Best Surf Turf Kabobs Recipes

GRILLED SURF AND TURF KABOBS

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.

SURF AND TURF KABOBS

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.

SURF & TURF KABOBS

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.

TERIYAKI SURF AND TURF KABOBS

Steps:

• In a medium bowl, stir soy sauce, oil, brown sugar, dry mustard, ginger and garlic. Transfer to a plastic bag.Rinse scallops and pat dry. Cut beef into 1 1/2 inch pieces. Place scallops and beef in bag with marinade seal bag. Marinate for 1 hour at room temperature, rotating bag several times.To assemble kabobs, thread scallops onto two skewers and beef onto two additional skewers.Spray cold grate with non-stick cooking spray or brush with oil. Place scallop and beef kabobs on grill about 4 inches above medium-hot coals. Turning and basting with marinade frequently, cook scallop kabobs for 10 to 12 minutes. Turning and basting with marinade frequently, cook beef kabobs for 8 to 10 minutes for rare or 10 to 12 minutes for medium.To serve, push scallops and beef off skewers onto plates with a fork.