Kebabs

Reported by: Katherine Rowe
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Updated: 7/01 2:01 pm
Steak Kebabs

1 pound beef top sirloin, cut into 1 inch cubes
3 Tablespoons olive oil
1 Tablespoon soy sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon of brown sugar
1 teaspoon black pepper
1 green pepper or squash, cut into 1 inch squares
1 medium onion, cut into 1 inch pieces
Skewers

In a large plastic zip top bag, combine olive oil, soy sauce, Worcestershire sauce, brown sugar, parsley, salt and pepper.
Add beef to the bag, and toss to coat.
Marinate in the refrigerator for at least one hour.
If you're using wooden skewers, soak them in water for 30 minutes before grilling.
Tread sirloin strips onto skewers. Thread the vegetables onto a separate skewer, and brush with olive oil. Since meat and vegetables take different times to cook, using separate skewers will eliminate over-cooked vegetables and under-cooked meat.
Grill over high heat until the meat is done, about 8 to 10 minutes turning occasionally.


Coconut Lime Shrimp Kebabs

2 jalapeno peppers, seeded
1 lime, zested and juiced, plus more for serving
2 garlic cloves
1 teaspoon salt
1/4 cup chopped fresh cilantro
1/2 cup coconut milk
1/4 cup olive oil
1 pound uncooked medium shrimp, peeled and deveined
Skewers

Combine the jalapeno, lime zest, lime juice, garlic, cilantro, coconut, olive oil, and salt in a food processor; blend until smooth. Place the shrimp in a zip top bag. Pour the sauce over the shrimp and toss to coat. Place in the refrigerator, and marinate at least 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
If you're using wooden skewers, soak them in water for 30 minutes before grilling.
Thread the shrimp onto skewers, piercing each shrimp near the head and tail. Add some lime slices to the skewer for added flavor.
Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and the meat is no longer pink in the center, 2 to 3 minutes per side.



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