Banner Webicurean Home Advanced Search E-mail Webicurean
What's Here
image: arrow Epicurean at Large
image: arrow Martini Lounge
image: arrow Healthy Eating
image: arrow In the Kitchen
image: arrow Dining Guide
image: arrow Great Escapes
image: arrow Holiday Center
image: arrow Gourmet Boutique
image: arrow Hot Clicks
image: arrow Forums

book cover: nicasio
The owner of Webicurean presents Nicasio, California!
Buy the book logo
FREE e-Greetings!
Send a Card
View Your Card

Have questions or comments about this site? Contact Anne Papina.
Grilled Tiger Steak Kabobs

Recipe created by Chef William Pickett of Mickey & Mooch in Charlotte, N.C. on behalf of the makers of Kingsford Charcoal
Preparation Time: 20 minutes
Marinate Time: 2 hours
Cooking Time: 10-20 minutes
Serves: 4

4 12-ounce strip steaks, approximately 1-1/2 inches thick
1 16-ounce bottle KC Masterpiece Honey Teriyaki Marinade
16 large tiger shrimp, shells on
2 large red bell peppers, chopped into 1-1/2 inch pieces
1 large yellow onion, chopped into 1-1/2 inch pieces

Cut strip steaks into 2 ounce pieces and place into a one quart food storage bag with 1 cup of KC Masterpiece Honey Teriyaki Marinade. Marinate in refrigerator for at least 2 hours (if time allows, marinating overnight is suggested.)

Approximately one hour before grilling, add shrimp to the marinade.

Light grill using Kingsford briquets. Using long metal skewer, thread marinated steak piece, pepper, shrimp, and onion until skewer is full. Repeat with additional skewers. When coals are ready, lay skewers directly on grill grate and cook uncovered until steak is desired temperature.

Home | Shop | Forum | Hot Clicks | Holidays | Dining Out | E-mail

Copyright 1996-2008 Anne M. Papina and Webicurean™. All Rights Reserved. Legal notices.
Designed by AP Web Productions.