Teriyaki Beef Shrimp Kabobs: A Delicious & Easy Recipe

Teriyaki Beef Shrimp Kabobs: Prepare to embark on a culinary adventure that will tantalize your taste buds and leave you craving more! Imagine succulent pieces of marinated beef and plump, juicy shrimp, perfectly grilled to a caramelized perfection and threaded onto a skewer. This isn’t just a meal; it’s an experience.

Kabobs, also known as kebabs, have a rich history that stretches back centuries, with roots in Middle Eastern and Mediterranean cuisines. Over time, they’ve evolved and adapted to various cultures, each adding its unique twist. Our teriyaki beef shrimp kabobs are a delightful fusion of Eastern and Western flavors, bringing together the savory goodness of beef and the delicate sweetness of shrimp, all bathed in a luscious teriyaki glaze.

What makes these kabobs so irresistible? It’s the harmonious blend of textures and tastes. The tender beef offers a satisfying chew, while the shrimp provides a burst of oceanic freshness. The teriyaki marinade, with its sweet and savory notes, coats each ingredient, creating a symphony of flavor that dances on your palate. Plus, kabobs are incredibly convenient! They’re easy to prepare, fun to eat, and perfect for grilling season, making them a crowd-pleasing option for barbecues, parties, or a simple weeknight dinner. So, fire up the grill and get ready to create some unforgettable memories with these delectable teriyaki beef shrimp kabobs!

Ingredients:

• For the Teriyaki Marinade:
• 1/2 cup soy sauce (low sodium preferred)
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons sake (rice wine)
• 2 tablespoons brown sugar, packed
• 1 tablespoon honey
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• For the Beef:
• 1 pound sirloin steak, cut into 1-inch cubes
• For the Shrimp:
• 1 pound large shrimp (21-25 count), peeled and deveined, tails on or off (your preference!)
• For the Kabobs:
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch wedges
• 1 pineapple, cored and cut into 1-inch chunks (optional, but highly recommended!)
• Wooden or metal skewers (if using wooden skewers, soak them in water for at least 30 minutes to prevent burning)
• For Garnish (optional):
• Sesame seeds
• Chopped green onions

Preparing the Teriyaki Marinade:

1. In a medium bowl, whisk together the soy sauce, mirin, sake, brown sugar, honey, grated ginger, minced garlic, sesame oil, and red pepper flakes (if using). Make sure the brown sugar is fully dissolved. This is the heart of our flavor, so take your time!
2. Taste the marinade and adjust the sweetness or spiciness to your liking. You can add a little more honey for sweetness or a pinch more red pepper flakes for heat. Remember, you can always add more, but you can’t take it away!

Marinating the Beef and Shrimp:

1. Divide the teriyaki marinade into two separate bowls. This is important to prevent cross-contamination between the raw beef and shrimp.
2. Place the cubed sirloin steak in one bowl with the marinade. Toss to coat thoroughly, ensuring every piece is covered in that delicious teriyaki goodness.
3. Place the peeled and deveined shrimp in the other bowl with the remaining marinade. Toss to coat.
4. Cover both bowls with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. The longer you marinate, the more flavorful the beef and shrimp will be! I usually aim for at least an hour.

Assembling the Kabobs:

1. While the beef and shrimp are marinating, prepare your vegetables. Wash and chop the bell peppers, red onion, and pineapple (if using) into 1-inch pieces or chunks.
2. If you’re using wooden skewers, make sure they’ve been soaking in water for at least 30 minutes. This will prevent them from burning on the grill or in the oven.
3. Now comes the fun part: assembling the kabobs! Thread the marinated beef, shrimp, bell peppers, red onion, and pineapple chunks onto the skewers in an alternating pattern. You can get creative with the order, but I like to alternate colors and textures for a visually appealing and flavorful kabob.
4. Don’t overcrowd the skewers. Leave a little space between each piece to allow for even cooking. Overcrowding can lead to steaming instead of grilling or baking.
5. Repeat until all the beef, shrimp, and vegetables are used up. You should have a beautiful array of teriyaki beef and shrimp kabobs ready to cook!

Cooking the Kabobs:

You have a few options for cooking your teriyaki beef and shrimp kabobs:

Grilling:

1. Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
2. Place the kabobs on the preheated grill.
3. Grill for 8-12 minutes, turning occasionally, until the beef is cooked to your desired doneness and the shrimp is pink and opaque. The internal temperature of the beef should reach 145°F for medium-rare, 160°F for medium, or 170°F for well-done. Be careful not to overcook the shrimp, as they can become rubbery.
4. Brush the kabobs with any remaining teriyaki marinade during the last few minutes of grilling for extra flavor and a beautiful glaze.
5. Remove the kabobs from the grill and let them rest for a few minutes before serving.

