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How To make Wine Marinated Kabobs
1 lb Ground Beef
1/2 lb Fresh Large Mushrooms; *
1/4 c Salad Oil
1/2 c Burgundy Or Other Red Wine
1 ts Marjoram Leaves
1/2 ts Salt
1/8 ts Instant Minced Garlic
1 ts Worstershire Sauce
2 tb Catsup
* Mushrooms should be washed and trimmed. ~
~:
Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6
mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. -----
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Grilled Red Wine Steak and Lemon-Pepper Shrimp Skewers (Killer Marinade Recipes Included!)
It's grilling season, and I want something extra delicious while on vacation in beautiful Northern Michigan. So we're doing grilled shrimp and steak skewers, starting with my homemade marinades for both. For the shrimp, we're doing a bold lemon pepper. For the steak, it's a savory red wine.
Red Wine Steak Marinade Recipe:
Lemon-Pepper Shrimp & Seafood Marinade Recipe:
Easy Marinated Beef Kabobs | Grilling Beef Kabobs
How to make easy marinated Beef Kabobs. I love Beef Kabobs it's one of my favorite meals to eat. I love tender chunks of seasoned beef and grilled vegetables. Just thinking about it makes my mouth water. Couple that with a charcoal flavor and you are in food heaven. This must try beef marinade is delicious with a capital D. You can use this on any meat and it takes it to the next level. Enjoy!
#beefkabobs #marinatedbeefkabobs #grillingbeefkabobs #allwingseverything
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Measurements Used
2 to 3 pounds of Beef Tips
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Orange Bell Pepper
1/2 cup Olive Oil
1 Red Onion
1/2 cup W Sauce
1/3 cup Soy Sauce
2 teaspoon Liquid Smoke
teaspoon Kosher Salt
1 teaspoon Pepper
2 teaspoon Hot Sauce
2 teaspoon Meat Tenderizer
1 tablespoon Garlic Powder
1 tablespoon Italian Seasoning
1/2 cup Lime
Ingredients Used
Sheet Pan w/Rack
Kitchen Tongs
Basting Brush
Cooktop
Air Fryer
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Delicious Korean steak kabobs recipe
Get the recipe here:
What do you do when you’re craving steak, but aren’t excited about the usual steak on the grill? You make these Korean steak kabobs, inspired by a recipe from Gimme Some Oven.
Marinated in a simple but tasty combination of soy sauce, rice-wine vinegar, honey, toasted sesame oil and minced garlic, these kabobs boast big flavor and colorful appeal.
Kabobs on the grill make any meal feel festive — and they’re so easy to make, you’ll want to celebrate with these sticks of meat and veggies as often as possible. Once you master the basics, you can add or swap in different vegetables (or even fruit!) that your family loves to eat. As a bonus, they’re a fun, sneaky way to get your picky eaters to eat more vegetables.
Let’s talk steak. This recipe calls for flank or sirloin — not the tenderest cuts in the bunch, but lean and economical. Marinating the bite-sized pieces will tenderize them as the acid in the vinegar breaks down the tough proteins (we recommend at least 30 minutes but up to eight hours). A word of caution, though: Marinating any steak in a high-acid marinade for long periods can over-tenderize and result in flabby or chalky meat — definitely not the point of a marinade. Rice-wine vinegar is less acidic than regular vinegar, so it works well here.
Our steak kabob marinade has a pleasing balance of flavors, and makes a delectable finishing sauce for the grilled kabobs. Make your marinade and reserve half to brush on the kabobs later. When you’re ready to grill, alternately thread the steak, bell pepper and onion pieces onto skewers. Brush the kabobs with marinade, season, and sprinkle with sesame seeds.
Then you just need to grill the steak kabobs for three minutes per side or until desired doneness, then let them rest for 5-10 minutes. Brush with the reserved marinade (make sure it’s not the marinade from the meat, but the unused portion) and sprinkle them with more sesame seeds. Serve immediately.
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Beef Shish Kabobs | Easy Grilling Recipe | MOLCS Easy Recipes
Beef Shish Kabobs
2 - 3 lbs Beef cut in 1 1/4 cubes (I used top sirloin)
8 oz Mushrooms
3 Bell Peppers
1 Onion
1 lb Baby Potatoes - par boil for 5 minutes
Marinade
1/3 C Olive Oil
1/3 C Soy Sauce
1/2 Lemon - juiced
1/4 C Red Wine Vinegar
1/4 C Worcestershire Sauce
2 Tbsp Honey
1/4 C Dijon Mustard
4 Cloves Garlic - minced
1/2 tsp Pepper
Mix together ingredients for marinade.
Cut meat into cubes and place in a zip lock or bowl. Pour over marinade and refrigerate between
3 to 6 hours.
Place meat and vegetables onto skewers.
Place onto grill and brush lightly with olive oil. Grill turning occasionally until meat & vegetables
are cooked to your liking.
Music: Still Not Rite By Noir Et Blanc Vie
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