Famous Recipes - Surf and Turf Kabobs

Surf and Turf Kabobs

3/4 lb. beef boneless sirloin steak (3/4" thick), trimmed of fat 12 uncooked peeled deveined medium or large shrimp, thawed if frozen and tails removed 1/2 cup teriyaki marinade and sauce, from 10 oz bottle 1/4 t. coarsely ground pepper

Cut beef into 24 (1") pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover and refrigerate 30 minutes, stirring frequently, to marinate. Meanwhile, soak twelve 4 to 6" wooden skewers in water 30 minutes to prevent burning. Spray broiler pan rack with cooking spray. Thread 1 beef piece, 1 shrimp and another beef piece on each skewer, reserving marinade. Place kabobs on rack in broiler pan. Broil kabobs with tops 4 to 6" from heat for 5 to 6 minutes, turning once and basting with marinade once or twice, until shrimp and pink and firm. Discard any remaining marinade. Do Ahead Tip: These kabobs can be prepared ahead, covered tightly and refrigerated. Pop them under the broiler just before serving. Special Touch: You can also serve these meat and seafood kabobs with a variety of sauces if you like. Try small bowls of teriyaki sauce, sweet and sour sauce and horseradish mustard sauce. Arrange the bowls around the platter of kabobs. Serves 12 Source: Betty Crocker Most Requested Recipes

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