Steak and Shrimp Shish Kabobs

Steak and Shrimp Shish Kabobs

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Make Steak and Shrimp Shish Kabobs the next time you grill this summer! 

Our daughters love shish kabobs and this recipe is a fun way to make them smile. Along with the steak and shrimp, I opted for chunks of zucchini, green peppers, onions, and mushrooms, but you could also add cherry or grape tomatoes or fresh pineapple.

The teriyaki marinade sauce is amazing and gives the meat and vegetables a wonderful flavor. When you’re marinating your meat, be sure to put the plastic bag in a large bowl to protect your refrigerator from accidental spills. Cook your steak to your desired degree of doneness, but 12-18 minutes ought to do the trick.

Serve Steak and Shrimp Shish Kabobs with your favorite summer salads like Antipasto Salad, Mixed Vegetable Salad, or Bacon Ranch Pasta Salad. 

For wine recommendations, try Columbia Crest H3 Cabernet Sauvignon.

Homemade Teriyaki Sauce

Steak and Shrimp Shish Kabobs

Here's a fun recipe to try during the summer when you grill.
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Course: Main Course
Cuisine: American
Keyword: Grilled Foods, Shrimp, Steak, Vegetables
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate:: 8 hours
Total Time: 8 hours 40 minutes
Servings: 6

Equipment

Stainless Bowls
Stainless Wire Whisk
Stainless Skewers
Tongs

Ingredients

  • 1 cup teriyaki sauce Try my Homemade Version Here
  • 20 oz pineapple slices drained, juice reserved
  • 1/2 cup brown sugar
  • 2 tablespoons minced garlic
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon freshly ground black pepper
  • 1 pound sirloin or round steak cut into 1" cubes
  • 1 pound large shrimp thawed
  • 6-8 whole button mushrooms
  • 1 large green pepper cut into 1 inch pieces
  • 1 medium onion quartered
  • 2 medium zucchini sliced
  • 1 1/2 teaspoon cornstarch

Instructions

  • In a large bowl, combine teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce, and pepper. Pour half into Ziplock bag and add beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Refrigerate remaining marinade.
  • On metal skewers, alternately thread beef, shrimp, vegetables, and pineapple. Set aside.
  • In small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until sauce is thickened.
  • Grill kabobs on hot coals for 6-8 minutes, turning once. Baste with sauce. Continue turning and basting for 8-10 minutes or until beef reaches desired doneness. Makes 4-6 servings.
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