Firecracker Beef and Shrimp Kabobs

Firecracker Beef and Shrimp KabobsA mixture of sweet apricot preserves and Sriracha sauce enlivens Firecracker Beef and Shrimp Kebabs.

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 kebabs. 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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