Surf and Turf Kabobs
Easy and delicious steak and shrimp skewers that are perfect for your next bbq! A flavorful summer dish!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Dinner
Ingredients
Scale
- Bamboo or metal skewers
- ¾ lb sirloin steak 1 in thick, cubed
- ¾ lb uncooked shrimp, peeled and deveined
- 1 red bell pepper, cut into 1 in squares
- 1 yellow bell pepper, cut into 1 in squares
- 1 onion, cut into 1 inch squares
- Grapeseed oil spray
- Seasoning salt
- 2 medium white sweet potatoes, cut into small chunks
- 4 cups baby spinach
- Balsamic vinaigrette
Instructions
- If using bamboo skewers, soak for at least 15 minutes in water to prevent burning. Preheat grill to medium high heat.
- Spray a sheet of aluminum foil with grapeseed oil and place potatoes in center. Season with salt and pepper, and wrap foil into a packet.
- Thread steak, shrimp, bell peppers, and onions onto skewers. Spray generously with grapeseed oil and sprinkle with seasoning salt.
- Put potatoes on the grill first. Let them cook for about 25 minutes, until soft.
- When potatoes are halfway done, start the kabobs. Grill for 5 minutes per side, until shrimp is pink and cooked through. Serve kabobs with a spinach salad, dressed with balsamic vinaigrette.
Find it online: http://samanthaelaine.net/surf-turf-kabobs/