Grilled Surf And Turf Kabobs Recipes

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.

Steps:

• Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
• Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
• Meanwhile, heat a large grill pan over high heat.
• Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
• Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.

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.

Steps:

• In a 13x9-inch glass baking dish, blend soup mix, soy sauce, lemon juice, oil and honey; set aside. On skewers, alternately thread shrimp, steak, tomatoes, mushrooms and green pepper or zucchini.
• Add prepared skewers to baking dish and turn to coat. Cover and marinate in refrigerator for 2-3 hours, turning skewers occasionally.
• Remove prepared skewers, reserving marinade. Grill or broil, turning and basting frequently with reserved marinade until shrimp turn pink and steak is done, approximately 6-8 minutes, checking meat often as it can overcook quickly. Do not brush with marinade during the last 5 minutes of cooking.
• NOTE: I usually saute the mushroom caps in a little butter very slightly --no more than 2 minutes-- at medium-low heat so they are a little softer and have a richer flavor when they come off the grill, but the recipe also tastes good without this step.).

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.

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.