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Surf and Turf Kabobs

0 Ratings
1 Comments
  • Prep 20 min
  • Total 40 min
  • Servings 4

Steak and shrimp kabobs grilled with a light teriyaki sauce and served with grilled peppers and pineapple. MORE + LESS -

Macheesmo Macheesmo
November 20, 2014

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

Hide Images
  • 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.
 

Nutrition Information

 No nutrition information available for this recipe
More About This Recipe
  • Surf and turf is one of my absolute favorite dishes. Simultaneous steak and seafood is always a great idea!

    Of course, if you order it at a restaurant you might consider a second mortgage -- it can get pricey.

    Making it at home, though, is very doable. This surf and turf kabob recipe is easy to make and completely irresistible.

    I wanted to keep the seasoning for the kabobs simple and also wanted to make something that would go well with steak, seafood, and vegetables.

    A light teriyaki sauce was the perfect solution.

    While you can buy teriyaki sauce, you should try to make it. The homemade version is nice and light and perfect as a marinade for the surf and turf.

    Just toss all the ingredients in a small saucepan and cook them over medium heat until the sugar is dissolved. Then it’s ready to use!

    Surf and turf kabobs can be a bit tricky because normally shrimp will cook in about half the time as steak.

    To solve this problem, it’s important to keep your steak cubes on the smaller side so they can cook. Don’t cube them larger than one inch!

    Also, try to find some large shrimp with the shell on. Large shrimp with the shell on will take longer to cook so your shrimp and beef should be done at roughly the same time.

    Toss all of this stuff on the grill! Besides the surf and turf, I also made some kabobs with red peppers and pineapple. These veggies go perfect with teriyaki so you can baste everything with the sauce!

    Let everything cook on the first side and then give it a flip after about four minutes.

    While the kabobs are cooking, baste them frequently with the sauce so the flavor really cooks into the meat and vegetables.

    The veggies should get lightly charred – and they’ll smell almost as good as the surf and turf!

    A lot of your sauce will drip off, obviously, but there will be plenty that sticks and it’ll give the meat a fantastic flavor.

    Once your kabobs cook for another three to four minutes, pull them off the grill. Your shrimp should be perfectly cooked and the steak will be a nice medium rare.

    If you want your steak cooked beyond medium rare, I highly recommend cooking the steak and shrimp on separate kabobs. That way you can pull the shrimp off when they’re done and let the steak keep cooking for a few extra minutes.

    One surf and turf kabob with a skewer of veggies is a great summertime meal.

    This meal looks really fancy, but it’s shockingly simple to make. Give it a shot and put surf and turf on your grilling menu this summer!

    Nick doesn’t trust people that don’t like surf and turf. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.

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