Best Lemon Beef Kabobs Recipes

LEMON BEEF KABOBS

Lemon Beef Kabobs image

These kabobs from Jane Turner of Canton, Ohio bring the bright flavor of lemon to the table without having to heat up the kitchen. You'll love the mix of tender meat and mushrooms with vibrant green pepper.

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 kabobs.

Number Of Ingredients 14

Ingredients

1/3 cup lemon juice
1/3 cup canola oil
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 bay leaf
3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
1 cup medium fresh mushrooms
1 small green pepper, cut into 1-inch pieces
1/2 cup pearl onions

Steps:

In a large resealable plastic bag, combine the first 10 ingredients; add beef and mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard marinade and bay leaf., On four metal or soaked wooden skewers, alternately thread beef and vegetables. , Grill, covered, over medium heat for 8-10 minutes or until beef reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 463 calories, Fat 29g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

BBQ GRILLED BEEF KABOBS OVER LEMON-HERB RICE

BBQ Grilled Beef Kabobs over Lemon-Herb Rice image

Is there anything lemon juice can't do? Here it lends its refreshing awesomeness to herbed rice. Serve with BBQ grilled beef kabobs for the win.

Provided by My Food and Family

Categories Home

Time 30m

Yield 8 servings

Number Of Ingredients 10

Ingredients

1 qt. (4 cups) fat-free reduced-sodium chicken broth
2 Tbsp. lemon juice
2 tsp. dried Italian seasoning
2 cups long-grain white rice, uncooked
2 lb. boneless beef sirloin steak, cut into 1-1/2-inch pieces
16 fresh mushrooms
1 green pepper, cut into 8 wedges
1 onion, cut into 8 wedges
1 small zucchini, cut into 8 chunks
1/3 cup KRAFT Original Barbecue Sauce

Steps:

Heat grill to medium-high heat.
Bring broth, lemon juice and seasoning to boil in large saucepan. Stir in rice; cover. Simmer on low heat 25 to 30 min. or until rice is tender.
Meanwhile, thread meat and vegetables alternately onto skewers. Grill 10 to 15 min. or until meat is done and vegetables are crisp-tender, turning once and brushing occasionally with barbecue sauce for the last few minutes.
Serve kabobs with the rice mixture.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

LEMON-HERB BEEF KABOBS WITH COUSCOUS SALAD

Lemon-Herb Beef Kabobs With Couscous Salad image

Number Of Ingredients 22

Ingredients

1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons coarsely chopped fresh oregano
2 tablespoons coarsely chopped fresh mint leaves
2 teaspoons minced garlic
1 teaspoon Worcestershire sauce
1/4 teaspoon , crushed red pepper flake
1 1/2 pounds beef tenderloin steaks or sirloin
1 1/2 cups quick-cooking couscous
1/3 cup raisins
2 cups chicken broth
1/4 cup , thinly sliced green onion, (white part only)
3 tablespoons finely chopped fresh Italian parsley
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 medium red bell peppers, cut into 1-inch pieces
1 medium yellow onion, cut into 1-inch pieces
extra-virgin olive oil
kosher salt

Steps:

TO MAKE THE MARINADE: In a small bowl whisk together olive oil, lemon juice, oregano, mint, garlic, Worcestershire sauce, and red pepper flakes.Cut beef into 1 1/4 inch cubes. Place the cubes in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 2 to 4 hours, turning occasionally.TO MAKE THE SALAD: In a large bowl combine the couscous and raisins. In a small saucepan over high heat, bring the broth to a boil and pour over the couscous. Stir to mix, cover and allow to stand for about 10 minutes.In a small bowl whisk together the green onions, parsley, mint, olive oil, lemon juice, salt and pepper. Add to the couscous. Stir gently with a fork to combine and to fluff the salad.Remove the beef cubes from the bag and discard the marinade. Skewer the beef cubes alternately with the bell peppers and onions. Allow the meat to stand at room temperature for 20 to 30 minutes before grilling.Brush or spray the kabobs with olive oil and season with salt. Grill over Direct Medium heat until the meat is medium rare, 8 to 10 minutes, turning once halfway through grilling time. Serve warm with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

BEEF KABOBS OVER LEMON RICE

Beef Kabobs Over Lemon Rice image

Provided by Kelly Phillips

Categories Beef

Number Of Ingredients 10

Ingredients

1/2 lb boneless beef sirloin
1 small zucchini, cubed
1 small yellow squash
1 small red pepper, cut in squares
1 small onion
1/4 c italian style salad dressing
1 c rice
2 tsp fresh lemon juice
1 Tbsp snipped fresh parsley
1/2 tsp seasoned salt

Steps:

1. Combine beef and vegetables in plastic bag with zippered closing.
2. Add salad dressing and marinate 4 to 6 hours in refrigerator.
3. Alternate beef and vegetables on 4 skewers.
4. Grill or broil, turning and basting with remaining marinade, 5 to 7 minutes, or to desired doneness.
5. To prepare lemon rice, combine rice and remaining ingredients.
6. Serve kabobs over Lemon Rice.