Beef and Shrimp Kabobs

Beef and Shrimp Kabobs

Printable recipe for Beef and Shrimp Kabobs provided by Cole Ductan & Cooks Corner, Green Bay.




1/2 cup parsley                                                         3 cloves garlic, minced      

1 shallot, minced                                                      2 tsp smoked paprika

1/2 tsp ground turmeric                                           1 tsp ground cumin

1 tsp crushed red pepper or red pepper flakes   1 tsp kosher salt

1/2 tsp freshly ground black pepper                     1/3 cup red wine vinegar

1/2 cup olive oil


Place parsley, garlic and shallots in food processor.  Blend until well processed. Add paprika, turmeric, cumin, red pepper, salt, pepper, red wine vinegar. Add oil slowly while processing. Process until well blended. Set aside.



1 lb beef sirloin, 1” cubes                                       1 lb 13/15 raw shrimp, peeled and deveined

2 zucchini                                                                 2 yellow squash

1 lb button mushrooms                                           1 red onion               


Preheat cast iron griddle on medium heat. Cut sirloin into uniform 1” cubes. Remove tails from shrimp. Slice zucchini and yellow squash into 1” rounds. Wash mushrooms. Cut onion into fifths, leaving tem or root intact (this helps hold the onion pieces together.)


Place each ingredient onto a different sheet pan or plate and pour some marinade over each plate. Marinade for 2-4 hours, flip once or twice.


Skewer each type of ingredient thru their center onto their own skewers. (Zucchini & squash together, beef and shrimp together, onions together, mushrooms together.) This aids in the different cooking times for each ingredient.


Grill the skewers for 5-10 minutes. Keep in mind each type of ingredient will have a different cooking time, so stagger from longest cooking time to shortest so each is done at the same time.

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