Steak Stew Meat Shish Kabobs
Steak Stew Meat Shish Kabobs

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, steak stew meat shish kabobs. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Steak Stew Meat Shish Kabobs is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Steak Stew Meat Shish Kabobs is something that I have loved my entire life.

Read customer reviews & Find best sellers. Check Out Meat Steak On eBay. Mix all Marinade ingredients into a large bowl. Cut onion into quarters so they are big enough to stay on scewers.

To get started with this recipe, we have to prepare a few components. You can have steak stew meat shish kabobs using 14 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Steak Stew Meat Shish Kabobs:
  1. Prepare Ingredients
  2. Get stew meat
  3. Make ready green pepper
  4. Get onion
  5. Get red pepper
  6. Take pineapple slices
  7. Prepare Marinade
  8. Take worshershire sauce
  9. Get soy sauce
  10. Prepare olive oil
  11. Make ready black pepper
  12. Take salt
  13. Take Other necessary items
  14. Make ready scewers

Drain and discard marinade from beef. On four metal or soaked wooden skewers, alternately thread bacon-wrapped water chestnuts, pineapple and beef. Stew meat is typically trimmings from the chuck, which is the shoulder of the cow. It can also come from the round, which is the cow's rump and hind legs.

Instructions to make Steak Stew Meat Shish Kabobs:
  1. Mix all Marinade ingredients into a large bowl.
  2. Add stew meat into marinade and mix well, place in fridge and let marinate for 3-4 hours.
  3. Cut onion into quarters so they are big enough to stay on scewers.
  4. Cut up the green and red peppers into bite size pieces (large enough to stay on sqewers.
  5. Drain the juice from the pineapple slices and cut them into thirds so they are large enough to stay on the sqewers.
  6. After your meat is done marinating put meat, peppers, onions, and pineapple on the sqewers. I like to make a pattern on mine and place the peppers and onions by the meat to add more flavor to tbe meat.
  7. You can cook these on the grill or in the oven. If the pieces pf stew meat are rather large they will need to cook longer. Try 30 minutes at first (grill or oven) and check fruits and veggiea to see if they are cooked and check the stew meat to see if it's cooked all of the way.
  8. NOTE: Oven should be set at 400°

Stew meat is typically trimmings from the chuck, which is the shoulder of the cow. It can also come from the round, which is the cow's rump and hind legs. Cuts of beef from the chuck and round are tougher because they're from well-worked muscles that are full of collagen-rich connective tissue. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Fillet mingon (or beef tenderloin)- this is the best cut for beef shish kabobs, it's a tender and leaner steak and will not require too much work.

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