Spicy Grilled Shrimp and Beef Kebabs with Sweet Potato Rounds

Ingredients

Quantities are for 4 servings.

• 1/2 lb Large shrimp, peeled and deveined
• 1/2 lb Chuck steak, cut into 1-inch cubes
• 2 each (large) Sweet potatoes, sliced into 1/2-inch rounds
• 1 each Bell pepper (green), cut into 1-inch pieces
• 1 each Red onion, cut into 1-inch pieces
• 2 each Zucchini, cut into 1-inch pieces
• 3 tbsp Olive oil
• 2 cloves Garlic
• 1 tbsp Paprika
• 1 tsp Cumin
• 1/2 tsp Cayenne pepper (optional)

Instructions

1. Soak 8 wooden skewers in water for at least 30 minutes.
2. Par-cook the sweet potato rounds in the microwave for about 3 minutes, then toss with 1 tablespoon olive oil, salt, and pepper.
3. In a bowl, mix the remaining olive oil, garlic, paprika, cumin, cayenne (if using), salt, and pepper.
4. In separate bowls, toss the shrimp and beef with the marinade mixture.
5. Thread the shrimp, beef, bell pepper, red onion, and zucchini onto the skewers, alternating items.
6. Preheat the grill to medium-high heat (about 400°F).
7. Grill the sweet potato rounds 4-5 minutes per side, until tender.
8. Grill the kebabs 2-3 minutes per side, about 8-10 minutes total, until the shrimp is opaque and pink and the beef reaches at least 145°F internally.
9. Serve the kebabs with the grilled sweet potato rounds.