Oriental Shrimp & Steak Kabobs: A Taste of Summer’s Best

There’s a certain magic that happens when the grill ignites on a warm evening, a primal call to gather around, the scent of charcoal mingling with the promise of delicious food. For me, it often conjures memories of family cookouts in Florida, where the oppressive heat made an oven a kitchen villain. I’d discovered these Oriental Shrimp & Steak Kabobs during one such sweltering summer, a recipe that instantly became a hero of our backyard gatherings. The vibrant marinade, the quick char of the proteins, and the satisfying sizzle as they cooked made for a truly memorable meal, a perfect fusion of surf and turf that we’d all devour with gusto. Paired with crisp corn on the cob and a fresh salad, it was a symphony of summer flavors that never failed to please.

Recipe Overview

• Prep Time: 30 minutes (plus 2-3 hours marinating time)
• Cook Time: 6-8 minutes
• Total Time: Approximately 3 hours 30 minutes (including marinating)
• Servings: 8
• Yield: Approximately 8-10 kabobs
• Dietary Type: Dairy-Free

Ingredients

This recipe is a beautiful dance of simple yet impactful flavors, bringing together the best of land and sea with a delightful Oriental-inspired marinade.

• 1 (1.25 ounce) envelope herb with garlic soup mix OR 1 (1.25 ounce) envelope Lipton Onion Soup Mix
• 1/4 cup soy sauce
• 1/4 cup lemon juice
• 1/4 cup olive oil OR 1/4 cup vegetable oil
• 1/4 cup honey
• 1/2 lb uncooked medium shrimp, peeled and deveined
• 1/2 lb boneless sirloin steak, cut into 1-inch cubes
• 16 cherry tomatoes
• 2 cups mushroom caps
• 2 medium green bell peppers, cut into chunks OR 2 medium zucchini, cut into chunks

Equipment Needed

To bring these delicious kabobs to life, you’ll want to have a few key pieces of equipment ready:

• A 13×9-inch glass baking dish for marinating.
• Skewers (wooden or metal) for assembling the kabobs. If using wooden skewers, remember to soak them in water for at least 30 minutes before use to prevent burning on the grill.
• A grill or broiler for cooking the kabobs.
• Tongs for turning the kabobs during cooking.
• A small bowl or measuring cup for reserving marinade.

Instructions

The beauty of these kabobs lies in their straightforward preparation and the incredible flavor they develop through marinating. Let’s get started!

1. Prepare the Marinade: In your 13×9-inch glass baking dish, combine the herb with garlic soup mix (or Lipton Onion Soup Mix), soy sauce, lemon juice, olive oil (or vegetable oil), and honey. Whisk these ingredients together until they are well blended and the honey is dissolved, creating a fragrant and glistening marinade.

2. Assemble the Kabobs: On your prepared skewers, begin threading the ingredients in an alternating pattern. Start with a cube of sirloin steak, followed by a shrimp, a cherry tomato, a mushroom cap, and a chunk of green bell pepper (or zucchini). Continue this sequence until your skewers are filled, leaving a little space at each end. Aim for a balanced distribution of each component on every skewer.

3. Marinate the Kabobs: Add the assembled skewers to the baking dish containing the prepared marinade. Gently turn each skewer to ensure it is thoroughly coated on all sides. Once all skewers are in the dish and coated, cover the dish tightly with plastic wrap or a lid. Place the dish in the refrigerator to marinate for 2 to 3 hours. It’s a good idea to turn the skewers occasionally during this marinating period to ensure even flavor distribution.

4. Grill or Broil: When you’re ready to cook, preheat your grill to medium-high heat or your broiler to high. Carefully remove the prepared skewers from the baking dish, reserving the marinade in a separate bowl or measuring cup.

5. Cook to Perfection: Place the marinated skewers on the preheated grill or under the broiler. Cook for approximately 6 to 8 minutes, turning and basting frequently with the reserved marinade. Keep a close eye on the kabobs, as shrimp can overcook quickly. You’re looking for the shrimp to turn pink and opaque, and the steak to reach your desired doneness. Check the meat often to prevent it from becoming tough.

6. Final Basting Note: It is crucial not to brush with marinade during the last 5 minutes of cooking. This prevents any potential lingering raw ingredients in the marinade from coming into contact with the fully cooked food and ensures a safe and delicious final product.

   • Chef’s Note on Mushrooms: If you prefer your mushroom caps a little softer and with a richer flavor, you can lightly sauté them in a teaspoon of butter over medium-low heat for no more than 2 minutes before assembling the kabobs. This step is entirely optional, as the recipe is delicious without it, but it does add a wonderful depth.

