steak kabobs?

Question

I want to make steak kabobs for a BBQ tomarrow.. What kinda other ingrediants do you put on a kabob that goes with steak.. and how do you marinate it..!!

where can you get the kabob sticks at..!!

Answer 1

you can marinate your steak with spice rub...or italian dressing, or diannas bbq sauce.....cut up your steak into cubes.put into ziplock bag or bowl with lid, put marinating sauce ontop, shake around to make sure all pieces are covered.,put back in fridge for at least an hour or overnight..it helps tenderize the meat...and flavours it...then.you can add cut up pieces of onion, mushroom, maybe green or red pepper and start assembling your kabobs.
ENJOY*

Answer 2

Great tip: put steak and vegetables on separate kabob sticks. That way you can control the different length of time it takes to cook, say, cherry tomatoes, steak, or mushrooms. You can put different ingredients on different temp spots on the grill.

Marinate steak in olive oil, lemon juice, chopped garlic, thinly sliced onions, rosemary, salt and pepper. You can brush the same ingredients on the veggies.

if you have wood sticks, soak them in water first.

Answer 3

You marinate it with a bottle of dressing or special marinating sauce which you can find in the aisle at your grocery store that sells dressing. You then want to take the steak chunks and put them in a sealed container (preferably one that you can take the air out of with a special vacuum) and wait for 30 minutes for it to marinate. Then, you simply grill them when they are done. Also, it's spelled kebap...trust me I'm turk and kebap originated there. : )

Answer 4

TERIYAKI STEAK KABOBS

1/2 c. soy sauce
2 tbsp. molasses
1/4 c. oil
2 tsp. dry mustard
1 tsp. ginger
1 tsp. garlic powder

Slice round steak in strips and marinate for several hours. Put on kabobs and barbecue.

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STEAK KABOBS

2 lbs. boneless sirloin steak
1/2 c. soy sauce
2 tbsp. honey
2 tbsp. catsup
1 tbsp. vinegar
1 clove garlic, minced
1/2 tsp. ginger
1 green pepper, cut into 1/2" pieces

1. Trim fat from meat. Freeze until partially frozen. Cut into very thin slices (1/8" thick). Place in 2 quart glass casserole.
2. Combine remaining ingredients except green pepper in 2 cup glass measure. Pour over meat. Cover with casserole lid.

3. Refrigerate meat at least 2 hours or overnight, turning meat occasionally to coat with marinade. Remove meat from marinade and thread each strip accordion style on a toothpick. Add a piece of green pepper to each end of the toothpick. Divide kabobs between 2 glass plates. Brush with marinade. Cover with waxed paper.

4. Microwave (High), one plate at a time, 4 to 5 minutes or until meat is no longer pink, rotating plate once. Transfer to serving plate. About 40 kabobs.

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STEAK AND KABOB MARINADE

1 1/2 c. salad oil
3/4 c. soy sauce
1/4 c. Worcestershire sauce
2 tbsp. dry mustard
1/2 c. wine vinegar
1 1/2 tsp. dried parsley flakes
2 1/4 tsp. salt
1/3 c. lemon juice
1 tbsp. coarse, freshly ground black pepper
2 crushed garlic cloves (optional)

Combine all ingredients and mix well. Makes about 3 1/2 cups marinade. Can be drained from steaks or chops for second use. Can store in a tightly covered container for 1 week in refrigerator or indefinitely in the freezer. Great for steaks, kabob meat, fajita meat or chicken for chicken salad.

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SHRIMP AND STEAK KABOBS

2 lb. beef sirloin steak (cut into 1 1/4 squares)
1/2 lb. mushrooms
12 jumbo, peeled & deveined shrimp

Alternately thread 3 steak cubes, 3 shrimp, 3 mushrooms on 4 metal 12 inch skewers.
Combine:


1/4 c. melted butter
2 tbsp. white wine
1/2 tsp. seasoning salt
1/4 tsp. pepper

Cook kabobs over medium coals 15-20 minutes, basting with butter mixture occasionally. 4 servings.

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STEAK AND MUSHROOM KABOBS

1/3 c. red wine
1/2 c. oil
3 cloves garlic, crushed
1/2 tsp. marjoram
1/2 tsp. rosemary
1/2 tsp. basil
1/2 tsp. oregano
1 1/2 tsp. salt
2 tbsp. ketchup
1 tbsp. vinegar
1 tsp. Worcestershire sauce
3 lbs. sirloin steak, cut into 2 inch cubes
2 c. lg. mushrooms

In a large, non-metal bowl, combine all ingredients, adding steak and mushrooms last. Stir to coat all. Cover tightly and let stand for 3 hours at room temperature or overnight in refrigerator. Turn once or twice. Drain. Place meat and mushrooms in skewers and broil. Green or red peppers, pineapple cubes, onion, and celery could be added to the kabobs. Serves 6 to 8.

Answer 5

almost anywhere...dollar stores...grocery stores. Is there a 'gadget" area in your store? If you get wooden skewers, soak them in water for an hour or they'll burn & your food'll taste funny. Happy Kabobbing!

Answer 6

I would marinade with Russian salad dressing,at least half a day, cut tomatoes, onions, green peppers ,into bite size pieces, cut beef into one and a half inch pieces, skewer,
season lightly salt and pepper, bbq to your liking..
When skewering, place meat first, tomato, onion, green
pepper, repeat. fill stick, and bbq..

Answer 7

Onions, bell peppers, any veggies that you choose. You can place the meat in a marinade sauce of your choice. (overnight or for a couple of hours)