STEAK KABOBS RECIPE GRILLED RECIPES

Name: Build-Your-Own Shish Kabobs
Prep time: 40 min
Cook time: 15 min
Total time: 2 h 55 min
Yield: 4 servings
Cuisine: middle-eastern
Ingredients: 1 tablespoon Dijon mustard; 2 tablespoons fresh rosemary, stemmed; 4 cloves garlic, minced; 2 tablespoons freshly squeezed lemon juice; 2 tablespoons balsamic vinegar; 1/4 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound sirloin steak, cut into 1-inch cubes; 1 orange, zested, then juiced, remainder discarded; 1 lemon, zested, then juiced, remainder discarded; 1 lime, zested, then juiced, remainder discarded; 4 cloves garlic, minced; 1 tablespoon fresh tarragon leaves; 1/4 cup soy sauce; 1/4 cup canola oil; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes; 3 cloves garlic, minced; 2 shallots, minced; 1 bay leaf (fresh or dried); 2 tablespoon fresh thyme leaves; 1/4 cup finely chopped fresh Italian parsley; 1 teaspoon chili pepper flakes; 1/4 cup olive oil; 2 tablespoons freshly squeezed lemon juice; 1 pound (16 to 20 count) shrimp, shelled and deveined; Bell peppers; Onions

BUILD-YOUR-OWN SHISH KABOBS RECIPE | BOB BLUMER - FOOD NE…

Build-Your-Own Shish Kabobs Recipe | Bob Blumer - Food Ne… image

Assemble this Build-Your-Own Shish Kebabs recipe from Food Network by skewering marinated chicken, steak, shrimp and veggies before grilling.

Provided by Bob Blumer - Host of Surreal Gourmet and Glutton for Punishment

Categories main-dish

Total Time 2 hours 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 38

Ingredients

1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, stemmed
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons balsamic vinegar
1/4 cup olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound sirloin steak, cut into 1-inch cubes
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
3 cloves garlic, minced
2 shallots, minced
1 bay leaf (fresh or dried)
2 tablespoon fresh thyme leaves
1/4 cup finely chopped fresh Italian parsley
1 teaspoon chili pepper flakes
1/4 cup olive oil
2 tablespoons freshly squeezed lemon juice
1 pound (16 to 20 count) shrimp, shelled and deveined
Bell peppers
Onions
Cherry tomatoes
Mushrooms
Italian squash
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper

Steps:

If using bamboo skewers, soak them in water for 1 hour to retard charring.
Whisk together all of the Dijon-rosemary steak ingredients (except the steak) in a bowl. Toss the steak in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Whisk together all of the lemon garlic shrimp ingredients (except the shrimp) in a bowl. Toss the shrimp in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Cut vegetables into bite-size pieces.
Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats, shrimp, and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat and/or fish is cooked throughout.

MARINATED CHUCK STEAK RECIPE: HOW TO MAKE IT

Marinated Chuck Steak Recipe: How to Make It image

You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. It tenderizes and boosts the flavor. —Karen Haen, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup red wine vinegar
1/2 cup soy sauce
2 tablespoons lemon juice
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 garlic cloves, minced
1/4 teaspoon onion powder
2 pounds boneless beef chuck steak

Steps:

In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,

Nutrition Facts : Calories 263 calories, FatContent 14g fat (6g saturated fat), CholesterolContent 98mg cholesterol, SodiumContent 313mg sodium, CarbohydrateContent 1g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 30g protein.

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MARINATED CHUCK STEAK RECIPE: HOW TO MAKE IT

You can turn an inexpensive cut of beef, like chuck steak, into a real treat with this easy marinade. It tenderizes and boosts the flavor. —Karen Haen, Sturgeon Bay, Wisconsin
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Reviews 3.2
Total Time 30 minutes
Category Dinner
Calories 263 calories per serving

In a shallow dish, combine the first 7 ingredients. Add the beef and turn to coat. Cover; refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steak, covered, over medium heat for 8-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 10 minutes before slicing.,

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