Steak & Shrimp Kabobs
Submitted by memary
Sirloin steak and shrimp marinated in honey, soy sauce, and cream sherry, then grilled on skewers with fresh pineapple and mushrooms. A sweet-savory surf and turf kabob for your next cookout.
YIELD
6 servingsPREP
20 minCOOK
15 minREADY
3 hrsFire up the grill because these kabobs are a showstopper.
Chunky sirloin cubes and plump shrimp soak overnight in a marinade of honey, soy sauce, cream sherry, and a whisper of orange zest. Thread them onto skewers with fresh pineapple chunks and big mushroom caps, then grill until everything gets those gorgeous char marks.
The leftover marinade? Thicken it with a little cornstarch and brush it on as a glaze that caramelizes into something sticky-sweet and smoky.
Pro Tips
- Marinate at least 3 to 4 hours or overnight for the deepest flavor
- Cut sirloin into even 1.5 inch cubes so they cook at the same rate as the shrimp
- Use metal skewers or soak wooden ones for 30 minutes so they don’t burn on the grill
- The shrimp cook faster than the steak, so thread them on separate skewers if you want total control over doneness
Ingredients
Directions
Combine first 5 ingredients; stir well.
Add steak and shrimp; cover and marinate in the refrigerator for 3 to 4 hours or overnight.
Cut a thick slice from top and bottom of pineapple.
Quarter pineapple lengthwise; remove rind and core.
Cut into 1½ inch thick chunks.
Set aside.
Remove steak and shrimp from marinade, reserving liquid.
Alternate steak, shrimp, pineapple, and mushrooms on skewers for grilling.
Gradually stir cornstarch into reserved marinade in a small saucepan; cook over medium heat, stirring constantly, until thickened and bubbly.
Grill kabobs 3 minutes over medium coals; turn and brush with marinade.
Grill 5 minutes or until desired degree of doneness, brushing with marinade as needed.
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