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Surf and Turf Kebabs

Source of Recipe

From "Back Around the Table" by David Venable


Recipe Introduction

"Surf (lobster) and turf (steak) was a classic served at steak houses across the country. I changed the surf from lobster to shrimp for these kebabs. Cutting everything into similar sizes results in even cooking. Be aware that the beef will take a few more hours to marinate than the shrimp. While making the kebabs means a little more work on the front end, the presentation when your guests sit down is worth it."

List of Ingredients

Marinade:
â—¦ 1 cup soy sauce
â—¦ 1 cup rice vinegar
â—¦ â…” cup packed light brown sugar
â—¦ 2 tablespoons toasted sesame oil
â—¦ ¼ cup grated fresh ginger
â—¦ 2 cloves garlic, minced
â—¦ 2 tablespoons white sesame seeds

Kebabs:
â—¦ 1 pound jumbo (21/25 count) shrimp, peeled and deveined, with tails on
â—¦ 1 pound top sirloin steak, cut into 1 ½-inch cubes
â—¦ ½ pineapple, cut into ¾-inch pieces
â—¦ 2 large red onions, cut into 6 wedges and separated into slices
â—¦ 2 red bell peppers, seeded and cut into 2-inch squares
â—¦ 12 12-inch metal or thick wooden skewers (soak wooden skewers in water for 1 hour)
â—¦ 2 yellow bell peppers, seeded and cut into 2-inch squares
â—¦ Toasted white sesame seeds
â—¦ 2 scallions, sliced diagonally


Recipe

To make the marinade, whisk together the soy sauce, rice vinegar, brown sugar, sesame oil, ginger, garlic, and sesame seeds in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer for 10 to 15 minutes, until the mixture is reduced slightly. Transfer the marinade to a bowl and refrigerate for 30 minutes.

Place the shrimp and the steak in separate bowls. Pour half of the marinade over the shrimp and the other half over the steak. Marinate the beef for at least 2 hours, and up to 8 hours, in the refrigerator. Marinate the shrimp for 30 minutes, turning occasionally.

Preheat the grill to medium heat.
To make the kebabs, remove the shrimp from the marinade, but reserve the marinade. Alternately, thread the shrimp, pineapple, half of the red onions, and red bell peppers onto the skewers three or four times, starting and ending with a shrimp.

Remove the beef from the marinade, but reserve the marinade.
Alternately thread the beef, red onions, and yellow bell peppers onto the skewers three or four times, starting and ending with the beef. Brush the skewers with some reserved marinade and use the rest to brush the kebabs while they're grilling.

Grill the shrimp skewers, basting occasionally with the remaining marinade, for 2 to 3 minutes per side, until the shrimp are pink. Grill the beef skewers, basting occasionally with the remaining marinade, for 4 to 5 minutes per side for medium doneness and 6 to 7 minutes per side for medium-well. Discard any leftover marinade. Remove the skewers from the grill and sprinkle the kebabs with the toasted sesame seeds and sliced scallions before serving.

Makes 12