Best 6 Zippy Peanut Steak Kabobs Recipes

PEANUTTY PORK KABOBS

Steps:

• In a large bow, combine the first seven ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag or shallow glass container; add pork and turn to coat. Seal or cover and refrigerate for 2-3 hours, turning occasionally. , Drain and discard the marinade. On metal or soaked wooden skewers, alternate pork and green peppers. Grill, uncovered, over medium heat for 6 minutes, turning once. , Baste with reserved marinade. Grill 8-10 minutes longer or until meat juices run clear, turning and basting frequently.

KABOBS

Steps:

• In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
• Preheat grill for medium-high heat.
• Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
• Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

ZIPPY PEANUT STEAK KABOBS

Steps:

• In a small saucepan, combine brown sugar and water. Cook and stir over low heat until sugar is completely dissolved. Remove from the heat. Whisk in peanut butter until blended. Stir in the soy sauce, barbecue sauce, oil, pepper sauce and garlic. , Pour 3 cups of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 4 hours. Cover and refrigerate remaining marinade until serving., Drain and discard marinade. Sprinkle ginger over pineapple. On 16 metal or soaked wooden skewers, alternately thread the beef, pineapple and red peppers. , Grill, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness. Serve with rice and reserved marinade for dipping.

PEANUT BEEF KABOBS

Steps:

• Pulse first 5 ingredients in blender until smooth; reserve 1/2 cup mixture for later use. Pour remaining dressing mixture over meat in shallow dish. Refrigerate 1 hour to marinate.
• Heat grill to medium heat. Remove meat from marinade; discard marinade. Thread meat onto 4 skewers. Grill kabobs 9 to 11 min. until meat is done, turning occasionally.
• Meanwhile, heat reserved dressing mixture and peanut butter in small saucepan on medium-low heat until peanut butter is melted and mixture is well blended, stirring occasionally. Serve kabobs with peanut butter sauce for dipping.

BEEF KABOBS WITH PEANUT DIPPING SAUCE

Steps:

• Combine first 3 ingredients. Thread beef strips onto skewers; brush with A. 1. mixture. Marinate 30 min.
• Meanwhile, combine dressing and chili sauce in small bowl. Reserve 2 Tbsp. dressing mixture; refrigerate remaining mixture.
• Heat grill to medium-high heat. Remove beef from marinade; discard marinade. Grill skewers 3 min. on each side until cooked through, brushing with reserved 2 Tbsp. dressing mixture during the last minute of grilling. Serve with remaining dressing mixture, nuts and onions.

STEAK SANDWICH KABOBS RECIPE BY TASTY

Steps:

• Arrange the skewers in a shallow baking dish. Cover with water and let soak for 20 minutes.
• Make the creamy peppercorn Dijon mustard sauce: In a medium saucepan, heat the olive oil over medium heat. Add the garlic and cook until fragrant and tender, about 1 minute. Deglaze the pot with the white wine, then whisk in the mustard, heavy cream, black pepper, lemon juice, and butter until smooth. Cook for 3-5 minutes, until the sauce is thick enough to coat the back of a spoon. Cover to keep warm until ready to serve.
• Make the kabobs: Preheat the grill to 350°F (180°C).
• In a medium bowl, toss the steak with the McCormick® Grill Mates Roasted Garlic and Herb Seasoning until well coated.
• Thread the steak pieces onto the skewers, alternating with the vegetables, so that each skewer has an assortment of steak and vegetables on it. Make sure to leave 2-3 inches of exposed skewer at the bottom of each. Drizzle the olive oil over the kabobs.
• Arrange the kabobs on the grill and grill for 3 minutes per side, until the vegetables are slightly tender and blistered, and the steak is cooked through.
• Transfer the kabobs to a sheet of aluminum foil or baking sheet and sprinkle the cheese on top. Let the cheese melt from the residual heat, about 1 minute.
• Arrange the kabobs on a serving platter. Serve warm with the mustard sauce alongside.
• Enjoy!