Growing up my parents always grilled meat on skewers on an electric grill. Us children would have to help assemble the skewers because there were so many mouths to feed! I hated making them; but goodness, they are so delicious!
Note: Recipe feeds 4 people.
Ingredients
1 - 1.5 lbs Ribeye roast thinly sliced
1 lbs Shrimp shelled & deveined
1 - 1.5 Romaine/butter lettuce
Pickled Carrots & Daikon
Herbs (Mints, Basil, Cilantro, Spring Onions)
Sesame Seeds
Rice/Rice Noodles
Marinade
1 tbsp Olive Oil
1 tbsp Fish Sauce
3 tbsp Oyster Sauce
1 tbsp Minced Garlic
2-3 tbsp Minced Lemongrass
½ tsp Paprika
Method
Cook rice or rice noodles and set aside.
Mix all ingredients for the marinade and set aside. Divide marinade in half for ribeye and shrimp.
Clean, remove shells, and deveined shrimp. Keep tail for aesthetics. Add half marinade to shrimp.
Thinly slice ribeye roast. Add the last half marinade.
Assemble shrimp and ribeye onto skewers. Set aside.
If grilling outside, preheat the grill to 350°.
Prepare lettuce and herbs.
Cook skewers for 3.5-minute pre-side. Will take approximately 8-10 minutes to cook. Shrimp will be done faster. Cook shrimp 3-minutes or less per side.
Served with rice/rice noodles, fresh lettuce, and herbs. Garnish skewers with sesame seeds and chopped spring onions.
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