"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Surf 'N' Turf Kabobs Recipe

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This recipe for Surf 'N' Turf Kabobs, by , is from The Reisetter Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brett Leopold
Added: Sunday, October 12, 2008

Category:
Category:

Ingredients:  
Ingredients:  
8 oz boneless beef sirloin steak, cut 1 inch thick
1/3 c lemon juice
1/4 c cooking oil
1/4 c white wine
1/4 c Worcestershire sauce
1 T honey
1 1/2 t snipped fresh basil or 1/2 t dried basil crushed
1 1/2 t snipped fresh thyme of 1/2 t dried thyme, crushed
1/4 t coarsely cracked black pepper
1/8 t garlic salt
8 oz fresh or frozen large shrimp in shells (10 to 16)
1 medium onion, cut into 8 wedges
1 small zucchini, cut into 1/2-inch-thick slices
1 medium sweet red or orange pepper, cut into 1-inch pieces.

Directions:
Directions:
(1) Partially freeze beef. Thinly slice across the grain into 1/4-inch-thick strips. Place strips in a plastic bag set in a shallow dish. For marinade, combine next nine ingredients in a small bowl. Pour half the marinade over beef strips and close the plastic bag. Marinate in refrigerator 3 - 4 hours, turning occasionally. Refrigerate remaining marinade. (2) Thaw shrimp, if frozen. Peel and devein shrimp, keeping tails intact. (3) Meanwhile, cook onion, covered, in a small amount of boiling water for 3 minutes. Add zucchini and cook 2 minutes more. Drain. (4) Drain beef, discarding marinade. On 8 long metal skewers, alternately thread beef, shrimp, and vegetables, leaving about 1/4 inch between pieces. (5) Preheat gas grill. Adjust heat for direct cooking. Place kabobs on grill rack over medium heat. Cover and grill for 10 - 12 minutes or until shrimp turn opaque and meat is desired doneness, turning once and brushing with chilled marinade often.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I strongly recommend Kansas beef in preparing this recipe, but I avoid shrimp from the Missouri River. I actually avoid most things from Missouri with the exception of a few restaurants and museums.

 

 

 

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