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    You are in: Home / Cookbooks / Skewered—touché! (meat)
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    48 recipes in

    Skewered—touché! (meat)

    [Cover photo by canarygirl.] Meat grilled on skewers. The Skewered—touché! series also includes cookbooks for skewered fruit, vegetables, tofu and cheese , poultry and seafood .
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    This can be served as is with a yoghurt or tahini dip or as a light lunch in pita wraps with shredded lettuce, mint leaves and tomatoes with tahini sauce drizzled on top. Cooking time indicated includes marinating time. Edited to add: Please use a good cut of meat. The best cuts are usually boneless leg of lamb and shoulder, cubed. To avoid burning the outside or flareups, trim of excess fat. Pull off the thin transparent membrane surrounding the meat and trim off any connective tissues.

    Recipe #232789

    5 Reviews |  By ~Nimz~

    Just plain yummy. These are fit for company. Served with a creamy mustard sauce. Adapted from TOH. The instructions are based on my cut of meat and may vary depending on how many slices of meat you get. The recipe said 16 slices but I only got 8. I doubled the marinade when I made it but not in the recipe.

    Recipe #185027

    Since I make this recipe for my BBQ get togethers, the amounts I have listed will make a ton of skewers, you might want to reduce the recipe to half and only use two steaks which should give you about 20-25 skewers (yield is only estimated) or make the complete recipe to feed a crowd! The amounts stated for the dipping sauce will yield about 4-1/2 cups, you might also want to reduce to half. To save time slice the meat a day ahead, and to make slicing easier, partially freeze the steaks before slicing for about 15 minutes. Plan ahead the dipping sauce needs to be chilled for a minimum of three hours before serving, or make 24 hours in advance, and the beef strips needs to marinade for 8 hours. This recipe also works well using pork strips! This is delicious, and a real crowd-pleaser!

    Recipe #171938

    8 Reviews |  By twissis

    Finally, the recipe I was searching for when I "stumbled over" the other 2 I just posted. The website source for this recipe is joycesfinecooking.com/canadian_recipes. Altho not kid-friendly w/whisky in the marinade, it is a sml amt & it appears the marinade could be halved & used to fix adult & kid portions. This recipe caught my eye because I thot it would also work well w/lamb meat. Altho unusual to combine lamb w/oranges, it sounded good to me. Think about it ... lamb, oranges, whole mushrooms & onion (all marinated using this recipe & cooked on the grill). How could that ever be bad? NOT! (Time specified does not include time to marinate) NOTE: While the whisky is shown as an optional ingredient, the recipe author made quite a point to say she NEVER leaves it out.

    Recipe #169344

    5 Reviews |  By Mo-B

    This is from the Weight Watchers New Complete cookbook. Another one of my favorites. These are just like the teriyaki beef strips you get in Chinese restaurants. Oh so yummy and good for you too! Great with rice.

    Recipe #169074

    One of my first ever recipes made when I left home, very simple but I still love it!

    Recipe #135551

    From the net, USENET Community Trust. I want to make this very soon, probably this weekend - looks really yum! Not sure if the 2lb of lamb for 4 people is really right though, I'll be using closer to 1lb. UPDATE: having made this with 1lb, I would definately double the spices as it didn't have the kick I wanted. Serve with nice yoghurty sauce!

    Recipe #134985

    MMMM...great tasting and easy grilling fare!

    Recipe #133902

    7 Reviews |  By ~Nimz~

    These are a great change from your steak, pork, chicken kabobs. Prep time does not include the one hour refrigeration.

    Recipe #132221

    11 Reviews |  By Kaarin

    We grill a lot-this is our best venison or beef marinade. Prep time includes 8 hours of marinating.

    Recipe #125960

    1 Reviews |  By ellie_

    While looking for iron-rich ideas I came across this recipe in the local newspaper and thought it would be good served with a tossed salad.

    Recipe #125090

    Fantastic made on the outdoor grill! This recipe can easily be doubled, best if marinated overnight for 24 hours, you could use canned pineapple chunks but fresh is better, I have even used cherry tomatoes for this also, and even made these on a indoor grill too... You will love these!

    Recipe #122829

    Traditionally cubes of fat are skewered in between the pieces of meat to keep everything succulent but I have never done this. I usually thread pieces of onion cut more or less the size of the cube of meat and apricots on for a flavor dimension. If you choose to do only meat that’s wonderful, too! These “kebabs” are usually served on rice with the marinade thickened to become gravy but can be enjoyed with any of your regular barbecue side dishes. The days that we were living in an apartment and did not have a barbecue facility I used to grill these in the oven with just as much success. Prep time does not include overnight marinating time.

    Recipe #119965

    1 Reviews |  By BecR

    Ordinary yellow mustard gives a distinctive flavor to the marinade for these beef kebabs. The heavenly smell that fills your kitchen while you make the marinade lets you know it's going to be good. Serve with assorted grilled vegetables (like cherry tomatoes, zucchini, mushrooms, bell pepper, and corn on the cob), and baked potatoes. Beverly is the food editor of the local paper- her father used to grill these. Recommended for Father's Day menu.

    Recipe #117581

    16 Reviews |  By Marie

    Kabobs are a little more work, but are so worth it. Great for company because everything can be prepared up to the grilling and you are good to go. Cooking time is according to how you like your steak done.

    Recipe #94818

    I was planning on making samosas, and got lazy....that's how this little recipe was born. :) Middle Eastern flavors formed into sausages and skewered.

    Recipe #94798

    Tapas (bite-sized appetizers) is one of Spain's most cherished culinary traditions! This recipe is courtesy of Executive Chef Jose Salgado. Marinating time (minimum 4 hours) is not included

    Recipe #85497

    Grilled with a nice charred flavor and exotic spice, these go great with a salad and a side of couscous. You can also cook these under the broiler as well as the grill.

    Recipe #71484

    4 Reviews |  By Rita~

    Try adding pineapple chunks to them.

    Recipe #69073

    A bit of work, but a fun dish to serve to company and is always praised for its taste! For best flavour, marinade overnight. You can also baste with your favourite barbecue sauce during grill time.

    Recipe #59122

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