Surf and Turf Kabobs

Steak and shrimp kabobs grilled with a light teriyaki sauce and served with grilled peppers and pineapple.MORE+LESS-

Updated November 20, 2014


pound sirloin steak, cubed


pound shell-on shrimp, large



teaspoon red pepper flakes

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  • 1

    To make quick teriyaki sauce, combine ingredients in a small sauce pan and heat slowly over medium heat.

  • 2

    Stir sauce so sugar dissolves. Once the sauce starts to simmer, kill the heat and let it cool.

  • 3

    To prepare kabobs, cut pineapple into 1 inch cubes along with red pepper. Skewer four kabobs, alternating pineapple and pepper.

  • 4

    Cut steak into 1 inch cubes. Leave shrimp in the shell. Skewer four kabobs, alternating steak and shrimp. Try to skewer them through the thick end of the steak so the steak and shrimp lay flat and are as thin as possible.

  • 5

    Grill kabobs over medium-high heat for about 4 minutes per side. Baste frequently with teriyaki sauce.

  • 6

    Once shrimp and steak are cooked through, remove and serve immediately.

  • 7

    The steak will be medium rare. If you cook it longer than that, then the shrimp will be way overcooked. If you want your steak cooked more done than medium rare, I recommend grilling the steak and shrimp on separate skewers.

No nutrition information available for this recipe

More About This Recipe

  • Surf and turf is one of my absolute favorite dishes. Simultaneous steak and seafood is always a great idea!

    Of course, if you order it at a restaurant you might consider a second mortgage -- it can get pricey.

    Making it at home, though, is very doable. This surf and turf kabob recipe is easy to make and completely irresistible.

    I wanted to keep the seasoning for the kabobs simple and also wanted to make something that would go well with steak, seafood, and vegetables.

    A light teriyaki sauce was the perfect solution.

    While you can buy teriyaki sauce, you should try to make it. The homemade version is nice and light and perfect as a marinade for the surf and turf.

    Just toss all the ingredients in a small saucepan and cook them over medium heat until the sugar is dissolved. Then it’s ready to use!

    Surf and turf kabobs can be a bit tricky because normally shrimp will cook in about half the time as steak.

    To solve this problem, it’s important to keep your steak cubes on the smaller side so they can cook. Don’t cube them larger than one inch!

    Also, try to find some large shrimp with the shell on. Large shrimp with the shell on will take longer to cook so your shrimp and beef should be done at roughly the same time.

    Toss all of this stuff on the grill! Besides the surf and turf, I also made some kabobs with red peppers and pineapple. These veggies go perfect with teriyaki so you can baste everything with the sauce!

    Let everything cook on the first side and then give it a flip after about four minutes.

    While the kabobs are cooking, baste them frequently with the sauce so the flavor really cooks into the meat and vegetables.

    The veggies should get lightly charred – and they’ll smell almost as good as the surf and turf!

    A lot of your sauce will drip off, obviously, but there will be plenty that sticks and it’ll give the meat a fantastic flavor.

    Once your kabobs cook for another three to four minutes, pull them off the grill. Your shrimp should be perfectly cooked and the steak will be a nice medium rare.

    If you want your steak cooked beyond medium rare, I highly recommend cooking the steak and shrimp on separate kabobs. That way you can pull the shrimp off when they’re done and let the steak keep cooking for a few extra minutes.

    One surf and turf kabob with a skewer of veggies is a great summertime meal.

    This meal looks really fancy, but it’s shockingly simple to make. Give it a shot and put surf and turf on your grilling menu this summer!

    Nick doesn’t trust people that don’t like surf and turf. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.

Over the years, I have experimented a little with making shish kabobs without much great success. It seems that once the meat got done, the vegetables would still be raw. Plus, I don&rsquot think I used a marinade in the past so everything was kind of dried out. Well, this recipe is a little different because I used a yummy Italian dressing for my marinade which kept everything moist and delicious. In addition, I used the pearl onions and cut my peppers into smaller chunks. The vegetables were still a little crunchy, which is really the way I like them.

Ingredients Used:

As you can see from the above image, I used metal and bamboo skewers for this recipe. I prefer the metal ones for the ease of threading the ingredients on, but once the ingredients start to cook, sometimes the meat and vegetables tend to spin around the metal which makes it hard to turn them. The bamboo skewers are harder to thread the ingredients on, but you to not have a problem with the ingredients turning on the skewers. The only thing to remember when you are using the bamboo skewers is that you have to soak them for about 15-20 minutes in water before using to keep them from burning on the grill.

I like to serve my shish kabobs over a bed of rice pilaf. I did doctor mine up a bit by adding celery, onion and some of the red pepper while the rice pilaf was sauteing. Be sure to let your rice get pretty brown before adding the water.

Let&rsquos talk about shrimp. It is best to buy deveined shrimp. That means that the digestive tract has already been removed. You could eat it, but I do not. That kind of grosses me out! I even remove the tract on the underside of the shrimp which is actually the circulatory system. Again, this is only a personal preference of mine and is perfectly acceptable to eat.

This recipe is one of my more labor intense recipes, but I believe well worth it. Surf and Turf Shish Kabob Recipe is one recipe I would make time and time again. For another great grilling recipe, try my Best Grilled Marinated Pork Chops. Southern Living has a post to check out for Quick Fixes from the Grill.


  1. Marinade
    • 1/2 cup fresh lime juice
    • 1/2 cup olive oil
    • 1/2 cup dry Sherry
    • 1/2 cup chopped fresh cilantro
    • 6 tablespoons soy sauce
    • 6 tablespoons honey
    • 4 garlic cloves, pressed
    • 2 tablespoons Dijon mustard
    • 2 tablespoons grated fresh ginger
    • 1 teaspoon dried crushed red pepper
  2. Kebabs
    • 1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes
    • 1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes
    • 8 plum tomatoes, halved crosswise
    • 2 large peaches with skin, halved, pitted, each half cut into 4 wedges
    • 16 3-inch-long green onion bottoms
    • 1 large red bell pepper, seeded, cut into 16 squares
    • 1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes
    • 3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds
    • Nonstick vegetable oil spray
    • 1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices

1. Mix the marinade with oil, water and vinegar in bowl. Set aside 2 tablespoons of marinade for basting.

2. Place the steak and shrimp in separate resalable plastic bags. Pour half of the remaining marinade in the bag with the steak and pour the other half of the marinade into the bag with the shrimp.

3. Refrigerate for 15 minutes or longer for extra flavor, but no longer than 30 minutes for seafood.

4. Remove the steak and shrimp from the marinade and discard any remaining marinade.

5. Place the steak and shrimp onto kabobs.

6. Preheat the grill, then fully cook the shrimp and grill the steak until desired level of doneness. Baste the kabobs with reserved marinade halfway through cooking and discard any left over marinade.
These grilled surf and turf kabobs are perfect for entertaining since they’re easy to make and it’s something that everyone can enjoy. The garlic flavors of the marinade compliment the tender steak and shrimp perfectly too!

For this recipe I used garlic, herb, and wine, but you can easily change it up with your favorite flavors or make a variety of them all if you’re entertaining a large crowd!

How to Oil Grill Grates

Just be safe about it. Don’t spray cooking spray on the grates or pour oil on the grates. This will cause the flame to ignite and could blow back at you. The safest method of oiling a grill grate is to dip a cloth or handful of bunched-up paper towels into cooking oil (like canola). Do not saturate the clothes, they should not be dripping. You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. With a protected hand (use an oven mitt or glove), lightly brush the hot grill grates with the cloth.

Watch the video: Surf and Turf on a stick! (January 2022).