Steak, Chicken, and Shrimp Kabobs
ingredients
ingredients
method
step-by-step directions

Clinton Kelly's Kabobs

  • 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
step-by-step directions
  • Soak skewers for 30 minutes prior to building kabobs. Preheat grill to medium-high.
  • 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.
  • 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.
  • For the Chicken Kabobs: Thread the chicken strips onto the soaked skewers. Season with salt, pepper and drizzle with olive oil.
  • Grill, turning once, for 2 to 3 minutes or until done. Allow the skewers to cool slightly before removing meat.
  • Remove meat from skewers and serve in lettuce cups with Peanut Sauce, shredded carrots and scallions.
  • 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.
  • 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.
  • For the Spicy Soy Dipping Sauce: Stir together the ingredients and set aside until ready to serve.
  • For the Peanut Sauce: Whisk together the ingredients and set aside until ready to serve.
  • For the Mango Salsa: Combine the ingredients in a medium bowl and set aside until ready to serve.
Similar categories: Dinner
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