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Honey garlic beef kebab recipe

Honey garlic beef kebab recipe



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  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Middle Eastern BBQ beef kebabs are marinated in a delicious garlic honey mixture with an Asian twist. You can cook them on the barbecue or in the oven and best served with pitta bread and a fresh salad.


London, England, UK

4 people made this

IngredientsServes: 3

  • 2 tablespoons soya sauce
  • 2 tablespoons rice vinegar
  • 4 teaspoons runny honey
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons sesame oil
  • 4 teaspoons vegetable oil
  • 1 tablespoon water
  • 500g beef mince

MethodPrep:5min ›Cook:20min ›Extra time:1hr marinating › Ready in:1hr25min

  1. For the marinade combine soya sauce, rice vinegar, honey, garlic, sesame oil, vegetable oil and water in a small bowl and whisk until well combined.
  2. Place minced beef into a big bowl, add half of the marinade and mix well with your hands, until the sauce is evenly distributed. Cover, place into the fridge and let marinate for 1 hour.
  3. Meanwhile let wooden skewers soak in water for at least 30 minutes. That way they won't burn, when placed on the barbecue.
  4. Preheat the barbecue (or preheat oven to 200 C / Gas 6).
  5. Form the beef into about 10cm long kebabs and thread onto skewers.
  6. Place on a baking tray lined with aluminium foil or onto the barbecue grate and baste with the reserved marinade. BBQ (or bake), basting often for 10 minutes. Turn, baste and cook for another 10 minutes. Remove from the heat and serve!

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

A winning recipe. This made our bbq much more enjoyable. Will be making every time from now on-12 May 2018


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Grilled Sriracha Honey Mustard Beef Kebabs

How can it be that we’re already coming up on Labor Day Weekend? Didn’t summer just start?! I am nowhere ready to let go of our warm weather and more relaxed summer schedule, to send our kiddos back to school while watching the days quickly shorten and the thermometer slowly descend. I do like our changes in season here in the Midwest, always have. But if the cold dark wrath of winter could be lessened to about two months in length, that would be completely awesome in my book.

But let’s make the best of summer coming to an end, shall we? I have a tasty suggestion for you. This recipe for Grilled Sriracha Honey Mustard Beef Kebabs is just the ticket to savoring another alfresco meal or two. Light the grill. These kebabs are fabulous!

Quite candidly, I don’t think my fridge has ever been without at least one bottle of French’s mustard in it.

So when French’s asked me to partner with them in their #FrenchsMixology campaign, to create my own mustard mixology recipe, I was all in. I use different varieties of mustards all the time to add more flavor to my cooking. This promised to be both fun and tasty. I couldn’t wait to get started!

If I had to name a few items that I turn to most often for adding flavor to our cooking and grilling, there’s no doubt that mustard, garlic, sriracha, and honey would be at the top of my list. I hate to even think about cooking without them. These key components are the major players in my #FrenchsMixology beef kebabs recipe.

For another delicious mustard recipe, be sure to check out my Honey Mustard Chicken and Vegetables – a meal that’s made in just one pan!

I knew that my mustard marinade, composed mostly of bold and snappy French’s Dijon mustard, was going to add plenty of wonderful flavor to the kebabs. So I opted for a heart-healthy top sirloin steak to skewer. But if you wanted to indulge, some ribeye would be scrumptious.

The recipe comes together quickly and easily with a bit of whisking and chopping. Marinating the beef in the Dijon mustard mixture for a few hours adds incredible flavor. And then it only takes 5 minutes to cook on the grill.

This is one of those recipes that was overwhelmingly approved by our entire family. The mustard-marinated beef is packed with robust flavor. And skewered next to sweet cherry tomatoes from our garden, popping inside your mouth in tender little bursts, these kebabs are truly an end-of-summer treat.


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The Quality Mark & You

Method

Trim any fat from the steak and cut the meat into 4cm chunks. Roll up each piece of bacon.

Mix the ingredients for the glaze together in a bowl with ½ teaspoon each of salt and black pepper. Stir in the steak and leave to marinate for 30 minutes. Meanwhile light your barbecue if using a charcoal one. Light your gas barbecue or grill 10 minutes before cooking.

Thread 4 cubes of beef, 2 bacon rolls, 2 bay leaves and 2 onion wedges onto each 25cm metal skewer. Place them on the barbecue or the rack of the grill pan and cook for 5-6 minutes, turning once or twice until the steak is nicely browned on the outside and medium-rare in the centre.


