1/3 Photos of Surf & Turf Kabobs
This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did.
My Private Note
Units: US | Metric
- 1 lb sirloin steak (or steak of your choice)
- 18 raw shrimp
- 1Cut the steak into bit size pieces and place in a zip-lock bag or a
- 2nonmetallic dish. (Zip-lock is just too easy).
- 3Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).
- 4To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.
- 5Pour the mixture over the meat, turning to coat and marinate for 15 minutes.
- 6Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.
- 7Remove the meat and shrimp from the marinade.
- 8Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
- 9Broil the kabobs over hot coals for 5-10 minutes turning frequently.
- 10Transfer to a warm serving plate and serve immediately.
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Nutritional Facts for Surf & Turf Kabobs
Serving Size: 1 (128 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 256.0
- Calories from Fat 170
- Total Fat 18.9 g
- Saturated Fat 4.5 g
- Cholesterol 79.3 mg
- Sodium 718.8 mg
- Total Carbohydrate 2.5 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 18.3 g