steak and shrimp kabobs recipe
Steak and Shrimp Kabobs Recipe
Having an end-of-summer cookout? Serve these steak and shrimp kabobs with brown rice and grilled vegetables for a great summertime meal.
Makes: 4-6 servings
- ½ cup dry sherry
- ½ cup orange juice
- ¼ cup lime juice
- ¼ cup low-sodium soy sauce
- 3 garlic cloves, minced
- 2 tablespoons minced fresh ginger
- ¼ teaspoon red pepper flakes
- 1¼ pound lean beef tenderloin, cut into 1-inch cubes (or other lean beef cut)
- 16 peeled, jumbo fresh shrimp
Whisk together the sherry and next six ingredients, set aside ½ cup of sherry mixture. Pour the remaining marinade into a zip-top plastic bag, then add the steak. Close the bag and chill for two hours. Add the shrimp to the bag and let chill for another 20 minutes.
Remove the beef and shrimp from the marinade, discarding marinade. Thread the beef and shrimp alternately onto four 12-inch skewers. Note: If using bamboo skewers, then soak them in water before skewering meat.
Spray your grill with cooking spray. Place skewers on the grill. Grill covered with grill lid over medium-high heat 4 to 6 minutes on each side or until desired degree of doneness.
Optional: serve with reserved sherry mixture.
Nutrition information per serving: 183 calories, 8 gm fat, 32 gm protein, 5 gm carbohydrate, 1 gm fiber, 83 mg cholesterol, 2 mg iron, 461 mg sodium
Per portion: 4 very lean protein, 1 vegetable
For more nutrition information contact Kris Bonham, RDN at firstname.lastname@example.org