| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 skewers |
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 8 skewers |
Ingredients
- 1/2 cup soy sauce
- 1/4 cup bourbon
- 1/4 cup mirin
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 2 teaspoons Dijon mustard
- 2 teaspoons sriracha
- 2 cloves garlic, minced
- Juice of 1 lime
- 32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on
- 2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
- Kosher salt and freshly ground black pepper
- Canola oil, for brushing the grill grates
- 1 navel orange, cut into wedges
- 3 scallions, sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat a gas grill to high heat.
- For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
- For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
- Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
- Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 413 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 34 g |
| Cholesterol | 277 mg |
| Sodium | 1706 mg |
| Serving Size | 1 of 8 servings |
| Calories | 413 |
| Total Fat | 20 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 13 g |
| Protein | 34 g |
| Cholesterol | 277 mg |
| Sodium | 1706 mg |
Reviews
Foolproof crowd pleaser. Easy to scale up to feed a crowd.
Very good we actually let our steak and chicken marinate in it for about 30 minutes before going to the grill. Served with rice and mushrooms. No leftovers!
This was a big hit with my family!
SO DELICIOUS! Made these for a dinner party and everyone loved them!
I made these skewers for my family on Mothers Day and they were a HIT! I put all the shrimp together and all the steak together for even cooking. Love the recipe, super easy, totally making it again! I switched rice vinegar for mirin because I didn’t have any.
I made these with beef tenderloin and shrimp this weekend and they were to die for! The flavor was not overpowering and had just the right bit of heat with the Sriracha. Leftovers would be perfect with a cauliflower fried rice, that is if you have leftovers!!