Baking:

1. Preheat your oven to 400°F (200°C).
2. Line a baking sheet with parchment paper for easy cleanup.
3. Place the kabobs on the prepared baking sheet.
4. Bake for 15-20 minutes, turning halfway through, until the beef is cooked to your desired doneness and the shrimp is pink and opaque.
5. Brush the kabobs with any remaining teriyaki marinade during the last few minutes of baking for extra flavor.
6. Remove the kabobs from the oven and let them rest for a few minutes before serving.

Broiling:

1. Preheat your broiler to high.
2. Line a baking sheet with foil. Place a broiler-safe rack on the baking sheet. This will allow air to circulate around the kabobs and help them cook evenly.
3. Place the kabobs on the rack.
4. Broil for 6-8 minutes, turning halfway through, until the beef is cooked to your desired doneness and the shrimp is pink and opaque. Watch them carefully, as broiling can be very quick and you don’t want to burn the kabobs.
5. Brush the kabobs with any remaining teriyaki marinade during the last few minutes of broiling for extra flavor.
6. Remove the kabobs from the broiler and let them rest for a few minutes before serving.

Serving and Enjoying:

1. Garnish the teriyaki beef and shrimp kabobs with sesame seeds and chopped green onions for a beautiful presentation and added flavor.
2. Serve the kabobs hot off the grill, out of the oven, or from the broiler.
3. These kabobs are delicious served with rice, quinoa, or a side salad. They also make a great appetizer for parties or gatherings.
4. Enjoy! I hope you love these teriyaki beef and shrimp kabobs as much as I do. They’re a crowd-pleaser every time!

Conclusion:

So there you have it! These Teriyaki Beef Shrimp Kabobs are truly a flavor explosion waiting to happen. I know, I know, you might be thinking, “Beef and shrimp? Together?” But trust me on this one. The rich, savory beef perfectly complements the sweet, delicate shrimp, and the teriyaki glaze ties it all together in a symphony of deliciousness. This isn’t just another kabob recipe; it’s an experience.

Why is this a must-try? Because it’s incredibly easy to make, surprisingly impressive to serve, and utterly irresistible to eat. Forget complicated marinades and hours of prep time. This recipe uses simple ingredients and comes together in a flash, making it perfect for a weeknight dinner or a weekend barbecue. Plus, the combination of textures and flavors is simply divine. The tender beef, the juicy shrimp, and the slightly charred vegetables create a culinary masterpiece that will have everyone begging for more. And let’s be honest, who doesn’t love food on a stick? It’s inherently fun and festive!

But the best part? It’s incredibly versatile! While I’ve suggested bell peppers and onions, feel free to get creative with your vegetables. Zucchini, cherry tomatoes, pineapple chunks, or even mushrooms would be fantastic additions. For a spicier kick, add a pinch of red pepper flakes to the teriyaki glaze or serve with a side of sriracha mayo. If you’re looking for a lighter option, you can use chicken or tofu instead of beef. The possibilities are endless!

Serving Suggestions and Variations: I personally love serving these Teriyaki Beef Shrimp Kabobs over a bed of fluffy rice or quinoa. The grains soak up all the delicious teriyaki sauce, creating a truly satisfying meal. You could also serve them with a side of grilled asparagus or a fresh salad. For a more casual gathering, simply serve them as appetizers with a dipping sauce of your choice. Consider a creamy peanut sauce or a tangy ginger dressing. And for a truly decadent treat, try wrapping the kabobs in warm tortillas with some shredded lettuce and a dollop of sour cream.

Don’t be afraid to experiment! That’s the beauty of cooking. This recipe is just a starting point. Feel free to adjust the ingredients and seasonings to your liking. If you prefer a sweeter teriyaki sauce, add a little more honey or brown sugar. If you like it more savory, add a splash of soy sauce. The most important thing is to have fun and create something that you love.

So, what are you waiting for? Grab your skewers, gather your ingredients, and get ready to embark on a culinary adventure. I promise you won’t be disappointed. These Teriyaki Beef Shrimp Kabobs are a guaranteed crowd-pleaser.

I’m so excited for you to try this recipe! And I’d love to hear about your experience. Did you make any modifications? What did you serve them with? What did your family and friends think? Share your photos and stories in the comments below. Let’s create a community of kabob lovers! Happy grilling! I can’t wait to see what you create!

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