Best 2 Grilled Panzanella Beef Kabobs Recipes

Indulge in a culinary journey with our Grilled Panzanella Beef Kabobs, where flavors dance harmoniously on skewers. Succulent beef cubes, marinated in a symphony of herbs and spices, are grilled to perfection, embodying the essence of juicy tenderness. These delectable kabobs are artfully paired with a vibrant panzanella salad, a Tuscan classic brimming with fresh tomatoes, crisp cucumbers, sweet red onions, and fragrant basil, all tossed in a tangy vinaigrette dressing. This tantalizing dish offers a perfect balance of grilled goodness and refreshing crunch, making it a feast for both the palate and the eyes. Allow us to guide you through the culinary steps to create this masterpiece in your own kitchen.

Here are our top 2 tried and tested recipes!

PINEAPPLE BEEF KABOBS

Pineapple Beef Kabobs image

"I first tried this recipe after reading a similar one in a medical magazine in my doctor's office," says Marguerite Shaeffer of Sewell, New Jersey. "It's easy, colorful, and the basting helps keep the kabobs juicy and tender."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 can (6 ounces) unsweetened pineapple juice
1/3 cup honey
1/3 cup soy sauce
3 tablespoons cider vinegar
1-1/2 teaspoons minced garlic
1-1/2 teaspoons ground ginger
1-1/2 pounds beef top sirloin steak, cut into 1-inch pieces
1 fresh pineapple, peeled and cut into 1-inch chunks
12 large fresh mushrooms
1 medium sweet red pepper, cut into 1-inch pieces
1 medium sweet yellow pepper, cut into 1-inch pieces
1 medium red onion, cut into 1-inch pieces
2-1/2 cups uncooked instant rice

Steps:

In a small bowl, combine first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate 1-4 hours. Cover and refrigerate remaining marinade for basting. , Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread the beef, pineapple, mushrooms, peppers and onion. Moisten a paper towel with cooking oil; using long-handled tongs rub on grill rack to coat lightly., Grill, covered, over medium-hot heat 8-10 minutes or until meat reaches desired doneness, turning occasionally and basting frequently with reserved marinade., Cook rice according to package directions; serve with kabobs.

Nutrition Facts : Calories 412 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 534mg sodium, Carbohydrate 60g carbohydrate (21g sugars, Fiber 3g fiber), Protein 31g protein.

GRILLED VEGETABLE PANZANELLA

Grilled Vegetable Panzanella image

Provided by Food Network Kitchen

Categories side-dish

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 0

Ingredients

Steps:

Cut one 12-ounce loaf country bread into 1-inch-thick slices. Grill over medium heat until marked, 2 minutes per side; cut into cubes. Cut 1 each zucchini, yellow squash and red onion into 1/2-inch-thick slices; cut 1 red bell pepper into quarters. Brush the vegetables with olive oil, season with salt and pepper and grill until tender, about 5 minutes. Chop the vegetables and toss with the bread cubes, 1 pint halved cherry tomatoes, 1/2 cup torn basil, 1/2 cup olive oil and 1/4 cup red wine vinegar. Season with salt and pepper. Top with shaved ricotta salata.

Tips and Conclusion

Tips:

For the best flavor, use fresh, ripe tomatoes and basil.
If you don't have a grill, you can also cook the kabobs in a grill pan over medium heat.
Be careful not to overcook the beef, or it will become tough.
Serve the kabobs immediately, while the beef is still hot and juicy.

Conclusion:

Grilled Panzanella Beef Kabobs are a delicious and easy-to-make summer meal. The beef is grilled until tender and juicy, and the panzanella salad is a refreshing and flavorful complement. This dish is sure to be a hit at your next cookout or party.