Best 7 Beef Squash Shish Kabobs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Beef squash shish kabobs are a delightful and flavorful dish that is perfect for a summer cookout or a casual weeknight meal. The combination of tender beef, sweet squash, and flavorful vegetables creates a mouthwatering dish that is sure to please everyone at the table. With just a few simple ingredients and a little bit of time, you can create a delicious and memorable meal that will leave your taste buds tingling.

Let's cook with our recipes!

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

SIRLOIN SQUASH SHISH KABOBS



Sirloin Squash Shish Kabobs image

Ronda Karbo shared a soy sauce marinade that we used on colorful beef and vegetable kabobs. "When our grill comes out tin the spring, this is the first recipe my family asks me to make," says the Russell, Minnesota reader. "You can also use this marinade on six pork chops or a large piece of round steak cut into serving-size pieces."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 cup packed brown sugar
1 cup soy sauce
1 teaspoon each garlic powder, ground mustard and ground ginger
1 pound beef top sirloin steak, cut into 1-inch pieces
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
1 medium sweet red pepper, cut into 1-inch pieces
1 medium red onion, cut into eight wedges, optional

Steps:

  • In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 10 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts :

BEEF SQUASH SHISH KABOBS



Beef Squash Shish Kabobs image

These colorful beef and vegetable kabobs feature a tasty soy sauce marinade from Ronda Karbo of Russell, Minnesota. "You can also use this marinade on pork chops or steaks."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup packed brown sugar
1/2 cup soy sauce
1/2 teaspoon each garlic powder, ground mustard and ground ginger
1/2 pound beef top sirloin steak, cut into 1-inch pieces
1 small zucchini, cut into 1/4-inch slices
1 small yellow summer squash, cut into 1/4-inch slices
1 small sweet red pepper, cut into 1-inch pieces
1/2 medium red onion, cut into four wedges, optional

Steps:

  • In a small bowl, combine the brown sugar, soy sauce, garlic powder, mustard and ginger. Place beef in a large resealable plastic bag; add 1/2 cup marinade. Seal bag and toss to coat. Place zucchini, yellow squash, red pepper and onion if desired in another resealable plastic bag; add remaining marinade and toss to coat. Refrigerate beef and vegetables for at least 4 hours, turning occasionally., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread beef and vegetables. Grill, covered, over medium-hot heat or broil 4-6 in. from the heat for 8-10 minutes or until meat reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 346 calories, Fat 5g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 2466mg sodium, Carbohydrate 43g carbohydrate (39g sugars, Fiber 3g fiber), Protein 32g protein.

THE BEST SHISH KEBABS



The Best Shish Kebabs image

This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 skewers

Number Of Ingredients 15

Nonstick cooking spray
1/2 cup red wine vinegar
4 scallions, finely chopped
2 tablespoons Dijon
2 large cloves garlic, finely grated
2 teaspoons granulated sugar
2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1/2 cup olive oil
1 pound beef tenderloin, cut into 1- to 1 1/2-inch pieces (about 20 pieces)
1 medium red bell pepper, cut into 1-inch pieces (about 16 pieces)
1 medium yellow bell pepper, cut into 1-inch pieces (about 16 pieces)
2 medium red onions, root left intact, cut into 16 wedges
1 large zucchini, cut into 1/2-inch thick rounds (about 16 pieces)

Steps:

  • Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
  • Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
  • Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
  • Prepare a grill for medium-high heat.
  • Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
  • Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
  • Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

GRILLED SQUASH AND ZUCCHINI KABOBS



Grilled Squash and Zucchini Kabobs image

Looking for a new grilled squash recipe? Thread together sliced zucchini, squash and peppers with BBQ sauce for quick Grilled Squash and Zucchini Kabobs.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 8 servings

Number Of Ingredients 5

2 large zucchini, cut into 3/4-inch-thick slices
2 large yellow squash, cut into 3/4-inch-thick slices
2 red peppers, cut into 1-1/2-inch pieces
2 red onions, cut into wedges
1 cup KRAFT Original Barbecue Sauce

Steps:

  • Heat grill to medium-high heat.
  • Thread vegetables alternately onto 8 skewers.
  • Grill 10 min. or until crisp-tender, turning frequently and brushing generously with barbecue sauce.
  • Serve with any remaining sauce.

