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Surf & Turf Kabobs

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“This is another recipe from Jacqueline Bellefontaine's What's Cooking Barbecue with a few alterations from me. I love it because the marinade time is short. You really don't need any more time than stated. It is thick and sticks to the meats beautifully. You will think that there is not enough to marinade the amount of meat, but I thought it was perfect. (Not enough to have extra for rice) The flavors went so well together. Prep time does not include the marinate. I hope you enjoy it as much as we did.”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut the steak into bit size pieces and place in a zip-lock bag or a
  2. nonmetallic dish. (Zip-lock is just too easy).
  3. Peel and devein the shrimp, leaving the tails attached. (I bought the shrimp that were already deveined with tails on).
  4. To make the marinade, whisk the oyster sauce, soy sauce, lemon juice and safflower oil in a small bowl until well combined.
  5. Pour the mixture over the meat, turning to coat and marinate for 15 minutes.
  6. Add the shrimp to the marinade, toss to coat and marinate for 5 minutes.
  7. Remove the meat and shrimp from the marinade.
  8. Thread meat onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
  9. Broil the kabobs over hot coals for 5-10 minutes turning frequently.
  10. Transfer to a warm serving plate and serve immediately.

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