Grilled Surf And Turf Kabobs Recipes

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GRILLED SURF AND TURF KABOBS



Grilled Surf and Turf Kabobs image

A tangy teriyaki sauce coats sirloin and shrimp for a special-occasion appetizer made on the grill.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 50m

Yield 12

Number Of Ingredients 5

3/4 lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat
12 uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
1/2 cup teriyaki marinade and sauce (from 10-oz bottle)
1/4 teaspoon coarsely ground pepper
12 bamboo skewers (4 to 6 inch)

Steps:

  • Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
  • Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
  • Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 480 mg, Sugar 1 g, TransFat 0 g

SURF AND TURF KEBABS



Surf and Turf Kebabs image

Kebabs are a family favorite--offering a little bit of everything for everyone--and these are no exception. Plump shrimp, cubes of sirloin and wheels of corn are grilled together before being brushed with a sweet and sour peach sauce. And since they're grilled indoors, you can enjoy them any time of the year.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 shallot, finely diced
1/4 cup granulated sugar
4 small ripe peaches (about 1 pound), pitted and coarsely chopped
1/4 cup peach preserves
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
Pinch of crushed red pepper flakes
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 ears corn, shucked and each cut into 8 wheels
1 1/4 pounds beef sirloin, cut into 16 chunks (about 1 1/2-inch pieces)
16 large peeled and deveined shrimp (about 1 pound)
Olive oil, for brushing
White rice, for serving
Green salad, for serving

Steps:

  • Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
  • Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
  • Meanwhile, heat a large grill pan over high heat.
  • Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
  • Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.

SURF AND TURF SKEWERS



Surf and Turf Skewers image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 skewers

Number Of Ingredients 12

12 ounces tenderloin steak
Two 4- to 5-ounce raw lobster tails, meat removed from the shell
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
4 tablespoons olive oil
3 tablespoons butter, melted

Steps:

  • Preheat a grill or grill pan to medium-high heat.
  • Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
  • To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
  • Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
  • Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.

SURF AND TURF KABOBS



Surf and Turf Kabobs image

Yield 6

Number Of Ingredients 10

1 pound top sirloin steak (cut into bite size pieces)
1/4 cup Worcestershire sauce
1/4 cup brown sugar
1/4 cup low sodium soy sauce
1/2 teaspoon minced onion
1 teaspoon minced garlic
1 pound shrimp (deveined with shells removed)
4 Tablespoons butter (melted)
1/2 teaspoon garlic salt
bamboo skewers - for kabobs

Steps:

  • In a gallon bag, combine your steak pieces, Worcestershire sauce, brown sugar, soy sauce, minced onion, and minced garlic.
  • Zip up bag and shake it, allowing all the flavors to combine. Let steak marinade for at least 2-3 hours, or overnight.
  • In a separate resealable bag, add shrimp, melted butter and garlic salt. Zip up the bag, and shake it to allow all the flavors to combine. Let marinade for 2-3 hours, or just as long as you marinade the meat.
  • Soak your skewers (if wooden) in water for 20 minutes.
  • Thread your steak and shrimp onto skewers.
  • Heat grill to medium heat.
  • Grill your kabobs for 6 minutes, rotate them, then cook for another 6 minutes, or until desired doneness.

Nutrition Facts : Servingsize 1 serving, Calories 1020 kcal, Fat 51 g, SaturatedFat 30 g, Cholesterol 694 mg, Sodium 8719 mg, Carbohydrate 70 g, Sugar 59 g, Protein 66 mg

SURF & TURF KABOBS



Surf & Turf Kabobs image

This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did.

Provided by Nimz_

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb sirloin steak (or steak of your choice)
18 raw shrimp
5 tablespoons oyster sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
4 tablespoons safflower oil

Steps:

  • Cut the steak into bit size pieces and place in a zip-lock bag or a
  • nonmetallic dish. (Zip-lock is just too easy).
  • Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).
  • To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.
  • Pour the mixture over the meat, turning to coat and marinate for 15 minutes.
  • Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.
  • Remove the meat and shrimp from the marinade.
  • Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
  • Broil the kabobs over hot coals for 5-10 minutes turning frequently.
  • Transfer to a warm serving plate and serve immediately.

Nutrition Facts : Calories 256, Fat 18.9, SaturatedFat 4.6, Cholesterol 79.4, Sodium 718.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 18.3

SURF 'N' TURF KEBABS WITH CILANTRO-LIME SAUCE



Surf 'n' Turf Kebabs with Cilantro-Lime Sauce image

Categories     Lamb     Onion     Tomato     Marinate     Quick & Easy     Lime     Peach     Eggplant     Bell Pepper     Zucchini     Summer     Grill/Barbecue     Cilantro     Swordfish     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 22

Marinade
1/2 cup fresh lime juice
1/2 cup olive oil
1/2 cup dry Sherry
1/2 cup chopped fresh cilantro
6 tablespoons soy sauce
6 tablespoons honey
4 garlic cloves, pressed
2 tablespoons Dijon mustard
2 tablespoons grated fresh ginger
1 teaspoon dried crushed red pepper
Kebabs
1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes
1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes
8 plum tomatoes, halved crosswise
2 large peaches with skin, halved, pitted, each half cut into 4 wedges
16 3-inch-long green onion bottoms
1 large red bell pepper, seeded, cut into 16 squares
1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes
3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds
Nonstick vegetable oil spray
1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices

Steps:

  • For marinade:
  • Whisk all ingredients in medium bowl to blend.
  • For kebabs:
  • Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.
  • Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.
  • Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)
  • Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 1 cup reserved marinade to small saucepan for sauce. Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to platter.
  • Bring marinade in saucepan to boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.

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2005-07-31  · Step 2. Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to …
From bonappetit.com
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Top Asked Questions

How do you make Surf and turf kabobs?
If you can light your grill, you can make these surf and turf kabobs! Heat grill and prep steak by cutting into 1-inch cubes. Cut zucchini into 1/2-inch pieces, and mushrooms in half. Assemble kabobs by skewering veggies, steak, and shrimp.
How do you cook kabobs on a Weber grill?
Skewer four kabobs, alternating steak and shrimp. Try to skewer them through the thick end of the steak so the steak and shrimp lay flat and are as thin as possible. Grill kabobs over medium-high heat for about 4 minutes per side.
How to cook beef kebabs on a charcoal grill?
Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning. Spray grill rack with cooking spray. Heat gas or charcoal grill.
How long to cook shrimp skewers on the grill?
Soak your skewers (if wooden) in water for 20 minutes. Thread your steak and shrimp onto skewers. Heat grill to medium heat. Grill your kabobs for 6 minutes, rotate them, then cook for another 6 minutes, or until desired doneness. Be sure to not miss another recipe!

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