Grilled Tuscan Street Corn
This riff on Mexican street corn trades the hot mayonnaise and cheese mixture for a more summer-friendly mix of heart-healthy olive oil and punchily salty ricotta salata cheese. If you can’t find the ...
Kabobs are a summer crowd pleaser, but they’re also great for cooks, because you can assemble them in advance and just toss them on the grill for a quick char in minutes. Since shrimp cooks a lot faster than the beef and vegetables, we opted to skewer them separately for best results. You’ll want to double the fig-balsamic glaze so there’s extra to serve alongside the smoky kabobs.
Ingredients
SERVINGS: 8
- 1/4 cup fig preserves
- 2 tablespoons balsamic vinegar
- 1/2 cup olive oil
- Juice of 2 lemons
- 4 gloves garlic, finely chopped
- 1/4 cup chopped fresh parsley
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound hanger steak, cubed
- 1 pound large fresh shrimp, (21–25 per pound),peeled and deveined
- 1 pound mini sweet yellow, orange and red peppers, halved lengthwise
- 1 medium red onion, quartered and pieces separated
- Wooden skewers, soaked in water 30 minutes
Instructions
1. In a small bowl, stir together fig preserves and balsamic vinegar. Set aside
2. In a medium bowl, whisk together olive oil, lemon juice, garlic, parsley, salt and pepper. Divide steak and shrimp between two Ziplock bags. Pour half the marinade into each bag. Seal, and massage the bags to distribute the marinade evenly. Refrigerate 1 hour.
3. Remove steak and seafood from marinade; discard marinade. Thread steak, peppers and onion pieces onto skewers; thread shrimp onto their own skewers (they cook more quickly).
4. Prepare a charcoal or gas grill to medium-high heat. Place skewers on grill and grill until halfway done, about 5 minutes for steak-vegetable kabobs, and about 3 minutes for shrimp kabobs. Flip kabobs, baste with half of fig-balsamic glaze, and continue cooking until done, about 4 minutes for steak, and 2 minutes for shrimp. Baste with remaining glaze before serving.
Related Stories & Recipes
Perfect Pan-Seared Steak Salad
Enjoy this steak salad recipe, which utilizes Juniper restaurant's own balsamic vinaigrette dressing and is paired with a fresh, locally-sourced summer salad.
Cornmeal-Crusted Fried Oysters
Recipe by Chef Jason Bruner
If you’re on the hunt for a recipe that will make a big impression at your next dinner party, go ahead and dog-ear this page. Although this dish looks like a work ...
