Best 6 Lemon Beef Kabobs Recipes

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Lemon beef kabobs are a delightful and savory dish that combines the tangy flavor of lemon with the tender texture of beef. They are perfect for grilling during summer cookouts or for enjoying as a quick and easy weeknight meal. The key to creating the best lemon beef kabobs lies in the careful selection of ingredients, the preparation of the marinade, and the proper cooking technique. This article will provide you with a comprehensive guide to crafting delicious and flavorful lemon beef kabobs that will tantalize your taste buds and impress your family and friends.

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

LEMON BEEF KABOBS



Lemon Beef Kabobs image

These kabobs from Jane Turner of Canton, Ohio bring the bright flavor of lemon to the table without having to heat up the kitchen. You'll love the mix of tender meat and mushrooms with vibrant green pepper.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 kabobs.

Number Of Ingredients 14

1/3 cup lemon juice
1/3 cup canola oil
1 small onion, finely chopped
1 teaspoon Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1 bay leaf
3/4 pound boneless beef sirloin steak, cut into 1-inch cubes
1 cup medium fresh mushrooms
1 small green pepper, cut into 1-inch pieces
1/2 cup pearl onions

Steps:

  • In a large resealable plastic bag, combine the first 10 ingredients; add beef and mushrooms. Seal bag and turn to coat; refrigerate for up to 2 hours. Drain and discard marinade and bay leaf., On four metal or soaked wooden skewers, alternately thread beef and vegetables. , Grill, covered, over medium heat for 8-10 minutes or until beef reaches desired doneness, turning occasionally.

Nutrition Facts : Calories 463 calories, Fat 29g fat (5g saturated fat), Cholesterol 95mg cholesterol, Sodium 393mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 35g protein.

MIDDLE EASTERN BEEF KABOBS



Middle Eastern Beef Kabobs image

These are great either right off the grill or at room temperature - which makes them the perfect dish to pack up and take to the park on a hot summer night. The preserved lemon is a surprisingly good compliment to the beef tenderloin. Try them with a side of Cucumber-Yogurt Sauce.

Provided by Food Network

Categories     main-dish

Time 1h31m

Yield 8 servings

Number Of Ingredients 22

2 pounds beef tenderloin, trimmed and cubed into 16 pieces
1 red bell pepper, seeded and diced large
1 green bell pepper, seeded and diced large
4 preserved lemons, halved (see Cook's Note)
8 white mushrooms, wiped clean and stems trimmed
1 red onion, diced large
2 tablespoons chopped Italian parsley leaves
1 tablespoon chopped garlic
2 teaspoons dried oregano
2 teaspoons onion powder
1 teaspoon curry powder
1 teaspoon ground cinnamon
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
1 cup olive oil
Cucumber-Yogurt Sauce, recipe follows
1 cup plain yogurt
1/2 cucumber, seeded and diced
1 tablespoon diced onion
1 lemon, zested
Pinch dried mint
Kosher salt and freshly ground black pepper

Steps:

  • Once your meat and veggies have been prepped let the skewering fun begin! Thread a piece of green pepper onto the skewer. Follow it with a cube of beef, then one half of a preserved lemon, a couple of pieces of red onion, another piece of beef, a piece of red pepper and cap it with a mushroom. Repeat the process with the rest of the skewers. Set all of the kabobs into a roasting pan in one layer and set aside.
  • Place the remaining ingredients in a medium sized bowl and whisk until well incorporated. Pour the mixture over the kabobs and refrigerate 1 hour.
  • Preheat an outdoor charcoal or gas grill to high heat. Place the kabobs on the grill and cook 3 minutes per side. Remove and serve immediately or let cool, pack 'em up and take them on a picnic.
  • Serve with Cucumber-Yogurt Sauce.
  • Combine all ingredients in a food processor and pulse several times to make a chunky sauce.

