Balsamic Tri-Tip Steak Skewers Recipe
Chef Tom cooks up Balsamic Tri-Tip Steak Skewers on the Yoder Smokers YS640. The key to this recipe is high-quality balsamic vinegar and olive oil.
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Grilled Sirloin Steak Kabobs with Garlic Rosemary Butter
Just when you thought grilled Sirloin kabobs couldn't get better, this kabob recipe goes to new heights with a garlic rosemary butter sauce.
INGREDIENTS:
1 pound beef Top Sirloin Steak boneless, cut 1 inch thick
1 Tbsp steak seasoning blend
1 Tbsp olive oil
8 oz red-skinned potatoes
4 oz cherry tomatoes
4 oz baby portobello mushrooms
Basting Sauce
4 Tbsp. salted butter
1 tsp fresh rosemary, chopped
2 tsp fresh parsley, chopped
1.5 tsp fresh garlic, minced
Garnish
1 tsp fresh parsley, chopped
1 tsp fresh rosemary, chopped
COOKING:
Cut potatoes into 1-1/2-inch pieces. Place in microwave-safe dish; cover with vented plastic wrap. Microwave on HIGH 6 to 8 minutes or until just tender, stirring once. Cool slightly.
Cut beef Top Sirloin Steak into 1-1/4 inch pieces. Combine beef, mushrooms, tomatoes, potatoes, olive oil, and steak seasoning in a large bowl; toss. Alternately thread beef and vegetables onto metal skewers.
Place kabobs on grid over medium, ash-covered coals. Grill, 9 to 12 minutes (over medium heat on preheated gas grill, 8 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once and brushing with sauce during last 5 minutes. Remove from grill and brush with remaining sauce. Garnish with remaining rosemary, parsley mixture.
BASTING SAUCE
In a small sauce pot combine butter, parsley, garlic, and rosemary. Melt butter mixture over low heat either on the stove top or on your grill; until melted. stir occasionally.
Nutrition information per serving, 1 kabob: 310 Calories; 171.9 Calories from fat; 19.1g Total Fat (9.3 g Saturated Fat; 0.5 g Trans Fat; 1 g Polyunsaturated Fat; 7.1 g Monounsaturated Fat;) 86 mg Cholesterol; 510 mg Sodium; 12 g Total Carbohydrate; 1.8 g Dietary Fiber; 2.2 g Total Sugars; 23 g Protein; 0 g Added Sugars; 33.8 mg Calcium; 2 mg Iron; 726.8 mg Potassium; 0.2 mcg Vitamin D; 0.2 mg Riboflavin; 10.8 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 244 mg Phosphorus; 4.3 mg Zinc; 30.3 mcg Selenium; 99.8 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Riboflavin, Phosphorus, and Choline.
The Best Marinated Steak Kabobs Recipe | Grilling Favorite
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These Marinated Steak Kabobs are the perfect summer dinner idea for grilling season. The steak is marinated with an easy beef kabob marinade, then skewered with potatoes, onions, peppers, and mushrooms! This recipe is exploding with flavor and super easy to make! Guaranteed to be a favorite and hands down the BEST Steak Kabob Recipe you’ll ever have.
Beef Skewers Recipe | Beef Sosaties by Xman & Co
Join us where we share one of our favorite Beef Skewers Recipe. These Beef skewers are so easy to make at home. Join this channel to get access to perks:
Cooking time :-
Sauce ingredients :
This is so easy - you can do this at home like a legend.
You could follow the same rules and methods in your home with your Weber grill or in your kitchen oven. THIS will impress your friends and guests beyond believe...
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Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce | Guy's Ranch Kitchen | Food Network
Maneet makes kebabs with minced goat meat that are then deep-fried in a dosa batter and served with a honey mustard mint sauce!
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Seekh Kebab Corn Dogs with Mint Mustard Sauce
RECIPE COURTESY OF MANEET CHAUHAN
Level: Advanced
Total: 15 hr 5 min (includes making Dosa Batter)
Active: 1 hr
Yield: 4 to 6 servings
Ingredients
Seekh Kebabs:
2 ounces cream cheese, at room temperature
2 tablespoons seekh kabab masala, preferably Shan
1 tablespoon kassori methi (fenugreek leaves)
Kosher salt
1 pound minced goat
1/2 cup panko breadcrumbs
1 large egg
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
Juice of 1/4 lemon
1 tablespoon ghee
Mint-Mustard Sauce:
1/2 cup Dijon mustard
2 tablespoons honey
1 tablespoon prepared horseradish
1 teaspoon chutney podina masala (mint powder), preferably MDH
3 fresh mint leaves, finely chopped
Kosher salt and freshly ground black pepper
Corn Dogs:
Neutral cooking oil, for frying
Dosa Batter, recipe follows
Dosa Batter:
3 cups parboiled rice (or sona mahsuri rice)
1 1/2 cups dhuli urad dal (white urad daal)
1 1/2 teaspoons fenugreek seeds
3/4 cup flattened rice or poha
2 teaspoons kosher salt
Directions
Special equipment: bamboo skewers, soaked in water for 30 minutes; a mortar and pestle; a deep-fry thermometer
For the seekh kebabs: Add the cream cheese, seekh kebab masala and kassori methi to a bowl and sprinkle with salt; stir. Add the minced goat, panko, egg, cilantro and mint. Put the garlic and ginger in a mortar and grind with the pestle into a paste. Add the garlic-ginger paste and lemon juice to the meat mixture and gently combine everything.
Thread the meat mixture on soaked skewers to form a hot dog shape. (If you have time, refrigerate the meat kebabs for 30 minutes before searing.) Add the ghee to a griddle pan over medium-high heat and allow to melt and heat thoroughly. Add the kebabs and cook until just seared on all sides. Remove from the heat and allow to cool slightly.
For the mint-mustard sauce: Meanwhile, add the Dijon, honey, horseradish, podina masala, mint and salt and pepper to taste to a bowl. Stir to combine and set aside.
For the corn dogs: In a deep-sided pot, heat 3 inches oil to 350 degrees F.
Pour the Dosa Batter into a tall glass. Gently pat each kebab to remove any excess moisture, then dip it in the batter. Ensure that the entire kebab is coated. Place dipped kebabs in the hot oil, in batches, and cook until golden brown and puffed, 2 to 3 minutes. Remove and serve with mint-mustard sauce.
Dosa Batter:
Wash the parboiled rice, dal and fenugreek seeds in cool water a few times till the water runs clear. Soak in cold water in for 6 hours.
Wash and soak the flattened rice in water for 5 minutes.
Strain, then combine in a blender and put just enough water to cover the rice and lentils. Blend to a smooth batter.
Pour the batter into a large bowl. It should reach halfway up the side, giving enough space for the batter to rise during fermentation. Cover the container loosely (not airtight) and rest in a warm place overnight.
Add the salt and mix gently to combine.
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Maneet Chauhan's Seekh Kebab Corn Dogs with Mint Mustard Sauce | Guy's Ranch Kitchen | Food Network
Certified Angus Garlic Mustard Beef Skewers
Certified Angus Beef and Mustard Skewers part of the Tailgate Tips Series from Piggly Wiggly. For more recipes visit: