Surf and Turf Kabobs
No dinner guest has ever complained about steak and shrimp, and this recipe turns that famous combo of delicacies into finger food! It’s fun and easy to stack the ingredients on skewers, gives you a little room for creativity, and gets plenty of veggies in you too. Score! This one works great for casual hangouts when hosting friends, but like anything can be packed up in plasticware for the week too. Here’s how it’s done.
Prep time: 1 hour 10 minutes
Cook time: 4 – 8 minutes
Yields: 2 – 3 meals
What to do:
In one zip-top bag, pour liquid aminos, 2 tablespoons garlic powder, and salt-free seasoning onto sirloin bites and seal. Pour 1 tablespoon of garlic powder and ground pepper onto the shrimp in the other zip-top bag. Let meat bags marinate, and refrigerate, for 1 hour.
Tool up your sticks! Alternate wedges of white onion, red and green bell pepper, sirloin cubes, shrimp, and cherry tomatoes in any order you’d like, puncturing them with skewers and lining up items until skewers are near full, saving room on the blunt end of the skewers for holding.
INDOOR: Warm olive oil over medium-high heat in a griddle pan. When the oil is hot, add kabobs. Cook for 2 – 4 minutes. Flip the kabobs, then cook the second side for 2 – 4 minutes as well. Remove from heat.
OUTDOOR: Coat kabobs in olive oil, place on a hot grill and cook for 2 – 4 minutes. Flip the kabobs, then cook the second side for 2 – 4 minutes as well. Remove from heat.
Squeeze the juice of your lime over all kabobs when done, and let settle and cool for 10 minutes before serving.
Surf’s up!
What to use:
2 zip-top bags
3 tablespoons liquid aminos
3 tablespoons garlic powder
1 tablespoon salt-free seasoning
1 pound lean sirloin, cubed
1 tablespoon ground black pepper
1 pound medium-size shrimp, peeled and deveined
1 red onion, cut into wedges (approx. 1”)
1 red bell pepper, cut into wedges (approx. 1”)
1 green bell pepper, cut into wedges (approx. 1”)
1 pint cherry tomatoes
1 pack of wooden skewers
1 tablespoon extra virgin olive oil
1 lime