beef skewers

Looking for easy kebab recipes? These Beef and Broccoli Kebabs from Delish.com are the best.

Beef & Broccoli Kebabs

c. low-sodium soy sauce

c. brown sugar

limes

ginger

sirloin steak,

broccoli florets

olive oil

black pepper

Green onions,

https://streaming.hearstdigitalstudios.com/delish/5775638fd5593023797508e5/mp4/Beef_Broccoli_Skewer_V4__1__1467311004_4000_hd_v3.mp4

Beef & Broccoli Kebabs are so much better than takeout. If you like the classic Chinese combo, take it to the grill!

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Yellow Squash Lasagna  Recipe by Tasty

yellow squashes

kosher salt, divided

pepper, divided

garlic powder

onion powder

oregano, divided

½ white onion, diced

garlic,

chicken

thyme

oz crushed tomato, 1 can

ricotta cheese

parmesan cheese

eggs

nonstick cooking spray

mozzarella cheese, sliced

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.

Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.

Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.

Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.

Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.

In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.

Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.

Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles

Bake for 30 minutes, or until the cheese is browned and melted.

https://vid.tasty.co/output/120182/landscape_480/1545074526

These easy Beef Shish Kabobs are an easy summer meal, great for entertaining!

Beef Kabobs

sirloin steak

bell peppers

red onion

Worcestershire sauce

soy sauce (low sodium)

apple cider vinegar

honey

chipotle chili powder (optional,

Cut steak, peppers, and onion into roughly equal sized pieces (about 1-1.5&quot;).

In a large freezer bag or storage container, stir together the oil, Worcestershire sauce, soy sauce, vinegar, garlic, honey, onion powder, and chipotle powder if using.

Add steak and let marinate for at least one hour, and up to 6 hours.

If using wooden skewers, soak for 10 minutes before skewering beef and vegetables.

Skewer beef cubes and vegetables, alternating as you like. I try to ensure 3-5 cubes of beef per skewer, depending on how long the skewers are.

Preheat the grill to medium-high.

Place kabobs directly over the heat, cooking for 4-5 minutes before flipping and cooking another 4-5 minutes. See notes for cook times depending on your preference for doneness.

Remove and let sit 5 minutes before serving.

Tender flank steak meets Argentinian cilantro sauce in this smokin’ hot recipe for Grilled Chimichurri Steak Skewers!

Grilled Chimichurri Steak Skewers

flank steak

cumin

salt

pepper, (to taste)

extra virgin olive oil

cilantro leaves, (roughly chopped)

garlic

red wine vinegar

lemon juice

red pepper flakes, (plus more for garnish, optional)

pepper

Soak the wooden skewers in water for 20 minutes.

Preheat grill to medium-high.

Slice the flank steak against the grain into 16 to 20 strips; they should be between ⅛-inch to ¼-inch thick.

Season the steak slices with cumin, salt, and pepper.

Thread the steak onto the skewers, accordion style. Set aside.

In a blender combine olive oil, chopped cilantro, garlic, red wine vinegar, lemon juice, pepper flakes, salt, and pepper. Pulse until thoroughly combined, then set aside.

Brush the grill grates with olive oil.

Place steak skewers on the grill  and cook for about 1 minute per side, or until browned and grill marks appear.

Remove steak skewers from grill.

Brush steak with chimichurri sauce.

Garnish with red pepper flakes, if you like, and serve.

Grilled Beef Banh Mi

Beef

lb. well-marbled tri-tip, sliced against the grain to 1/4-inch thickness

shallot

dark brown sugar

fish sauce

Mirin

soy sauce

canola oil

Sandwich

Lfrench roll, halved horizontally

Sriracha mayonnaise (**recipe follows)

pickled Vietnamese slaw (**recipe follows)

cilantro sprigs

jalapeños, sliced

Grilled Chilean Beef Kabobs with Chimichurri Sauce and Cilantro Rice. An easy flavorful weeknight meal. Substitute cremini mushrooms for the beef for a vegan alternative. If going low- carb, use cauliflower rice!

GRILLED CHILEAN BEEF Kabobs W/ SMOKY CHIMICHURRI

lbs Beef- tenderloin, ribeye, sirloin, cut into 1 ½ inch cubes

Cup oil

lime lime

garlic- finely minced

Tablespoon Badia “complete” Seasoning

Skewer additions: cherry or grape tomatoes, sweet onions

cilantro

lime juice

jalapeno

onion

coriander

½ teaspoon smoked paprika

water

rice,

¼ cup cilantro- chopped

scallions – chopped

lime

Garnish- lime wedges, chopped cilantro

Cut the beef into cubes and place in a zip lock bag or in a medium bowl.

