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BHG Delish Dish

Stirring Up Ideas In The Kitchen

yogurt

Five-Spice Beef Kabobs

Skip the forks in favor of skewers with this quick and easy recipe for Five-Spice Beef Kabobs that can be cooked on the grill or on the stove. 

Five-Spice Beef Kabobs

Nothing says “it’s almost summer” quite like food on a stick, from fruit-filled popsicles by the pool to crispy corndogs at the State Fair. And with May right around the corner, I could think of no better way to usher in warmer weather than with grilled Five-Spice Beef Kabobs.

This finger-friendly appetizer or main dish stars marinated flank steak that’s seared and then served hot with a tangy yogurt dipping sauce. I’ve added a few twists of my own to the original recipe, so read on for step-by-step instructions, plus tips for how to skip the grill in favor of a grill pan.

Five-Spice Beef Kabobs

I’m a big fan of bold steak marinades, so I’d recommend kicking up the original marinade recipe with my simple updates and additions:

  • Increase the soy sauce to 1/4 cup
  • Add 1 teaspoon minced garlic
  • Add 2 teaspoons honey

I opted to marinate the skewers for two hours, which guarantees a bigger flavor contribution from the soy sauce and garlic.

Five-Spice Beef Kabobs

The secret to extra-tender beef skewers is to lightly flatten the steak with a meat tenderizer. This added step ensures the skewers will cook evenly and at the same rate. And rather than grill the skewers on an outdoor grill, I opted to use a grill pan right atop my stove. Simply sear the kabobs for 2 to 3 minutes on each side until they reach your desired degree of doneness.

Five-Spice Beef Kabobs

A beef kabob just wouldn’t be a beef kabob without a dipping sauce to match. Cool off the heat from the skewers with this simple yogurt dip, and up the crunch factor by stirring in 1/4 cup chopped cucumbers for a refreshing bite.

Five-Spice Beef Kabobs

Ready to dip and dunk? Celebrate spring with this quick and easy recipe for Five-Spice Beef Kabobs.

- Kelly Senyei, Just a Taste


Food Trends from the May Innovation Issue

Hi it’s Beth again, assistant food editor for bhg.com. Our newest issue of Better Homes and Gardens is packed with amazing kitchen gadgets and some seriously fun food trends. I couldn’t resist sharing my favorite recipes and trends with our Delish Dish readers.

1. Spice It Up!

Experimenting with new spices is totally on-trend right now. Dukkah, an aromatic mix of Egyptian spices and hazelnuts, is one of our favorite new spice blends. Make your own dukkah using spices you’ve already got in your pantry and try it on our Spicy and Honey Roasted Carrots.

2. Homemade Yogurt

Love yogurt? Me too! Yogurt has been one of the hottest food trends for the past few years, but more and more we’re seeing people make their own yogurt right at home with the help of an electric yogurt maker. Whether you’re making your own or buying it from the store, you’ve got to try our Chocolate and Mango Yogurt. It’s inspired by flavors from chic SoHo yogurt bars in New York City. And those guys know their yogurt.

3. Stack Your Cake

Sure layered cakes have been around for awhile, but the hottest new cake gets serious about its layers. The coolest thing about our new Apricot Stack Cake? You can make the layers right in your griddle, and just flip them like pancakes until golden. Couldn’t be easier! Or more scrumptious when you layer with our tangy apricot sauce and billowy whipped cream.

4. Bringin’ Back Brussels Sprouts

Brussels sprouts are the new “it” veggie. And if you’re turning up your nose right now, think again. You’ve probably had them boiled, maybe even roasted, but Brussels sprouts steal the show when shaved, like in our Tangy Grape and Apple Slaw. A little sauerkraut paired with sweet grapes and apples on a bed of shaved Brussels sprouts and watch out! New favorite side dish alert!

5. Easy as Pie

Everyone likes pie. But making a pie crust can be intimidating, not to mention time consuming. So when Jamie Oliver showed us his newest way to make a pie crust, we knew he was onto something! All you do is prepare your pie dough and then shape it into a log. Then you just freeze it and when you’re ready to make your pie, slice your dough into medallions to cover the bottom and top of your filling. It’s pretty, modern, and doesn’t require a rolling pin. Try this fun pie making trend with our Best-Ever Strawberry Rhubarb Pie.

Pick up our May issue of Better Homes and Gardens for more recipes featuring the latest food trends; plus find awesome new kitchen gadgets that we’re loving right now.

 


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