Dip Recipes: Kabobs

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Sunday, August 4, 2013

Vegetable Beef Kabobs

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This is a main dish that makes good use of our delicious Kansas beef. I like to grill outdoors, so this dish is especially popular in our home. —Mynie Lou Griffith, Hutchinson, Kansas

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[X] Vegetable Beef Kabobs Recipe Prep: 10 min. + marinating Grill: 15 min. Yield: 6 Servings 10 15 25 Ingredients 1-1/2 pounds beef top sirloin steak2/3 cup white wine or beef broth1/3 cup soy sauce2 tablespoons vegetable oil1 teaspoon minced fresh gingerroot or 1/4 teaspoon ground ginger1 garlic clove, minced1/2 teaspoon dried tarragon18 small whole onions3 to 4 small zucchini, cut in 1-inch slices2 large sweet red peppers, cut in 1-inch pieces Directions Cut beef in 1-1/4-in. cubes; place in large resealable plastic bag. In a 1-cup measuring cup, combine the wine, soy sauce, oil, ginger, garlic and tarragon; pour 2/3 cup marinade over beef. Seal bag; let stand at room temperature for 45 minutes. Set aside remaining marinade for basting. Drain and discard marinade from beef. Thread the meat, onions, zucchini and peppers alternately on six metal or soaked wooden skewers. Grill over medium-hot heat for 10-12 minutes or until meat reaches desired doneness, turning and basting occasionally with reserved marinade. Yield: 6 servings.

Originally published as Vegetable Beef Kabobs in Country Extra July 1990, p45

Full-Bodied White WineEnjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Vegetable Beef Kabobs

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Reviewed on Jun. 25, 2013 by Cook_aholic

Not only would I make this recipe again...I have made it again several times. I liked the ginger, garlic and tarragon mix. This gives it a little touch of sweetness without making it burn so quickly like any kind of sweet sour sauce does on the grill. Had to use no-salt added beef broth because my DH can't have sodium and I used low sodium soy to help that too.

Reviewed on Sep. 03, 2011 by KKungu

I love this recipe! I have made it about 5 times this summer. I also omitted the taragon, and I used chicken broth instead because I didn't have beef broth on hand, and it turned out great. I absolutely recommend this recipe!

Reviewed on Aug. 13, 2010 by lesdesdhs

I made this recipe outside on our grill several weeks ago and it made a hit. I omitted the tarragon. I plan to make it again this weekend.

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Friday, June 28, 2013

Tangy Shrimp Kabobs

Tangy Shrimp Kabobs Recipe | Taste of Home Recipes #printdiv { display: list-item; list-style-image: url();list-style-position: inside;word-spacing: -5000em;overflow: hidden;font-size: 1pt;color: #fff;} Club Taste of HomeSubscribeCookbooksNewslettersDigital EditionsCustomer Care Log In Join Us

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You'd never guess that a pair of these colorful kabobs has only 2g of fat total! An easy tomato-based mixture is used as a marinade and basting sauce to add just the right amount of sweet-sour taste to the shrimp, pineapple and veggies. —Pat Waymire, Yellow Springs, Ohio

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[X] Tangy Shrimp Kabobs Recipe Prep: 25 min. + marinating Grill: 15 min. Yield: 6 Servings 25 15 40 Ingredients 1 can (20 ounces) DOLE® Pineapple Chunks in 100% Pineapple Juice1 can (8 ounces) tomato sauce1/2 cup fat-free Italian salad dressing4-1/2 teaspoons brown sugar1 teaspoon prepared mustard1-1/2 pounds uncooked large shrimp, peeled and deveined12 pearl onions1 large sweet red pepper, cut into 1-inch pieces1 large green pepper, cut into 1-inch piecesHot cooked rice, optional Directions Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce. In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill. In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired. Yield: 6 servings.

Nutritional Facts 2 kabobs with about 2 tablespoons sauce (calculated without rice) equals 194 calories, 2 g fat (trace saturated fat), 138 mg cholesterol, 474 mg sodium, 24 g carbohydrate, 3 g fiber, 20 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1 fruit.

Originally published as Tangy Shrimp Kabobs in Healthy Cooking April/May 2009, p27

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

Shrimp dinner recipes»

Light-Bodied White WineEnjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Tangy Shrimp Kabobs

Tell us what you think of this recipe.
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(1-4) of 4 reviews Sort Reviews: Newest FirstOldest FirstHighest RatedLowest Rated

Reviewed on Jun. 03, 2013 by Black Lady

This is for dedsell - Put the pineapple on the skewers - learn to think for yourself.

Reviewed on Jun. 03, 2013 by chmaje

Looks great, can't wait to try it! To answer the other poster, you can see in the picture the pineapple is on the skewers along with the peppers. Pineapple is really good grilled!

Reviewed on Jun. 03, 2013 by debsell

I'd like to try recipe but it doesn't say what to do with pineapple chunks! It says put shrimp and vegetables om skewers?

Reviewed on Dec. 29, 2010 by Joanie Barrett

My family really enjoyed this recipe. Great flavor combination!

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