Mark and Steve's Kabob Recipes - ABC6 - Providence, RI and New Bedford, MA News, Weather

Mark and Steve's Kabob Recipes

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Here's this week's recipes from Mark and Steve, for kabobs.

Mark's recipe - Beef & Peach Kabobs:

8 ounces sirloin tip beef -- cut into 1 inch
-- chunks
1 fresh peach -- cut into 1 inch wedges
1 red onion -- cut into 1 inch pieces
6 medium portobello mushrooms
4 slices 3/4 inch slices of green or yellow zucchini

Marinade:
2 TBSP olive oil
1/4 cup red wine
1/4 cup orange juice
1/4 cup soy sauce
Three cloves fresh garlic
1/2 teaspoon dried thyme

Instructions:

Combine garlic, oil, red wine, orange juice, thyme and soy sauce. Add beef and portobello mushrooms. Coat thoroughly. Cover and chill for 5 hours, then discard marinade. Preheat grill to hot. Using metal skewers, pierce centers of each piece of beef, mushroom, onion and zucchini until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with your favorite rice recipe soft crusty rolls.

And Steve's:

Beef Kabobs
 
Cube a beef tenderloin, and add meat tenderizer,
1 tbs of black pepper
2 tbsp of teriyaki sauce and 2 tbsp of Worcestershire sauce and refrigerate overnight.
 
The veggies..
Cut a red pepper, a red onion, a zucchini, an eggplant and a red tomato into thick strips that will fit onto skewer.
Put veggies in a bowl and add 1 tbsp of garlic salt, 2 tbsp of olive oil, 2 tbsp of balsamic vinegar, 1 tbs of pepper and a dash of Tabasco sauce. Mix well and refrigerate at least 3 hrs.
 
Add meat and veggies to the skewer, put on the grill and turn - 6 min on each side.
Remove, slide onto dish and serve!
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