add tomatoes; toss to evenly coat. Thread 2 each tomato halves and onion wedges onto 2 parallel wooden skewers. Repeat with 6 additional skewers and remaining tomato and onion pieces.
- Reserve 1/4 tsp. of the remaining garlic. Mix remaining garlic with chopped onions, meat, parsley, barbecue sauce and cinnamon just until blended. Shape into 8 (1-inch-thick) oval-shaped patties.
- Grill patties 6 min.; turn. Add skewered vegetables to grill; cook 6 to 8 min. or until burgers are done (160ºF) and onions are crisp-tender, turning skewers after 4 min.
- Meanwhile, bring broth to boil in medium saucepan on side burner of grill. Remove from heat. Stir in couscous; cover. Let stand 5 min. Mix dressing, remaining garlic and mint until blended.
- Drizzle dressing mixture over meat. Serve with couscous and vegetables.
Nutrition Facts : Calories 450, Fat 19 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 70 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 27 g
BEEF & VEGETABLE KABOBS
Steps:
- 1. Cut beef into 1 ½ inch chunks.
- 2. Cut pepper into 1 ½ inch chunks.
- 3. Cut onion into wedges.
- 4. Cut zucchini into ½ inch slices.
- 5. In a large bowl, mix together honey, lime juice and seasoning blend.
- 6. Add remaining ingredients; toss lightly to coat thoroughly with seasoning mixture.
- 7. Thread meat and vegetables alternately on skewers; reserve remaining seasoning mixture.
- 8. Place skewers on rack of boiler pan so kabobs are 3 to 5 inches from heat.
- 9. Broil 8 to 12 minutes or to desired doneness, brushing occasionally with seasoning mixture. Makes 4 servings.
SUMMER MIXED VEGETABLE AND BEEF KABOBS
This kabob is like summer on a stick, with chunks of beef steak, zucchini and yellow squash basted with a zesty pesto sauce.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 4 servings, two kabobs each
Number Of Ingredients 8
Steps:
- Soak eight 12-inch wooden skewers in water 30 min. Meanwhile, mix steak sauce, pesto and lemon juice until well blended; set aside.
- Preheat grill to medium heat. Thread steak and vegetables alternately onto skewers. Remove 1/4 cup of the steak sauce mixture; brush evenly onto kabobs.
- Grill 8 to 10 min. or until steak is cooked through and vegetables are crisp-tender, turning and brushing frequently with the remaining steak sauce mixture.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 70 mg, Sodium 510 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 7 g, Protein 24 g
BEEF & VEGETABLE KABOBS
Number Of Ingredients 11
Steps:
- 1. Combine oil, soy sauce, vinegar, and seasoning in a bowl. Beat with fork until well combined.2. Pour into self-closing plastic bag or shallow glass or stainless steel dish. Add meat and toss to coat.3. Cover if using dish and refrigerate at least 2 hours, turning meat occasionally.4. Preheat grill. Remove meat from marinade and discard marinade. Spear meat and vegetables onto metal skewers and grill 10 to 15 minutes, turning frequently.Tip: Since meat and vegetables do not take exactly the same amount of time to cook, you can control cooking time for different ingredients by separating the ingredients and putting them on separate skewers. For example, onions will take longer to cook than tomatoes.
Nutrition Facts : Nutritional Facts Serves
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