Shrimp & Beef Kabobs

“I had a balcony on my first apartment and a little Weber grill that I loved to barbecue on. Everything tastes better when cooked over charcoal.” – April Ferre

Shrimp & Beef Kabobs

Course: Main Courses – Beef


  • 8 Ounces Beef Sirloin or Flank Steak Cut 1/4-Inch Thin Strips
  • 1/2 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Thyme
  • 1 Clove Garlic Minced
  • 1/3 Cup Lemon Juice
  • 1/4 Cup Cooking Oil
  • 2 Tablespoons Worcestershire Sauce
  • 2 Tablespoons White Wine
  • 1 Tablespoon Honey
  • 8 Ounces Large Shrimp Shelled & Deveined
  • Double Recipe Shrimp Marinade
  • 1 Medium Onion Cut Into Wedges
  • 1 Zucchini Sliced 1/2-Inch Thick
  • 1 Medium Sweet Bell Pepper Cut Into 1-Inch Pieces


  • Place beef strips in a plastic bag set in a shallow dish. For marinade combine basil, thyme, garlic, lemon juice, oil, Worcestershire sauce, wine and honey. Pour over beef and close bag. Marinate in refrigerator 3 to 4 hours or overnight, turning bag occasionally.
  • Prepare shrimp marinade. Place shrimp and marinade in bag and place in refrigerator. Marinate 30 minutes to 2 hours.
  • Parboil onions and zucchini.
  • Drain beef and shrimp and discard marinade. Thread beef, shrimp and vegetables onto skewers, leaving 1/4-inch between pieces.
  • Grill on rack of uncovered grill directly over medium coals for 10 to 12 minutes or until shrimp turn pink and meat is done, turning once. Makes 4 servings.

2003 Adapted Recipe – April Ferre – From the Better Homes and Gardens New Cookbook, 1996

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