Surf-n-turf shish kebabs

De-e-elish on sea or on land

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Give your Memorial Day cookout a healthy gourmet spin with these surf-n-turf shish kebabs.

Just because you're hosting a barbecue doesn't mean you have to blow your diet. Whip up these healthier surf-n-turf shish kebabs to give yourself the perfect motivation to skip that greasy burger.

Surf-n-turf shish kebabs recipe

Yields 6 



  • 1 pound beef sirloin steak, cut into 1/2-inch cubes
  • 2 tablespoons reduced-fat soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons red wine
  • 2 tablespoons Monterey steak seasoning
  • 1 teaspoon freshly ground pepper


  • 1 pound jumbo shrimp, shelled and deveined
  • 1/4 cup sake
  • 2 tablespoons extra virgin olive oil
  • 5 dried red chili peppers, halved, seeded and stemmed
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon pineapple, finely chopped
  • 1 lime, juiced
  • 3 garlic cloves, pressed or grated
  • 1 cup water


  • 2 poblano peppers, halved, seeded and stemmed
  • 2 nectarines, pitted and divided into eighths (may substitute plums or peaches)
  • 1/2 small pineapple, cut into triangles (about 18-20 pieces)



  1. In a large freezer bag, combine soy sauce, Worcestershire sauce, olive oil, red wine, Monterey steak seasoning and black pepper. Mix ingredients and add sirloin cubes. Seal freezer bag and refrigerate overnight.


  1. In a small bowl, pour boiling water over dried red peppers to rehydrate them. Let them sit for 30 minutes and drain the water. After they cool, finely dice the peppers.
  2. In a large freezer bag, combine peppers, sake, olive oil, cilantro, pineapple, lime juice and garlic. Mix the ingredients and add the shrimp. Seal the bag and refrigerate overnight.


  1. Grill the pineapple slices, nectarine halves and poblano peppers for approximately 5 minutes on each side (nectarines should be placed flesh down). Remove them from the grill. Cut the pineapple slices into smaller triangles. Cut the nectarines into quarters. Cut the poblano peppers in half and cut them into 1-inch squares.
  2. Skewer the meat and fruit. We followed this pattern: nectarine, sirloin, poblano pepper, pineapple and shrimp. Repeat this pattern until the skewer is full. Grill the skewers for 8 to 12 minutes on each side until the fruit, sirloin and shrimp are cooked to the desired doneness.
  3. Serve immediately, being careful to handle the metal skewers with caution, as they will be extremely hot to the touch.

Note: Large or jumbo shrimp are important to use in the skewers so they don't overcook.

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Heather Barnett is a freelance writer and foodie whose work has been featured in blogs, websites, magazines, and TV and radio ads. She spends her free time relaxing with her soulmate, Keith; her dog, Mosby "The Fly Slayer;" and Felix the Fish. You can follow her on Twitter @HireHeather.