Grilled Surf & Turf Skewers: Juicy Perfection!

Imagine biting into a surf and turf skewer where the steak is melt-in-your-mouth tender and the shrimp is perfectly cooked, not rubbery. Sounds like a dream, right? Well, get ready to make that dream a reality! These Grilled Surf & Turf Skewers are surprisingly easy to make, and the secret lies in a simple technique that guarantees juicy, flavorful results every time.

Why You’ll Love These Grilled Surf & Turf Skewers

This recipe isn’t just about throwing steak and shrimp on a skewer. It’s about achieving culinary harmony on a stick! Here’s why you’ll be obsessed:

• No More Dry Steak: Say goodbye to tough, chewy beef. Our method ensures a tender, juicy bite every single time.
• Perfectly Cooked Shrimp: No one likes rubbery shrimp! We’ll show you how to grill them to perfection.
• Customizable Veggies: Use your favorite colorful vegetables for a vibrant and flavorful skewer.
• Easy to Make: This recipe is surprisingly simple, perfect for a weeknight dinner or a weekend barbecue.
• Impressive Presentation: These skewers look fantastic and are sure to impress your family and friends.

Gathering Your Ingredients for Grilled Surf & Turf Skewers

Before we fire up the grill, let’s talk about the ingredients that make these surf and turf skewers so amazing. The key is balancing the rich flavors of the steak and shrimp with fresh, vibrant vegetables, all tied together with a delicious marinade. Here’s what you’ll need to create this flavor explosion, with some tips on selecting the best ingredients:

• For the Foundation:
• 1 pound sirloin steak, cut into 1-inch cubes: Sirloin is a great choice for skewers because it’s relatively lean but still has enough marbling to stay juicy on the grill. Look for a cut with good color and even fat distribution.
• 1 pound large shrimp, peeled and deveined: Opt for large shrimp (26/30 count) for easy grilling and a satisfying bite. Make sure they’re peeled and deveined to save you time and effort.
• The Vibrant Veggies:
• 1 red bell pepper, cut into 1-inch pieces: Red bell peppers add sweetness and a pop of color.
• 1 yellow bell pepper, cut into 1-inch pieces: Yellow bell peppers offer a slightly different flavor profile than red, adding complexity.
• 1 zucchini, cut into 1-inch thick rounds: Zucchini provides a mild, refreshing flavor and a nice textural contrast.
• 1 yellow onion, cut into 1-inch pieces: Yellow onion adds a savory depth to the skewers.
• The Flavor Booster Marinade:
• 1/4 cup olive oil: Olive oil not only adds flavor but also helps to keep the steak and vegetables moist during grilling.
• 2 tablespoons soy sauce: Soy sauce provides umami and a salty kick to the marinade.
• 1 tablespoon lemon juice: Lemon juice brightens the flavors and helps to tenderize the steak.
• 1 teaspoon garlic powder: Garlic powder adds a pungent, savory note.
• 1/2 teaspoon black pepper: Black pepper provides a subtle warmth and enhances the other flavors.
• The Essential Tool:
• Wooden or metal skewers: If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning. Metal skewers are reusable and conduct heat, which can help cook the food from the inside out.

Crafting Your Grilled Surf & Turf Skewers: Step-by-Step

Now for the fun part – putting these skewers together! Don’t be intimidated; the process is simple, and the results are incredibly rewarding. The key to success lies in the marinade and careful grilling. Here’s how to make the magic happen:

1. Whisk the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, garlic powder, and black pepper. This combination creates a simple yet flavorful marinade that will tenderize the steak and infuse both the steak, shrimp and vegetables with deliciousness.
2. Marinate the Steak: Place the sirloin steak cubes in a zip-top bag or bowl. Pour half of the marinade over the steak, ensuring each piece is well coated. Seal the bag or cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours. The longer the steak marinates, the more flavorful and tender it will become. However, avoid marinating for longer than 2 hours, as the lemon juice can start to break down the protein and make the steak mushy. Reserve the remaining marinade – we’ll use it for the shrimp and veggies!
3. Prep the Shrimp and Vegetables: While the steak is marinating, toss the shrimp, bell peppers, zucchini, and onion with the reserved marinade. This ensures that the vegetables and shrimp are also infused with flavor. Be sure to coat everything evenly.
4. Prepare the Grill: Preheat your grill to medium-high heat. This is the ideal temperature for cooking the skewers evenly without burning them. If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent them from catching fire on the grill.
5. Thread the Skewers: Now it’s time to assemble the skewers. Thread the steak, shrimp, and vegetables onto the skewers in an alternating pattern. You can get creative with the arrangement, but make sure to leave a little space between each piece to allow for even cooking. Consider placing the steak near the shrimp, so the juices baste the shrimp as it cooks.
6. Grill to Perfection: Grill the skewers for 8-12 minutes, turning occasionally, until the steak is cooked to your desired degree of doneness and the shrimp is pink and opaque. This is where the magic happens! The key to avoiding dry meat is not overcooking the steak. Use a meat thermometer to ensure the steak reaches an internal temperature of 135-140°F for medium-rare, 140-145°F for medium, or 145-155°F for medium-well. Since the shrimp cooks faster, be prepared to remove individual shrimp from the skewers as they are done to prevent them from becoming rubbery.
7. Rest and Serve: Remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Tips for Perfect Grilled Surf & Turf Skewers Every Time

