Mexican Kabobs?

Question

I want a good mexican kabob recipe using steak - something that will blow the mind of my dinner guests

Answer 1

I make this by eye, but it's really good.

Marinate your shrimp in the juice of 1 lime, about 1/4 c. olive oil, a few tbsp. of fresh chopped cilantro, S&P and about 1 tsp. of chili powder. It's better if you let the marinade actually marinate for an hour or so before you add the shrimp. Don't let the shrimp go in the marinade too long or it will begin to cook, I would say a 1/2 hour at the most. I generally do about 20 minutes. I generally like to skewer them before I marindate, it's just easier for me. It's light and delish.

I don't kebab veggies and meat or seafood together because they cook at different rates. But you can marinate your veggies in the same mixture on a different kebab.

This is kind of basic, but it's a great finger food. I don't know how to make it other than this way, but I am sure you can adjust the recipe. I actually make them on toothpicks that I have soaked in water, but I am sure you could make them on anything.

The meat mixture you can make a day ahead of time. Mix 1 lb. of ground beef, 1 pack of taco seasoning mix, about 2 tbsp. of corn meal, and one can of drained chilis. It's a really small can you get in the Latin food section of the supermarket. I prefer mine a little spicier so I use 1 finely diced chili in adobo with a little bit of the sauce. Make sure this refridgerates for at least 1 hour.

Then cut cubes of cheddar cheese in half and poke on the end of your toothpick. Then wrap your beef around them in little balls. Again, let this refridgerate for 1/2 hour. They should be link mini meatballs. Bake at 400 for about 20 minutes. I like to provide a dipping sauce of equal parts of salsa & sour cream with a pinch of salt and about 2 tbsp of finely diced cilantro.

For desserts put cubed pineapple on the kebabs and sprinkle with a little brown sugar. Bake at 450 on non stick foil paper that you have sprayed with pam until they are just getting golden. Maybe 5 - 7 minutes. Serve with coconut whipped cream. Coconut whipped cream is a easy thing, but it will take you longer than you think. Make sure you have coconut cream and not milk. To this add a capful of vanilla extract and about a tbsp. of sugar (I actually prefer 1 pack of splenda in mine). Whip this until it becomes soft peaks. It will be the consistency of cool whip. Dip your Slightly warm pineapples in it.

Answer 2

this is a great idea. I love kabobs but havent done them mexican. What I would do is marinate the steak in lots of mexican seasonings. Use a tomatillo salsa with some different herbs and a little olve oil. chicken or steak would be good. On the kabob I would put grape tomatoes, onion chunks, meat, whole jalapenos, and brush with nice taco sauce as grilling. Serve on top of a bed of spanish rice with lots of cilantro! Also serve with warmed tortillas, bowls of pico, cheese and sour cream.
sounds great!

Answer 3

I've never heard of Mexican Kabobs. I guess it would be like Carne Asada on a stick. Nice thick meat cubes, onions, a jalapeno, tomatoe. Maybe vary the meat by using pork (carnitas) and Cabeza (meat from the head of the calf, very tender) I would marinate my meat in cerveza and lime with some stalks of green onion. You can always grill the onion afterwards. Serve with some guacamole, Spainish rice, refried beans, and some good real Mexican salsa.

Answer 4

I have never seen kebabs listed on a mexican menu, but I can tell you that in your search, you need to look for TABLITA MIXTA......this is basically kebabs made in Veracruz, Mexico, which consist of sticks of beef, pork, sweetbreads, and kidneys, grilled on a comal over charcoal.

It is most likely seasoned with salt, garlic and a little chile. Then after cooked, you'll want to eat it with corn tortillas and salsa and chopped onions and cilantro.

The homemade salsa is where it becomes authentic mexican.

Answer 5

"Fajitas on a stick"
steak and chicken, peppers (your choice of type according to heat levels you desire), onions, tomatoes
Marinate the meat in fajita seasoning overnite.
Cut up the veggies and do the same in a different container.
Make your kabobs and grill and serve with salsa, sour cream, rice and beans.
Not really mind blowing, but really good.