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Steak and Shrimp Kabob

– 1/2 pound frozen shrimp
– 1/2 cup ketchup
– 1/4 cup water
– 1/4 cup finely chopped onion
– 1 tablespoon brown sugar
– 3 tablespoons lemon juice
– 2 tablespoons cooking oil
– 2 teaspoons prepared mustard
– 2 teaspoons Worcestershire sauce
– 1/2 teaspoon chili powder
– 1 package tender tips
– 2 zucchini, cut diagonally into 1″ pieces
– 2 small onions, cut into wedges
– 1 green pepper or sweet red pepper cut into squares
– 6 cherry tomatoes


Thaw shrimp. For sauce, in a small saucepan combine the ketchup, water, chopped onion, and brown sugar. Stir in the lemon juice, cooking oil, prepared mustard, Worcestershire sauce, and chili powder. Simmer the sauce uncovered, 10 minutes, stirring once or twice.

Meanwhile, on 6 skewers thread tender tips alternately with shrimp, zucchini pieces, onion wedges, and pepper squares.

Grill kabobs over medium-hot coals to desired doneness; allow 15-17 minutes for medium-rare meat. Turn the kabobs often and brush with sauce. Garnish the end of each skewer with a cherry tomato before serving.

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