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Perfect Grilled Surf and Turf Skewers

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A quick and easy recipe combining juicy sirloin steak and succulent shrimp grilled with colorful bell peppers and onions, perfect for summer BBQs and casual dinners.

Ingredients

Scale
  • 1 lb sirloin steak, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined (tail-on optional)
  • 1 red bell pepper, cut into 1-inch squares
  • 1 yellow bell pepper, cut into 1-inch squares
  • 1 small red onion, cut into wedges
  • 1/4 cup olive oil
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Fresh parsley, chopped (for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare the marinade by whisking together olive oil, soy sauce, minced garlic, lemon juice, smoked paprika, black pepper, salt, and crushed red pepper flakes in a medium bowl.
  2. Divide the marinade into two bowls. Place steak cubes in one bowl and shrimp in the other. Cover and refrigerate for 20-30 minutes, avoiding over-marinating shrimp.
  3. While marinating, cut red and yellow bell peppers into 1-inch squares and slice the red onion into wedges.
  4. Thread the marinated steak, shrimp, bell peppers, and onion alternately onto skewers, leaving space between pieces for even cooking.
  5. Preheat the grill to medium-high heat (about 400°F). Lightly oil the grill grates to prevent sticking.
  6. Grill the skewers for about 2-3 minutes per side, turning carefully to get an even char, for a total of 8-10 minutes. Shrimp should be pink and opaque; steak should be medium rare to medium (130-135°F internal temperature).
  7. Remove skewers from the grill and let rest for 5 minutes. Sprinkle with fresh parsley and squeeze lemon wedges over before serving.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Avoid over-marinating shrimp to keep them firm. Turn skewers every 2-3 minutes for even cooking and avoid overcrowding skewers to allow heat circulation. Rest meat after grilling to keep it juicy.

Nutrition

Keywords: grilled skewers, surf and turf, steak and shrimp, summer BBQ, easy grilling recipe, backyard cookout

Find it online: https://evabake.com/perfect-grilled-surf-and-turf-skewers-easy-recipe-for-summer-bbq/