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Grilled beef and shrimp skewers with drinks nearby on a bright blue surface

Akaushi Beef Skewers and Shrimp Brochette

Tender beef skewers and a classic shrimp brochette are served over veggie rice in this recipe from Tiago’s Cabo Grille in San Antonio, Texas.
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Course Main Course
Cuisine American, Japanese, Southern
Servings 6

Ingredients
  

Akaushi Beef Skewers

  • 2½ lbs Akaushi or other premium sirloin cut into 18 (2-inch) cubes
  • 2 cloves garlic peeled and crushed
  • 1 cup brown sugar
  • ¼ cup kosher salt
  • 1 tbsp black pepper
  • 1 tbsp ground cumin
  • 1 tbsp chipotle peppers in adobo sauce
  • 4 cups pineapple juice
  • 1 cup orange juice
  • ½ cup + 2 tbsp soy sauce
  • ¼ cup vegetable oil
  • 2 tbsp ancho paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp balsamic vinegar
  • 1 large red bell pepper seeded, deveined and cut into 6 squares
  • 1 small white onion cut into 6 wedges

Shrimp Brochette

  • 18 jumbo shrimp peeled with tail intact and deveined
  • 2 jalapeño peppers each cut into 9 strips
  • 6 oz Monterey Jack cheese cut into 18 strips, each about ¼ x 2 inches
  • 9 thin slices bacon halved crosswise
  • 1 large green bell pepper seeded, deveined and cut into 12 squares
  • 1 small white onion cut into 6 wedges

Rice

  • 1 tbsp olive oil
  • ½ red bell pepper seeded, deveined, and chopped (½ cup)
  • ½ green bell pepper seeded, deveined, and chopped (½ cup)
  • 1 small onion chopped (½ cup)
  • ½ cup corn kernels
  • 2 cups cooked white rice
  • kosher salt
  • black pepper
  • buttered vegetables to serve
  • 2 lemons cut into wedges, to serve

Instructions
 

Akaushi Beef Skewers

  • Place beef in a wide, shallow container.
  • In a large bowl, combine remaining ingredients except bell peppers and onions. Pour marinade over beef, ensuring it is slightly submerged in the marinade. Cover and refrigerate for 12 hours.
  • On skewers, alternate beef, bell peppers and onions.

Shrimp Brochette

  • Top each shrimp with a strip of jalapeño and cheese. Wrap in a bacon slice.
  • On skewers, alternate 3 shrimp with 2 pieces bell pepper and 1 piece onion.

Assembly

  • Preheat a grill over medium-high heat.
  • Add beef and shrimp to the grill. Grill beef skewers for 5 to 8 minutes total on all sides, until beef is cooked to your preference. Grill shrimp for 3 to 5 minutes total on all sides, until shrimp are opaque and cooked through.
  • Meanwhile, heat oil in a skillet over medium-high heat. Add red bell peppers, green bell peppers, onions, and corn and sauté for 3 to 4 minutes, until onions are translucent and peppers are softened. Stir in rice. Season with salt and pepper.
  • Place the rice mixture and buttered vegetables side-by-side on each serving plate. Top with a skewer of beef and a shrimp brochette. Serve with a lemon wedge on the side.