Surf and Turf Kebabs
Ready In: 5 mins
Serves: 6
Ingredients
- 10 ounces filet steaks, cut into 1-inch cubes
- 12 jumbo shrimp, peeled and deveined
- olive oil, for grilling
- salt and pepper
- minced garlic
ARUGULA PESTO
- 2 cups fresh arugula
- 1⁄2 cup pine nuts, toasted
- 1⁄4 cup parmesan cheese
- 2 garlic cloves, mincedd
- 1 lemon, zest of
- 1⁄2 cup olive oil
- 6 bamboo skewers, soaked in cool water for 30 minutes
Directions
- Place the shrimp aNd the steak on the skewers (alternating between them). Leave the tails on the shrimp for presentation.
- Place the skewers on a tray and drizzle with olive oil. Season with salt and pepper and garlic.
- Oil the grill to prevent sticking.
- Preheat the barbecue to moderate high heat - 400°F.
- Place the skewers on the barbecue and cook for approximately 1-2 minutes per side. - NOTE: The thiness of the tenderloin allows it to cook at the same speed as the shrimp.
- Remove the skewers and allow them to rest.
- ARUGULA PESTO:.
- Place the arugula, pine nuts, garlic and lemon zest into a blender. Add 1/4 cup olive oil and start blending adding the remaining 1/4 cup gradually until you reach your desired consistency.
- Serve your skewers with the sauce, and enjoy.
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