Shrimp and Steak Kabobs

Steak and Shrimp Kabobs

We had some beautiful weather here in KC over the weekend and it put me in the mood for grilling. Here are a couple of easy recipes that I made for dinner Friday night and served over a bed of Vigo Yellow Rice, which is available in any grocery store. Making both recipes at the same time will easily feed four people and served with the rice makes for a pretty healthy and flavorful meal.

Shrimp Kabobs

Ingredients:

1 Cup Italian Dressing, divided (I like Ken's)
1 Pound Uncooked Shrimp(21-25 Count)-peeled and deveined
1 Onion. cut into wedges
8 Large Baby Bella Mushroom Caps
5-6 Assorted Mini Peppers, halved and seeded
8 Cherry Tomatoes

Preparation:

Combine shrimp and half of the salad dressing in a gallon Ziplock bag. In another Ziplock, combine the vegetables and the remaining half of the salad dressing. Refrigerate for 2 hours, turning occasionally. Soak bamboo skewers in water. 

Drain and discard marinade. Alternately thread shrimp and vegetables onto soaked bamboo skewers. I like to use two parallel skewers for shrimp to keep them from spinning when you turn them on the grill. Grill over medium heat for about 3-4 minutes per side until shrimp turn pink. Do not overcook. 

Steak Kabobs

Ingredients:

1/2 Cup Extra Virgin Olive Oil
1/2 Cup Lower Salt Soy Sauce
2 tsp minced garlic
1 tsp Coarse Ground Black Pepper
1 Pound Filet Mignon-cut into 1" squares(substitute sirloin if                desired)
5-6 Assorted Mini Peppers- halved and seeded
1 Red Onion-cut into wedges
8 Large mushroom caps

Preparation:

In a medium bowl, combine olive oil, soy sauce, garlic and peppers. Stir well and pour into a Ziplock Bag. Add the steak to the bag, toss and seal. Refrigerate for up to two hours, turning occasionally. Soak bamboo skewers. 

Once the meat has marinated, thread it onto the skewers, alternating it with peppers, mushrooms and onion wedges. Grill over medium heat, turning frequently, until all sides of the meat are nicely browned and the vegetables are tender. (about 10 to 12 minutes)