Best 3 Spanish Tapas Style Beef Kebabs Recipes

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Discover the tantalizing flavors of Spain with our specially curated collection of Spanish Tapas Style Beef Kebabs recipes. These succulent skewers of marinated beef, grilled to perfection and bursting with authentic Spanish spices, are sure to transport you to the vibrant streets of Madrid or Barcelona. Impress your friends and family with these easy-to-follow recipes, perfect for a delightful appetizer, main course or party platter. Prepare to embark on a culinary journey, exploring the culinary delights of Spain one kebab at a time.

Check out the recipes below so you can choose the best recipe for yourself!

SPANISH TAPAS STYLE BEEF KEBABS



Spanish Tapas Style Beef Kebabs image

This recipe comes from "Tapas Spanish Appetizers" one of the great Konemann recipe books. Have a fabulous Spanish wine tasting party with this and other Tapas recipes. Great Tapas party item and a big hit with the meat eaters.

Provided by Kanzeda

Categories     Meat

Time 2h5m

Yield 12 kebabs

Number Of Ingredients 11

12 wooden skewers
2 lbs round steaks
3 cloves garlic
1 tablespoon chopped parsley
1/3 cup lemon juice
1/2 teaspoon black pepper
2 teaspoons paprika
1 pinch cayenne pepper
1/2 teaspoon salt
2 tablespoons red wine vinegar
1/3 cup olive oil

Steps:

  • Soak skewers in water.
  • Cut steak into slices.
  • Combine steak, garlic, parsley lemon and pepper to marinade for at least 2 hours.
  • Preheat grill.
  • Thread meat onto skewers.
  • Grill kebabs 5 to 6 minutes, turning once.
  • Whisk paprika dressing ingredients together and drizzle over finished plated beef skewers.

SPANISH SKEWERS



Spanish skewers image

A nod to traditional tapas, these freezable party canapés of potatoes, red pepper and chorizo can be made in advance

Provided by Justine Pattison

Categories     Buffet, Canapes

Time 50m

Yield Makes 24

Number Of Ingredients 10

200g waxy potatoes , such as Charlotte, peeled and cut into 24 x 2cm/3/4in chunks
1 tbsp mild olive oil or sunflower oil
2 tsp finely chopped fresh rosemary or 1/2 tsp dried rosemary
1 large red pepper , deseeded and cut into 24 x 2cm/3/4in chunks
1 large yellow pepper , deseeded and cut into 24 x 2cm/3/4in chunks
200g cooking chorizo , cut into 24 pieces
200g half-fat crème fraîche
1 garlic clove , crushed
½ small pack flat-leaf parsley , finely chopped
24 short bamboo skewers

Steps:

  • Heat oven to 200C/180C fan/gas 6. Half-fill a large pan with water and bring to the boil. Add the potatoes and return to the boil. Cook for 1 min, then drain in a colander and tip into a bowl. Pour over the olive oil, sprinkle with the rosemary and season. Toss together.
  • Scatter the potatoes over a large baking tray and cook for 5 mins. Turn the potatoes, add the peppers and cook for a further 10 mins or until just beginning to soften. Set aside to cool.
  • Thread a chunk of yellow pepper, a chunk of potato and a chunk of red pepper onto bamboo skewers, finishing with a piece of chorizo. Place on a parchment-lined baking tray, cover and chill (up to 8 hrs). To make the dip, mix all the ingredients in a bowl, cover and chill.
  • When ready to serve, heat oven to 200C/180C fan/gas 6. Bake the skewers for 10 mins or until the vegetables are softened and nicely browned, and the chorizo slices are cooked through. Serve with the dip.

Nutrition Facts : Calories 54 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.1 milligram of sodium

PINCHOS (SPANISH KEBABS/TAPAS - PORK, LAMB, PRAWNS OR CHICKEN)



Pinchos (Spanish Kebabs/Tapas - Pork, Lamb, Prawns or Chicken) image

Enjoyed at bars all over Spain, pinchos are wonderful kebabs that taste equally good made with pork, chicken, prawns or lamb. At some bars, the seasoning is as simple as garlic and hot, sweet paprika. Here is a favorite marinade recipe for Pinchos Morunos. Recipe courtesy Anya von Bremzen, The Spanish Table. Time does not include 6-8 hours marination.

Provided by Sandi From CA

Categories     Pork

Time 20m

Yield 8 tapas

Number Of Ingredients 15

2 tablespoons chopped onions
4 large garlic cloves, chopped
1 tablespoon spanish sweet smoked paprika
1/2 teaspoon spanish hot smoked paprika or 1/4 teaspoon cayenne
coarse salt (kosher or sea)
1 teaspoon dried oregano
1 teaspoon black peppercorns
2 teaspoons dried thyme
1 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1 bay leaf, crumbled
2 tablespoons white wine vinegar (good quality)
2 tablespoons dry white wine (optional)
3 tablespoons olive oil, plus more for brushing the kebabs
1 1/2 lbs chicken breasts or 1 1/2 lbs prawns

Steps:

  • Place the onion, garlic, sweet and hot paprikas, 2 tsp of the salt, the oregano, peppercorns, thyme, cumin, cinnamon, bay leaf, vinegar, wine (if using) and olive oil in a mini food processor and process to a paste.
  • Place the pork in a bowl and rub a little salt on it. Scrape the marinade into the bowl with the meat and toss to combine thoroughly.
  • Cover the bowl and refrigerate the pork for 4-6 hours, tossing a few times. Let the meat come to room temperature before grilling.
  • Light the grill and preheat it to medium-high or preheat a large ridged grill pan to medium-high over medium heat.
  • When ready to cook, thread the meat onto the skewers and brush it with a little olive oil.
  • Cook the meat, brushing with olive oil and turning once, until it is just cooked through, 5-7 minutes. (If you are cooking lamb and would like it medium-rare, don't cook it quite so long). Serve the kebabs at once.

Tips:

  • To save time, use pre-cut beef kabob meat. If you prefer to cut your own, choose a tender cut of beef, such as flank steak or sirloin.
  • If you don't have wooden skewers, you can use metal skewers. Just be sure to soak them in water for 30 minutes before using to prevent them from burning.
  • If you want your kabobs to have a smoky flavor, grill them over charcoal or wood chips.
  • Serve your kabobs with your favorite dipping sauce, such as tzatziki sauce, salsa, or chimichurri sauce.

Conclusion:

Spanish tapas-style beef kebabs are a delicious and easy-to-make appetizer or main course. They are perfect for parties or gatherings and can be cooked on the grill, in the oven, or even in a skillet. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that will impress your guests.

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