Master the grill with a mouthwatering marinade

(NC)—With the sun shining and gardens in full bloom, it's time to fire up the grill and celebrate the season with an outdoor barbecue.

You're not a grilling master? Don't worry. The key to a flavourful barbecue is the right amount of heat and a mouthwatering marinade.

This summer, add some excitement to your outdoor entertaining menu and try this steak and shrimp recipe below. The juicy steak paired with plump shrimp will satisfy both meat and seafood cravings and will have your friends and family applauding your newfound grilling expertise. Just make sure to allow time for marinating to bring out the sweet garlic flavour in the kebabs.

Prep Time: 10 minutes

Marinating Time: 1 hour

Cook Time: 12 minutes

1 lb (500 g) grilling steak (rib eye, sirloin) cut into 32 large chunks

1 jar (341 mL) VH honey garlic sauce

1 lb (500 g) jumbo shrimp (about 16), peeled and deveined

1 zucchini, cut into chunks

1 cup (250 mL) cherry or grape tomatoes

1 large red onion, cut into wedges

• Place steak chunks in large shallow dish. Pour all but 1/3 cup (75 mL) of honey garlic sauce over steak, turning so that meat is well coated. Cover and marinate in refrigerator for at least one hour or for up to 4 hours. Remove from the fridge and let stand at room temperature for 30 minutes.

• Remove meat from marinade; discard marinade. Thread steak, shrimp, zucchini, cherry tomatoes and onions onto 8 metal skewers.

• Spray grill with Pam Grilling; heat to medium-high heat. Grill skewers, basting occasionally with remaining honey garlic sauce turning once, until meat is medium-rare and shrimp are opaque, about 12 minutes. Make sure to keep grill covered when not basting.

For the perfect al fresco side salad, combine a mixture of cooked brown and wild rice. Garnish with chopped fresh chives and present on either exotic greens or multi-coloured kale.

For the prettiest presentation, skewer the shrimp from tip to tail so they grill into a perfect round.

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