Mix oil, lime juice and zest, garlic, spices, salt and pepper in a small bowl. Pour over the beef and seal the bag, shaking and mixing so all the beef is coated. Set aside on counter.

In a medium pot, add water and rice, bring to a boil. Cover, simmer on low heat for 20 minutes.

In the mean time, make the Smokey chimichurri. Place all chimichurri ingredients in a food processor, and pulse repeatedly ( 10 to 15 times) until cilantro and onion are all minced well. It need not be smooth, but more like the consistency of pesto. Place in a small bowl. Set aside.

Make the skewers alternating beef, cherry tomato, onion slice, then repeat until skewer is full. You should have about 3- 4 pieces of beef on each skewer.

Grill the skewers over medium high heat, rotating until meat is nicely charred and cooked to desired done-ness.

Place rice in a bowl, squeeze with lime, and scatter the cilantro and scallions overtop.

Serve the beef skewers with the Smokey Chimichurri and the rice.

The photos in this post are absolutely fantastic!

This looks awesome and I am making it tonight! 

One note, though, the auto-play video is not so good. It blasted through my work computer speakers and I kept scrolling and scrolling and couldn't find the video to turn it off (my mute key is broken, haha, I figured it would be faster to try to find the video rather than navigate to computer sound settings. I was wrong).

If video ads look compelling, I will click them to play. I whitelist my favourite blogs on Ad-Blocker to support their incomes, but as soon as ads blast music or play video without my consent (a click!), I generally stop visiting the site or enable a plugin to stop the video.

Very delicious - have been wanting to try homemade chimichurri for a long time and we'll do it again! I let the meat marinade for a couple of hours and the whole meal, rice and all, was a hit. The only deviation was I used a Pacific pho base (I was out of chicken broth which I always use for rice, quinoa, etc.) for the rice, which was pretty awesome. We had it with a 2013 Beringer Estate zin. 5 stars without a doubt! 

PS: despite my current mess of a website, I left it anyway. Should have some time in Dec to get it going again and will have to share this recipe there!

I made this for dinner last night and it was excellent. The marinade for the steak is probably the best part. Unfortunately, I was lazy about buying smoked paprika and needed to substitute with regular, but we still enjoyed the recipe thoroughly!!!

My fiancé said that this has to be kept in our keeper pile!

We used skirt steak and it was delicious!  Comes together very quickly.  I used only half a jalapeno, but in the future will use whole one.  Very flavorful, we all enjoyed it!

Yummy!  I made this with skirt steak and the whole family loved it!  The meal comes together very quickly and you get quite a big bang for your buck!  We had a little chimichurri sauce leftover after we devoured the meat.  I tossed it with some pasta and had it for lunch the next day!

We loved this recipe!  Made everything in it.  The whole family loved it.  Super flavor filled and would make it again.

I love your site and recipes. I have used one of your recipes every night of the week so far and have the rest of the week planned out with more! Thank you for your inspiration!

So so so delicious! I didn't use the Badia seasoning, I did the other mix and now it is one of our favorite seasoning blends.

Excellent recipe and absolutely delicious.  Made it with  baked potatoes and grilled veggies.   Delicious !!! Will make this for guests !

This is my second time making it! Thank you!  It is awesome!

Made for our friends last night - everyone raved! Perfect summer grilling recipe.  Thanks!

My husband is very picky and he loved this. It’s truly delicious. Will definitely make again.

Sylvia, your site and this recipe specifically is how/when I started enjoying cooking again after decades.

Being vegan/vegetarian helps because I don't feel conflicted about what I make for my husband and I...it brings us happiness and health.

Skewers of thinly sliced meat, oven-grilled and doused with yaji spice. There&#039;s nothing quite like suya. It&#039;s unique taste is irresistible! It&#039;s lip-smacking, finger-licking good!

 Suya

beef (Flank steak, skirt steak, sirloin)

beef bouillon (or chicken [or use the cube])

cayenne pepper (optional)

suya spice (plus more for dusting)

Prep the skewers: Soak the skewers in water for at least 30 minutes before using them.

Prep the steak: Slice the meat into about 1/8-1/4 thin slices. Then cut into roughly 2-inch pieces.

Season: Season the beef with salt and bouillon powder (or cube). Add the oil and mix well.

Marinate: Cover with a tight-fitting lid or plastic wrap. Then leave it in the refrigerator for at least an hour to marinate.

Thread the beef onto the skewers—about 4 to 5 pieces per skewer.

Coat with the suya spice (yaji)

Cook at 400F for 20 minutes, flipping halfway through the cooking process.

Serve: Remove from skewers and serve with freshly sliced tomatoes, onions, and cucumbers.

My family loves this Steak Kabob Recipe!  These are truly the best steak kabobs, prepared with a delicious steak marinade and fresh veggies. 

