Looking for a beef kabob recipe without redwine vinegar or mushrooms?
August 26, 2008 by Blessings
Filed under Cooking & Recipes
bunny asked:
I am looking for a recipe that marinates the beef and taters and onions and peppers? Also how long to cook and what tempature. Thanks!!
I am looking for a recipe that marinates the beef and taters and onions and peppers? Also how long to cook and what tempature. Thanks!!
Ingredients
1 cup soy sauce
1/2 cup vegetable oil
1/2 cup red wine vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon fresh ground black pepper
4-6 cloves garlic, minced or grated
2 lbs sirloin, cut in 1 inch cubes
2 medium onions, cut in quarters
1 carton cherry tomato or grape tomato
2 zucchini cubed
2 green bell peppers or red bell peppers, cut into chunks
Directions
1Combine first seven ingredients in a jar or container with a lid.
2Shake well to combine.
3Place meat cubes and vegetables in large bowl and pour marinade ingredients in.
4Gently stir to distribute the marinade over all.
5Cover and refrigerate for 2-4 hours.
6Place meat and vegetables on skewers.
7Cook on outdoor grill or rotisserie for about 20 minutes for”medium” done sirloin.
8Adjust cooking time to suit your preference for doneness of sirloin.
This sounds odd but try it.
Take some chipotle pepper sauce if you can find it in the grocer. If not just buy the little cans with the adobo in it. Then take and strain off about one table spoon of the adobo from the whole peppers add a cup of honey to the adobo, one tablespoon of chopped cilantro and a half cup of soy sauce and a half cup of oil. Mix it all together in a blender if you have one and let the bobs sit in to for about an hour. Grill them on medium to low heat for about three minutes on each side.
You should par boil potatoes and then add to skewers, actually you should do that with the veggies too.
Kabobs
SUBMITTED BY: Sue PHOTO BY: LESLEYfromWI
“Grilled steak and chicken that doesn’t dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.”
PREP TIME 30 Min
COOK TIME 10 Min
READY IN 4 Hrs 40 Min
SERVINGS & SCALING
Original recipe yield: 10 servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup teriyaki sauce
1/2 cup honey
1/2 teaspoon garlic powder
1/2 pinch ground ginger
2 red bell peppers, cut into 2 inch pieces
1 large sweet onion, peeled and cut into wedges
1 1/2 cups Cubes potatoes
1 pound beef sirloin, cut into 1 inch cubes
1 1/2 pounds skinless, boneless chicken breast halves – cut into cubes
skewers
DIRECTIONS
In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, potatoes, 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.
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California Kabobs –
INGREDIENTS
1/3 cup lemon juice
2 tablespoons vegetable oil
2 teaspoons Worcestershire sauce
1 teaspoon paprika
1 garlic clove, minced
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon hot pepper sauce
3/4 pound beef sirloin steak, cut into 1 inch cubes
2 large potatoes, cubed
1 medium onion, cut into chunks
1 medium green pepper, cut into chunks
DIRECTIONS
In a bowl, combine the first nine ingredients; mix well. Pour 1/4 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add beef to the bag. Seal and turn to coat; refrigerate for at least 2 hours or overnight, turning occasionally.
Drain and discard marinade. On metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, uncovered, over medium heat or broil 4 in. from heat for 6-8 minutes on each side or until beef reaches desired doneness, basting frequently with reserved marinade and turning once.
I like to take Rib-eye steak & cut into 1 – 2 inch cubes. In a large ziplock, place meat, baby red potatos – skin on & halved, onions, bell pepper & cherry tomatos. Sometimes I even add corn on the cob cut into 1″ rounds. Marinate in spicy italian dressing for a few hours or even overnight. Thread onto kabobs & cook over medium coals til done. Enjoy!
The easiest/quickest kabob marinade recipe in the entire world:
One bottle of Italian Dressing.
No muss, no fuss, and delicious. A good alternative when the time factor is against you.