Ingredients with Measurements:
- 1 lb filet mignon, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1/4 cup olive oil
- 2 tbsp balsamic vinegar
- 2 tbsp honey
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 4 skewers
Special equipment needed:
- Grill
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, balsamic vinegar, honey, garlic, salt, and black pepper.
2. Thread the filet mignon and shrimp onto skewers, alternating between the two.
3. Brush the skewers with the marinade and let them sit for 10 minutes.
4. Preheat the grill to medium-high heat.
5. Place the skewers on the grill and cook for 3-4 minutes per side, or until the shrimp are pink and the filet mignon is cooked to your desired doneness.
6. Remove the skewers from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Temperature:
Grill temperature: Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 390
Fat: 22g
Carbohydrates: 10g
Protein: 36g
Substitutions for ingredients:
- Canola oil can be used instead of olive oil.
- Red wine vinegar can be used instead of balsamic vinegar.
- Maple syrup can be used instead of honey.
Variations:
- Add vegetables such as bell peppers, onions, or cherry tomatoes to the skewers.
- Use different types of marinades such as teriyaki or lemon herb.
Tips and tricks:
- Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.
- Don't overcook the shrimp as they can become tough and rubbery.
- Let the skewers rest before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the grill until heated through.
Presentation ideas:
Place the skewers on a platter and garnish with chopped parsley or cilantro.
Garnishes:
Chopped parsley or cilantro
Pairings:
Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Grilled asparagus
- Roasted sweet potatoes
- Quinoa salad
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little bit of oil before placing them on the grill.
- If the filet mignon is cooking too quickly, move it to a cooler part of the grill.
Food safety advice:
- Make sure to cook the shrimp and filet mignon to their proper temperatures to avoid foodborne illness.
- Wash your hands and all surfaces that come into contact with raw meat and seafood.
Food history:
Skewers have been used for centuries in many cultures to cook meat and seafood over an open flame.
Flavor profiles:
The marinade for these skewers is a combination of sweet and savory flavors with a hint of garlic.
Serving suggestions:
Serve these skewers as a main course for a summer barbecue or as an appetizer for a dinner party.
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