Surf N Turf Kebabs With Cilantro Lime Sauce Food

SURF 'N' TURF KEBABS WITH CILANTRO-LIME SAUCE

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.

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.

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.

SURF AND TURF 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.

SURF AND TURF KEBABS

Steps:

• Place the shrimp aNd the steak on the skewers (alternating between them). Leave the tails on the shrimp for presentation.
• Place the skewers on a tray and drizzle with olive oil. Season with salt and pepper and garlic.
• Oil the grill to prevent sticking.
• Preheat the barbecue to moderate high heat - 400°F.
• Place the skewers on the barbecue and cook for approximately 1-2 minutes per side. - NOTE: The thiness of the tenderloin allows it to cook at the same speed as the shrimp.
• Remove the skewers and allow them to rest.
• ARUGULA PESTO:.
• Place the arugula, pine nuts, garlic and lemon zest into a blender. Add 1/4 cup olive oil and start blending adding the remaining 1/4 cup gradually until you reach your desired consistency.
• Serve your skewers with the sauce, and enjoy.