Barbecue Steak 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

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.

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.

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.

GRILLED SHRIMP KABOBS

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours., Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.