Shish Kebobs – Teriyaki Beef, Vegetable, and Lemon Basil Shrimp

by Pam on June 10, 2008

I wanted a simple and healthy meal to serve our friends who came for dinner. Shish kebobs were the perfect choice to satisfy everyone. My husband did a great job grilling the veggies, steak and shrimp. I served the kebobs with brown rice and my friend, Kyle, brought a wonderful strawberry, balsamic and mint salad. The meal was really tasty and enjoyed by all.

Note: Don’t forget to soak skewer sticks in water before using to avoid burning them.

Beef Kebobs:

  • Beef of your choice (I used sirloin because it was really lean), chopped into chunks

Teriyaki Sauce:

  • 1/2 cup soy sauce
  • 2 tbsp honey
  • 2 tsp sesame oil
  • 3 scallions, diced
  • 1 tbsp garlic, chopped finely
  • 2 tsp fresh ginger, chopped finely
  • Juice of one navel orange

Combine all ingredients in a large zip lock bag. Marinate for at least 1-24 hours prior to grilling. I skewer right before grilling.

Vegetables:

  • Cremini or button mushrooms
  • Red, orange and/or yellow peppers, cut into large chunks
  • Sweet yellow onion, cut into large chunks
  • Yellow squash, cut into large chunks
  • Zucchini squash, cut into large chunks
  • Cherry tomatoes
  • Fresh pineapple, cut into large chunks

Skewer the veggies one at a time, trying to get one of each on a skewer. I usually season with salt and pepper after grilling.

Shrimp:

  • Shrimp (I used medium sized but next time I will use large)

Marinade:

  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Zest of one lemon
  • 1 tbsp fresh basil, chopped finely
  • 2 cloves of garlic, minced

Combine all ingredients in a large Ziploc bag. Marinate for 2-5 hours. Note: Don’t use lemon juice in the marinade because it will cook the shrimp.

Grilling:

I used separate skewers for the beef, shrimp and veggies because they all have different cooking times.

  • Grill the veggies for 10-12 minutes on each side.
  • Grill the beef for 4-5 minutes on each side or until desired doneness.
  • Grill the shrimp for 2-3 minutes on each side or until pink. Don’t over cook.

I served over brown rice mixed with soy sauce and butter. Enjoy.

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Posted In Beef, Seafood, Vegetables
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3 Responses to “Shish Kebobs – Teriyaki Beef, Vegetable, and Lemon Basil Shrimp”

  1. 1

    Kevin — June 11, 2008 @ 1:43 am

    Just look at all of that grilled goodness. The grilled shrimp looks great!

    [Reply]

  2. 2

    Jan — June 12, 2008 @ 1:45 am

    Everything looks great!

    Those veggie kebabs are so colorful. I love kebabs (or kebobs), I will have to give these a try as we’re in grill mode for the summer.

    [Reply]

  3. 3

    Nina's Kitchen (Nina Timm) — June 12, 2008 @ 6:51 am

    A while back I also had a kebab night where I served everything on sticks – the children had so much fun…
    I love the look of those beef kebabs.

    [Reply]

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