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

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.

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.

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.

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.).