Oriental Shrimp & Steak Kabobs

Shrimp Steak Kabobs


Serve with corn-on-the-cob, a mixed green salad or over a bed of rice. They are delicious and bring any side to life.


Oriental Shrimp & Steak Kabobs
Great for a party, just make ahead of time, and take out of the refrigerator when it's time to place them on the grill.
  • 1 envelope Lipton Onion Soup Mix
  • ¼ cup soy sauce
  • ¼ cup lemon juice
  • ¼ cup olive or vegetable oil
  • ¼ cup honey
  • ½ lb uncooked medium shrimp, peeled and deveined
  • ½ lb boneless sirloin steak, cut into 1-inch cubes
  • 16 cherry tomatoes
  • 2 cups mushroom caps
  • 1 medium green bell pepper, cut into chunks
  1. Blend Onion soup, soy sauce, lemon juice, oil and honey in a 13x9-inch glass baking dish; set aside.
  2. On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper.
  3. Place prepared skewers in baking dish, turn to coat. Cover and marinate in refrigerator, turn skewers occasionally, at least 2 hours.
  4. Remove skewers saving marinade. Grill or broil, turning and basting frequently with reserved marinade, until shrimp turn pink and steak is done.


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