Skewered Surf And Turf With Veggies Recipes

Steps:

• Heat grill to medium heat.
• Blend first 5 ingredients in blender until smooth. Reserve half the dressing mixture to serve with the grilled shrimp and meat.
• Grill vegetables 10 min. or until crisp-tender, turning and brushing occasionally with some of the remaining dressing mixture. Meanwhile, thread steak onto 5 skewers and thread shrimp onto 5 separate skewers. Add to grill along with vegetables. Grill 5 to 7 min. or until shrimp turn pink and steak is done, turning and brushing occasionally with remaining dressing mixture.
• Remove vegetables from grill; cut off stems and remove seeds from peppers. Chop all vegetables into 1-inch pieces. Place on serving platter. Top with shrimp and steak skewers. Drizzle with reserved dressing mixture.

Steps:

• For the herb butter: Combine the garlic, lemon zest and juice, parsley, butter and a pinch of salt in a small bowl. Keep at room temperature for topping the steak before serving.
• For the salad: Prepare an outdoor grill over medium-high heat. Grill the corn until well-marked, turning as needed, about 5 minutes. Let cool for a few minutes then slice the kernels off and transfer to a medium bowl. Add the oregano leaves, tomato, onion, zucchini, Fresno chile, feta, olive oil, vinegar and salt to taste. Toss to coat evenly.
• For the surf and turf: Toss the prawns with the garlic, lemon juice and olive oil in another medium bowl and let marinade while grilling the steaks. Massage the strip steaks with olive oil and sprinkle each side with salt. Grill the steaks until well-marked and medium-rare, about 3 minutes per side. Let the steaks rest and grill the prawns until pink and cooked through, about 3 minutes per side. Divide the steaks, prawns and salad between 2 plates. Top the steaks with a spoonful of the herb butter.

Steps:

• Preheat a grill or grill pan to medium-high heat.
• Cut the steak and lobster tail meat into 1-inch chunks. Alternating between steak and lobster, skewer the meat onto four 12-inch skewers (about 4 pieces of steak and 3 pieces of lobster on each skewer); set aside.
• To make the spice rub, mix together the salt, smoked paprika, sweet paprika, onion powder, garlic powder, cayenne, black pepper and thyme in a small bowl.
• Drizzle or brush the skewers with the olive oil. Lightly sprinkle the skewers with the spice rub.
• Grill the skewers, brushing them with the melted butter and turning about every minute, until the lobster is cooked through and the steak is rare, 4 to 5 minutes total. Allow to rest for 5 to 7 minutes before enjoying.

Steps:

• Cut beef into 24 (3/4-inch) pieces. In medium bowl, mix beef, shrimp and teriyaki sauce. Sprinkle with pepper. Cover; refrigerate 30 minutes, stirring frequently. Meanwhile, soak skewers in water at least 30 minutes before using to prevent burning.
• Spray grill rack with cooking spray. Heat gas or charcoal grill. On each skewer, thread 1 beef piece, 1 shrimp and another beef piece, leaving space between each piece; reserve marinade.
• Place kabobs on grill. Cover grill; cook over medium heat 5 to 6 minutes, turning once and brushing with marinade once or twice, until shrimp are pink. Discard any remaining marinade.