Ingredients
Kabobs:
- White Onion
- Bell Peppers (Green, Yellow, Red)
- Mushrooms
- Zucchini
- Pineapple (Adds a nice sweet flavor!)
- Shrimp (1 Frozen Bag)
- Steak (1 New York Strip—use whatever type you prefer!)
- Extra Virgin Olive Oil
- Salt, Pepper
- Skewers
- Foil
Marinade:
(Eye-balled it all, do about the following amounts, but feel free to do more or less of each depending on your flavor preference and amount of marinade you intend to make.)
- 2 TBS Extra Virgin Olive Oil
- 1/4 CUP Coconut Aminos
- 1 TBS Worcestershire Sauce
- 1 TBS Red Wine Vinegar
- Juice of 1 Lemon
- 3 Cloves of Minced Garlic
- 1 TBS Brown Sugar
- 1 Dash of Salt, Pepper, Paprika, Onion Powder, & Dried Oregano
Preparation
These kabobs are so easy and fun to throw together. They feed a group and a good way to get your daily dose of veggies in! Plain and simple, choose and chop any of your favorite vegetables and at least one source of protein (optional) — I used steak and shrimp for this recipe, but they can be interchanged with any other sources of protein.
Prep your marinade and chop and chill your shrimp and steak for about an hour. I used a whole bag of shrimp and 1 New York Strip but use more of less protein sources dependent on your preference. With the amounts listed above I had a good amount of marinade to soak in. Once you are ready to build your skewers, place your steak and shrimp onto a plate and put your remaining marinade to the side (we will use it later.)
Now, prep and dice our veggies. Your sizes can vary, just make sure they will be stackable without breaking off. When all items are diced and prepped, coat them with Extra Virgin Olive Oil, salt, and pepper. This will slightly season them and prepare them to glide onto your skewers. Once completed, stack them onto the skewers as loaded up as you prefer. (Tip: If you use wooden skewers like me, soak them in a bowl of water for at least 30 minutes to avoid them burning in the grill.)
Next, grill each skewer for 10-15 minute and flip around about halfway through until everything is cooked all the way through. Optional: midway through grilling I poured the excess marinade over the skewers (Tip: if you do this, you can foil your grill under the skewers so it doesn’t get too messy.)
