Best Surf N Turf Kebabs With Cilantro Lime Sauce 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 'n' Turf Kebabs with Cilantro-Lime Sauce image

Yield Makes 8 servings

Number Of Ingredients 22

Marinade
1/2 cup fresh lime juice
1/2 cup olive oil
1/2 cup dry Sherry
1/2 cup chopped fresh cilantro
6 tablespoons soy sauce
6 tablespoons honey
4 garlic cloves, pressed
2 tablespoons Dijon mustard
2 tablespoons grated fresh ginger
1 teaspoon dried crushed red pepper
Kebabs
1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes
1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes
8 plum tomatoes, halved crosswise
2 large peaches with skin, halved, pitted, each half cut into 4 wedges
16 3-inch-long green onion bottoms
1 large red bell pepper, seeded, cut into 16 squares
1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes
3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds
Nonstick vegetable oil spray
1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices

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.