Best 3 Surf Turf Kabobs Recipes
Indulge in a culinary symphony of flavors with our Surf and Turf Kabob recipes, where the richness of succulent seafood harmonizes with the hearty flavors of tender meats. Embark on a culinary journey that brings together the best of both worlds, the briny depths of the sea, and the robust essence of the land. Our collection features a variety of Surf and Turf Kabob recipes, each tantalizing your taste buds with unique combinations and cooking techniques. From the classic Surf and Turf Kabobs with succulent shrimp and tender steak to the exotic Lobster and Filet Mignon Kabobs, our recipes cater to every palate. Discover the perfect balance of flavors in our Teriyaki Surf and Turf Kabobs, where the sweet and savory glaze elevates the natural goodness of the ingredients. For a taste of Mediterranean inspiration, try our Greek-Style Surf and Turf Kabobs, where succulent shrimp and lamb are marinated in a fragrant blend of herbs and spices. And for those seeking a touch of spice, our Chipotle Surf and Turf Kabobs deliver a flavorful kick that will leave your taste buds craving more. With step-by-step instructions, cooking tips, and a treasure trove of flavor combinations, our Surf and Turf Kabob recipes are your passport to a culinary adventure that will leave you and your loved ones savoring every bite.
Check out the recipes below so you can choose the best recipe for yourself!
GRILLED SURF AND TURF KABOBS
A tangy teriyaki sauce coats sirloin and shrimp for a special-occasion appetizer made on the grill.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 12
Number Of Ingredients 5
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.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 25 mg, Fiber 0 g, Protein 8 g, SaturatedFat 0 g, ServingSize 1 Kabob, Sodium 480 mg, Sugar 1 g, TransFat 0 g
SURF & TURF KABOBS
This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did.
Provided by Nimz_
Categories Steak
Time 25m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 256, Fat 18.9, SaturatedFat 4.6, Cholesterol 79.4, Sodium 718.8, Carbohydrate 2.5, Fiber 0.1, Sugar 0.2, Protein 18.3
SURF AND TURF KABOBS
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Servingsize 1 serving, Calories 1020 kcal, Fat 51 g, SaturatedFat 30 g, Cholesterol 694 mg, Sodium 8719 mg, Carbohydrate 70 g, Sugar 59 g, Protein 66 mg
Tips:
- Choose high-quality ingredients: Use fresh, high-quality seafood and steak for the best flavor.
- Marinate the seafood and steak: Marinating the seafood and steak in a flavorful marinade will help to tenderize and flavor the meat.
- Skewer the seafood and steak: Use metal or wooden skewers to skewer the seafood and steak. Make sure the skewers are long enough to hold all of the ingredients.
- Cook the kabobs over medium heat: Cook the kabobs over medium heat to prevent the seafood and steak from overcooking.
- Turn the kabobs frequently: Turn the kabobs frequently to ensure that they cook evenly.
- Serve the kabobs with a dipping sauce: Serve the kabobs with a dipping sauce, such as tartar sauce, cocktail sauce, or a lemon-herb butter sauce.
Conclusion:
Surf and turf kabobs are a delicious and easy-to-make dish that is perfect for a summer cookout or party. By following these tips, you can make sure that your surf and turf kabobs are cooked perfectly and are full of flavor. So, next time you're looking for a delicious and impressive dish to serve, give surf and turf kabobs a try. You won't be disappointed!
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