Grilled Bloody Mary Kabobs & Salad

We’ve all been there on those headache filled Sunday mornings, where you put some big sunglasses on and head to your nearest cantina for the “hair of the dog”.  Often times, you’re also a bit hungry, so what better way to kill two birds with one stone than with these skewers!

The Starting Lineup

  • Sirloin, large cubed
  • Large shrimp, peeled & deveined, tail on
  • Cherry tomatoes
  • Celery
  • Green olives
  • Cheese, cubed (horseradish flavor)

Marinade & Dressing

  • 1 can spicy V8 juice
  • 1 cup vodka (optional)
  • 1 Tbsp horseradish, prepared
  • 1 Tbsp Worcestershire 
  • 1 tsp hot sauce, (Tabasco) 
  • Juice of 1 lemon
  • 1 tsp black pepper
  • 1 tsp celery salt
  • 5 Tbsp oil  

We’ll start this typical Sunday morning cocktail turned dinner with the marinade & dressing!   In a 1-gallon size ziploc bag, combine all of the above marinade ingredients, zip bag tight and give a good shake to mix. 

 Next, BEFORE you add the raw meat, take out about 1/4-1/2 cup of this marinade and place in a different sealed container or smaller ziplock bag.  Set this aside in the refrigerator.

We now need to try to remove most fatty pieces from your sirloin cut and then cube.  I like to cut at least fat 2×2 cubes, but if you prefer smaller than go right ahead!  These raw chunks of sirloin will now go into your 1-gallon bag o’ marinade.  Zip securely and place into dish (to avoid leakage) and put in your refrigerator.  Ideally you’d like this to marinate for a good 8 hours, (so before you head to work perhaps?), but I like to do mine overnight…it gets about 24 hours of that boozy marinade! 

   

Hours later or even the next day we’re going to assemble these kabobs! *If using wooden skewers make sure to soak them in water for at least 30 minutes.  If you have metal skewers than rub lightly with vegetable oil first so the food won’t stick. 

 Have your shrimp defrosted and peel away!  I personally like to keep the tails on for added affect, but you’re more than welcome to shuck those too.  Once all of the shrimp has been peeled, add these straight into the same marinate bag as your cubed steak.  Let sit for 20 minutes. 

     I skewer all my shrimp together and all my steak together.  You can absolutely alternate them, but they cook at different speeds so I find this is better do nothing is undercooked..or worse, overcooked!  *After I skewer them all, I like to sprinkle a bit more pepper over top along with a pinch of cayenne, totally optional. 

 

Set these skewers aside for a minute and wash your hands well!!

On a cutting board, thinly slice your celery and halve your cherry tomatoes.  Place into bowl along with the cubed spicy cheese and green olives.  Season lightly with a bit of salt & pepper.  Now take that smaller (uncontaminated) dressing that you made earlier and pour over the veggies & cheese.  Toss to coat and place in fridge while you grill the steak & shrimp. 

 

Once grill is ready to go (gas or charcoal), cook the shrimp through and the sirloin to your desired doneness.  Place on serving platter and allow to rest.

Scoop a serving of salad onto plate and top with a skewer each of the shrimp & steak.  Serve with a big slice of crusty garlic bread! 

 

*If you cannot find horseradish cheese in your deli’s specialty section, cheddar or even Bleu cheese would be fine.

*You can leave the vodka out completely or at the very least in the salad dressing if served to children.  I myself like it all..

*You can really use any veggies here that you like served alongside your Bloody Mary cocktail (I.e. okra, pickles, cheeses, bacon, etc).

*Garlic bread: halve a French loaf from your bakery, slather each cut side with a generous amount of butter, garlic and a sprinkle of parsley or italian seasoning.  Place on baking sheet under your broiler till melted and slice.


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