Beef And Shrimp Kebabs Recipes

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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

Categories     Main Dish

Time 30m

Number Of Ingredients 13

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

TERIYAKI BEEF AND SHRIMP KABOBS



Teriyaki Beef and Shrimp Kabobs image

This is a favorite summer meal at our house.

Provided by Beverley Williams

Categories     Seafood

Time 4h30m

Number Of Ingredients 20

FOR THE MARINADE
1 c low sodium soy sauce
1 c pineapple juice
3/4 c sugar
1/4 c worcestershire sauce
3 Tbsp vinegar
3 Tbsp sesame oil
1/3 c dried onion flakes
2 tsp garlic powder
1 tsp grated fresh ginger
FOR THE KABOBS
1 lb steak
1 lb large raw shrimp
1 lb small cremini mushrooms
1 large green bell pepper
1 large red bell pepper
1 large `yellow bell pepper
2 medium onions, cut in quarters
1 pt cherry tomatoes
6 skewers, if using wood skewers soak them for 30 minutes

Steps:

  • 1. Cut the steak into 1 inch cubes. Peel and devein the shrimp. Cut the peppers into 1 inch pieces.
  • 2. In a bowl mix all marinade ingredients until well blended.
  • 3. Split the marinade evenly between 2 large resealable bags.
  • 4. Add the shrimp and steak to one bag and the vegetables to the other.Seal the bags.
  • 5. Turn the bag to coat and refrigerate for 4 to 6 hours, turning occasionally.
  • 6. Preheat the grill to medium high. Drain the marinade and discard.
  • 7. On metal or soaked wood skewers, thread the steak, shrimp, mushrooms, onion, tomatoes and peppers alternately.
  • 8. Place the skewers on the grate of the grill and cook turning ever 4 minutes until steak is cooked to desired doneness.

BEEF AND SHRIMP KEBABS



Beef and Shrimp Kebabs image

Categories     Beef     Onion     Tomato     Marinate     Low Carb     Backyard BBQ     Shrimp     Bell Pepper     Grill     Grill/Barbecue     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1 1- to-1 1/4 pound top sirloin steak (about 1 inch thick), trimmed, cut into sixteen 1-inch cubes
16 uncooked large shrimp, peeled, deveined
16 1-inch pieces green bell pepper (from 1 large)
16 1-inch pieces red onion (from 1 large)
16 cherry tomatoes
8 10-to-12 inch wooden skewers
1 cup bottled Italian dressing
2 large garlic cloves, minced

Steps:

  • Alternate 2 pieces each of beef, shrimp, bell pepper, onion and cherry tomatoes on each skewer. Place kebabs in 13x9x2-inch glass baking dish. Combine dressing and garlic in small bowl. Pour 1/2 cup dressing mixture over kebabs. Let stand 30 minutes, turning occasionally.
  • Prepare barbecue (medium-high heat). Grill kebabs until beef is medium-rare and shrimp are opaque in center, about 4 minutes per side. Transfer to platter. Pass remaining dressing separately.

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

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 :

QUICK-MARINATED SHRIMP KEBABS



Quick-Marinated Shrimp Kebabs image

Provided by Food Network

Categories     main-dish

Time 39m

Yield 4 servings

Number Of Ingredients 9

1/2 cup olive oil
3 cloves garlic, thinly sliced
1 tablespoon chopped fresh oregano
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper, to taste
16 large shrimp, peeled, and deveined
1 summer squash, seeded and cut into 1-inch pieces
1 red onion, cut into 1-inch pieces
1 zucchini, seeded and cut into 1-inch pieces

Steps:

  • In a medium bowl, whisk together the oil, garlic, oregano, lemon juice, and zest and season with salt and pepper.
  • Alternately thread the shrimp, squash, onion, and zucchini onto the skewers, using 4 shrimp per skewer.
  • Put the kebabs in a shallow baking dish and pour the marinade over the top. Marinate the kebabs at room temperature, turning occasionally, for 10 minutes.
  • Preheat an indoor grill pan or an outdoor grill. Grill the kebabs, turning and basting with the marinade occasionally, until lightly charred and just-cooked through, about 4 minutes.

