Best Barbecue Steak Shrimp Kabobs 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

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 :

BARBECUE STEAK & SHRIMP KABOBS



Barbecue Steak & Shrimp Kabobs image

This is an adaptation of the "shrimp on the barby" recipe posted by Amy in Kansas. It was tasty and looked beautiful when done.

Provided by KattPhysh

Categories     Steak

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 14

20 large shrimp, shelled and deveined
1 lb sirloin steak, cut into 1 inch cubes
1 small orange bell pepper, cut into 1-inch square pieces
1 summer squash, cut in 1-inch slices, then quartered
1 small onion, cut into 1-inch chunks
1 cup cherry tomatoes
1 teaspoon seasoning salt
3/4 cup ketchup
1 1/2 tablespoons Worcestershire sauce
2 tablespoons honey
3 green onions, chopped fine
1/2 cup lime juice (about one lime)
2 tablespoons fresh cilantro, chopped fine
1/4 teaspoon black pepper

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.

Nutrition Facts : Calories 524.9, Fat 26.9, SaturatedFat 10.3, Cholesterol 164.3, Sodium 701.8, Carbohydrate 31, Fiber 2.2, Sugar 23.9, Protein 41.4

GRILLED SHRIMP KABOBS



Grilled Shrimp Kabobs image

These are very easy to make and great as an appetizer or served with salad or a rice dish for a backyard BBQ! I like to add Essence or Creole Seasoning and Poblano or Jalapeno Pepper to the skewers to give them a little extra Zing!

Provided by Christine Bettiga

Categories     Vegetable

Time 40m

Yield 6 Kabob Skewers

Number Of Ingredients 14

1/4 cup Italian dressing (zesty or regular)
1/4 cup white wine
1/4 cup extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon pepper
1 teaspoon garlic powder or 1 fresh garlic clove, crushed
1 dash dried cilantro
salt and pepper
1 lb large shrimp (tails on)
1 yellow squash
1 zucchini
1 red bell peppers or 1 green bell pepper
Emeril's Original Essence or creole spices
1 large poblano peppers (optional) or 1 large jalapeno pepper (optional)

Steps:

  • You can use tomato, onion or other vegetables also.
  • Mix the marinade in a ziploc bag, add shrimp, shake to coat.
  • Place in refrigerator for 1 hour.
  • Soak the skewers in salt water to soften so they will not burn.
  • Cut up the vegetables into large enough pieces to place on skewers.
  • Remove shrimp from bag.
  • Place left over marinade into a bowl for brushing on kabobs as they grill.
  • Alternate adding vegetables and shrimp to skewers.
  • Place kabobs on cooking sheet.
  • Sprinkle with Essence or a dash of cayenne pepper or creole spices to add zing.
  • Place Kabobs on the grill away from fire (we use mesquite to add smokie flavor).
  • Brush Shrimp and Vegies with leftover Marinade as they cook.
  • Cook until vegies are tender, approximately 3-5 minutes per side.
  • Serve immediately!
  • Great with salad or rice dishes.

Nutrition Facts : Calories 190, Fat 12.8, SaturatedFat 1.8, Cholesterol 95.5, Sodium 535.7, Carbohydrate 5.9, Fiber 1.1, Sugar 3.5, Protein 11.4

BARBECUED SHRIMP & PEACH KABOBS



Barbecued Shrimp & Peach Kabobs image

Shrimp grilled with peaches and green onions really sets off fireworks! The spicy seasonings even helped me win a ribbon at a county fair. -Jen Smallwood, Portsmouth, Virginia

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1 tablespoon packed brown sugar
1 teaspoon paprika
1/2 to 1 teaspoon ground ancho chile pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (16-20 per pound), peeled and deveined
3 medium peaches, each cut into 8 wedges
8 green onions (light green and white portion only), cut into 2-inch pieces
Olive oil-flavored cooking spray
Lime wedges

Steps:

  • Mix brown sugar and seasonings. Place shrimp, peaches and green onions in a large bowl; sprinkle with brown sugar mixture and toss to coat. On four or eight metal or soaked wooden skewers, alternately thread shrimp, peaches and green onions., Lightly spritz both sides of kabobs with cooking spray. Grill, covered, over medium heat or broil 4 in. from heat 3-4 minutes on each side or until shrimp turn pink. Squeeze lime wedges over kabobs.

Nutrition Facts : Calories 170 calories, Fat 2g fat (0 saturated fat), Cholesterol 138mg cholesterol, Sodium 289mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges

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