GRILLED SURF AND TURF SKEWERS
Use your grill to make this simple and delicious surf and turf meal
Provided by Madeline
Categories Dinner
Time 1h20m
Number Of Ingredients 10
Steps:
- If using wooden skewers, place in water and soak for at least 1 hour prior to grilling so they don't catch fire. I prefer to use reusable metal skewers for the grill
- Defrost shrimp if frozen
- Mince garlic
- Cube sirloin into bite-size cubes
- Add shrimp to one bowl and cubed steak to another
- Toss the shrimp in avocado oil, lemon juice, and minced garlic
- Toss the steak cubes in avocado oil, coconut aminos, and minced garlic
- Cover the two bowls and let marinate in the fridge for about an hour
- Skewer the shrimp and steak on separate skewers
- Heat the grill over medium-high heat
- When the grill is warm, add the skewers to the grill
- Cook the shrimp for 3 minutes each side and remove from grill
- Cook the steak for about 12 minutes total rotating every 3 minutes - keep the grill closed between rotations
- Allow the steak to rest for 10 minutes prior to eating!
Nutrition Facts : Calories 318 calories, Sugar 0.4 g, Sodium 602 mg, Fat 17.6 g, SaturatedFat 3.1 g, TransFat 0 g, Carbohydrate 7.4 g, Fiber 0.1 g, Protein 31.3 g, Cholesterol 119.9 mg
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.
SURF AND TURF SKEWERS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 skewers
Number Of Ingredients 12
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 BARBECUE SKEWERS
this was the cover photo for delicious. an Australian magazine......have not tried it but will post to save for summer here in the states!
Provided by kimbearly
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Soak 4 bamboo skewers in water for 30 minutes.
- Combine 1rst 5 ingredients -- marinate prawns and beef cubes in sauce -- add salt and pepper to taste.
- Preheat bbq to medium high.
- Thread 4 pieces steak and 3 prawns alternately onto skewers.
- BBQ 5-10 minutes till steak is done and prawns are just cooked.
- Place butter and garlic into pan -- saute 2-3 minutes. add parsley, lemon juice, and zest. simmer 1-2 minutes.
- Serve with kebabs!
Nutrition Facts : Calories 455.2, Fat 40.3, SaturatedFat 17.8, Cholesterol 134.7, Sodium 163.7, Carbohydrate 2, Fiber 0.3, Sugar 0.3, Protein 21.8
SURF AND TURF KABOBS
Yield 6
Number Of Ingredients 10
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
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
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
SKEWERED SURF AND TURF WITH VEGGIES
Bring Skewered Surf and Turf with Veggies to your next party or barbecue, and get ready for some excitement. Skewered Surf and Turf with Veggies is a great Healthy Living summertime option that everyone is sure to appreciate.
Provided by My Food and Family
Categories Shrimp
Time 37m
Yield Makes 10 servings.
Number Of Ingredients 10
Steps:
- Heat grill to medium heat.
- Blend first 5 ingredients in blender until smooth. Reserve half the dressing mixture to serve with the grilled shrimp and meat.
- Grill vegetables 10 min. or until crisp-tender, turning and brushing occasionally with some of the remaining dressing mixture. Meanwhile, thread steak onto 5 skewers and thread shrimp onto 5 separate skewers. Add to grill along with vegetables. Grill 5 to 7 min. or until shrimp turn pink and steak is done, turning and brushing occasionally with remaining dressing mixture.
- Remove vegetables from grill; cut off stems and remove seeds from peppers. Chop all vegetables into 1-inch pieces. Place on serving platter. Top with shrimp and steak skewers. Drizzle with reserved dressing mixture.
Nutrition Facts : Calories 240, Fat 13 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 145 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
SURF 'N' TURF KEBABS WITH CILANTRO-LIME SAUCE
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
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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