WEEKDAYS 1e|12c|p

Clinton Kelly's Kabobs

Steak Kabobs Clinton Kelly
Steak, Chicken, and Shrimp Kabobs
skill level
Easy
time
1-30min
servings
12
cost
$
Contributed by :
Kabob Recipes: Thread your favorite protein onto skewers and grill for an easy weeknight dinner.
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ingredients
  • For the Steak Kabobs:
  • 1 1/2 pounds Flank Steak (slice 1-inch wide ribbons)
  • 1 tablespoon fresh Ginger (grated)
  • 2 Garlic cloves (minced)
  • 1/4 cup Extra Virgin Olive Oil
  • 3 tablespoons Soy Sauce
  • For the Chicken Kabobs:
  • 4 Chicken Thighs (boneless; skinless; slightly pounded and sliced into 1-inch wide strips)
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • For the Shrimp Kabobs:
  • 1 1/2 pounds medium Shrimp (21-25 ct; peeled and deveined)
  • 2 Limes (zested and juice reserved)
  • 2 teaspoons Paprika
  • Extra Virgin Olive Oil
  • Salt and Pepper
  • For the Spicy Soy Dipping Sauce:
  • 1/4 cup Soy Sauce
  • 1 tablespoon Sriracha Sauce
  • For the Peanut Sauce:
  • 2 tablespoons Natural Peanut Butter
  • 1/2 tablespoon Brown Sugar
  • 1/2 tablespoon Apple Cider Vinegar
  • 1/4 teaspoon Red Chili Flakes
  • 1 teaspoon Soy Sauce
  • 1/2 Garlic clove (grated)
  • 1/2 teaspoon Sesame Oil
  • For the Mango Salsa:
  • 2 ripe Mangos (peeled; 1/4-inch cubes)
  • 1 Avocado (skin and pit removed; 1/4-inch cube)
  • 1/4 cup Red Onion (small dice)
  • 1 Lime (zest and juice)
  • Extra Virgin Olive Oil
  • Salt
  • Suggested Garnish:
  • 6 heads Butter Lettuce (outer leaves torn to serve)
  • chopped Scallions
  • Sesame Seeds
  • fresh Mint leaves
  • fresh Cilantro leaves
  • Kimchi
  • shredded Carrots
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Soak skewers for 30 minutes prior to building kabobs. Preheat grill to medium-high.
  • 2
    1 1/2 pounds Flank Steak (slice 1-inch wide ribbons)
    1 tablespoon fresh Ginger (grated)
    2 Garlic cloves (minced)
    1/4 cup Extra Virgin Olive Oil
    3 tablespoons Soy Sauce
    For the Steak Kabobs: Thread the steak onto the soaked skewers. Whisk together the remaining ingredients until combined. Add the skewered steak and allow to marinade for 30 minutes. Remove steak from marinade just before ready to grill.
  • 3
    6 heads Butter Lettuce (outer leaves torn to serve)
    fresh Cilantro leaves
    Kimchi 
    Sesame Seeds 
    Grill, turning once, for 2 to 3 minutes or until done. Allow the skewers to cool slightly before removing meat. Serve in lettuce cups with soy dipping sauce, kimchi, cilantro and Spicy Soy Dipping Sauce.
  • 4
    4 Chicken Thighs (boneless; skinless; slightly pounded and sliced into 1-inch wide strips)
    Extra Virgin Olive Oil
    Salt and Pepper
    For the Chicken Kabobs: Thread the chicken strips onto the soaked skewers. Season with salt, pepper and drizzle with olive oil.
  • 5
     
    Grill, turning once, for 2 to 3 minutes or until done. Allow the skewers to cool slightly before removing meat.
  • 6
    shredded Carrots
    chopped Scallions
    Remove meat from skewers and serve in lettuce cups with Peanut Sauce, shredded carrots and scallions.
  • 7
    1 1/2 pounds medium Shrimp (21-25 ct; peeled and deveined)
    2 Limes (zested and juice reserved)
    2 teaspoons Paprika
    Extra Virgin Olive Oil
    Salt and Pepper
    For the Shrimp Kabobs: Skewer 4 shrimp per stick. Mix together the lime zest, paprika, salt and pepper. Sprinkle spice blend over shrimp and drizzle with olive oil.
  • 8
    fresh Mint leaves
    Grill, turning once, for 1 to 2 minutes or until done. Allow to cool slightly before removing from skewer. Serve in lettuce cups with mango salsa and mint leaves.
  • 9
    1/4 cup Soy Sauce
    1 tablespoon Sriracha Sauce
    For the Spicy Soy Dipping Sauce: Stir together the ingredients and set aside until ready to serve.
  • 10
    2 tablespoons Natural Peanut Butter
    1/2 tablespoon Brown Sugar
    1/2 tablespoon Apple Cider Vinegar
    1/4 teaspoon Red Chili Flakes
    1 teaspoon Soy Sauce
    1/2 Garlic clove (grated)
    1/2 teaspoon Sesame Oil
    For the Peanut Sauce: Whisk together the ingredients and set aside until ready to serve.
  • 11
    2 ripe Mangos (peeled; 1/4-inch cubes)
    1 Avocado (skin and pit removed; 1/4-inch cube)
    1/4 cup Red Onion (small dice)
    1 Lime (zest and juice)
    Extra Virgin Olive Oil
    Salt
    For the Mango Salsa: Combine the ingredients in a medium bowl and set aside until ready to serve.

    Helpful Tips:
    1. Cut flank steak against the grain at an angle. Thin slices ensure even cooking.
    2. Soak wooden skewers for 30 minutes in water to avoid splinters. You can add salt to the water to season from the inside out.
    3. Chicken and shrimp require different cooking times -- cook separately to avoid uneven cooking.
    4. Avoid putting the skewer in the thinnest part of shrimp tail, because it can fall off the skewer while grilling.
    5. This is a quick marinade and should not be used for overnight soaking because the lime juice can cook the shrimp.
    6. Make the peanut sauce directly in the peanut butter jar if using the last remaing bit. Simply shake in the jar and done!
    7. Serve kabobs with bib or butter lettuce wraps for great presentation at a party. They eliminate mess and are easier to eat than other lettuce.
 
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