**Beef and Red Pepper Kabobs: A Flavorful and Colorful Summer Treat**
Fire up the grill and gather your friends and family because it's time to indulge in a tantalizing culinary experience with our beef and red pepper kabob recipes. These succulent skewers are not just a meal; they're a symphony of flavors and colors that will transport you to a Mediterranean paradise. With three distinct marinade options, from a classic olive oil and herb blend to a zesty yogurt-based marinade and a fiery peri-peri sauce, these kabobs offer a taste sensation that caters to every palate. Whether you prefer tenderloin, sirloin, or flank steak, our recipes provide the perfect guidance to achieve juicy and flavorful results. Accompanied by succulent red peppers and savory onions, these kabobs promise a delightful balance of textures and flavors. Grilled to perfection, they become a delightful centerpiece for any summer gathering, picnic, or barbecue. So, let's embark on a culinary journey and explore the tantalizing world of beef and red pepper kabobs!
BEEF & RED PEPPER KABOBS
Marinate sirloin steak chunks in A.1. Classic Marinade for these delicious Beef & Red Pepper Kabobs. These kabobs are skewered with beef and red pepper and grilled to perfection.
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Pour marinade over meat in shallow dish. Refrigerate 30 min. to marinate.
- Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat and peppers alternately onto 8 skewers. Grill 5 to 7 min. or until meat is done and peppers are crisp-tender, turning occasionally.
- Combine remaining ingredients. Serve with the kabobs.
Nutrition Facts : Calories 260, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
EASY BEEF KABOBS
Steps:
- Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5").
- In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.
- Add steak and let marinate for at least one hour, and up to 6 hours.
- If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.
- Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.
- Preheat the grill to medium-high.
- Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.
- Remove and let sit 5 minutes before serving.
Nutrition Facts : Calories 298 kcal, Carbohydrate 8 g, Protein 39 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 104 mg, Sodium 270 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
BEEF SIRLOIN KABOBS WITH ROASTED RED PEPPER DIPPING SAUCE
Steps:
- 1)Heat oil in large skillet over medium heat until hot. Add onion and 3 cloves garlic; cook and stir 2 to 3 minutes or until onion is tender. 2)Add red peppers, wine, tomato paste and thyme, stirring until tomato paste is blended. Combine broth and cornstarch in small bowl, mixing until smooth. Stir into pepper mixture; bring to a boil. Reduce heat to medium-low; simmer 10 to 12 minutes or until slightly thickened, stirring occasionally. Keep warm. 3)Meanwhile cut beef steak into 1¼ x 1¼ x 1-inch pieces. Combine pepper, salt, paprika and 1 clove garlic in large bowl. Add beef; toss to coat. Thread beef pieces evenly onto six 12-inch metal skewers, leaving small space between pieces. 4)Place kabobs on grid over medium, ash-covered coals. Grill, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. To broil, place kabobs on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil about 9 to 11 minutes for medium rare (145°F) to medium (160°F) doneness, turning once.
BEEF AND PEPPER KABOBS
I've traveled to many different countries and am always on the lookout for cookbooks. I adapted this recipe from a Turkish cookbook and it brings rave reviews whenever I serve it. I usually serve the kabobs with rice pilaf and a tossed salad.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large heavy-duty resealable plastic bag, combine the lemon juice, oil, onion, thyme, salt and pepper. Add meat; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , Cut peppers into 1-in. squares and thread onto metal or soaked wooden skewers alternately with meat. , Grill over medium heat for 12-15 minutes or until the meat reaches desired doneness, turning often.
Nutrition Facts : Calories 200 calories, Fat 9g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 196mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
BEEF KABOBS WITH RED BELL PEPPER AND SWEET ONION
if you are a beef lover,try this recipe and enjoy the juicy taste and smokey grilled smell of this beef kabobs
Provided by mrs.huffmankitchen
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- put in a large bowl the beef and red bell pepper.
- rub into beef and red bell pepper the ff: italian seasonning, worcestershire sauce,olive oil,ground black pepper and monosodium glutamate(optional).
- set aside for about 5 minutes.
- place sweet onions in a plate and put a lit bit of olive oil,italian seasoning and a pinch of salt.
- meanwhile,prepare and mix together olive oil,chopped parsley,garlic crushed,lemon juice to be use later while grilling the kabobs.
- alternately,thread pieces of beef,red bell pepper,and sweet onions on each of four 12 inch skewers or bamboo skewers.
- put aluminum foil on grid and place the kabobs,grill 8 to 10 mins over medium coals turning occasionally.
- brush olive oil mixture on each side while grilling.
- serve with hot plain white cooked rice or mashed potato.
Nutrition Facts : Calories 262.4, Fat 14.9, SaturatedFat 3.1, Cholesterol 68, Sodium 146.9, Carbohydrate 5, Fiber 1.3, Sugar 3, Protein 25.8
KABOBS
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.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, 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.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
BEEF KABOBS WITH ROASTED RED PEPPER SAUCE
I made this once while some friends were over, for a snack and it was a big hit, we were all wishing I made more. It is a recipe out of Readers Digest.
Provided by Chipfo
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet over medium heat.
- Add onion and 3 garlic cloves, sauté and stir for 2-3 minutes until onion is tender.
- Add peppers, wine, tomato paste and thyme, stir.
- Combine broth and cornstarch in a bowl and whisk until smooth.
- Stir into pepper mixture and bring to a soft boil.
- Reduce heat and simmer for 10-12 minutes or until slightly thickened, stirring occasionally.
- Cut beef into 1 inch cubes.
- Combine ground pepper, salt, paprika and garlic cloves in a bowl.
- Add beef and toss to coat.
- Thread beef onto six 12-inch skewers leaving small spaces between pieces.
- Place kabobs on a rack so beef is 3 to 4 inches from heat.
- Broil 9-11 minutes for medium rare to medium doneness.
- Serve with dipping sauce.
Nutrition Facts : Calories 329.9, Fat 21.1, SaturatedFat 7.7, Cholesterol 76.1, Sodium 1396.8, Carbohydrate 8.3, Fiber 1.7, Sugar 1.7, Protein 23.1
Tips:
- Choose the right beef: For kabobs, you want to use a tender cut of beef that will cook quickly and evenly. Some good options include flank steak, skirt steak, or tenderloin.
- Cut the beef against the grain: This will help to make the beef more tender.
- Marinate the beef: Marinating the beef will help to add flavor and moisture. You can use a variety of marinades, but a simple one made with olive oil, garlic, and herbs is a good place to start.
- Skewer the beef: Use metal skewers that are at least 12 inches long. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before using to prevent them from burning.
- Cook the beef: Grill the beef kabobs over medium heat for 8-10 minutes per side, or until the beef is cooked to your desired doneness.
- Serve the beef kabobs: Serve the beef kabobs hot off the grill with your favorite dipping sauce.
Conclusion:
Beef red pepper kabobs are a delicious and easy way to enjoy beef. They are perfect for a summer cookout or a weeknight meal. With a few simple tips, you can make sure your beef kabobs are cooked to perfection and bursting with flavor.
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