Grilled Steak And Shrimp Kabobs

Have you ever noticed that as soon as you pull the grill out, the sun runs away and it starts to drizzle a little? Ok, maybe it’s just me, but that’s been our experience the last two times we’ve prepared to stoke the grill fires. Luckily it hasn’t stopped us from having really great meals.

This weekend I put together some surf-and-turf kabobs for the grill, marinating steak and shrimp for a few hours before putting them on the grill. The combination below is a pretty good guesstimate of what I did because it was “well, that looks and smells wonderful” kind of event. And aren’t those the best kind?

I also learned how to read the thermometer dial on the grill. This may sound simple, but I was convinced I was spot on the 350-degree temperature necessary to cook without burning and smoke without incinerating. Did you know those dials have both Fahrenheit and Celsius on them? I know, right? Craziness! So once the smoke dissipated and the grill cooled down from 600 degrees, it was ready for these beautiful kabobs.

4 cups steak meat, cut in bite-sized cubes
1 bag large shrimp, tail-on, peeled and deveined
4 Tbsp soy sauce
4 Tbsp steak sauce
4 Tbsp Weschestershire sauce
1 Tbsp liquid smoke

1. Combine all ingredients in a large plastic bag and gently shake to combine. Refrigerate for at least an hour, then bring back to room temperature.

2. Preheat grill to 350 degrees.

3. Thread steak and shrimp on skewers. Spray grill grate with nonstick spray.

4. Grill kabobs at 350 for about 4 minutes per side, until steak if cooked through and shrimp is no longer pink.


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