Beef and shrimp kebabs in bourbon teriyaki sauce

Ingredients:

Teriyaki sauce with bourbon

• 0.5 cup soy sauce
• 1/4 cup bourbon
• 1/4 cup mirin
• 1/4 cup firmly packed brown sugar
• 2 tablespoons of honey
• 1 tbsp. chopped fresh ginger
• 1 tbsp dark sesame oil
• 2 teaspoons Dijon mustard
• 2 tsp. sriracha sauce
• 2 cloves garlic, crushed
• Juice of 1 lime

Shish kebabs

• 32 very large shrimp (approximately 700 g), peeled, deveined and tails on
• 2 strip steaks (about 700g), cut into 2.5cm cubes to make 32 pieces
• Rapeseed oil (canola) for frying
• 1 orange, cut into wedges
• 3 chopped green onions
• 1 tbsp toasted sesame seeds
• Special equipment: gas grill and 8 metal skewers 25-30 cm long (or bamboo, soaked in water)

Preparation:

1. Preheat a gas grill to high heat.
2. Teriyaki sauce with bourbon:
   
   In a medium bowl, combine the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, Sriracha sauce, garlic, and lime juice. Set aside 1/4 cup of the sauce to drizzle over the finished kebabs.
3. Shish kebabs:
   
   Thread shrimp and steak pieces, alternating, onto each skewer until you have 4 pieces of each. Place the skewers on a baking sheet or in a 22x32 cm baking dish. Season lightly with salt and generously with pepper. Brush with the remaining teriyaki sauce.
4. Brush the grill grate with canola oil. Grill the orange slices until lightly browned, 2-3 minutes per side; set aside. Grill the kebabs for about 2 minutes.
5. Flip, brush with the remaining teriyaki sauce, and cook for another 2 minutes. Reduce the heat to medium-low and cook the kebabs for another 1-2 minutes on each side, basting with the sauce.
6. Transfer the kebabs to a platter and garnish with oranges, green onions, and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.