Grilled Surf and Turf Kabobs

Name: Grilled Surf and Turf Kabobs
Prep time: 20 min
Total time: 50 min
Yield: 12
Cuisine: Middle Eastern
Ingredients: 3/4 lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat; 12 uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed; 1/2 cup teriyaki marinade and sauce (from 10-oz bottle); 1/4 teaspoon coarsely ground pepper; 12 bamboo skewers (4 to 6 inch)

1 Ratings

0 Reviews

Prep 20 min
Total 50 min
Servings 12

A tangy teriyaki sauce coats sirloin and shrimp for a special-occasion appetizer made on the grill.

By Betty Crocker Kitchens

Updated December 24, 2009

Ingredients

3/4 lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat
12 uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
1/2 cup teriyaki marinade and sauce (from 10-oz bottle)
1/4 teaspoon coarsely ground pepper
12 bamboo skewers (4 to 6 inch)

Steps

1

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.
2

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.
3

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.

Assemble these kabobs several hours ahead; cover and refrigerate them until you are ready to grill.
These flavorful kabobs would be delicious served with a spicy peanut sauce.
Note: To broil kabobs, set oven control to broil. Spray broiler pan rack with cooking spray. Place kabobs on rack in broiler pan. Broil kabobs with tops 4 to 6 inches from heat 5 to 6 minutes, turning once and basting with marinade once or twice, until shrimp are pink.