Steak and Shrimp Kabobs Recipe
Steak and Shrimp Kabobs Recipe photo by Taste of Home

Steak and Shrimp Kabobs Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. + marinating Grill: 15 min.
MAKES: 6-8 servings

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

Directions

  1. 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.
  2. 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.
  3. 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. Yield: 6-8 servings.
Originally published as Steak and Shrimp Kabobs in Taste of Home June/July 2003, p29

This recipe pairs well with a light white wine.

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Reviews for Steak and Shrimp Kabobs

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Jul. 5, 2014

When we cook this, we always make extra for leftover and it tastes delicious.

MY REVIEW
Reviewed Jun. 16, 2013

I omitted the steak and marinated everything including the vegetables. Yum.

MY REVIEW
Reviewed Jun. 19, 2012

I absolutely loved these and so did the rest of my bunch! Great flavor they were definetly work the work! These are a keeper!

MY REVIEW
Reviewed Jun. 17, 2012

Whenever we make this recipe we double it right away for leftovers. It is the best! We just had it for Father's Day and the kids were all delighted and couldn't stop eating it. We also made the Mediterranean Potatoes which pairs quite well together.

MY REVIEW
Reviewed Jan. 21, 2012

I am so glad to have this recipe again! I lost it when our home burnt down last year. I have made this recipe many times and it is always a hit. I also make the marinade and use chicken pieces instead of kabobs.

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