Grilled Surf and Turf Kabobs

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

By Betty Crocker Kitchens

December 24, 2009

3/4

lb boneless beef sirloin steak (3/4 inch thick), trimmed of fat

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

bamboo skewers (4 to 6 inch)

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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.