Grilled Steak and Shrimp Kebabs

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Makes: 8  servings Prep 1 hr 25 mins Grill 22 mins


  • 3 ounces  shallots, cut up (2/3 cup)
  • 1/4 cup  white wine vinegar
  • 1 cup  fresh parsley leaves
  • 1/2 cup  capers (from two 3-oz. jars), drained
  • 1 2 ounce can flat anchovy fillets, drained
  • 2 teaspoons  fresh thyme leaves, or 1/2 teaspoon dried thyme
  • 1 teaspoon  salt
  • 1 teaspoon  freshly ground black pepper
  • 2/3 cup  extra-virgin olive oil
  • 3 pounds  small red potatoes, scrubbed
  • 1/2 teaspoon  plus 1/3 cup extra-virgin olive oil
  • 1 1/4 teaspoons  salt, divided
  • 3 pounds  boneless beef sirloin, cut into 1-1/2-inch cubes
  • 1 1/2 pounds  medium shrimp, peeled and deveined
  • 2 pints  cherry tomatoes
  • 16 large white mushrooms
  • 4 medium zucchini, sliced diagonally into 1/2-inch-thick slices
  • 1/2 teaspoon  freshly ground black pepper
  • 1 teaspoon  fresh thyme leaves, or 1/4 teaspoon dried thyme
  • 1 loaf focaccia bread, sliced


1. Soak 3 dozen 12-inch wooden skewers in water to cover 1 hour.

2. For the green sauce, chop shallots in food processor; transfer to small bowl and stir in vinegar. Process parsely, capers, anchovy fillets, 2 teaspoons thyme, 1 teaspoon salt and 1 teaspoon pepper, except oil, until finely chopped. Add to shallot mixture. Stir in the 2/3 cup oil.

3. Meanwhile, heat oven to 400 degrees F. Combine potatoes, 1/2 teaspoon of the oil and 1/4 teaspoon of the salt in 13x9-inch baking pan. Cover with foil and bake 40 to 60 minutes or until potatoes are tender when pierced with fork. Cool.

4. Heat grill. Loosely thread beef on 9 to 10 skewers. Loosely thread shrimp on 10 more skewers. Thread tomatoes, mushrooms and zucchini slices on remaining skewers, using only one type of vegetable per skewer.

5. Combine remaining 1/3 cup oil, 1 teaspoon of the salt, the 1 teaspoon thyme and the 1/2 teaspoon pepper in small bowl. Brush over beef, shrimp and vegetables.

6. Arrange potatoes around edge of barbecue. Grill mushrooms and zucchini over medium-hot* coals until browned and cooked through, 5 to 7 minutes per side. Transfer to serving platter. Grill tomatoes just until charred, 1 to 2 minutes; add to platter. Grill shrimp 3 minutes per side or until firm and opaque. Grill beef 5 minutes per side for medium-rare (145 degrees F.). Transfer shrimp and beef to platter; cover and keep warm. Grill focaccia until lightly browned and crisped on both sides, 1 to 2 minutes. Place on serving platter with potatoes, grilled vegetables, beef and shrimp. Serve with Green Sauce. Makes 8 servings.

Make Ahead Tip

  • Prepare Green Sauce. Let stand at room temperature up to 8 hours. Bake potatoes. Cover and refrigerate up to 24 hours.


  • To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)770,
  • Fat, total(g)37,
  • chol.(mg)164,
  • sat. fat(g)8,
  • carb.(g)67,
  • pro.(g)45,
  • sodium(mg)1563,
  • Percent Daily Values are based on a 2,000 calorie diet
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