Best 8 Beef Kabob Spinach Salad Recipes

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Indulge in a culinary journey to the heart of Mediterranean cuisine with our delectable Beef Kabob Spinach Salad. This vibrant dish tantalizes your taste buds with a harmonious blend of grilled beef kabobs, fresh baby spinach, cherry tomatoes, red onion, and feta cheese. The juicy and succulent beef kabobs, marinated in a blend of herbs and spices, are perfectly grilled, offering a smoky and savory flavor. Crisp and refreshing baby spinach provides a bed of verdant greens, while cherry tomatoes and red onions add pops of color and a burst of sweetness and tang. Crumbled feta cheese lends a salty and tangy touch, completing this delightful salad. Served with a zesty lemon-tahini dressing, this Beef Kabob Spinach Salad is a symphony of flavors and textures that will leave you craving for more. Alongside this main recipe, we also offer variations to suit your dietary preferences, including a vegetarian-friendly tofu kabob option and a gluten-free dressing alternative.

Check out the recipes below so you can choose the best recipe for yourself!

THAI SPINACH BEEF SALAD



Thai Spinach Beef Salad image

Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. -Janet Dingler, Cedartown, Georgia

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 12

1/4 cup lime juice
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1 teaspoon dried basil
1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
5 ounces fresh baby spinach (about 6 cups)
1 large sweet red pepper, julienned
1/2 medium cucumber, julienned

Steps:

  • For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat., Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.

Nutrition Facts : Calories 207 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 383mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

SPINACH AND BEEF SALAD



Spinach and Beef Salad image

Provided by Food Network

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

8 ounces sirloin or filet mignon steak, cut into strips
2 tablespoons soy sauce
2 tablespoons olive oil, divided
1 teaspoon minced garlic
Freshly ground pepper
8 ounces shiitake or similar wild mushroom, trimmed, wiped clean and sliced*
Salt
12 ounces fresh spinach leaves, trimmed, rinsed, and patted dry
4 tablespoons balsamic vinegar
1 1/2 teaspoons Dijon mustard
2 to 3 teaspoons lemon pepper
Salt
4 tablespoons olive oil
Minced fresh herbs, such as dill, chives, basil, or a combination
*White cultivated mushrooms may be substituted and do not need to be cooked.

Steps:

  • In a bowl combine the steak, soy sauce, olive oil, garlic, and pepper. Let marinate 15 minutes. Warm a nonstick skillet over moderately high heat until it is hot. Add the steak, marinade, and salt, and cook, stirring, just until the meat is no longer pink (be careful not to overcook). With a slotted spoon transfer the steak to a plate. Add the remaining oil to the skillet and warm it over moderately high heat until hot. Add the mushrooms and salt and pepper, and cook, stirring, for 5 minutes.
  • In a salad bowl combine the steak, mushrooms along with any pan juices, and spinach leaves, tossing gently to combine.
  • For the dressing: In a bowl whisk together the vinegar, mustard, lemon pepper, and salt to taste. Add the oil, in a stream, whisking until combined well. Whisk in the herbs. Pour the dressing over the salad and toss to combine. Serve with grilled or toasted bread.

GRILLED CALF LIVER KABOBS WITH WILTED SPINACH SALAD



Grilled Calf Liver Kabobs With Wilted Spinach Salad image

I imagine this won't be one of Zaar's most popular recipes. However for the liver and spinach lovers out there, this is fantastic! I got this recipe from the Omaha Steaks Meat cookbook and made only a few changes. I have to admit, I'm submitting this in part because my sister hates liver! She's a new member to Zaar, and even though we're grown, I still like to gross her out occasionally!

Provided by Jeff Hixson

Categories     Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

1 1/2 lbs calf liver, cut into 1 1/2 inch cubes (easier to do if partially frozen, you should have about 24 pieces of liver)
salt and pepper
12 slices bacon, cut in half,partially cooked,drain,reserving 2 tablespoons bacon drippings
24 cherry tomatoes
2 onions, quartered then cut in half crosswise
8 bamboo skewers, soaked in water for at least 10 minutes
2 tablespoons bacon drippings
1 tablespoon shallots or 1 tablespoon green onion, chopped
1 teaspoon Dijon mustard
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 (10 ounce) bag Baby Spinach, cleaned and torn in large pieces
salt and pepper

Steps:

  • For the kabobs- Wrap each piece of liver with a strip of bacon and thread onto skewer, alternating with the tomato and onion pieces.
  • Each skewer should have 3 pieces of liver, 2 pieces of onion and 2 cherry tomatoes.
  • Grill kabobs over medium high heat for 5 to 6 minutes on each side until the liver is cooked and the bacon and onions begin to brown.
  • Keep warm while preparing the salad.
  • For the wilted spinach salad- Heat reserved bacon drippings, add the shallots or green onions and cook for about 2 minutes.
  • Reduce heat slightly, and whisk in the mustard, balsamic vinegar and oil.
  • Add the spinach, toss with the dressing and heat for 1 to 2 minutes, just until spinach begins to wilt.
  • Season with salt and pepper, arrange on serving plates.
  • Top each salad with 2 kabobs.
  • Serve with crusty garlic bread.

