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 seemed like a good option to satisfy everyone, so I made this Shish Kebabs – Teriyaki Beef, Vegetable, and Lemon Basil Shrimp recipe. My husband did a great job grilling the veggies, steak, and shrimp! The steak was juicy, the shrimp were flavorful, and the veggies were perfectly cooked. This easy recipe for shish kebabs was a big hit with everyone, and they paired nicely with a summer salad with strawberries, garlic rice, and some crusty bread.

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

Beef and Teriyaki Sauce:

• 1 lb steak of your choice, chopped into chunks
• ½ cup soy sauce
• 2 tbsp honey
• 2 tsp toasted sesame oil
• 3 green onions, diced
• 1 tbsp garlic, chopped finely
• 2 tsp fresh ginger, chopped finely
• Juice of one navel orange

Shrimp and Marinade:

• Shrimp (I used medium-sized, but next time I will use large)
• 1 tbsp olive oil
• Zest of one lemon
• 2 cloves of garlic, minced
• 1 tbsp fresh basil, chopped finely
• Sea salt and freshly cracked black pepper, to taste
• Lemon wedges, for serving

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
• Sea salt and freshly cracked black pepper, to taste

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

Soak skewer sticks in water before using them to avoid them burning while grilling.

Prepare the beef skewers by combining the soy sauce, honey, toasted sesame oil, green onions, garlic, ginger, and orange juice in a large zip-lock bag.

Add steak chunks to the marinade and marinate in the refrigerator for 1-24 hours before grilling.

Skewer the beef chunks on wooden skewers right before grilling.

Prepare the shrimp skewers by combining the olive oil, lemon zest, garlic, basil, sea salt, and freshly cracked black pepper in a large zip-lock bag.

Marinate for 2-5 hours. Note: Do not use lemon juice in the marinade as it will cook the shrimp.

Prepare the vegetable skewers by skewering each vegetable on a wooden skewer.

Grilling:

Grill the veggies for 10-12 minutes on each side. Season with sea salt and freshly cracked black pepper once grilled.

Grill the beef for 4-5 minutes on each side, or until your desired doneness.

Grill the shrimp for 2-3 minutes on each side, or until pink. Don’t overcook.

 Serve immediately with lemon wedges. Enjoy.