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
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 FOR TWO
Provided by Food Network Kitchen
Time 50m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Make the herb oil: Pulse the parsley, chives and olive oil in a mini food processor until smooth. Thin with water, if necessary, and add 1/4 teaspoon each salt and pepper. Transfer to a small bowl, cover and set aside. (This can be done up to 2 hours ahead.)
- Prepare the surf and turf: Toss the shrimp, olive oil, lemon juice, chopped thyme, and pepper to taste in a bowl. Wrap each shrimp with a piece of pancetta. Preheat the broiler. Arrange the shrimp on a foil-lined broiler pan. Season the beef with sea salt and pepper, press the thyme sprigs into the meat and set aside. Snap off the tough ends of the asparagus. Put the asparagus in a microwave-safe dish with 1/4 cup water and a pinch of sea salt. Heat a medium ovenproof skillet over high heat and add the butter. When the foam subsides, sear the beef until golden brown, about 3 minutes per side. Using tongs, hold the meat and brown the sides. Transfer the skillet to the broiler and cook until a thermometer inserted into the beef registers 125 degrees F for medium rare, about 4 more minutes. Transfer to a cutting board to rest while you cook the shrimp.
- Broil the shrimp until the pancetta is crisp, about 2 minutes per side. Meanwhile, microwave the asparagus until tender, about 2 minutes. Slice the beef into 4 pieces. Serve with the shrimp, herb oil and asparagus.
SURF AND TURF KEBABS
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
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
An easy "make at home" recipe. You can choose your steaks and cook them according to your preference. your taste buds will having you coming back for seconds!
Provided by Pietro
Categories Australian
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Heat a heavy based pot until hot. Add the butter, garlic and prawns and stir fry until prawns are half cooked, set aside.
- 2. Mix the stock powder and hot water together until powder is well disolved. Add to cream.
- 3. Using the same pot, heat the cream mixture until hot. Stir constantly. Do not allow to boil.
- 4. Add the parsley and prawns. Add salt and pepper, to taste.
- 5. Mix cornflour and cold water together. Add to pot to thicken.
- 6. Continue to cook until prawns are cooked through.
- 7. Serve over cooked steaks with potato chips or wedges and a green salad.
Nutrition Facts : Calories 638, Fat 54.7, SaturatedFat 33.1, Cholesterol 425.2, Sodium 1197.2, Carbohydrate 8.8, Fiber 0.3, Sugar 0.2, Protein 28.6
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 '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.
SURF AND TURF BROCHETTES
Make and share this Surf and Turf Brochettes recipe from Food.com.
Provided by 6 pack mama
Categories Steak
Time 23m
Yield 12 brochettes, 12 serving(s)
Number Of Ingredients 8
Steps:
- Soak 12 (10-inch) wooden skewers in water for 30 minutes.
- Alternately thread beef cubes, shrimp and green pepper onto skewers.
- In small saucepan, combine orange juice, steak sauce, wine and garlic; remove and reserve 1/2 cup of this mixture for basting. Blend cornstarch into remaining steak sauce mixture in the saucepan.
- Over medium heat, cook and stir until sauce thickens and begins to boil; keep warm.
- Grill brochettes over medium heat for 8-10 minutes or until done, turning and brushing often with the 1/2 cup of reserved steak sauce mixture that was not boiled.
- Serve brochettes with warm sauce for dipping.
- Note: on my gas grill 6-7 minutes was the perfect cook time.
Nutrition Facts : Calories 50.8, Fat 1.2, SaturatedFat 0.4, Cholesterol 15.6, Sodium 17.9, Carbohydrate 2.5, Fiber 0.2, Sugar 1.6, Protein 6.7
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
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- Trim fat from steak, if needed, and cut into 1-inch cubes. Cut zucchini in half lengthwise. Remove ends and cut into 1/2-inch slices. Cut mushrooms into half lengthwise.
- Assemble kabobs: Skewer zucchini, tomato, mushroom, steak cube, two shrimp, steak cube, mushroom, tomato, and zucchini. Repeat until all kabobs have been assembled. *If you end up with extra shrimp or veggies, make all shrimp and all veggie kabobs to get everything cooked.
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