Best Grilled Steak Kebabs With Orange And Hoisin Glaze Recipes

GRILLED STEAK KEBABS

Grilled Steak Kebabs image

These grilled steak kebabs are juicy and mouthwatering-delicious! It marinates overnight which makes the steak kebabs tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 8h10m

Number Of Ingredients 10

Ingredients

2 1/2 lbs beef tri tip or petite sirlion (cut into 1 1/2" thick pieces)
2 medium zucchini (cut into thick rings)
1 medium purple onion (cut into 1" pieces)
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup BBQ sauce (honey flavor, or sweet and smoky)
2 Tbsp Worcestershire sauce
2 tsp sesame oil
1 tsp garlic salt
1/2 tsp black pepper

Steps:

Add all marinade ingredients to a medium bowl and whisk to combine.
Place chopped steak into large mixing bowl or Ziploc bag and pour marinade over meat. Stir to combine, cover (or seal the bag) and refrigerate overnight, stirring once or twice while marinating. Allow at least 8 hours for marinade to tenderize meat.
Skewer marinated meat along with the sliced veggies, alternating them on the skewer. Grill steak kabobs over med/high heat for about 8-10 min or until desired doneness is reached, rotating every 2-3 min for even grilling. Remove kebobs from grill and let them rest at least 5 min before eating.

Nutrition Facts : Calories 224 kcal, Carbohydrate 7 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 86 mg, Sodium 914 mg, Sugar 5 g, ServingSize 1 serving

ORANGE BARBECUE STEAK KEBABS

Orange Barbecue Steak Kebabs image

Provided by Trisha Yearwood

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3/4 cup orange juice
3/4 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 3/4 pounds sirloin tip
About 20 cherry tomatoes
1 bunch scallions white and light green parts cut into 1-inch segments
1 large orange, cut into 1-inch-thick rounds, then cut into small wedges

Steps:

For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

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

Ingredients

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.