Time 16h45m Yield 4 Number Of Ingredients 14 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Trim fat from beef steak; cut into 1 1/4-inch pieces. In large bowl, whisk together seasoning ingredients; add beef, bell pepper and mushrooms, tossing to coat. Alternately thread pieces of beef, bell pepper and mushrooms on each of four 12-inch metal skewers. Prepare rice according to package directions; keep warm. Meanwhile, place kabobs on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 9 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt. Serve kabobs with rice. Makes 4 servings (serving size; 1 kabob and 3/4 cup rice) Total preparation and cooking time: 30 minutes Cook’s Tip: To grill, place kabobs on grid over medium, ash-covered cools. Grill kabobs, uncovered, 8 to 11 minutes for medium rare to medium doneness, turning occasionally; season with salt.
Yield 4 Number Of Ingredients 11 Steps:
In a large bowl, whisk together the lemon juice, oil, water, mustard, oregano, and black pepper. Add the steak, bell pepper, and mushrooms, tossing to coat. Alternately thread the steak, bell pepper, and mushrooms on each of 4 metal skewers. Set aside. Prepare the rice according to package directions. Keep warm. Meanwhile, place the kabobs on a grill over medium coals. Grill uncovered, turning occasionally for 8 to 11 minutes or until a meat thermometer measures 145 degrees F (for medium-rare). Mix the toasted pine nuts into the rice. Serve the kabobs over the rice mixture, allowing 1/2 cup rice per serving.
Time 3h6m Yield 4-5 serving(s) Number Of Ingredients 23 Steps:
To make beef, combine all beef ingredients in a bowl. Toss well. Cover and chill to marinate for 3 hrs. Combine rub ingredients. Prepare grill. Place beef on metal skewers. Rub the rub all over the meat. Grill for 6 min. turning over one time. Alternately, you could broil the meat in the oven. Just make sure it is done enough for your tastes. To make pepper sauce, broil the pepper halves until they begin to blacken. This should take about 15 minutes. Place them in a ziplock bag (a sturdy one that won’t melt) and seal it. This will let the skins come loose. Peel the skins off and chop up the pepper. Put the pepper chunks and remaining sauce ingredients in a blender and grind up until smooth.
More about “beef pepper mushroom kabobs recipes”
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.
