Teriyaki Surf And Turf Kabobs Recipes

SURF AND TURF SKEWERS WITH BOURBON TERIYAKI SAUCE

Steps:

• Preheat a gas grill to high heat.
• For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
• For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
• Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
• Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

GRILLED SURF AND TURF KABOBS

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.

TERIYAKI BEEF KABOBS

Steps:

• Whisk brown sugar, soy sauce, garlic, sesame oil, and ground ginger together in a bowl; pour into a gallon-sized sealable plastic bag. Add beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours, flipping the bag several times as the meat marinates.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove beef from the marinade. Discard the remaining marinade.
• Thread beef, pineapple, green bell pepper, and red bell pepper onto skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, 10 to 15 minutes.

GRILLED TERIYAKI BEEF KABOBS

Steps:

• Place beef in shallow glass or plastic dish or heavy-duty resealable plastic bag. Pour teriyaki baste and glaze over beef. Cover dish or seal bag and refrigerate, stirring beef occasionally, at least 4 hours but no longer than 24 hours.
• Heat coals or gas grill for direct heat. Remove beef from marinade; discard marinade. Thread beef, bell pepper and mushrooms alternately on each of six 15-inch metal skewers, leaving space between each piece. Brush bell pepper and mushrooms with oil. Sprinkle kabobs with sesame seed.
• Cover and grill kabobs 4 to 6 inches from medium heat 15 to 20 minutes, turning frequently, until beef is no longer pink in center.

SURF AND TURF KEBABS

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.

TERIYAKI SURF AND TURF KABOBS

Steps:

• In a medium bowl, stir soy sauce, oil, brown sugar, dry mustard, ginger and garlic. Transfer to a plastic bag.Rinse scallops and pat dry. Cut beef into 1 1/2 inch pieces. Place scallops and beef in bag with marinade seal bag. Marinate for 1 hour at room temperature, rotating bag several times.To assemble kabobs, thread scallops onto two skewers and beef onto two additional skewers.Spray cold grate with non-stick cooking spray or brush with oil. Place scallop and beef kabobs on grill about 4 inches above medium-hot coals. Turning and basting with marinade frequently, cook scallop kabobs for 10 to 12 minutes. Turning and basting with marinade frequently, cook beef kabobs for 8 to 10 minutes for rare or 10 to 12 minutes for medium.To serve, push scallops and beef off skewers onto plates with a fork.

TERIYAKI SURF AND TURF KABOBS

Steps:

• In a medium bowl, stir soy sauce, oil, brown sugar, dry mustard, ginger and garlic. Transfer to a plastic bag.Rinse scallops and pat dry. Cut beef into 1 1/2 inch pieces. Place scallops and beef in bag with marinade seal bag. Marinate for 1 hour at room temperature, rotating bag several times.To assemble kabobs, thread scallops onto two skewers and beef onto two additional skewers.Spray cold grate with non-stick cooking spray or brush with oil. Place scallop and beef kabobs on grill about 4 inches above medium-hot coals. Turning and basting with marinade frequently, cook scallop kabobs for 10 to 12 minutes. Turning and basting with marinade frequently, cook beef kabobs for 8 to 10 minutes for rare or 10 to 12 minutes for medium.To serve, push scallops and beef off skewers onto plates with a fork.

EASY TERIYAKI BEEF KABOBS

Steps:

• Cut steak into 1-inch chunks.
• Combine brown sugar, soy sauce, lemon juice, oil, garlic, and ginger in a large glass or ceramic bowl. Add steak and pineapple chunks and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a sheet pan with aluminum foil.
• Thread steak and pineapple chunks onto metal skewers and place on the prepared sheet pan.
• Broil in the preheated oven until cooked through, turning halfway, about 15 minutes.

SURF & TURF KABOBS

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.