BEEF AND SHRIMP KABOBS



Beef and Shrimp Kabobs image

Provided by Angelina Bourasaw

Categories     Seafood

Number Of Ingredients 11

8 oz italian dressing
1/4 c ketchup
1/4 c red wine
1 tsp worcestershire sauce
salt and freshly ground pepper to taste
4 lb sirloin steak
48 large raw, shelled shrimp
6 slice bacon, cut into 1 inch pieces
1 green pepper, thinly sliced
1 large onion, sliced
1 can(s) button mushrooms

Steps:

  • 1. To make marinade, combine salad dressing, ketchup, wine, worcestershire sauce, salt and pepper.
  • 2. Cut steak into 1-1/2 inch cubes.
  • 3. Put steak cubes and raw shrimp in marinade and let stand in refrigerator 3 hours.
  • 4. Remove beef and shrimp from marinade; alternate 8 beef cubes and 8 shrimp on 6 skewers, using squares of bacon, slices of pepper and onion and mushrooms between meats.
  • 5. Place skewers 4 to 6 inches above medium heat on grill.
  • 6. Cook 8 to 10 minutes on each side, brushing with marinade occasionally.

SPICY SHRIMP & WATERMELON KABOBS



Spicy Shrimp & Watermelon Kabobs image

My three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. -Jennifer Fisher, Austin, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 tablespoon reduced-sodium soy sauce
1 tablespoon Sriracha chili sauce
1 tablespoon honey
1 garlic clove, minced
4 cups cubed seedless watermelon (1 inch), divided
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
1 medium red onion, cut into 1-inch pieces
1/2 teaspoon sea salt
1/4 teaspoon coarsely ground pepper
Minced fresh cilantro, optional

Steps:

  • For glaze, place soy sauce, chili sauce, honey, garlic and 2 cups watermelon in a blender; cover and process until pureed. Transfer to a small saucepan; bring to a boil. Cook, uncovered, over medium-high heat until mixture is reduced by half, about 10 minutes. Reserve 1/4 cup glaze for serving., On 4 metal or soaked wooden skewers, alternately thread shrimp, onion and remaining watermelon. Sprinkle with salt and pepper., Place kabobs on an oiled grill rack over medium heat. Grill, covered, 3-4 minutes on each side or until shrimp turn pink, brushing with remaining glaze during the last 2 minutes. If desired, sprinkle with cilantro. Serve with reserved glaze.

Nutrition Facts : Calories 172 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 644mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 20g protein. Diabetic Exchanges

BEEF & SHRIMP KABOBS



Beef & Shrimp Kabobs image

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

1/2 lb sirloin steak, 1 inch thick
3/4 lb medium shrimp, tails in tact
2 teaspoons lime zest
3 teaspoons sesame seeds
1/4 teaspoon salt
1/4 cup lime juice
2 tablespoons honey
1 tablespoon sesame oil

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

GRILLED BEEF, CHICKEN, SHRIMP, AND MUSHROOM SKEWERS



Grilled Beef, Chicken, Shrimp, and Mushroom Skewers image

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

4 large garlic cloves
2 teaspoons salt
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
For skewers
1 lb sirloin steak (1 inch thick), trimmed of excess fat
2 medium skinless boneless chicken breast halves (1 lb total)
1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined
1 lb mushrooms, trimmed and halved through stem if large
Special Equipment
about 100 (6-inch) wooden skewers, soaked in water 1 hour

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.

MOM'S BEEF SHISH KABOBS



Mom's Beef Shish Kabobs image

My Mom has cooked this recipe for as long as I remember. Now that I live on my own, I can't wait to go back home over the holidays to have this excellent dish. Mom would probably be upset that I gave it away, but it is so delicious that I think everyone should have a chance to experience it. Technically shish kabobs use lamb, so these should be called beef kabobs, but this is the family recipe and what we call it.

Provided by Mike Hearne

Categories     World Cuisine Recipes     Asian

Time 16h45m

Yield 4

Number Of Ingredients 14

⅓ cup vegetable oil
½ cup soy sauce
¼ cup lemon juice
1 tablespoon prepared mustard
1 tablespoon Worcestershire sauce
1 clove garlic, minced
1 teaspoon coarsely cracked black pepper
1 ½ teaspoons salt
1 ½ pounds lean beef, cut into 1-inch cubes
16 mushroom caps
8 metal skewers, or as needed
2 green bell peppers, cut into chunks
1 red bell pepper, cut into chunks
1 large onion, cut into large squares

Steps:

  • Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
  • Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
  • Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
  • Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 417.6 calories, Carbohydrate 15.8 g, Cholesterol 58.7 mg, Fat 28.6 g, Fiber 3.6 g, Protein 26.2 g, SaturatedFat 6.1 g, Sodium 2815.9 mg, Sugar 6.8 g

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