As Fall hits our great Texas region where the fun starts of many city events or festivals featuring food and food along with more food. And yes, often part of the fall food events includes football parties and tailgating along with fun themed parties. Fall marks the end of summer and the start of what many are learning is their favorite season of the year FALL. One of my all time favorites is Steak and Shrimp Kabobs.
Often our Fall event and festivals highlighted sweets and deserts, apple pies, and pumpkin just about anything, and caramel apples and the works…. But for many of us it is the food on a stick we like to highlight. Especially meats, right? My family and friends are into our meats. Exactly so today we are going featuring one of my favorites kabobs….not just any kabobs but steak and shrimp and kabobs.
Starting your Steak and Shrimp Kabobs
I usually like to start with a good steak and pick out some large shrimp. I have a favorite store, like most everyone else has, that have quality meats and seafood. When you are entertaining friends and family we usually like to impress them with quality food. Nothing says “you are important to me” than sharing a good food and wine with them.
A high quality steak like Rib Eye, New York Strip, and Filet Mignon are some of your choices. The shrimp is rated on a shrimp size chart. This ranges from U/10 around 10 or less Shrimp for pound, all the way to 71/90 which is 70 plus shrimp per pound (so tiny shrimp). For kabobs you will need larger shrimp. Once you’ve picked the meat and shrimp you are ready to get started. I in the past have had problems getting the temperature right. So on them I usually make the kabobs the same meat on the stick. So a steak kabob and a shrimp kabaob. That way I don’t overcook the shrimp since it cooks at a different temperatures and length of time. Once everything is cooked you can reskewer them to mix up the meats and vegetables.
Seasoning the Steak and Shrimp
I usually keep it simple with a high quality steak. After much research I learned to put salt, pepper and garlic powder all sides of the steak and let rest in the refrigerator for 24 hours. If you so desire there are several steak seasoning mixes that are good as well but stll recommend the 24 hour rest in the refrigerator. I even like the smoked paprika as aadditional flavor. You can use that on either the steak or shrimp. I just added the seasonings to the shrimp when I cooked them in the Sous Vide. They came out fantastic. Butter, lemon juice, and smoked paprika.
Unconventional method cooking Steak and Shrimp
One trick I use to cut down on cooking the steak kabobs is to cook the meat in my Sous Vide cooker. I can make the inside a perfect Medium Rare to medium everytime. By just setting the temperature to 129-135 and they come out cooked perfect. Consider this a science experiment. Sous Vide means “under vacuum.” I utilize the grill to put the crust on them. It also limits the cooking time (if you prepare ahead of time) to only minutes on the grill as you are just after getting the perfect crust! Trust me it’s worth the forethought. Then you aren’t cooking along with the meat.
My friends now consider me an expert when they taste the food I have cooked Sous Vide. I highly recommend doing some research and learn more about this little known way of cooking. A little forethought and planning go a long way! Using this process you come out with a great outcome every time.
In September it’s still hot in Texas. Once the steak is cooked let it sit for 10 minutes and pat it dry with a papertowel. This will help you get the best crust ever. Your steak will amaze your friends and relatives. I plan on doing the shrimp the same way. Again just giving them a little crust as well. (First time) (Came out GREAT!)
Finish on the grill
Heat the grill to very hot so you can just put a crust on your meats quickly. I recomend cooking your vegetables prior to the hot cook for the meat. After everything is complete assemble the completed Kabobs. Everything will taste so good. Utilizing my cheat method everything came out perfectly!
Serve up your delicious treat
Now that everything is done and reassembled you are ready to serve. Rest assured they will not last long. Your guests will rave about your kabobs everytime you see them! I would pair this with a pinot, cab sav, or even a Merlot. These bold wines will bring out the bold flavors of your amazing kabobs. The time taken to prepare ahead of time are all well worth it! Your friends and family will enjoy your party and logically want to make it a tradition. Enjoy the excitement!