Expert Tips & Tricks

Elevate your kabob game with these seasoned insights:

• Soaking Skewers: If using wooden skewers, don’t skip the soaking! This simple step prevents them from catching fire on the grill, ensuring your beautiful kabobs don’t turn into charcoal.
• Uniformity is Key: Try to cut your steak and vegetables into relatively uniform 1-inch pieces. This ensures they cook at a similar rate, so you don’t end up with overcooked shrimp and undercooked steak, or vice versa.
• Marinating Time: While 2-3 hours is ideal, if you’re pressed for time, even 30 minutes of marinating will impart a good amount of flavor. For a deeper flavor, you can marinate up to 4 hours, but avoid exceeding this to prevent the lemon juice from ‘cooking’ the seafood too much.
• Grill Temperature Control: Maintaining a consistent medium-high heat is crucial for achieving that perfect char without burning the delicate shrimp. If your grill runs hot, you can move the kabobs to a cooler zone of the grill to finish cooking.
• Doneness Test: For the steak, a quick press with your finger will give you a good indication of doneness – firm for well-done, yielding slightly for medium. The shrimp are ready when they are pink, firm, and curled into a C shape. An O shape indicates they’re likely overcooked.

Serving & Storage Suggestions

These Oriental Shrimp & Steak Kabobs are a complete meal in themselves, but they truly shine when paired with a few classic accompaniments. Serve them hot off the grill alongside fluffy white rice, grilled corn on the cob, or a refreshing green salad. For a truly satisfying feast, consider a side of garlic bread to soak up any extra delicious juices.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. When reheating, it’s best to gently warm them in a skillet over medium-low heat or in a moderate oven (around 300°F or 150°C) to avoid drying out the shrimp. They are best enjoyed fresh from the grill, but leftovers still offer a fantastic flavor.

Nutritional Information

Here’s an estimated breakdown of the nutritional content per serving. Please note that these are approximations and can vary based on specific ingredient brands and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	230.6 kcal
Calories from Fat
Total Fat	12 g	18%
Saturated Fat	2.9 g	14%
Cholesterol	69.4 mg	23%
Sodium	801.1 mg	33%
Total Carbohydrate	15.7 g	5%
Dietary Fiber	1.1 g	4%
Sugars	10.8 g	43%
Protein	16.1 g	32%

Variations & Substitutions

While this recipe is fantastic as is, don’t hesitate to get creative!

• Vegetable Variety: Feel free to swap out the green bell peppers or zucchini for other quick-cooking vegetables like red onion wedges, chunks of pineapple for a touch of sweetness, or even cherry tomatoes on their own.
• Protein Play: While sirloin steak is recommended for its tender texture and quick cooking time, other lean cuts like flank steak or even chicken breast (cut into cubes) can also be used. Just be mindful of their respective cooking times.
• Spice it Up: For a bit of heat, add a pinch of red pepper flakes to the marinade, or serve with a side of sriracha or chili garlic sauce.
• Gluten-Free: Ensure your soup mix is gluten-free and use tamari instead of soy sauce to keep this dish gluten-free.

FAQs

Q: Can I prepare the kabobs ahead of time and grill them later?
A: Yes, you can assemble and marinate the kabobs a few hours in advance and keep them covered in the refrigerator. Just ensure they are brought to room temperature for about 15-20 minutes before grilling for more even cooking.

Q: My wooden skewers keep burning. What can I do?
A: The most effective method is to soak your wooden skewers in water for at least 30 minutes (or even longer) before threading the ingredients. This helps them absorb moisture and resist burning on the grill.

Q: How do I know when the shrimp is cooked perfectly?
A: Shrimp cook very quickly. They are done when they turn opaque pink and curl into a gentle “C” shape. If they curl tightly into an “O” shape, they are likely overcooked and will be tough.

Q: Can I make these kabobs indoors?
A: Absolutely! You can use a stovetop grill pan or the broiler setting in your oven. Follow the same cooking times and turning instructions.

Q: What’s the best way to ensure the steak doesn’t get tough?
A: Using a tender cut like sirloin and not overcooking it are key. Cutting the steak into 1-inch cubes and marinating it also helps tenderize it.

Final Thoughts

These Oriental Shrimp & Steak Kabobs are more than just a meal; they’re an invitation to embrace the joy of outdoor cooking and the simple pleasures of good food shared with loved ones. They represent those perfect summer evenings, the ones filled with laughter, the scent of the grill, and the satisfaction of a truly delicious bite. I encourage you to gather your ingredients, fire up your grill, and let these vibrant kabobs transport you to a place of culinary delight. I’d be thrilled to hear about your experience and any delightful twists you add to this already fantastic recipe. Enjoy every flavorful moment!