Beef & Shrimp Kabobs
Submitted by dellibovi
Grilled beef and shrimp kabobs marinated in Italian dressing, red wine, and Worcestershire sauce, threaded with bacon, peppers, onions, and mushrooms. Backyard surf and turf at its best.
YIELD
6 servingsPREP
20 minCOOK
10 minREADY
30 minFire up the grill because these kabobs are built to impress.
Chunky beef cubes and juicy shrimp soak for 3 hours in a punchy marinade of Italian dressing, red wine, ketchup, and Worcestershire sauce.
Then they get threaded onto skewers with squares of bacon, bell pepper, onion, and mushrooms for a loaded surf-and-turf experience over open flame.
The bacon bastes everything around it as it cooks, and the marinade caramelizes into a sticky, smoky glaze.
Chef Tips
- Use metal skewers or soak wooden ones for at least 30 minutes so they don’t burn on the grill.
- Don’t crowd the skewers. Leave a little space between pieces so heat circulates and everything cooks evenly.
- The shrimp cook faster than the beef, so cut your steak cubes a consistent size and keep an eye on doneness.
- Baste with leftover marinade only during the first half of grilling. Switch to fresh marinade or stop basting for food safety.
Ingredients
Directions
To make marinade, combine salad dressing, catsup, wine, Worcestershire sauce, salt and pepper.
Cut steak into 1½ inch cubes.
Put steak cubes and raw shrimp in marinade and let stand in refrigerator 3 hours.
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.
Place skewers 4 to 6 inches abover medium heat on grill.
Cook 8 to 10 minutes on each side, brushing with marinade occasionally.
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