Nutrition Facts : Calories 110, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g

BEEF AND BACON SHISH KABOBS



Beef and Bacon Shish Kabobs image

Make and share this Beef and Bacon Shish Kabobs recipe from Food.com.

Provided by lazyme

Categories     Meat

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup A.1. Original Sauce
1/4 cup dry sherry
2 tablespoons honey
1 lb sirloin steak, 1-inch cubes
14 slices bacon, halved crosswise
1 large onion, cut into wedges
1 large bell pepper, cut into squares
12 small mushroom caps

Steps:

  • In small bowl, blend steak sauce, sherry and honey.
  • Place beef cubes in nonmetal dish; coat with 1/4 cup steak sauce mixture.
  • Cover; chill 1 hour, stirring occasionally.
  • Remove beef cubes from marinade.
  • Wrap half bacon slice around each cube.
  • Alternately thread beef and bacon cubes, onion, pepper and mushrooms onto 4 (10-inch) metal skewers.
  • Grill over medium heat for 8 to 10 minutes or to desired doneness, turning and brushing occasionally with remaining steak sauce mixture.
  • Serve immediately.

Nutrition Facts : Calories 430.1, Fat 27.2, SaturatedFat 10.1, Cholesterol 104.1, Sodium 297.6, Carbohydrate 15.6, Fiber 1.7, Sugar 11.9, Protein 28

BEEF SHISH KABOBS



Beef Shish Kabobs image

Bacon-wrapped water chestnuts, pineapple chunks and stew meat are basted with a simple marinade from Gerri Layo of Massena, New York. "These kabobs can be assembled ahead, so they're ideal for family get-togethers," she writes. "They're a delicious alternative to hot dogs and hamburgers."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 11

1 cup soy sauce
1/2 cup red wine vinegar
1/2 cup water
1/2 cup canola oil
1 teaspoon dried oregano
1/2 teaspoon onion powder
1 to 2 garlic cloves, minced
1 pound beef stew meat, cut into 1-1/2-inch cubes
1 pound sliced bacon, halved widthwise
1 can (8 ounces) sliced water chestnuts, drained
1 can (8 ounces) pineapple chunks, drained

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients. Reserve 1/3 cup for basting; cover and refrigerate. Add beef to bag; seal and turn to coat. Refrigerate overnight., In a large skillet over medium heat, partially cook bacon. Wrap each piece around a water chestnut slice. , Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef., Grill, covered, over medium heat for 10-15 minutes or until meat reaches desired doneness, basting frequently with reserved marinade.

Nutrition Facts :

Tips:

  • Choose the right squash: Butternut squash or zucchini are great choices for kabobs. Butternut squash holds its shape well while cooking, and zucchini adds a delicate flavor and texture.
  • Cut the squash into uniform pieces: This will help them cook evenly. If the pieces are too large, they will take longer to cook and may burn on the outside before the inside is done.
  • Marinate the beef and squash: Marinating the beef and squash in a flavorful marinade will help them stay juicy and flavorful. You can use a simple marinade made with olive oil, garlic, herbs, and spices, or get creative and try a more complex marinade.
  • Skewer the beef and squash: Use metal skewers for best results. Soak the skewers in water for at least 30 minutes before using to prevent them from burning.
  • Cook the kabobs over medium heat: This will help prevent the beef from becoming tough. Cook the kabobs for about 10-12 minutes per side, or until the beef is cooked through and the squash is tender.
  • Serve the kabobs with your favorite sides: Rice, grilled vegetables, or a simple salad are all great options.

Conclusion:

Beef and squash shish kabobs are a delicious and easy-to-make meal that is perfect for summer grilling. With a few simple tips, you can make sure your kabobs are cooked perfectly and bursting with flavor. So fire up the grill and enjoy this delicious summer dish!

Related Topics