Beef Kabob

Filed under: RECIPES - Appetizer, RECIPES - Main Dish

We use this marinade on steaks, too. Before cooking I sprinkle the meat with a beef seasoning. The marinade makes the meat really tender and the extra seasoning gives the meat more flavor. You can use any combination of vegetables such as asparagus, mushrooms, tomatoes, onions, peppers, artichokes, corn, carrots, potatoes, etc.

1 1/2 cups olive oil
3/4 cup soy sauce
1/2 cup white wine vinegar
1/3 cup lime or lemon juice
1/4 cup Worcestershire sauce
2 tablespoons ground dry mustard
2 1/4 teaspoons salt
1 tablespoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
2 tablespoons ground cloves
1- 1/2 pounds beef sirloin, cut into 2-inch bites

Mix together. Cut Put meat in a Zip Lock bag. Pour marinade into bag. Refrigerate for 2-24 hours.
Preheat the grill for high heat.

Drain marinade from beef; discard marinade. Thread beef and vegetables alternately onto the skewers.  Place the skewers on the grill. Cook for 5 to 10 minutes, occasionally turning.

Technorati Tags: Barbeque, beef kabob, steak marinade

| No Comments »

Spicy Lime Shrimp Kabobs

Filed under: RECIPES - Appetizer, RECIPES - Main Dish

24 large prawns, peeled and deveined
1 tbsp olive oil
2 limes, zested and juiced
2 green chile peppers, seeded and chopped
2 cloves garlic, minced
1/2 (2 inch) piece fresh ginger root, chopped
1/2 medium onion, coarsely chopped
skewers

Place the prawns and lime zest in a large zip lock bag. In a food processor, add the olive oil, lime juice, chile pepper, garlic, ginger, and onion. Process until smooth. Pour marinade in the bag of prawns, massage to coat. Cover, and refrigerate for 2 hours.

Preheat grill for medium-high heat. Thread prawns onto skewers, piercing each first through the tail, and then the head. Cook prawns for 5 minutes, turning once, or until opaque.

Technorati Tags: Barbeque, garlic, lime, marinade, shrimp kabobs

| No Comments »

Honey Chicken Kabobs

Filed under: RECIPES - Appetizer, RECIPES - Main Dish

Kabobs are so much fun to make. They remind me of Girl Scout camp and foil dinners, only better. Which is why they make a great family fun dinner?

Create kabobs from meats such as beef tenderloin cubes, boneless chicken breast or turkey, pork, ham, lamb, small meatballs, bacon slices, sausage, shrimp, scallops and other seafood. Add vegetables and fruits such as onions, zucchini, squash, bell peppers, carrots, potatoes, mushrooms, cherry tomatoes, pineapple, apple wedges, peaches, mango and apricots.

Choose a marinade that goes well with the combination of ingredients you are using. Try bottled sauces, marinades and salad dressings or come up with your own. Honey, soy sauce, garlic, salt and pepper and season salts are simple bases to start with.

Discard any left over marinade that raw meat has been soaking in. If you like to baste, use a fresh batch. If you use wooden skewers, they must be soaked in water for 30 minutes to prevent them from burning. Don’t have a grill? Bake them in the oven at 350.

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces

12 slices bacon, partially cooked, optional

Pineapple chunks, optional
skewers

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. Yields 12 servings

Preheat the grill for high heat.

Drain marinade from the chicken and vegetables; 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.

Technorati Tags: chicken, kabobs, marinade

| No Comments »