MY SURF AND TURF SHISH KABOB RECIPE IS THE BEST OF BOTH WORLDS BECAUSE OF THE SHRIMP AND STEAK THAT I USED. THESE ARE THREADED ON SKEWERS ALONG WITH SOME TASTY VEGETABLES AND MARINATED IN A RICH ITALIAN DRESSING.
Surf and Turf Shish Kabob Recipe:
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’t 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.
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’s 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.
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This shish kabob recipe is the best of both worlds because of the shrimp and steak I used.
- 1 pound shrimp, deveined
- 2- 12 ounce steaks, ribeye or strips
- 8 ounces pearl onions
- 1 red pepper
- 8 ounces whole mushrooms
- 1/2 cup Imo's Salad Dressing or any Italian dressing, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon Tony Chacheres Creole Seasoning
- 1 box 7.2 ounce Rice-a-Roni Rice Pilaf
- 1 small onion, diced
- 1 rib celery, chopped
- 1/4 cup diced red pepper
- 2 tablespoons butter
- 1/2 cup sliced almonds
If necessary, peel the shrimp and rinse well. Trim the steaks of all visible fat. Cut into long thin strips about 3 inches long.
Cut the pepper in chunks that are no larger than 2 inches diameter. Clean the mushrooms. Trim and peel the onions.
Put all the above ingredients in a large bowl along with 1/4 cup dressing, salt, pepper and Tony's. Mix well.
Start to skewer the ingredients in any order you prefer. You will probably start to run out of some of the ingredients and will have to use the remaining ingredients on a few skewers. Set aside while you start on the rice. (It is better if you have someone make the rice and another person to start the grilling process.)
To make the rice, melt the butter in a large skillet and add the celery, onion and red pepper along with the rice in the box to begin the browning process. Saute for 5-10 minutes until the vegetables are tender and the rice is well browned. Add the water listed on the box along with the seasoning packet that came with the box. Bring to a boil, reduce heat and simmer, covered, for about 15 minutes stirring often. Spread onto a serving platter and sprinkle with the sliced almonds.
Cook the shish kabobs on a preheated grill for 15-20 minutes at 300-325 degrees, turning over when half-way done. Using 1/4 cup of the Italian dressing and a basting brush, baste the shish kabobs as needed with the dressing during the cooking process.
Serve the shish kabobs over the bed of rice pilaf on a serving platter.