Best 3 Surf Turf Kabobs Recipes
Surf and turf kabobs are a delicious and unique way to enjoy two classic dishes in one. Combining the best of both worlds, these kabobs feature succulent seafood and tender cuts of meat, grilled to perfection and served on skewers. With a variety of marinades, seasonings, and accompaniments to choose from, there's a surf and turf kabob recipe out there to suit every taste. Whether you're a seasoned grill master or a beginner looking to impress your friends and family, this article will provide you with everything you need to know to create mouthwatering surf and turf kabobs that will be the highlight of your next gathering.
Let's cook with our recipes!
GRILLED SURF AND TURF KABOBS
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
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 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
Tips:
- For the perfect surf and turf kabobs, select high-quality ingredients. Choose tender cuts of steak, such as ribeye or strip loin, and firm, succulent shrimp.
- To enhance the flavor of the kabobs, marinate the steak and shrimp in a flavorful mixture of olive oil, herbs, spices, and citrus juice for at least 30 minutes before grilling.
- Skewer the steak and shrimp alternately, ensuring the pieces are evenly distributed. This will help them cook evenly and prevent the steak from overcooking.
- Grill the kabobs over medium-high heat, turning them frequently, until the steak reaches your desired doneness and the shrimp are pink and opaque.
- Serve the surf and turf kabobs immediately with your favorite dipping sauce, such as chimichurri or tzatziki sauce, to enhance the flavors.
Conclusion:
Surf and turf kabobs are a delightful culinary experience that combines the best of land and sea. By following these simple tips and using high-quality ingredients, you can create mouthwatering kabobs bursting with flavor that will impress your friends and family. Whether you're hosting a backyard barbecue or an elegant dinner party, these kabobs are sure to be a hit. So, fire up your grill and get ready to savor the perfect harmony of succulent steak and tender shrimp in every bite!
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