Recipe: Midwest Steak And Shrimp Kabobs

Kabobs are great for the grill, as you can be as creative as you want, mixing and matching different meats, vegetables, and seafood. They're also relatively quick to grill, and it's fun to try different marinades and combinations of foods on the skewers.

Of course you've got to make sure items that are on the same skewer together cook in approximately the same time frame, but if you're grilling foods of various types together, you can also help even out the grilling time by cutting longer-cooking foods in smaller pieces.

This tasty recipe is a twist on the "surf & turf" concept, combining juicy sirloin steak with shrimp and veggies for a whole meal on a stick!

Midwest Steak And Shrimp Kabobs
(Serves 4.)

Ingredients:

 (Photo credit: Wikipedia)

1 pkg dry onion soup mix
1/4 cup soy sauce
1/4 cup lemon juice
1/4 cup olive oil
1/4 cup honey
1/2 lb medium size shrimp, peeled and deveined, uncooked
1/2 lb boneless sirloin steak, cubed in about 1-inch pieces
16 cherry tomatoes
2 cups medium mushroom caps
1 green bell pepper, cut in chunks

Directions:

• In a 9x13 inch glass baking dish, whisk together the soup mix, soy sauce, lemon juice, olive oil, and honey; set aside.
• Put on skewers the shrimp, tomatoes, mushrooms, steak, and green pepper alternating. 
• Set skewers into baking dish with prepared marinade and turn to coat evenly.
• Cover with plastic wrap and put in refrigerator for at least 2 hours, turning several times and re-covering with plastic before returning to refrigerator.
• To prepare: remove skewers from baking pan; save marinade sauce.
• Preheat grill or broiler to medium-hot and cook, turning several times and basting as you go with the reserved marinade sauce.
• You'll know when the kabobs are done when the shrimp has turned pink.
• Remove and serve with a side dish of flavored rice.