Now that the weather is warm and the grill is ready, I am ready to try some wonderful grilling recipes. For these kabobs, I loaded each skewers with an assortment of meat, shrimp and vegetables. I then made a basting sauce that we brushed on the kabobs as they were grilling. The results were outstanding. Easy to make ahead and grill when you need them. I prefer to use metal skewers than wood skewers, even though I always pre-soak the wood skewers in water, they always seem to burn when grilling.
Steak and Shrimp Kabobs
2015-05-09 07:20:43
Ingredients
- Cubed sirloin steak (plan 2 - 3 per skewer)
- Large shrimp - peeled and deveined (plan 2 per skewer)
- Zucchini - cut into 1 inch cubes (plan 2 - 3 per skewers)
- Red Pepper - cut into 1 inch pieces (plan 4 per skewers)
- Corn on the Cob - cut into one inch pieces (plan 2 per skewers)
- Basting Sauce
- 1/2 cup ketchup
- 1/4 cup water
- 1/2 red onion, diced
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 tablespoon Dijon mustard
- 2 tablespoon Worcestershire sauce
- 1/4 cup olive oil
Instructions
- Prepare basting sauce in advance
- In a small sauce pan over medium heat mix ketchup, water, red onion, balsamic vinegar, brown sugar, mustard, and Worcestershire sauce. Bring to a boil, reduce heat to low and simmer for ten minutes. Remove from heat and cool. When cool, whisk in the olive oil. Set aside until ready to grill kabobs.
- Kabobs - thread skewers with meat, shrimp and vegetables. Refrigerated until ready to grill.
- Prepare grill and grill over medium heat for approx. 15 minutes. Turn frequently. Baste with the sauce frequently the last 5 minutes of grilling.
- Excellent served with a side salad.
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