Best Surf And Turf Skewers With Bourbon Teriyaki Sauce Recipes

SURF AND TURF SKEWERS

Surf and Turf Skewers image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 skewers

Number Of Ingredients 12

Ingredients

12 ounces tenderloin steak
Two 4- to 5-ounce raw lobster tails, meat removed from the shell
1 1/2 teaspoons kosher salt
1 teaspoon smoked paprika
1 teaspoon sweet paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground thyme
4 tablespoons olive oil
3 tablespoons butter, melted

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.

GRILLED SURF AND TURF KABOBS

Grilled Surf and Turf Kabobs image

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

Ingredients

3/4 lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat
12 uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
1/2 cup teriyaki marinade and sauce (from 10-oz bottle)
1/4 teaspoon coarsely ground pepper
12 bamboo skewers (4 to 6 inch)

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