Take your grilling game to the next level Surf and Turf Kabobs! Loaded with veggies, hearty steak & succulent shrimp, they'll be a hit at all your cookouts!
Course Main Dish
Cuisine American
Keyword Beef, seafood
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 12kabobs
Calories 130kcal
Author Aubrey
Ingredients
1poundribeye steak(or your preferred cut)
1poundraw 31/40 shrimp peeled & deveined with tail on
1zucchinirinsed
8ounceswhite mushroomstops cleaned
1pintgrape tomatoesrinsed
20spraysI Can’t Believe It’s Not Butter!® Original Spray
Salt and pepper
Fresh parsleyfinely chopped
Lemon wedges(optional)
Instructions
Preheat grill to medium-high heat.
Trim fat from steak, if needed, and cut into 1-inch cubes. Cut zucchini in half lengthwise. Remove ends and cut into 1/2-inch slices. Cut mushrooms into half lengthwise.
Assemble kabobs: Skewer zucchini, tomato, mushroom, steak cube, two shrimp, steak cube, mushroom, tomato, and zucchini. Repeat until all kabobs have been assembled. *If you end up with extra shrimp or veggies, make all shrimp and all veggie kabobs to get everything cooked.
Hold your I Can’t Believe It’s Not Butter! Original Spray bottle about 6-inches from the kabobs and spray 7 sprays over the meat and veggies. Season with salt and pepper.
Place kabobs, seasoned side down on your hot grill. Spray the other side of the kabobs with 7 sprays I Can’t Believe It’s Not Butter! Original Spray and season with salt and pepper. Close grill lid and cook for 4-5 minutes per side. Shrimp will be pink, steaks caramelized, and veggies tender. Remove to a platter.
Flavor kabobs with 6 sprays I Can’t Believe It’s Not Butter! Original Spray and parsley. Serve warm with lemon wedges for garnish.
Notes
If you're using wooden skewers, be sure to soak them in water for 30 minutes before using. This will keep them from being burnt to a crisp.