Grilled Steak and Shrimp Kabobs

Servings:

Cooking Time:

Ingredients:

• ½ pound of medium size shrimp, peeled and cleaned
• 1 ½ - 2 pounds of lean beef, preferably filet mignon, although any steak cut will do.
• 1 green pepper
• 1 yellow pepper
• 1 red pepper
• 1 Spanish onion
• 1 pint cherry tomatoes
• 1 zucchini
• 1 eggplant
• 2 cups olive oil
• 1 clove, minced garlic
• 2 tbsp chopped basil
• 1 tbsp old bay seasoning
• 2 tsp lemon juice (or 1 squeezed lemon)
• salt and pepper to taste
• skewer sticks (metal preferably)

Instructions:

• Begin by cutting the beef into 1 - 1 ½ inch cubes. Or enough to place 4 on each kabob.
• Now it's time to chop the vegetables. Cut the zucchini into thick slices to make round circles.
• Peel the eggplant. Cut it into thick slices about an inch long and an inch wide.
• Clean the peppers. Cut into square slices, about an inch or so wide.
• Do the same with the onion. You want it to look uniform so all the pieces should be about the same size.
• Place the beef cubes and vegetables (with the tomatoes) into a large bowl.
• Add 1 ½ cups of the olive oil, 1 ½ tbsp of the chopped basil, 1/2 of the minced garlic, and your salt and pepper. Mix this up until the vegetables and beef cubes are covered evenly.
• Now refrigerate this mixture for at least 6 hours, 24 recommended.
• Now place all of the shrimp into a separate bowl.
• Add the remaining olive oil, garlic, lemon juice, and the old bay seasoning.
• Mix this until the shrimp is covered evenly.
• Refrigerate this for about an hour (longer than this is just fine).
• When you are ready to grill, light your grill and let it get hot.
• While it's getting hot, you can prep your skewers. Start off with a tomato at the top to hold everything on and then layer the shrimp, vegetables, and beef, finishing off with a tomato at the bottom, leaving about an inch at the top and two inches at the bottom.
• When you're ready to grill, just place them across the bars to get some good grill marks, close to the heat. Turn each one every 3-4 minutes, allowing each side to brown evenly.
• Keep an eye on them as some of the vegetables may brown a little faster, if this happens, move the kabob to a cooler part of the grill, or the upper rack, so as to not burn the vegetables completely. You want a good amount of brown or char on the vegetables though, it just adds to the flavor. The beef should come out about medium, though you'll probably get a variety of temperatures.
• Garnish with a lemon wedge and a sprig of fresh basil!

Serve over white rice or Rice Pilaf or over a bed of fried leeks.