↞ recipe box start page
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
8 skewers – if you are using bamboo ones make sure to soak them for at least 30 minutes
1 pound London broil, trimmed and cubed into 1-inch cubes
2 tomatoes – seeded and cubed
1 large red bell pepper, cubed into large pieces
1 large red onion, cubed into large pieces
Crushed dried oregano
Salt & Pepper
For the Basting Sauce:
1 large tomato
1 green chili pepper - seeded
3 mint leaves
1 tsp. olive oil
Salt
Place all of the ingredients in a blender. Taste for salt and adjust as necessary.
Use the sauce for basting the skewers. Any left-over sauce can be served with the finished meal as a salsa.
FOR THE SKEWERS:
Place the cubed beef in a bowl and drizzle with olive oil. Season with salt and pepper. String the meat, alternating with a tomato cube, onion cube and pepper cube on your skewers. Start with and finish with meat cubes.
If using a grill - heat the grill and reduce to medium heat. Clean the grids and oil with olive oil. Place the skewers on the grill. Brush the skewers generously with the tomato sauce. Cook for 3 to 4 minutes, until meat has a brown crust. Flip and baste the other side. Cook for another 3 to 4 minutes. Repeat this process one more time.
If using a griddle or skillet – heat the pan until hot. Brush it with some olive oil. Place the skewers on the pan and brush generously with the tomato sauce. Cook for 3 to 4 minutes, until meat has a brown crust. Flip and baste the other side. Cook for another 3 to 4 minutes. Repeat this process one more time. Serve with the remaining tomato sauce and enjoy!
view more member recipes
PAN FRIED BEEF KABOBS
view my recipes
print
save
Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
8 skewers – if you are using bamboo ones make sure to soak them for at least 30 minutes
1 pound London broil, trimmed and cubed into 1-inch cubes
2 tomatoes – seeded and cubed
1 large red bell pepper, cubed into large pieces
1 large red onion, cubed into large pieces
Crushed dried oregano
Salt & Pepper
For the Basting Sauce:
1 large tomato
1 green chili pepper - seeded
3 mint leaves
1 tsp. olive oil
Salt
Place all of the ingredients in a blender. Taste for salt and adjust as necessary.
Use the sauce for basting the skewers. Any left-over sauce can be served with the finished meal as a salsa.
FOR THE SKEWERS:
Place the cubed beef in a bowl and drizzle with olive oil. Season with salt and pepper. String the meat, alternating with a tomato cube, onion cube and pepper cube on your skewers. Start with and finish with meat cubes.
If using a grill - heat the grill and reduce to medium heat. Clean the grids and oil with olive oil. Place the skewers on the grill. Brush the skewers generously with the tomato sauce. Cook for 3 to 4 minutes, until meat has a brown crust. Flip and baste the other side. Cook for another 3 to 4 minutes. Repeat this process one more time.
If using a griddle or skillet – heat the pan until hot. Brush it with some olive oil. Place the skewers on the pan and brush generously with the tomato sauce. Cook for 3 to 4 minutes, until meat has a brown crust. Flip and baste the other side. Cook for another 3 to 4 minutes. Repeat this process one more time. Serve with the remaining tomato sauce and enjoy!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Tex-mex Beef Kabobs
by sgre52160
1 lb. Beef Tenderloin or Ribeye, cut into 3/4 inch cubes 1 Sweet Yellow Onion 1 Red Bell Pepper 12 cherry tomatoes 2 Fresh Jalapeno Peppers 8 limes 1 orange 3 cloves garlic, minced 1/4 cup o
by sgre52160
1 lb. Beef Tenderloin or Ribeye, cut into 3/4 inch cubes 1 Sweet Yellow Onion 1 Red Bell Pepper 12 cherry tomatoes 2 Fresh Jalapeno Peppers 8 limes 1 orange 3 cloves garlic, minced 1/4 cup o
Beef Kabobs
by charlene8819
2 lbs High quality beef tip or round cut into 1 1/4 inch cubes 1 (10 1/2 oz) can condensed beef consomme 1/3 cup dry white wine or apple juice 2 Tbsp. soy sauce 2 cloves garlic, crushed 1/4 tsp.
by charlene8819
2 lbs High quality beef tip or round cut into 1 1/4 inch cubes 1 (10 1/2 oz) can condensed beef consomme 1/3 cup dry white wine or apple juice 2 Tbsp. soy sauce 2 cloves garlic, crushed 1/4 tsp.
Broiled Beef Kabobs
by sgre52160
1 tbsp olive or vegetable oil, lemon juice and water 2 tsp Dijon mustard 1 tsp honey 1 /2 tsp dried oregano 1 /4 tsp pepper 1 lb boneless top sirloin steak (1 inch thick), cut into 1 inch cubes
by sgre52160
1 tbsp olive or vegetable oil, lemon juice and water 2 tsp Dijon mustard 1 tsp honey 1 /2 tsp dried oregano 1 /4 tsp pepper 1 lb boneless top sirloin steak (1 inch thick), cut into 1 inch cubes
Mojo Beef Kabobs
by sgre52160
1 lb boneless beef top sirloin steak, cut 1 inch thick 1 tsp coarse grind black pepper 1 large lime, cut into 8 wedges 1 small red onion, cut into 8 thin wedges 1 container grape or cherry tomatoe
by sgre52160
1 lb boneless beef top sirloin steak, cut 1 inch thick 1 tsp coarse grind black pepper 1 large lime, cut into 8 wedges 1 small red onion, cut into 8 thin wedges 1 container grape or cherry tomatoe
Beef Tenderloin Kabobs
by sgre52160
2 lbs beef tenderloin, cut into cubes (from 1 inch to 2 inches) 2 - 3 cloves of garlic minced 1 large shallot, chopped 2 tbsp fresh thyme, rosemary and parsley, chopped 1 cup red wine 1/2 cup ol
by sgre52160
2 lbs beef tenderloin, cut into cubes (from 1 inch to 2 inches) 2 - 3 cloves of garlic minced 1 large shallot, chopped 2 tbsp fresh thyme, rosemary and parsley, chopped 1 cup red wine 1/2 cup ol
view more member recipes
related CDKitchen recipes
Beefy Antipasto-On-A-Stick
Beef Kabobs Over Lemon Rice
Rosemary and Beef with Vegetables Kabobs
Teriyaki Pork Kabobs