Barbecue Steak Shrimp Kabobs Recipes

STEAK AND SHRIMP KABOBS

Steak and Shrimp Kabobs image

Steak and shrimp kabobs are perfect for a delicious, customizable meal that you can cook on the grill. Ideal for those summer nights spent outside together.

Provided by Stephanie Lynch

Time 30m

Number Of Ingredients 13

Ingredients

1/3 cup vegetable oil
1/2 cup soy sauce
1/4 cup lemon juice
1/4 cup worcestershire sauce
1/4 cup mustard
1 1/2 tsp black pepper
2 cloves garlic (minced)
1/2 lb beef sirloin steak (boneless)
3/4 lb shrimp (large, deveined)
8 skewers
1 red bell pepper
1 green bell pepper
1 onion

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

Nutrition Facts : ServingSize 1 kabob, Calories 194 kcal, Carbohydrate 6 g, Protein 17 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 123 mg, Sodium 1330 mg, Fiber 1 g, Sugar 2 g

STEAK AND SHRIMP KABOBS

Steak and Shrimp Kabobs image

You'll make any get-together special with these attractive kabobs. Cubes of marinated steak are skewered with shrimp, mushrooms, tomatoes, green peppers and onions, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. -Karen Mergener, St. Croix, Minnesota

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 13

Ingredients

1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked large shrimp, peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch

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.

Nutrition Facts :

BARBECUE STEAK & SHRIMP KABOBS

Barbecue Steak & Shrimp Kabobs image

This is an adaptation of the "shrimp on the barby" recipe posted by Amy in Kansas. It was tasty and looked beautiful when done.

Provided by KattPhysh

Categories Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

20 large shrimp, shelled and deveined
1 lb sirloin steak, cut into 1 inch cubes
1 small orange bell pepper, cut into 1-inch square pieces
1 summer squash, cut in 1-inch slices, then quartered
1 small onion, cut into 1-inch chunks
1 cup cherry tomatoes
1 teaspoon seasoning salt
3/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce
2 tablespoons honey
3 green onions, chopped fine
1/2 cup lime juice (about one lime)
2 tablespoons fresh cilantro, chopped fine
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 524.9, Fat 26.9, SaturatedFat 10.3, Cholesterol 164.3, Sodium 701.8, Carbohydrate 31, Fiber 2.2, Sugar 23.9, Protein 41.4

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