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

I wanted a simple and healthy meal to serve our friends who came for dinner. Shish kebabs were the perfect choice to satisfy everyone. My husband did a great job grilling the veggies, steak, and shrimp. I served the kebabs 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 them to avoid burning them.

How to Make Shish Kebabs: Teriyaki Beef, Vegetable, and Lemon Basil Shrimp

Beef Kebabs:

• 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 overcook.

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

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