GRILLED BEEF KABOBS



Grilled Beef Kabobs image

Many times, I must come up with recipes requiring only ingredients already in my pantry. This is one of them. It's my husband's favorite meat dish. -Dolores, Lueken, Ferdinand, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 bottle (8 ounces) French or Russian salad dressing
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-1/2-inch cubes
8 to 10 bacon strips, cut in half
1 sweet red pepper, cut into chunks
1 green pepper, cut into chunks
2 small zucchini squash, cut into chunks
8 medium fresh mushrooms
1 large onion, quartered, optional

Steps:

  • In a small bowl, whisk the first five ingredients. Place half of marinade in a large resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining marinade., Drain beef, discarding marinade in bag. Wrap bacon around beef cubes. On four metal or soaked wooden skewers, alternately thread beef and vegetables., Grill, covered, over medium heat 10-15 minutes or until beef reaches desired doneness and vegetables are tender, turning occasionally and basting frequently with reserved marinade.

Nutrition Facts : Calories 447 calories, Fat 29g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 739mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 2g fiber), Protein 32g protein.

BBQ GRILLED BEEF KABOBS OVER LEMON-HERB RICE



BBQ Grilled Beef Kabobs over Lemon-Herb Rice image

Is there anything lemon juice can't do? Here it lends its refreshing awesomeness to herbed rice. Serve with BBQ grilled beef kabobs for the win.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings

Number Of Ingredients 10

1 qt. (4 cups) fat-free reduced-sodium chicken broth
2 Tbsp. lemon juice
2 tsp. dried Italian seasoning
2 cups long-grain white rice, uncooked
2 lb. boneless beef sirloin steak, cut into 1-1/2-inch pieces
16 fresh mushrooms
1 green pepper, cut into 8 wedges
1 onion, cut into 8 wedges
1 small zucchini, cut into 8 chunks
1/3 cup KRAFT Original Barbecue Sauce

Steps:

  • Heat grill to medium-high heat.
  • Bring broth, lemon juice and seasoning to boil in large saucepan. Stir in rice; cover. Simmer on low heat 25 to 30 min. or until rice is tender.
  • Meanwhile, thread meat and vegetables alternately onto skewers. Grill 10 to 15 min. or until meat is done and vegetables are crisp-tender, turning once and brushing occasionally with barbecue sauce for the last few minutes.
  • Serve kabobs with the rice mixture.

Nutrition Facts : Calories 340, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 60 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

LEMONGRASS GROUND BEEF SKEWERS



Lemongrass Ground Beef Skewers image

Great flavor combinations in these simple, fast, and economic kabobs.

Provided by bbqgirl

Categories     World Cuisine Recipes     Asian

Time 30m

Yield 4

Number Of Ingredients 10

½ cup coarsely chopped lemon grass
1 onion, coarsely chopped
2 cloves garlic
1 ½ pounds lean ground beef
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon white sugar
1 tablespoon cornstarch
1 tablespoon oyster sauce
1 teaspoon sesame oil

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
  • Form meat mixture into 12 meatballs. Thread onto skewers.
  • Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 391.8 calories, Carbohydrate 8.3 g, Cholesterol 110.9 mg, Fat 24.8 g, Fiber 0.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 709 mg, Sugar 2.2 g

Tips:

  • Choose high-quality flank steak for the best results.
  • Slice the steak thinly against the grain to ensure tender kabobs.
  • Use a flavorful marinade to infuse the beef with delicious taste.
  • Make sure to tenderize the beef before cooking to ensure maximum tenderness.
  • Sear the kabobs over high heat to create a nice crust and lock in the juices.
  • Reduce the heat to medium and continue cooking until the beef reaches your desired doneness.
  • Serve the kabobs with your favorite dipping sauce and enjoy!

Conclusion:

Lemon beef kabobs are a delicious and easy-to-make dish that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a meal that is sure to impress your family and friends. So next time you're looking for a tasty and unique dish to try, give lemon beef kabobs a try. You won't be disappointed!

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