YIELD: 8 SKEWERS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 25 MINUTES
These surf-and-turf skewers are spicy, tangy, and sweet. They are perfect for a festive sum- mer barbecue when you want an alternative to the usual. It’s important when doing any kind of kebab that all of the ingredients cook at a similar rate, and the beef and shrimp are a great pairing. If you like your beef more on the done side, just do skewers of all meat and skew- ers of all shrimp. The grilled oranges really add a nice touch.
FOR THE BOURBON BBQ SAUCE:
3⁄4 cup barbecue sauce
1⁄4 cup bourbon
2 tablespoons fresh orange juice
2 tablespoons honey
2 teaspoons Dijon mustard
2 teaspoons sriracha
2 cloves garlic, grated
FOR THE SKEWERS:
32 extra-large shrimp (about 11⁄2 pounds), peeled and deveined, tail on
2 strip steaks (about
11⁄2 pounds), cut into 1-inch cubes to make 32 pieces
Kosher salt and freshly ground black pepper
Canola oil, for brushing the grill grates
1 navel orange, cut into wedges
3 scallions, sliced
Special equipment: Gas grill and eight 10- to 12-inch metal skewers (or bamboo skewers that have been soaked in water)
1. Preheat a gas grill to high.
2. Make the bourbon barbecue sauce: Put all the ingredients in a medium bowl and whisk to combine. Reserve 1⁄4 cup of the sauce to drizzle on the finished skewers.
3. Make the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a
9- by 13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining sauce.
4. Brush the grill grates with oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining sauce and grill for another 2 minutes. Turn the heat to medium-low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
5. Transfer the skewers to a platter and garnish with the oranges and scallions. Drizzle with the reserved BBQ sauce.
Recipe from Katie Lee Biegel’s Cookbook “It’s Not Complicated”