COBB STYLE MEAT LOAF, SPINACH SALAD WITH DIJON DRESSING



Cobb Style Meat Loaf, Spinach Salad with Dijon Dressing image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

5 large eggs
2 tablespoons plus 1/3 cup EVOO
2 ribs celery, finely chopped
2 cloves garlic, chopped
1 red onion, finely chopped Kosher salt and freshly ground black pepper
1/2 cup lager beer
2 thick slices white bread, crusts trimmed
1 cup milk
2 pounds ground turkey (white and dark meat blend)
3 tablespoons finely chopped fresh thyme
1/2 cup crumbled blue cheese
1/2 cup shredded sharp white Cheddar
2 tablespoons Worcestershire sauce About 8 ounces smoky bacon (have the butcher slice on the thin side)
1 shallot
1 1/2 tablespoons white wine or cider vinegar
1 tablespoon Dijon
1 lemon, juiced
1 pound farm spinach, washed, stemmed and coarsely chopped

Steps:

  • For the meat loaf: Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
  • Place 4 eggs in a pot, cover with water, place over high heat and bring to a boil. Then cover the pot, remove from the heat and let stand 10 minutes. Crack the shells and soak a few minutes in cold water. Peel and dry on paper towels.
  • Heat the 2 tablespoons EVOO in a skillet over medium-high heat. Add the celery, garlic and onions, season with salt and pepper and cook to soften, 7 to 8 minutes. Deglaze with the beer. Cool.
  • Soak the bread with the milk.
  • Place the meat in a bowl, add the thyme and sprinkle with salt and pepper. Squeeze out the liquid from the bread and rub between hands to crumble as you add to the meat. Add the blue cheese, Cheddar, Worcestershire sauce, the remaining egg and the cooled vegetables. Mix to combine.
  • On the baking sheet form half the meat into a 10-inch long by 4-inch wide brick. Then center the hard-boiled eggs lengthwise down the loaf. Top with the remaining meat and form a loaf. Coat the meatloaf with overlapping straps of bacon. Wrap and store for a make-ahead meal or bake right away.
  • Bake the loaf 1 hour on the center rack. Then switch on the broiler and brown the bacon top until crisp. Let stand a few minutes, and then slice and serve with the salad.
  • For the salad: When the loaf is about ready, grate the shallot in a bowl. Add the vinegar, Dijon and lemon juice, and season with salt and pepper. Whisk in the remaining EVOO, about 1/3 cup. Toss with the spinach and adjust the seasoning with salt and pepper.
  • Slice the meat loaf and serve with the spinach salad.

BALSAMIC STEAK SALAD



Balsamic Steak Salad image

My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! -Marla Clark, Albuquerque, New Mexico

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/4 cup balsamic vinegar
1/4 cup olive oil
2 teaspoons lemon juice
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1 beef flat iron steak or top sirloin steak (3/4 pound)
1 package (9 ounces) ready-to-serve salad greens
8 cherry tomatoes, halved
4 radishes, sliced
1/2 medium ripe avocado, peeled and thinly sliced
1/4 cup dried cranberries
Crumbled blue cheese and additional pepper, optional

Steps:

  • For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

Nutrition Facts : Calories 321 calories, Fat 22g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 221mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

SPINACH SALAD WITH BACON AND HARD-BOILED EGGS



Spinach Salad with Bacon and Hard-Boiled Eggs image

This healthy, leafy salad is accented with bacon, hard-cooked eggs, bean sprouts, water chestnuts and an easy homemade dressing. It was a hit when I served it at the National Spinach Conference last year.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 12 servings.

Number Of Ingredients 12

1/3 cup sugar
1/3 cup white vinegar
1/3 cup ketchup
1/3 cup canola oil
1 tablespoon Worcestershire sauce
SALAD:
1 pound fresh baby spinach
1 can (14 ounces) bean sprouts, drained
1 can (8 ounces) sliced water chestnuts, drained
2 medium onions, sliced
2 hard-boiled large eggs, sliced
1/4 cup real bacon bits

Steps:

  • In a bowl, whisk the sugar, vinegar, ketchup, oil and Worcestershire sauce. Cover and refrigerate until serving. , In a large bowl, combine the spinach, bean sprouts, water chestnuts, onions and eggs. Just before serving, whisk the dressing and pour over salad; toss to coat. Sprinkle with bacon.

Nutrition Facts : Calories 136 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 218mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 4g protein.

STEAK AND SPINACH SALAD



Steak and Spinach Salad image

The perfect main course for salad lovers. This salad uses fresh spinach instead of lettuce.

Provided by Rena

Categories     Salad     Green Salad Recipes     Spinach Salad Recipes

Time 15m

Yield 2

Number Of Ingredients 7

6 cups fresh spinach, rinsed and dried
½ cup dried cranberries
½ cup walnut halves
1 tomato, sliced
1 pound top round steak, thinly sliced
1 pinch salt
1 pinch ground black pepper

Steps:

  • Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
  • In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
  • Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

Nutrition Facts : Calories 620.1 calories, Carbohydrate 34.2 g, Cholesterol 121 mg, Fat 32.2 g, Fiber 6 g, Protein 52.5 g, SaturatedFat 7.4 g, Sodium 135.4 mg, Sugar 22.2 g

Tips:

  • To make the beef kabobs, use a variety of meats such as sirloin, flank steak, or tenderloin. Cut the meat into 1-inch cubes and marinate them in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes.
  • For the spinach salad, use fresh baby spinach leaves. You can also add other greens such as arugula or kale. To make the dressing, whisk together olive oil, lemon juice, honey, Dijon mustard, and salt and pepper.
  • To assemble the salad, place the spinach leaves on a platter. Top with the grilled beef kabobs, cherry tomatoes, red onion, and feta cheese. Drizzle with the dressing and serve immediately.
  • For a vegetarian version of this recipe, use grilled tofu or tempeh instead of beef.
  • To make this recipe ahead of time, marinate the beef kabobs overnight. You can also grill the kabobs and make the salad dressing ahead of time. When ready to serve, simply assemble the salad and top with the grilled beef kabobs.

Conclusion:

This beef kabob spinach salad is a flavorful and healthy meal that is perfect for a summer cookout. The grilled beef kabobs are juicy and tender, and the spinach salad is light and refreshing. The combination of flavors and textures in this dish is sure to please everyone at your table.

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