Steak And Shrimp Kabobs Recipes

STEAK AND SHRIMP KABOBS

Steps:

• In a large mixing bowl, combine oil, soy sauce, lemon juice, Worcestershire sauce, mustard, pepper, and garlic
• Cut steak and vegetables into 1 inch pieces
• Place meat and vegetables in the mixing bowl
• Cover the bowl and refrigerate for 4-24 hours to marinade
• Heat grill on medium
• Alternately thread steak and shrimp with vegetables onto 8 skewers
• Brush with any extra marinade
• When ready to grill, place kabobs on grill over medium heat
• Cover grill
• Cook 6-8 minutes, turning once, or until steak is of desired doneness and shrimp turn pink

STEAK AND SHRIMP KABOBS

Steps:

• In a large bowl, combine the first six ingredients. Pour half of the marinade into a large resealable plastic bag; add beef. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade., Drain and discard. On metal or soaked wooden skewers, alternately thread the beef, shrimp, mushrooms, green peppers, onions and tomatoes; set aside. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir for 1-2 minutes or until sauce is thickened., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 6 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until shrimp turn pink and beef reaches desired doneness.

GRILLED STEAK AND SHRIMP KABOBS

Steps:

• "Cooking outside on your gas or propane BBQ and BBQ utensils,wooden or metal skewers, metal pan for resting your kabobs in. First start your BBQ on High and clean the grill with a corse brush and brushing the grill with olive oil, using a brush or oiled pepper towel. Next having all your supples, meat, veggies, seasonings and BBQ tools ready to use next to the BBQ grill." Turn one side of the BBQ down to medium and leaving the other side HIGH. Cut mushrooms, onions, peppers and zucchini, add to skewers, alternating shrimp, pepper, shrimp, onion, shrimp, zucchini continue doing this for as many as you are making. Then brush with melted garlic butter, salt and pepper. Add to BBQ and start cooking them. Then season steaks with sea salt and pepper on both sides, let rest for 10 minutes at room temperature before adding them to the grill on the HIGH side of the grill. After clean and wash corn, butter evenly and season with salt and pepper, Then get two pieces of foil wrap and parchment paper to make a pouch. Foil first then parchment paper, add corn and wrap and foil together. Add to BBQ on medium side to cook, rotating them occasionally. See video for more detail. Back to kabobs keep turning then to cook evenly for 15 minutes, then place in metal pan to keep warm. Steak cooking time DEPENDS on you! My test is - the finger test. Thumb -Pinky is well done---check below thumb for test. Thumb - Ring Finger is medium done---check below thumb for test. Thumb - Medium Finger is Medium Rare-- Thumb - Index Finger is Rare---Checking below thumb. Grill one side for the time you like using the thumb finger method, adding BBQ sauce or sauce of choice OR only the seasonings. When cooked remove from BBQ onto a plate and covering it with a piece of foil wrap to rest for 5 minutes. Getting all food from BBQ and plating unto the plates, serving with side of choice.

SURF AND TURF SKEWERS WITH BOURBON TERIYAKI SAUCE

Steps:

• Preheat a gas grill to high heat.
• For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
• For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
• Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
• Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

GARLIC SHRIMP KABOBS

Steps:

• Rinse and dry shrimp.
• Whisk olive oil, garlic, lemon juice, pepper, and parsley together in a bowl and pour into a large resealable plastic bag. Add shrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
• Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.
• Remove shrimp from the marinade and shake off excess. Discard the remaining marinade. Place about 5 shrimp on each skewer.
• Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

SHRIMP AND STEAK KABOBS

Steps:

• If using wooden skewers, soak them in water for 15 minutes.
• At the same time cut the steak into 8-12 equal cubes on a cutting board.
• Slice the zucchini and yellow squash each into 8 medium thick slices.
• Heat a grill to medium high heat.
• Thread the beef, shrimp, mushrooms, zucchini, and yellow squash onto 4 skewers.
• Spray or brush the meat and vegetables with olive oil and season with salt and pepper.
• Place the kabobs on the grill and cook turning every few minutes, to ensure even cooking, until cooked to desired doneness. (For me this was about 8 minutes total.)
• Melt the butter in a small sauce pan over medium low.
• Add the minced garlic and cook for 1 minute.
• Remove the pan from the heat and stir in the parsley and salt and pepper to taste.
• Brush the garlic butter all over the kabobs and serve.

BARBECUE STEAK & SHRIMP KABOBS

Steps:

• Mix ketchup, Worcestershire sauce, honey, onions, lime juice and cilantro.
• Thread meat and vegetables alternately onto metal skewers (soak wooden skewers 1/2 hour in cold water). Sprinkle with seasoned salt.
• Place the skewers in a shallow glass dish and pour the sauce over them. Let them marinate 15 minutes, turning once.
• Cook on the grill until browned and vegetables are tender. Baste with remaining sauce turning every few minutes until done.

ORIENTAL SHRIMP & STEAK KABOBS

Steps:

• In a 13x9-inch glass baking dish, blend soup mix, soy sauce, lemon juice, oil and honey; set aside. On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper or zucchini.
• Add prepared skewers to baking dish and turn to coat. Cover and marinate in refrigerator for 2-3 hours, turning skewers occasionally.
• Remove prepared skewers, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade until shrimp turn pink and steak is done, approximately 6-8 minutes, checking meat often as it can overcook quickly. Do not brush with marinade during the last 5 minutes of cooking.
• NOTE: I usually saute the mushroom caps in a little butter very slightly --no more than 2 minutes-- at medium-low heat so they are a little softer and have a richer flavor when they come off the grill, but the recipe also tastes good without this step.).