Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Grilled Beef, Chicken, Shrimp, and Mushroom Skewers

Info

Rating
Calories
30.0
Protein
3.0
Sodium
92.0
Fat
2.0

Description

To make your cocktail party more participatory, have your guests grill their own skewers. A hibachi is even more user-friendly than a grill, since the ends of the skewers hang out over the edge, eliminating the need for tongs. If you're cooking everything yourself, it's easiest to use a large grill or a broiler (see cooks' note, below) and serve the skewers in batches.

Ingredients

4 large garlic cloves
2 teaspoons salt
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/3 cup extra-virgin olive oil
1 lb sirloin steak (1 inch thick), trimmed of excess fat
2 medium skinless boneless chicken breast halves (1 lb total)
1 1/4 lb medium shrimp in shell (31 to 35 per lb; about 40), peeled and deveined
1 lb mushrooms, trimmed and halved through stem if large
Special equipment: about 100 (6-inch) wooden skewers, soaked in water 1 hour

Directions

  1. Mince garlic and mash to a paste with salt using a large heavy knife. Transfer to a small bowl and whisk in lemon juice and pepper, then add oil in a stream, whisking until emulsified. Divide marinade among 4 (1- to 2-quart) bowls.
  2. Cut steak into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide), then toss with marinade in one of bowls and thread each slice lengthwise onto a skewer.
  3. Cut chicken breast halves diagonally into 20 to 25 (1/4-inch-thick) slices (about 4 inches long and 1 inch wide; if breasts are thin, hold knife at a 45-degree angle to get 1-inch-wide slices). Toss with marinade in another bowl and thread each slice lengthwise onto a skewer.
  4. Toss shrimp with marinade in another bowl, then thread 2 shrimp onto each of 20 to 25 skewers.
  5. Toss mushrooms with marinade in remaining bowl and thread 2 small mushrooms or 2 large halves onto each of 20 to 25 skewers.
  6. Prepare grill for cooking over hot charcoal (high heat for gas); see "Grilling Procedure," below.
  7. Grill skewers in batches on lightly oiled grill rack, covered only if using a gas grill, turning over once with tongs, until beef is medium-rare, about 3 minutes total; chicken is just cooked through, about 3 minutes; shrimp is just cooked through, about 2 minutes; and mushrooms are tender, about 4 minutes.
  8. If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
  9. Hot: When you can hold your hand there for 1 to 2 seconds
  10. Medium-hot: 3 to 4 seconds
  11. Low: 5 to 6 seconds
  12. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

Tags

    Beef Chicken Mushroom Shellfish Appetizer Quick & Easy Low/No Sugar Summer Grill/Barbecue Healthy Gourmet Sugar Conscious Kidney Friendly Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Go to back to recipes.