Firecracker Beef and Shrimp Kabobs

Firecracker Beef and Shrimp KabobsA mixture of sweet apricot preserves and Sriracha sauce create appetizing Firecracker Beef and Shrimp Kabobs.

Firecracker Beef and Shrimp Kabobs
Makes 8 servings
  • 1 cup plus 2 tablespoons canola oil, divided
  • 4 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1½ pounds sirloin steak, cut into 1-inch pieces
  • 24 large fresh shrimp, peeled and deveined
  • 1 (12-ounce) jar apricot preserves
  • ¼ cup Sriracha sauce, or to taste
  • ¼ cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 2 large red onions, cut into 1½-inch pieces
  • 48 mini tricolor sweet peppers
  • 32 (12-inch) wooden skewers, soaked in water for 30 minutes
  • Salt and Pepper, to taste
  1. In a small bowl, combine 1 cup oil, garlic, salt, and pepper. In a medium bowl, combine beef and half of garlic mixture. In another medium bowl, combine shrimp and remaining garlic mixture. Cover and refrigerate for 2 hours.
  2. In a medium saucepan, bring preserves, Sriracha, ketchup, Worcestershire, and remaining 2 tablespoons oil to a simmer over medium heat. Reduce heat to low, and simmer until thickened, about 25 minutes. Remove from heat. Let cool slightly.
  3. Spray a grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
  4. Remove beef and shrimp from bowls, discarding garlic mixture. Holding two skewers together, thread beef, onion, and sweet peppers to make 8 total kabobs. Thread shrimp, remaining onion, and remaining sweet peppers on remaining skewers, again for 8 total.
  5. Place beef skewers on one side of prepared rack; place shrimp skewers on opposite side of rack. Cook beef skewers, turning and basting occasionally with apricot mixture, until beef is desired degree of doneness, 8 to 10 minutes for medium. Cook shrimp skewers, turning and basting occasionally with apricot mixture, until shrimp are pink and firm, about 6 minutes. Sprinkle with additional salt and pepper.

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