GRILLED BEEF, CHICKEN, SHRIMP, AND MUSHROOM SKEWERS
Categories Beef Chicken Mushroom Shellfish Appetizer Quick & Easy Low/No Sugar Summer Grill/Barbecue Healthy Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 80 to 100 small skewers
Number Of Ingredients 12
Steps:
- Make marinade:
- Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
- Prepare skewers:
- Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
- Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
- Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
- Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
- Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below.
- Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
- Grilling Procedure
- If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
- Hot: When you can hold your hand there for 1 to 2 seconds
- Medium-hot: 3 to 4 seconds
- Low: 5 to 6 seconds
- If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.
BEEF & SHRIMP KABOBS
Make and share this Beef & Shrimp Kabobs recipe from Food.com.
Provided by GinnyP
Categories Kid Friendly
Time 14m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut steak into 1" pieces.
- Place steak and shrimp in baggie.
- Combine remaining ingredients and marinate in refrigerator for at least 1 hour.
- Place on skewers and grill.
- Enjoy!
Nutrition Facts : Calories 353.7, Fat 18.9, SaturatedFat 6, Cholesterol 185.1, Sodium 312.2, Carbohydrate 11.2, Fiber 0.3, Sugar 8.9, Protein 33.7
STEAK AND SHRIMP KABOBS
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
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 :
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