Best Cowboy Steak And Pepper Kebabs 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.

BOURBON-MUSTARD STEAK KEBABS

Steps:

• Make the marinade: Heat the vegetable oil in a small saucepan over medium heat. Add the thyme, garlic and 1/2 teaspoon pepper and cook, stirring occasionally, until the garlic is softened, about 4 minutes. Remove from the heat, carefully add the bourbon and then return to the heat. Simmer until reduced by more than half, about 5 minutes. Pour into a large bowl; whisk in the brown sugar, mustard and 1/2 teaspoon salt. Let cool to room temperature.
• Add the steak to the bowl, toss well and let marinate in the refrigerator 2 to 6 hours.
• Soak twelve 8- to 10-inch skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium high. Drain the steak, discarding the garlic and thyme. Thread the steak and red onion onto the skewers. Season all over with salt and pepper.
• Oil the grill grates. Grill the kebabs, turning occasionally, until the onion and steak are well charred, 4 to 7 minutes for medium doneness.

COWBOY KABOBS

Steps:

• Mix first 3 ingredients until well blended.
• Thread meat onto 18 skewers; place onion or pepper strip at end of each skewer. Place kabobs in shallow glass dish. Pour steak sauce mixture over kabobs. Refrigerate 1 hour to marinate, turning occasionally.
• Heat grill to medium heat. Remove kabobs from marinade; discard marinade. Grill kabobs 4 to 6 min. or until meat is done, turning occasionally.

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.

COWBOY KABOBS

Steps:

• Blend steak sauce, barbecue sauce and horseradish together.
• Add beef cubes to marinade and refrigerate at least 4 hours or overnight.
• Soak wooden skewers in water for 30 minutes or use metal skewers.
• Grill over medium heat for 5-10 minutes turning occasionally until desired doneness.

COWBOY KABOBS

Steps:

• Soak 16 (10 inch) wooden skewers in water for at least 30 minutes.
• In small bowl, combine steak sauce, barbecue sauce and horseradish; set aside.
• Thread steak strips onto skewers; place 1 onion or pepper strip on end of each skewer.
• Place kabobs in glass dish; coat with steak sauce mixture.
• Cover; chill 1 hour, turning occasionally.
• Grill kabobs over medium heat for 4 to 6 minutes or to desired doneness, turning occasionally.
• Serve immediately.