Best Grilled Beef Skewers With Zucchini And Mint Recipes

Big Bad Beef Skewers image

Provided by Ree Drummond Bio & Top Recipes

Time 16m

Yield 6 servings

Number Of Ingredients 22

2 large zucchini
24 ounces top sirloin, cut into 1 1/2-inch cubes
3 Roma tomatoes, quartered
3 large red onions, quartered
2 tablespoons kosher salt
4 teaspoons freshly cracked black pepper
4 teaspoons garlic powder
4 teaspoons lemon pepper seasoning
2 teaspoons fennel seeds
2 teaspoons dried thyme
4 tablespoons vegetable oil
1/2 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons milk
2 ounces blue cheese, crumbled
Jalapeno-based hot sauce, as needed
Kosher salt and freshly ground black pepper
4 tablespoons olive oil
2 tablespoons lemon juice
2 cup mixed salad greens
1/2 cup chopped fresh parsley
2 ounces blue cheese, crumbled

Steps:

For the skewers: Preheat a grill pan over medium-high heat.
Cut off the ends of the zucchini, then trim off the sides lengthwise, creating 4 flat sides. Cut crosswise to create 1 1/2-inch cubes.
Using six 14-inch metal skewers, skewer the beef, zucchini, tomatoes and onions, distributing the ingredients evenly among the skewers.
For the spice mix: In a small bowl, mix together the salt, black pepper, garlic powder, lemon pepper, fennel seeds and thyme. Drizzle the skewers with the vegetable oil and season with the spice mixture. Grill the skewers until well-marked on all sides, 1 to 2 minutes per side. Allow to rest while making the salad.
For the blue cheese sauce: In a mason jar, mix together the mayonnaise, lemon juice, milk, blue cheese and some hot sauce, salt and pepper. Put on the lid and shake until evenly combined.
For serving: Mix together the olive oil and lemon juice in a bowl.
Add the salad greens to a serving platter and drizzle with the lemon dressing. Place the skewers over the salad greens and drizzle with the blue cheese sauce. Garnish with the parsley and blue cheese.

Garlic-Mustard Grilled Beef Skewers image

Provided by Bobby Flay

Categories appetizer

Time 50m

Yield 8 servings

Number Of Ingredients 11

One 2-pound beef tenderloin, halved and cut into 1-inch slices
Garlic-Mustard Glaze, recipe follows
4 cloves garlic, finely chopped
1/4 cup grainy mustard
2 tablespoon Dijon mustard
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon low-sodium soy sauce
2 tablespoons white wine vinegar
1 tablespoon honey

Steps:

Heat grill to high. Skewer 2 pieces of the beef onto 2 skewers so that the meat lies flat. Brush the meat liberally on both sides with the Garlic-Mustard Glaze. Grill the meat for 2 to 3 minutes per side until golden brown and cooked to medium-rare doneness, brushing with the remaining glaze while grilling. Remove from grill and serve.
Whisk together all ingredients in a small bowl. Cover and let sit at room temperature for 30 minutes before using.