Surf Turf Kabobs
Fire up the grill for these irresistible Surf and Turf Kabobs, a perfect fusion of juicy sirloin steak and tender, succulent shrimp paired with vibrant vegetables like red bell peppers, zucchini, and red onion. Marinated in a flavorful blend of olive oil, soy sauce, lemon juice, garlic, and paprika, these skewers are a savory, smoky delight that will elevate any backyard barbecue or weeknight dinner. With just 20 minutes of prep time, this quick and easy recipe delivers restaurant-quality results, ensuring each bite is bursting with bold, zesty flavors. Serve these colorful kabobs alongside a fresh salad or grain of your choice for a complete meal that's as visually stunning as it is delicious. Perfect for lovers of surf and turf, these kabobs are a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 1 pound sirloin steak
- 1 pound large shrimp, peeled and deveined
- 1 large red bell pepper
- 1 large zucchini
- 1 large red onion
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon salt
- 8 pieces wooden skewers (or metal skewers)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Cut the sirloin steak into 1- to 1.5-inch cubes. Set aside.
Prepare the vegetables: Cut the red bell pepper, zucchini, and red onion into 1-inch pieces.
In a large bowl, mix together olive oil, soy sauce, lemon juice, minced garlic, paprika, black pepper, and salt to create the marinade.
Divide the marinade in half: Use one half to marinate the steak and the other half to marinate the shrimp. Place the steak and shrimp in separate resealable bags or bowls, pour the marinade over them, and toss to coat. Let them marinate in the refrigerator for at least 15 minutes.
Thread the skewers by alternating steak, shrimp, and vegetables to create a colorful and balanced kabob.
Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
Place the kabobs on the grill and cook for 2-3 minutes per side, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are opaque and pink. Be careful not to overcook the shrimp.
Remove from the grill and let rest for 2 minutes. Serve hot and enjoy your Surf and Turf Kabobs!
Nutrition Facts
Calories |
1924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 26.9 g | 134% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 1229 mg | 410% | |
| Sodium | 5672 mg | 247% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 17.6 g | ||
| Protein | 241.8 g | 484% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 449 mg | 35% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3275 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
