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
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.