Best Grilled Beef Kebabs With Scallions Cilantro And Mint Recipes

GRILLED BEEF KEBABS WITH SCALLIONS, CILANTRO, AND MINT

Steps:

• Toast peppercorns and coriander in a small skillet over medium heat, swirling pan, until spices are fragrant, about 2 minutes. Transfer to a spice grinder, and process until finely ground.
• Heat oil in a medium skillet over medium-high heat. Add scallions, ginger, and 2 teaspoons salt. Cook, stirring occasionally, until scallions are tender, about 3 minutes. Stir in ground spices, and cook for 30 seconds. Stir in turmeric. Transfer scallion mixture to a large bowl, and let cool, about 20 minutes.
• Add beef, cilantro, and mint to scallion mixture, and gently mix. Refrigerate for 30 minutes.
• Divide meat mixture into 16 pieces, then form each piece into a log, 1 1/2 inches thick. Slide a skewer lengthwise through center of each log. Place a lemon wedge on end of each skewer. Place skewers on a baking sheet, and refrigerate for 30 minutes.
• Preheat grill to medium-high. Season kebabs with salt and pepper. Arrange on grill, and cook, undisturbed, for 3 minutes. Carefully turn skewers a third of the way, and cook for 2 minutes. Turn skewers a third of the way again, and cook for 2 minutes. Transfer skewers to a plate, garnish with cilantro, and serve immediately.

BEEF SHISH KABOBS ON THE GRILL

Steps:

• If you are using bamboo skewers, start by submerging them in water using a dish or a paper towel to hold them underwater. Let them soak for 30 minutes. We use double skewers as it makes it easier to turn without having the ingredients spin on the skewer. You can use two bamboo skewers or buy some double prong skewers.
• Make the marinade. In a stainless or glass bowl large enough to hold the meat, add the wine, salt, sugar, paprika, black pepper, garlic powder, and onion powder. Mix the marinade.
• Cube itCut the steak into 1 inch to 1 1/2 inch cubes. Add the cubes to the marinade bowl. Let it rest for 2 hours in the fridge. Then remove it from the refrigerator and let it come back to room temperature like we did in the filet mignon recipe. Let it sit at room temp for about 30 minutes.
• Cut the onion in half and then cut each half into quarters. Cut the green pepper open and clean out the seeds. Cut the pepper into 1 inch squares (or close to square as you can). You can leave the mushrooms whole, but for larger mushrooms, we recommend you cut them in half. Optionally you can marinade the veggies in Italian dressing.
• Skewer ewe Well, skewer beef in this case. Lamb kabobs are a different recipe. We like to alternate between onions and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. It's nice to see the meat and vegetables getting along so well.
• After assembling the kabobs, brush some oil on the skewered meat and veggies at this point, to keep them from sticking.
• Prep the grillIf using gas, heat the grill on high for 10 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 10 to 15 minutes.
• Grill 'emPlace the kabobs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 90 degrees every 4 minutes, until the meat is cooked to desired level of doneness. Remove the kabobs from the grill and let them rest for 3 or 4 minutes before serving.
• Meat on a stick!

THE BEST SHISH KEBABS

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.