These Surf and Turf Kabobs are a great way to enjoy this delicious and decadent meal at home — without the pomp and circumstance or price tag of fine dining.
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Surf and turf is usually associated with stuffy restaurants with romantic lighting, white tablecloths, elaborate place settings, and fresh flowers on every table.
But the setting doesn’t need to be formal and fancy to enjoy this decadent, classic combo. Surf and turf can actually be much more fun, casual, and wallet-friendly when cooked at home. (Martini with blue cheese olives and green salad, broccoli, or green beans on the side, please!)
To make this delicious combination of plump, delicate shrimp and tender grass-fed beef, we give the proteins a quick marinade in a simple mixture of ghee, garlic, and fresh lemon juice before they go on the grill. (Because the two proteins will cook at different times, we recommend threading the shrimp kabobs and steak kabobs separately when preparing them for the grill.)
Then they get charbroiled over the flames and served with more melted ghee for all the buttery surf & turf perfection — without all the pomp and circumstance of a fine dining restaurant, or the hefty check at the end of your meal!
Why You’ll Love This Recipe
- A fun, casual take on classic surf and turf recipes
- One marinade, two proteins
- Perfect for summer grilling season!
Surf and Turf Recipe Ingredients
You only need 5 ingredients to cook up these delicious kabobs. Find ingredient notes (including substitutions and swaps) below.
- Shrimp – we call for 1 pound of large peeled and deveined shrimp, but buy whatever size looks freshest and works for your budget
- Ghee – you’ll need ¼ cup of melted ghee
- Garlic – we used super garlic, but you could also flake garlic + sea salt
- Steak – you’ll need 2 pounds of sirloin or ribeye
- Lemon – fresh lemon juice will help tenderize and flavor the meat and shrimp
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Surf and Turf Kabobs
Here’s how simple it is to cook up these delicious shrimp and steak kabobs:
Step 1: Toss the shrimp and the beef in a large bowl. Top with the ghee, garlic, and lemon juice.
Step 2: Toss to combine and let sit for 15 minutes.
Step 3: Thread the meat and seafood on skewers, dividing the beef and shrimp.
Step 4: Grill the shrimp for 2-3 minutes on each side, or until pink. Grill the beef for 4-5 minutes on each side, or until they have a nice sear on the outside. Serve with additional melted ghee and enjoy!
Grilled Surf and Turf Recipe Tips
- Shrimp – save yourself time and effort by buying shrimp that’s already been cleaned and deveined. Go for wild-caught shrimp if you can find it versus farm-raised.
- Skewers – we prefer metal skewers since they’re easier to use (and reuse). But if you’re using wooden skewers, be sure to soak them in water for a few hours before grilling so they don’t burn.
How to Serve
Serve the kabobs hot off the grill with additional melted ghee for dipping.
How to Store and Reheat
These kabobs are best eaten straight from the grill. But if you do end up with leftovers, store them in an airtight container and reheat them until just heated through on the grill, stovetop, or in the oven.
Any leftover shrimp kabobs should be eaten the next day, but the steak kabobs will last another day or two.
Frequently Asked Questions
Surf and turf is a classic combination of seafood like lobster, crab, or shrimp (the “surf”), and beef like steak (the “turf”). In this casual version, shrimp kabobs and steak kabobs get perfectly charred on the grill.
Shrimp can be pricey, so the last thing you want to do is overcook it so it becomes tough and chewy instead of delicate and succulent.
Raw shrimp cooks up quickly — especially on a screaming-hot grill! So keep a very close eye on your shrimp while it’s on the grill. You’ll know it’s done when it’s pink all over and starts to curl. The exact amount of time depends on the size of the shrimp and temperature of your grill, but it usually just takes a couple of minutes on each side.
Keep your shrimp, steak, and other ingredients from spinning around when you try to flip them by doubling up on your skewers. With one skewer, the ingredients can spin around, but threading two parallel skewers through the food will stabilize them and keep them in place.
More of Our Best Kabob Recipes
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Surf and Turf Kabobs
Ingredients
- 1 pound large shrimp, peeled and deveined
- 1/4 cup ghee, melted
- 1 tablespoon super garlic, or flake garlic + sea salt
- 2 pounds sirloin, or ribeye, cut into 1/2 inch cubes
- 1 lemon, juiced
Instructions
- Toss the shrimp and the beef in a large bowl. Top with the ghee, spice, and lemon juice. Toss to combine and let sit for 15 minutes.
- Place on a skewer, dividing the beef and shrimp.
- Grill the shrimp for 2-3 minutes on each side, or until pink. Grill the beef for 4-5 minutes on each side, or until they have a nice sear on the outside.
- Serve with additional melted ghee and enjoy!
Nutrition
YUM! This is a great idea! My hubby would definitely like this =)
Yeah! Hope y’all enjoy it!