Instructions
- Prepare the Steak and Shrimp: Cut the steak into evenly sized 1½-inch cubes so they cook at the same rate. Pat the shrimp dry with paper towels to help the marinade cling better and promote light browning on the grill.
- Make the Marinade: In a large bowl, whisk together the olive oil, minced garlic, lemon juice, lemon zest, and soy sauce or tamari until fully combined. The mixture should smell bright and garlicky with a savory undertone from the soy sauce.
- Marinate: Add the steak cubes and shrimp to the bowl, tossing gently to coat everything evenly. Make sure all pieces are lightly coated in the marinade. Cover and refrigerate while you prepare the grill, allowing the flavors to absorb without overwhelming the shrimp.
- Assemble the Kabobs: Thread the steak and shrimp onto skewers, alternating pieces if desired. Leave a small amount of space between pieces so heat can circulate evenly and promote caramelization.
- Grill: Place the kabobs on a preheated grill. Cook, turning occasionally, until the steak is nicely seared on the outside and the shrimp are pink, opaque, and lightly charred. The shrimp should feel firm to the touch and curl slightly when done.
Serving & Tips
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