Chili-Honey-Garlic Shrimp Kebabs

An Asian chili sauce gives these honey-glazed shrimp kebabs a subtle kick.

  1. Heat grill on medium-high. If using bamboo skewers, soak at least 30 minutes in warm water.
  2. Thread 4 shrimp onto each skewer. If using bamboo skewers, use 2 skewers for each kebab. Brush shrimp with oil season on both sides with 3/4 teaspoon each salt and pepper.
  3. In small microwave- safe bowl, combine honey and chili sauce. Microwave in 20-second intervals until runny whisk to combine.
  4. Place kebabs on hot grill. Cook 2 minutes. Turn kebabs over brush with honey mixture. Cook 1 minute. Turn kebabs over brush again and cook 1 minute more. Turn kebabs over brush with remaining honey mixture. Serve immediately.

Nutritional information (per serving): About 220 cals, 26 g protein, 18 g carbs, 4 g fat (1 g sat), 1,475 mg sodium.


The marinade ready to do its magic.

Best Seller! Over 100 Curry House Recipes.

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Perfect served on it’s own or over rice with the heated marinade used as a sauce


Ginger-Soy Beef Kebabs

3 pounds tenderloin
½ cup soy sauce
3 tablespoons honey
2 tablespoons sesame oil (other varieties are ok)
3 tablespoons brown sugar
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon mirin
1 teaspoon wasabi (optional)
10 bamboo skewers

Cut the tenderloin into one-inch cubes. Combine soy sauce, honey, brown sugar, garlic, ginger, mirin and wasabi in a one-gallon zip-top bag and shake to combine. Place the beef cubes into the bag and place in the fridge for at least one hour.

After marinating, skewer four or five cubes per stick. Grill at 400° F for three minutes and flip, grill for another three minutes and remove to a foil lined plate, wrap them with foil and allow them to rest for five minutes.


Honey Chilli Beef Strips

Beef Strips
Cup of runny honey
2 tbl spoons brown sugar
2 tbl spoons tomatoe ketchup
2 tbl spoons bbq sauce (used Heinz)
2 tbl spoons light soy sauce
3 tea spoons lazy garlic
2 tea spoons chilli flakes
2 tea spoons oregano
1 tea spoon lazy ginger
1 fresh red chilli
1 fresh green chilli
Splash of balsamic vinegar

Method:
Mix all the sauce ingredients together, Add beef strips (I used 3 packets of stir fry beef strips).
I added half a bag of frozen Chinese vegetable mix
On low 6 hours.


I have also made this before with chicken and that was good too.

By Rita Rita

……………Other Slow Cooker Recipe
It’s snowing here in Colorado, so made a large batch of chili overnight 😋. My husband’s favorite!

Ingredients:
2 lb lean ground beef
1 large onion- diced
2+ jalapenos- diced
2 red bell pepper- diced
1 XL zucchini or 2-3 small- peeled & diced (can use yellow squash too or a combo)
Minced garlic (to your liking)
1 can rotel (rotel is diced tomatoes + diced green chiles- for alternate use 1 can diced tomatoes and 1 small can diced green chiles)
1 can diced tomatoes
2-3 cans red kidney beans (or a mixture- kidney, black, pinto)
1 can beef broth
4 tbsp chili powder
2 tbsp cumin
2 bay leaves
1 tsp onion powder
1 tsp garlic powder
Salt and pepper
Red chili flakes (to your liking)
Any other seasonings you want

Method:
Brown ground beef with diced onion, peppers, and jalapeno. Drain and add in spices. I kind of just guess on the spices.

Add mixture and everything else in the crockpot and mix well.

By Brandi Haberl

Searches related to Honey Chilli Beef Strips
1. crispy honey chilli beef marion


  1. Preheat a grill.
  2. Blend the hoisin, soy sauce, sesame oil, and chili sauce in a bowl and mix completely. Transfer 50 percent to a separate bowl and reserve.
  3. Thread the beef, scallion whites, mushrooms, and cherry tomatoes onto the skewers, alternating among the meat and greens.
  4. Use a brush to paint the skewers with some of the remaining hoisin glaze.
  5. When the grill is incredibly hot, incorporate the skewers and cook for 3 to 4 minutes for every side, basting with a little bit extra of the sauce as you go.
  6. The skewers are finished when the meat and veggies are frivolously charred and the beef is organization but still yielding to the contact.
  7. Brush the kebabs with the reserved glaze right before serving.

Consume This Suggestion

Making a killer sauce for the grill on the fly is simpler than most men and women feel. Start out with a foundation with a very well-rounded flavor: ketchup, Dijon, and hoisin all operate. Then blend in other liquids or condiments that incorporate powerful solitary flavor notes: honey for sweetness, vinegar for acid, soy sauce for salt, sriracha for heat. Lastly, turn to the spice cabinet to convey it all with each other. Chili powder, garlic and onion salt, cumin, brown sugar, mustard powder, and cayenne are all common factors of barbecue sauces and all could be the ending touch for your subsequent grilled masterpiece.


This is a sponsored post for TruGreen. All opinions are my own. Thanks to all the companies, and readers, who help support Kiss My Smoke.

Spring is in full swing and I’m loving every minute of it. I’ve been outside grilling up a storm. There is nothing like spending time outdoors to make you feel connected to the world. I love that feeling and can’t get enough of it these days. I want to be outside 24/7.

I’m lucky enough to have multiple grilling areas at my place. While they are nothing fancy I love those spaces so much. I have one grill on our back deck. It’s my newest grill and it’s the biggest of all of them as well. I have two more grills and a smoker on my patio.

I like having multiple grilling areas for many reasons. The grill on my deck is the one I use when I’m in a hurry and also for all the blog photos. It’s right off my small studio/office so it’s super convenient and easy to keep the food hot while shooting. It’s the grill I use most often, quite honestly.

The grills and smoker on the patio are for entertaining family and friends. It’s also the area I choose when I want a bit of quiet and privacy. Our patio is pretty serene and private, it’s surrounded by a fence, the house and trees. It’s very quiet and peaceful which I love when I’m not working.

The patio leads out to our back yard which is quiet large. It’s all fenced in with landscaping around the entire perimeter. We did it all ourselves when we bought the house 10 years ago. The yard is my happy place. I adore gardening as much as grilling so I spend tons of time out there.

We bought our house from my Dad’s estate after he passed away. I love owning my parent’s home. It’s very sentimental and meaningful in so many ways. It’s also a bit frustrating at times. My Dad was very frugal and didn’t believe in spending money on things like grass or landscaping.

So, let’s just say we inherited some serious lawn issues. Our yard has more problems than I can list. It’s not level with the neighbours’ yards so we get insane amounts of water back there every time it rains. I tell people we have a lake in our backyard and I’m only partly kidding.

We also have huge issues with weeds, crabgrass, and uneven patches. Every year we do a little more work out there in an attempt to have that picturesque lawn you see in movies and commercials. One day we’ll get there. I have complete faith in that fact. I will make the yard beautiful one day.

My Dad was the kind of guy who never wanted help with anything. I’m the opposite. I’m happy to bring in the professionals when necessary. One company I really dig is TruGreen. They offer lawn care, tree and shrub care, lawn program, tree and shrub programs.

They can give you tips for springtime to help you improve your lawn situation. They offer outdoor living ideas as well as patio ideas. Sometimes it really pays to bring in the professionals because they know more than the average Joe. That’s a good thing in my book.

You can request a quote for you own lawn care needs. They are in Canada so I highly encourage my Canuck readers to take advantage of their services this spring. They are incredibly professional and can help you make a plan to get your lawn in perfect shape for summer.

Once your lawn is in perfect condition you can fire up your grill and make these Easy Grilled Honey-Garlic Ribs. These ribs are juicy and tender. They sauce is so easy to make and the cooking technique is incredibly easy. This is the perfect recipe for nights where you’re too busy to hover over the grill.

You can control the heat level on these ribs easily. Just adjust the spices I’ve included in the recipe. We made one rack fiery hot with red pepper flakes. The other rack we left those off so family members with less heat tolerance could enjoy them as well. I love recipes that can be easily adjusted.

Whether you like your ribs smoking hot or super mild, try this recipe today. Thank me tomorrow!


Korean Beef Kabobs Asian) Recipe
sesame seed oil, spring onion, garlic, beef, soy sauce, sugar, sherry
I've been making this dish for years and it never fails to draw rave reviews. Using a good cut of meat is key, so it will be very tender. I use beef tenderloin or sirloin (choice at the minimum). .