The Best Grilled Steak Kabobs (Easy Marinade Recipe)

Italian seasoning

hot sauce

red bell peppers,

red onion,

button mushrooms, cleaned

skewers

Marinade (Day Before): Put all marinade ingredients in...

Marinade (Day Before): Put all marinade ingredients in a large resealable plastic bag. Add chunks of beef, and re-seal bag. Double bag if desired to prevent leaks, but be sure to remove as much of the air as possible before sealing the bag. Allow the steak cubes to marinade at least 8 hours, up to 24 hours, rotating and flipping the bag every few hours if possible. 

Prep: Soak wood skewers in a bowl of...

Prep: Soak wood skewers in a bowl of water for 20-30 minutes prior to grilling. =

Prepare the grill to high heat.

Prepare vegetables. Do not remove all the stem...

Prepare vegetables. Do not remove all the stem on the mushrooms. the remaining stem will help the mushroom stay tight on the skewer.

Thread the marinated beef cubes and vegetables onto...

Thread the marinated beef cubes and vegetables onto the skewers. Place kabobs on a rimmed baking sheet for easy transfer to your grill. 

Cook: Grill steak kabobs over high, direct heat...

Cook: Grill steak kabobs over high, direct heat for 8-10-minutes total. Flip the kabobs halfway through the grill time.

Remove the kabobs from the grill when the...

Remove the kabobs from the grill when the internal temperature is at least 125 degrees Fahrenheit. Tent with aluminum foil and allow them to rest for 5 minutes. This will allow the juices within the beef to re-distribute, limiting the amount of myoglobin that seeps out when you cut into the beef.

Serve warm.

https://mediavine-res.cloudinary.com/video/upload/f6ucuomv2056wlpkggad.mp4

These Marinated Beef Kabobs are flavorful, tender, and easy to customize! Learn how long to grill your kabobs, and (what I think is) the best damn beef marinade recipe on the internet!

Marinated Beef Kabobs

Tender hunks of sirloin steak with oregano, lemon juice, and garlic make these incredible Grilled Steak Kabobs. Serve alongside a basil and mint chimichurri for the ultimate summer meal.

Grilled Steak Kabobs

beef

oregano

garlic (minced)

Salt and Pepper

Tablespoons golden balsamic vinegar

mint leaves

basil leaves

red pepper flakes

Preheat the grill to medium high heat (about 400 degrees).

In a bowl, combine the olive oil, oregano, lemon juice, and garlic. Season the beef generously with salt and pepper then add it to the olive oil mixture, making sure it is well coated. Cover and refrigerate for at least 30 minutes or up to 3 hours.

Thread the beef onto skewers (this should make 4-6 skewers depending on the size).

Place the skewers on the grill, cover, and cook until the meat is seared on each side, about 2 minutes a side.

For the steak kabobs:

Combine the olive oil, vinegar, mint, basil, and garlic in a food processor and pulse until the herbs are in small pieces. Season with salt and red pepper flakes, to taste. Chimichurri can be made in advance and refrigerated until ready to use.

For the fresh herb chimichurri:

This was seriously so good! It was easy to make and felt very gourmet, despite having relatively basic ingredients. We made it for a family gathering, and it tasted like something you'd find at a fancy restaurant. The flavors meld together perfectly, and it tasted so fresh and perfect for summer! We chatted about making extra chimichurri and freezing it for the cooler months when fresh mint and fresh basil aren't easily accessible.

We used a Blackstone grill so opted to cook the meat without the skewers, but other than that, stuck to the recipe. Everyone loved it, and we even saved the extra chimichurri sauce to dip bread into the next day!

This one is a winner and we'll be making it again, for sure!

Can't get enough of chimichurri! Thanks for including my Caprese chicken too.

Top 9 beef skewers recipes from across the web

The most viewed beef skewers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Beef & Broccoli Kebabs

Yellow Squash Lasagna Recipe by Ta...

Beef Kabobs

Grilled Chimichurri Steak Skewers

Grilled Beef Banh Mi

GRILLED CHILEAN BEEF Kabobs W/ SMOK...

Suya

The Best Grilled Steak Kabobs (Easy...

Grilled Steak Kabobs

Top 9 beef skewers recipes from across the web

The most viewed beef skewers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef & Broccoli Kebabs

Yellow Squash Lasagna Recipe by Ta...

Beef Kabobs

Grilled Chimichurri Steak Skewers

Grilled Beef Banh Mi

GRILLED CHILEAN BEEF Kabobs W/ SMOK...

Suya

The Best Grilled Steak Kabobs (Easy...

Grilled Steak Kabobs

The most viewed beef skewers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine