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How To make Beef Kabobs Over Lemon Rice
1/2 lb Boneless beef sirloin steak
-- cut in 1-inch cubes 1 sm Zucchini; cut in chunks
1 sm Yellow squash; cut in chunks
1 sm Red pepper; cut in squares
1 sm Onion; cut in chunks
1/4 c Italian salad dressing
1 c Hot cooked rice
2 ts Fresh lemon juice
1 tb Snipped fresh parsley
1/4 ts Seasoned salt
Combine beef and vegetables in plastic bag with zippered closing. Add salad dressing and marinate 4 to 6 hours in refrigerator. Alternate beef and vegetables on 4 skewers. Grill or broil, turning and basting with remaining marinade, 5 to 7 minutes, or to desired doneness. To prepare Lemon Rice, combine rice and remaining ingredients. Serve kabobs over Lemon Rice. Each serving provides: * 412 calories * 28.5 g. protein * 16.3 g. fat * 36.8 g. carbohydrate * 477 mg. sodium * 74 mg. cholesterol Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias
How To make Beef Kabobs Over Lemon Rice's Videos
Grilled Beef Kebabs
A DIY kebab station is a great way to keep everyone happy at a summer BBQ. Gaby Dalkin of WhatsGabyCooking.com shows you how with Kikkoman Teriyaki sauce for tasty beef skewers on the grill, plus plenty more tips for a great outdoors get-together.
Greek Kebab with Pilaf & more: Dinner in 60 Minutes!
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Printable Recipe:
Ingredients
For the Kebabs:
2 pounds ground beef or lamb
1 large onion
2 garlic cloves
1 bunch of parsley, stems removed
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper, or to taste
pinch of crushed red pepper flakes
1 teaspoon sweet paprika
1 teaspoon dried oregano
For the Veggies:
3-4 Roma tomatoes or any larger tomatoes
2 bell peppers
Instructions
Place the garlic cloves in a food processor and pulse until finely chopped.
Cut the onion into quarters or smaller and add to the food processor. Pulse until finely chopped but not pureed.
Place the ground meat in a large mixing bowl and add the onion and garlic mixture to it.
Add the parsley leaves to the food processor and pulse until finely chopped. Add the parsley to the meat.
Add all of the remaining ingredients to the mat and knead it to incorporate.
The kebabs can be made straight away or the meat can be covered with plastic wrap and refrigerated for a few hours or overnight so that the flavors can marry.
Divide the meat into 12 portions and roll each portion into a kebab.
The kebabs can be cooked on a hot barbeque grill or in a cast-iron skillet.
Warm the skillet over medium-high heat and add 2-3 tablespoons of olive oil to it.
Pan-fry the kebabs in a few batches (4-5 at a time) about 4 minutes per side. Transfer the cooked kebabs onto a serving platter.
Prepare the vegetables.
Cut the tomatoes into quarters. Alternatively, leave them whole if cooking them on a barbeque grill.
Slice the bell peppers into cubes or big chunks and discard the seeds.
Add the veggies to the cast-iron skillet. Cook them over medium-high heat for about 3 minutes on each side or until they begin to soften.
Serve the kebabs and grilled veggies with Mediterranean Rice Pilaf, quick pickled red onions, and toasted pita/naan bread.
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How Turkey Makes MOIST & TENDER Kebabs
Meat kebabs are super delicious but making them can be very hit or miss. Getting the meat tender and juicy without buying expensive cuts is tough, but this technique makes it easy.
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Marinade (per 500g meat):
80ml onion juice (roughly 1 large onion strained)
100ml whole milk
3 Tbsp olive oil
2 Cloves of Garlic
30g Red Pepper Paste - or tomato paste
1 Tsp salt (If you are doubling or tripling the recipe, make sure you do not exceed exactly 1 tsp per 500g, everything else can be rough except the salt)
1/2 Tsp Pul Biber or Aleppo Pepper
1 Tsp oregano
1/2 Tsp black pepper
Ezme:
3-4 Plum Tomatoes
1 Onion
2 Green chillies
2 Red chillies
1 clove of garlic
30g parsley or 18g minced parsley leaves
1 Tbsp red pepper paste
1 Tsp Dried Mint
1 Tsp Sumac
1 Tsp Pul Biber or Aleppo Pepper
1 Tsp Salt
1 Tsp Black Pepper
1 lemon juiced
1 Tbsp pomegranate molasses
3-5 Tbsp olive oil
Ground Beef Kabobs with Lebanese Seasoning
Ground beef mixed with onion, fragrant spices, and fresh herbs is skewered and grilled for the best shish kabobs. Make this easy recipe for Lebanese-style Spicy Beef Kofta Kabobs for a flavorful Mediterranean meal.
Get the recipe:
INGREDIENTS:
1 1/2 pounds Certified Angus Beef ® ground beef (80 or 85% lean)
8 (12-inch) wooden skewers, soaked in water
1 teaspoon coarse kosher salt
1/2 teaspoon ground white pepper
1/2 teaspoon red pepper flakes
1/4 teaspoon cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground coriander
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 red onion, finely chopped
1/4 cup finely chopped fresh parsley
1 tablespoon finely chopped fresh mint
~~ If it's not CERTIFIED, it's not the best. ~~
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How to make beef kabobs| Easy Beef Kabobs Recipe
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Today I'm grilling up the most juiciest beef kabobs you ever tasted in your life on a grill. I'm sure you can try these beef kebabs in the oven, but today we're putting these beef kebabs on the grill, simple and easy Beef kabobs Recipe on the grill
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Island Vibe Cooking Seasoning
INGREDIENTS
1.5 pound beef
1 1/2 tbsp island vibe seasoning
1 tsp pepper
1 tbsp Worcestershire sauce
1 tbsp lime juice
green, yellow, and red bell pepper
1 yellow onions
half of garlic roughly chopped
1 tsp parsley roughly chopped
salt to taste
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I am a full time, self trained executive chef dedicating my time in my 2 family restaurants in Sydney, Australia. I also carry a lot of experience and
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How To Make Moorish Beef Kebabs
500g diced beef chuck
1 tsp salt
1/2 tsp black pepper
1 tsp ground cumin
1 tsp sweet paprika
1/2 tsp ground turmeric
1/2 tsp ground nutmeg
1/2 tsp ground cayenne pepper
3 tbsp olive oil
2 crushed garlic cloves
Serve with any yoghurt sauce or squeeze of fresh lemon/lime juice