Best Surf And Turf Kebabs Recipes

Surf and Turf Kebabs image

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon unsalted butter
1 shallot, finely diced
1/4 cup granulated sugar
4 small ripe peaches (about 1 pound), pitted and coarsely chopped
1/4 cup peach preserves
2 tablespoons Worcestershire sauce
2 tablespoons white wine vinegar
Pinch of crushed red pepper flakes
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2 ears corn, shucked and each cut into 8 wheels
1 1/4 pounds beef sirloin, cut into 16 chunks (about 1 1/2-inch pieces)
16 large peeled and deveined shrimp (about 1 pound)
Olive oil, for brushing
White rice, for serving
Green salad, for serving

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 image

Provided by Nimz_

Categories Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb sirloin steak (or steak of your choice)
18 raw shrimp
5 tablespoons oyster sauce
1 tablespoon soy sauce
3 tablespoons lemon juice
4 tablespoons safflower oil

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.