Best Honey Steak Kebabs Recipes

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

SOY-HONEY STEAK KABOBS

Steps:

• Marinate the meat: In a medium bowl, whisk together the marinade ingredients and add the cubed meat. Let marinate at room temperature for at least 20-30 minutes, or cover and refrigerate for several hours or even overnight.
• If using wood or bamboo skewers, soak them in water for at least 30 minutes before grilling. This will help prevent them from catching fire and flaming up on the grill.
• Taking care not to poke yourself, thread the meat and vegetables onto bamboo skewers or metal skewers.
• Using double skewers will help you turn the kebabs on the grill and keep them from rotating around the skewer. Or you can make an "s" motion while threading the meat to keep them from rotating. Note: If you keep a little space between the pieces of meat and vegetables, they will grill more evenly. Return the completed kebabs to the marinade.
• Preheat grill to medium-high. Add the kabobs to the grill and discard any remaining marinade. Cook for about 8 minutes, depending on how hot your grill is, and how well done you would like your meat, turning half way through. The internal temperature in the middle of the meat should reach 125 degrees for rare steak. Let rest 5 minutes before serving.

HONEY-STEAK KEBABS

Steps:

• Combine marinade, pour over beef and stir to coat. Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.
• Remove beef and discard marinade. Using 4 10-inch metal skewers (or use wooden skewers that have been soaked in water for a couple hours), alternately thread beef and vegetables.
• Broil or grill 2 inches from heat, turning 2 or 3 times until meat is cooked to 160° and vegetables are lightly browned, about 10 minutes.
• This also can be baked at 350 for 45 min (ovens vary). Place skewered meat and vegies on a foil lined sheet pan and turn 3-4 times during baking time.

SUMMER STEAK KABOBS

Steps:

• In a large bowl, combine first six ingredients. Add beef; turn to coat. Cover and refrigerate 8 hours or overnight., On 12 metal or soaked wooden skewers, alternately thread beef and vegetables; discard marinade. Grill kabobs, covered, over medium heat until beef reaches desired doneness, 10-12 minutes, turning occasionally. Serve with rice.

HONEY STEAK MARINADE

Steps:

• Score steak by making crisscross cuts on the surface on both sides of the meat.
• Mix ingredients for marinade and pour over steak.
• Marinate for at least 45 minutes or overnight.
• Grill as desired and slice on the diagonal.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.