Surf and Turf Kabobs

  • Prep 20 min
  • Total 40 min
  • Servings 4

Ingredients

  • 1 pound sirloin steak, cubed
  • 1 pound shell-on shrimp, large
  • 1/2 pineapple cubed
  • 1 red pepper, cubed
  • 8 kabob skewers

TERIYAKI SAUCE

  • 1/2 cup soy sauce
  • 1/2 cup Mirin rice wine
  • 1/4 cup brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon red pepper flakes

Steps

  • 1
    To make quick teriyaki sauce, combine ingredients in a small sauce pan and heat slowly over medium heat.
  • 2
    Stir sauce so sugar dissolves. Once the sauce starts to simmer, kill the heat and let it cool.
  • 3
    To prepare kabobs, cut pineapple into 1 inch cubes along with red pepper. Skewer four kabobs, alternating pineapple and pepper.
  • 4
    Cut steak into 1 inch cubes. Leave shrimp in the shell. Skewer four kabobs, alternating steak and shrimp. Try to skewer them through the thick end of the steak so the steak and shrimp lay flat and are as thin as possible.
  • 5
    Grill kabobs over medium-high heat for about 4 minutes per side. Baste frequently with teriyaki sauce.
  • 6
    Once shrimp and steak are cooked through, remove and serve immediately.
  • 7
    The steak will be medium rare. If you cook it longer than that, then the shrimp will be way overcooked. If you want your steak cooked more done than medium rare, I recommend grilling the steak and shrimp on separate skewers.

No nutrition information available for this recipe
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