These Steak-And-Shrimp Kabobs are a vibrant, international-style feast that brings bold flavors to your grill. The marinade combines the savory depth of soy sauce with the sweetness of honey and cream sherry, accented by bright orange zest and aromatic garlic. Marinating the sirloin steak and large shrimp ensures they remain juicy and tender while absorbing complex flavors. Fresh pineapple chunks add a tropical sweetness that cuts through the richness, while earthy mushrooms provide a satisfying texture contrast. Perfect for summer gatherings or a special weeknight dinner, these kabobs offer a delicious balance of sweet, salty, and umami notes. Serve them hot off the grill for a meal that feels both elegant and comforting.
Steak-And-Shrimp Kabobs
Description
These Steak-And-Shrimp Kabobs are a vibrant, international-style feast that brings bold flavors to your grill. The marinade combines the savory depth of soy sauce with the sweetness of honey and cream sherry, accented by bright orange zest and aromatic garlic. Marinating the sirloin steak and large shrimp ensures they remain juicy and tender while absorbing complex flavors. Fresh pineapple chunks add a tropical sweetness that cuts through the richness, while earthy mushrooms provide a satisfying texture contrast. Perfect for summer gatherings or a special weeknight dinner, these kabobs offer a delicious balance of sweet, salty, and umami notes. Serve them hot off the grill for a meal that feels both elegant and comforting.Ingredients
Directions
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In a large bowl, combine soy sauce, honey, cream sherry, orange rind, and garlic powder; stir well to dissolve honey.
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Add the sirloin steak cubes and shrimp to the marinade, ensuring they are fully coated.
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Cover the bowl and refrigerate for 3 to 4 hours, or overnight, to allow flavors to penetrate.
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While meat marinates, prepare the pineapple by cutting off the top and bottom, quartering lengthwise, and removing the rind and core.
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Cut the pineapple flesh into 1-1/2 inch thick chunks and set aside.
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Remove the steak and shrimp from the marinade, reserving the liquid in a separate container.
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Thread the steak, shrimp, pineapple chunks, and mushrooms alternately onto skewers.
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In a small saucepan, stir cornstarch into the reserved marinade until smooth.
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Cook the marinade over medium heat, stirring constantly, until it thickens and becomes bubbly.
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Grill the kabobs over medium coals for 3 minutes, then turn and brush generously with the thickened marinade.
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Continue grilling for 5 more minutes, or until the steak reaches desired doneness and shrimp are opaque, brushing with marinade as needed.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1046.6kcal
- % Daily Value *
- Total Fat 24.9g39%
- Saturated Fat 10.4g52%
- Cholesterol 944.5mg315%
- Sodium 3388.1mg142%
- Total Carbohydrate 28.1g10%
- Dietary Fiber 0.4g2%
- Sugars 26.4g
- Protein 168.7g338%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety: Do not reuse the raw marinade that touched the raw meat. The marinade boiled with cornstarch is safe to use as a glaze.
Preparation Tip: If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning on the grill.
Ingredient Note: The original text mentions "1 lb Pineapple" and "20 lg Mushrooms" in the directions but they were missing from the ingredient list. Ensure you have fresh pineapple and mushrooms on hand.
Storage: Serve immediately after grilling. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