Want to take your surf and turf skewers to the next level? Here are a few extra tips and tricks to ensure grilling success:

• Don’t Overcrowd the Skewers: Leaving a little space between the pieces on the skewers allows for better airflow and more even cooking.
• Use a Meat Thermometer: This is the best way to ensure that your steak is cooked to your desired degree of doneness.
• Watch the Shrimp Carefully: Shrimp cook very quickly, so keep a close eye on them to prevent them from becoming rubbery. They’re done when they turn pink and opaque.
• Experiment with Marinades: Feel free to customize the marinade to your liking. Try adding a touch of honey for sweetness, some chili flakes for heat, or fresh herbs for extra flavor.
• Pre-cook Dense Vegetables: If you’re using denser vegetables like potatoes or carrots, consider parboiling them before threading them onto the skewers to ensure they cook through completely.

What to Serve With Grilled Surf & Turf Skewers

These skewers are delicious on their own, but they’re even better when paired with the right side dishes. Consider serving them with a light and refreshing salad, such as our golden vegetable rice pilaf, some grilled vegetables, or a simple side of rice. If you’re feeling fancy, you can even serve them with a creamy dipping sauce.

Your Grilled Surf & Turf Skewers Questions Answered (FAQ)

Can I use different types of steak?

Absolutely! While sirloin is a great choice, you can also use other cuts of steak like filet mignon, ribeye, or New York strip. Just be sure to adjust the cooking time accordingly.

Can I use frozen shrimp?

Yes, but make sure to thaw them completely before marinating and grilling. Pat them dry with paper towels to remove any excess moisture.

Can I prepare the skewers ahead of time?

You can definitely prepare the skewers ahead of time, but it’s best to grill them as soon as possible after threading. If you’re preparing them more than a few hours in advance, store them in the refrigerator.

What’s the best way to prevent the vegetables from burning?

The best way to prevent the vegetables from burning is to cut them into uniform sizes and to avoid overcrowding the skewers. You can also brush them with a little extra olive oil before grilling.

Enjoy Your Homemade Grilled Surf & Turf Skewers!

There you have it – a foolproof recipe for Grilled Surf & Turf Skewers that guarantees juicy steak and perfectly cooked shrimp every time. This recipe is all about balance and achieving that perfect harmony of flavors and textures. So fire up the grill, gather your ingredients, and get ready to impress your friends and family with this delicious and easy-to-make meal. Don’t forget to leave a comment below and let us know how your skewers turned out! We love hearing from you.

Grilled Surf & Turf Skewers (No More Dry Meat!)

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Print Recipe

Ingredients

• 1 pound sirloin steak, cut into 1-inch cubes
• 1 pound large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, cut into 1-inch thick rounds
• 1 yellow onion, cut into 1-inch pieces
• 1/4 cup olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• Wooden or metal skewers

Directions

1. In a medium bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, and black pepper.
2. Place the sirloin steak cubes in a zip-top bag or bowl. Pour half of the marinade over the steak, ensuring each piece is coated. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Reserve the remaining marinade.
3. While the steak marinates, toss the shrimp, bell peppers, zucchini, and onion with the reserved marinade.
4. Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
5. Thread the steak, shrimp, and vegetables onto the skewers in an alternating pattern.
6. Grill the skewers for 8-12 minutes, turning occasionally, until the steak is cooked to your desired degree of doneness and the shrimp is pink and opaque. The key to avoiding dry meat is *not* overcooking the steak. Use a meat thermometer to ensure the steak reaches an internal temperature of 135-140°F for medium-rare, 140-145°F for medium, or 145-155°F for medium-well. Since the shrimp cooks faster, be prepared to remove individual shrimp from the skewers as they are done to prevent them from becoming rubbery.
7. Remove skewers from the grill and let rest for 5 minutes before serving.