Best 3 Surf And Turf Skewers Recipes

Tantalize your taste buds with our Surf and Turf Skewers, a delectable combination of succulent shrimp and tender steak, artfully skewered and grilled to perfection. Marinated in a symphony of flavors, these skewers offer a harmonious blend of savory and smoky notes. Accompanied by three delectable dipping sauces – a zesty Chimichurri, a creamy Avocado Ranch, and a tangy Lemon Butter – these skewers promise an explosion of flavors in every bite. Elevate your culinary experience with our Surf and Turf Skewers, a dish that guarantees to impress and delight.

Here are our top 3 tried and tested recipes!

SURF AND TURF SKEWERS

Surf and Turf Skewers image

Provided by Ree Drummond : Food Network

Categories main-dish

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.

SURF AND TURF SKEWERS WITH BOURBON TERIYAKI SAUCE

Surf and Turf Skewers with Bourbon Teriyaki Sauce image

Provided by Katie Lee Biegel

Categories main-dish

Time 25m

Yield 8 skewers

Number Of Ingredients 18

Ingredients

1/2 cup soy sauce
1/4 cup bourbon
1/4 cup mirin
1/4 cup packed brown sugar
2 tablespoons honey
1 tablespoon minced fresh ginger
1 tablespoon toasted sesame oil
2 teaspoons Dijon mustard
2 teaspoons sriracha
2 cloves garlic, minced
Juice of 1 lime
32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on
2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
Kosher salt and freshly ground black pepper
Canola oil, for brushing the grill grates
1 navel orange, cut into wedges
3 scallions, sliced
1 tablespoon toasted sesame seeds

Steps:

Preheat a gas grill to high heat.
For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

SURF AND TURF BARBECUE SKEWERS

Surf and Turf Barbecue Skewers image

this was the cover photo for delicious. an Australian magazine......have not tried it but will post to save for summer here in the states!

Provided by kimbearly

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
2 garlic cloves, crushed
1 teaspoon paprika
1/4 teaspoon Tabasco sauce
1/2 teaspoon Worcestershire sauce
12 prawns, peeled, deviened
3/4-1 lb sirloin, cut into cubes
1/2 cup unsalted butter
2 garlic cloves, crushed
2 tablespoons chopped fresh parsley
1/2 lemon, zest of, finely grated
1 tablespoon lemon juice

Steps:

Soak 4 bamboo skewers in water for 30 minutes.
Combine 1rst 5 ingredients -- marinate prawns and beef cubes in sauce -- add salt and pepper to taste.
Preheat bbq to medium high.
Thread 4 pieces steak and 3 prawns alternately onto skewers.
BBQ 5-10 minutes till steak is done and prawns are just cooked.
Place butter and garlic into pan -- saute 2-3 minutes. add parsley, lemon juice, and zest. simmer 1-2 minutes.
Serve with kebabs!

Nutrition Facts : Calories 455.2, Fat 40.3, SaturatedFat 17.8, Cholesterol 134.7, Sodium 163.7, Carbohydrate 2, Fiber 0.3, Sugar 0.3, Protein 21.8

Tips:

For the best flavor, use high-quality ingredients. Look for fresh, flavorful shrimp and scallops. You can also use frozen seafood, but be sure to thaw it completely before cooking.
To prevent the shrimp and scallops from sticking to the skewers, soak them in water for 30 minutes before cooking.
Be careful not to overcook the seafood. Shrimp and scallops cook quickly, so they only need to be cooked for a few minutes per side.
If you are using wooden skewers, be sure to soak them in water for 30 minutes before cooking. This will help to prevent them from burning.
Serve the surf and turf skewers with your favorite dipping sauce. Some popular options include cocktail sauce, tartar sauce, and lemon butter.

Conclusion:

Surf and turf skewers are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. With a few simple ingredients and a little bit of time, you can create a dish that is sure to impress your friends and family.