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Parent Category: Recipes
Orange Ginger Beef and Shrimp Shish Kebabs
Marinade:
1 1/2 cups fresh orange juice
1/4 cup dark soy sauce
1/2 cup olive oil
2 cloves garlic, pressed
1 small shallot, minced
1 tsp grated fresh ginger
1/4 cup honey
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1 pound tender beef, cut into 2-inch chunks (see note)
1 pound large shrimp, peeled (tails-on optional)
1/2 of a large sweet onion, cut into 1-1/2 inch chunks and separated
1 pound bacon strips
Combine orange juice, soy sauce, olive oil, garlic, shallots, ginger, and honey in a large zip-top bag.
Add beef, shrimp, and onion pieces, squeeze out the air, seal bag, and toss to evenly coat. Let marinate in the refrigerator for 1 to 2 hours (no longer or the marinade will "cook" the shrimp).
Remove beef, shrimp, and onion from marinade with a slotted spoon, reserving marinade. Boil marinade for 5 minutes and let cool.
Push skewer through the end of one bacon strip. Follow with a beef cube, wrapping bacon around one side of beef, and securing on the skewer. Add one shrimp, running skewer through both tail and head end so the shrimp forms a C-shape, wrap bacon around one side of shrimp. Continue alternating beef and shrimp on the skewers with the bacon forming an S-shape in between. Leave about 1/4 inch of space in between beef and shrimp to allow heat-flow.
Heat grill or broiler to medium high. Grill shish kebabs until beef is medium rare and shrimp is opaque, turning kebabs to cook all sides. Baste occasionally with remaining boiled marinade.
Yields 4 to 6 servings plus 2 1/2 cups marinade.
