Summer Party Cookbook

Summer Party Cookbook

Gone Grilling

Asian Beef Kebabs
Beef and Veggie Kebabs Over Fettuccine Beef Fillets with Stilton-Portobello Sauce Beef Sirloin Kabobs with Roasted Red Pepper Dipping Sauce
Beer-Marinated Flank Steak
Bourbon Flank Steak
Calypso Steak
Cajun-Style Rib-Eye Steak
Curried Beef Kebabs
Fajita Kebabs
Greek-Style Beef Kebabs
Grilled Asian-Style Flank Steak
Grilled Moroccan Spiced Steak
Grilled Southwest Steak
Hawaiian Kebabs
Mayan BBQ Kebabs
Mediterranean Beef Kebabs
Moroccan Beef with Honey-Spice Couscous Peppercorn Beef Kebabs
Santa Fe Grilled Beef Steaks & Corn Southern Italian Beef Steak & Pasta For Two Spicy Orange Beef Kebabs
Spicy Portuguese Beef Steak Kebabs Steak & Tomato-Basil Pasta
Steak Dianna
Sweet-and-Sour Marinated Steaks Szechwan Flank Steak with Cucumber Kim Chee Barbecue Butterflied Leg of Lamb
Barbecued Lamb on Skewers
Lamb Chops with Yogurt Mint Sauce Lime-Basted Lamb Kebabs
Middle Eastern Grilled Lamb
Minted Lamb Kebabs
Persian Lamb Kebabs
Chicken Kebabs with Papaya Chutney Chutney and Lime Kebabs with Curried Rice Chicken Santa Fe
Chicken Napoli
Grilled Chicken and Vegetable Kebabs with Chutney Barbecue Sauce
Grilled Ginger Chicken Kebabs
Jerked Chicken and Plantain Kebabs with Papaya-Avocado Salsa
Middle Eastern Grilled Chicken Kebabs Southwest Chicken Barbecue
Thai Grilled Chicken - Gai Yang
and lot more...

Asian Beef Kebabs
1 1/2 pounds boneless sirloin steak, cut into 1-inch cubes
1/2 cup soy sauce
1/2 cup vegetable oil
1/2 cup rice wine vinegar
2 tablespoons sesame seeds
2 tablespoons sugar
6 garlic cloves, finely minced
1 teaspoon sesame oil*
2/3 teaspoon red pepper flakes
2 ears corn, husked
2 small zucchini
4 large green onions
Wooden skewers, soaked several minutes in water
1. Place steak cubes in plastic zip-lock style bag.
2. Whisk soy sauce, oil, vinegar, sesame seeds, sugar, garlic,
sesame oil and red pepper flakes in a small bowl. Reserve half to
use as dipping sauce. Add remaining marinade to plastic bag.
Seal; turn bag to coat meat well. Refrigerate 4 to 6 hours.
3. Prepare outdoor grill with medium-hot coals, or heat gas grill to
medium-hot.
4. Meanwhile, cut corn and zucchini into 1-inch pieces. Cut each
green onion into 3 pieces, each piece about 1 1/2-inches long.
5. Cook corn in boiling water to cover for 2 to 3 minutes. Drain
off water.
6. Thread meat cubes onto skewers, alternating meat pieces with
corn, zucchini and green onions. Brush once with marinade from
plastic bag.
7. Grill kebabs, covered, turning occasionally, 12 minutes or until
vegetables are cooked and meat thermometer inserted in meat
registers 145*F (60*C) for medium-rare. Serve with reserved
marinade for dipping and hot cooked rice, if desired.