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Surf and Turf Kebabs

Pull out all the stops for Dad with these top-of-the-line Surf and Turf Kebabs. Marinate the meat and shellfish with a bloody Mary marinade for tender steak tips and flavorful shrimp.

Ingredients

Marinade

  • 1 cup low-sodium tomato juice
  • 2 garlic cloves, minced
  • 1 Tbsp horseradish
  • 2 Tbsp fresh lemon juice
  • 2 Tbsp Worcestershire sauce
  • 3 drops hot sauce
  • 1/4 tsp celery salt

Kebabs

  • 1 lb beef tenderloin, cubed
  • 1 large zucchini, sliced
  • 8 jumbo shrimp, peeled and deveined
  • 8 cherry tomatoes
  • 1 small red onion, sliced thick
  • 1 orange bell pepper or yellow bell pepper, sliced

Preparation

Marinade: Make the marinade: In a bowl, combine the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt. Divide the marinade between 2 plastic storage bags, reserving one bag, chilled, for later use when grilling. In the other plastic bag, add the steak and marinate, chilled, for 4 hours or overnight. Kebabs: Make the marinade: In a bowl, combine the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt. Divide the marinade between 2 plastic storage bags, reserving one bag, chilled, for later use when grilling. In the other plastic bag, add the steak and marinate, chilled, for 4 hours or overnight. Preheat the grill to 400°. On 8 wooden skewers thread steak, zucchini, shrimp, cherry tomato, red onion and bell pepper. Lightly coat each side of the skewer with nonstick cooking spray. Grill the kebabs, brushing with the reserved marinade, until shrimp is pink and steak is cooked to desired doneness (about 3 minutes on each side, or until steak registers 145° on a meat thermometer for rare meat). Serve immediately.

 

Nutrition Facts

Serving size: 1 kebab

Calories:116; Fat: 5g; Saturated Fat: 2g; Cholesterol: 44mg; Sodium: 228mg; Carbohydrates: 4g; Fiber: 1g; Protein: 14g

 


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Date Last Reviewed: March 11, 2020
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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