Surf and Turf Kebabs are a great way to have steak and shrimp for dinner. These quick and easy kebabs are packed with flavor by marinating them in a sweet and savory sauce and then brushing them with additional sauce as they're grilling.
An added plus to making surf and turf kebabs is that it takes the mess outside and keeps the heat out of the kitchen! It's a great time of year to be outside. Our family loves cooking and eating outside on our back patio. It's a lot of fun and gets the mess and heat out of your kitchen!
Surf and Turf Kebabs
Ingredients
Scale
- 2 lbs. ribeye steaks (trimmed of fat & cut into 24 chunks)
- 24 large shrimp (peeled, deveined & tail on)
- 24 button mushrooms (whole)
- 24 chunks fresh or canned pineapple
- green onions
- red & yellow bell pepper (cut into large chunks)
- wooden skewers
- gallon size Ziploc bag
- Marinade & Glaze:
- 1 c. soy sauce
- ½ c. brown sugar
- ½ c. balsamic vinegar
- ½ c. pineapple juice (reserved from can)
- 4 cloves garlic (minced)
- 1- inch piece fresh ginger (peeled & minced)
- 4 green onions (finely chopped)
- 1 T. fresh thyme (minced)
- 1 t. pepper
Instructions
- Combine marinade and pour off half into a small saucepan. Pour the remaining half over meat and vegetables in Ziploc bag.
- For glaze: Cook glaze over medium heat, stirring occasionally. Reduce mixture by ⅓ to ½ or until glaze coats the back of a spoon.
- For the Kebabs:
- Place cut meat & vegetables in Ziploc bag and pour half of marinade over them. Seal tight and roll bag in hands to thoroughly coat ingredients. Place bag in refrigerator and let marinate at least 4 to 6 hours or overnight.
- When ready to grill, pour off excess marinade and string meat and veggies alternately on skewers.
- Heat grill to medium-high heat and grill kabobs directly over coals or gas flame. Grill for about 6 to 8 minutes per side or until desired doneness. During the last 5 minutes of cooking, baste kabobs with glaze and close grill and let caramelize.
Karen says
How would you adapt this recipe for the oven?
Jennifer says
Hi Karen! Thanks for stopping by!
1. Set your oven to broil and adjust the rack in the oven about 6 to 8 inches away from the heat source.
2. Place a foil-lined baking sheet in the oven and allow it to preheat with the oven for about 5 to 10 minutes.
3. Pat kabobs dry with paper towels and brush the kabobs with oil (vegetable or olive is fine) on both sides.
4. Quickly remove the heated pan from the oven and carefully place kabobs in a single layer on the preheated pan and place it back on the rack under broiler.
5. Broil kabobs for about 2 to 3 minutes, checking after 2 minutes to make sure it does not burn.
6. Flip the kabobs using tongs and broil an additional 2 minutes or more for desired doneness. (Broiling for 2 to 2 1/2 minutes per side should result in medium to medium-rare beef)
7. Remove from oven and tent with foil, and allow to rest for about 5 minutes before serving.
This is how I would do it...I'm sure there are other ways or ideas out there. Let me know how this works out for you! Enjoy!