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Surf & Turf is a culinary tradition that marries the rich flavors of land-based proteins, typically beef, with the delicate and savory tastes of seafood, particularly shellfish. The concept became popular in the mid-20th century, particularly in fine dining establishments, where it was often featured as an upscale option on menus. The term itself encapsulates the essence of enjoying both "surf" (seafood) and "turf" (meat) on the same plate, allowing diners to enjoy a dual experience that tantalizes the palate.

Grilled Steak and Shrimp Kabobs

Discover the joy of grilling with Surf & Turf Sizzle Skewers! This recipe combines tender ribeye steak and succulent shrimp, enhanced by vibrant peppers and onions for an unforgettable flavor experience. Perfect for summer barbecues or intimate dinners, these skewers are easy to make and visually stunning. Learn the secrets of marinating, selecting quality ingredients, and grilling techniques to elevate your culinary skills and impress your guests. Enjoy the best of land and sea in every bite!
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Ingredients
  

1 lb ribeye steak, cut into 1-inch cubes

1 lb large shrimp, peeled and deveined

2 bell peppers, cut into 1-inch pieces (one red, one yellow)

1 red onion, cut into wedges

3 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon Worcestershire sauce

1 teaspoon smoked paprika

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Juice of 1 lemon

Fresh parsley, chopped (for garnish)

Skewers (wooden or metal, soaked if wooden)

Instructions
 

Marinate the Steak and Shrimp: In a large mixing bowl, combine the olive oil, minced garlic, Worcestershire sauce, smoked paprika, oregano, salt, pepper, and lemon juice. Add the cubed ribeye steak and shrimp into the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for more intense flavor).

    Prepare the Vegetables: While the protein marinates, prep the bell peppers and red onion. Ensure they are cut into similar 1-inch pieces to promote even cooking.

      Skewer the Ingredients: After marination, thread the steak, shrimp, bell peppers, and onion onto the skewers, alternating between each ingredient for optimal presentation and taste.

        Preheat the Grill: Preheat your grill to medium-high heat (about 400°F/200°C). If you're using wooden skewers, make sure they're soaked in water for at least 30 minutes to prevent burning.

          Grill the Kabobs: Place the skewers on the grill and cook for about 3-4 minutes per side. The steak should be medium-rare to medium (about 130-140°F internal temperature), and the shrimp should turn pink and opaque (about 2-3 minutes per side), depending on their size.

            Rest and Serve: Once done, remove the kabobs from the grill and let them rest for a couple of minutes. Garnish with freshly chopped parsley before serving, adding a drizzle of extra lemon juice if desired.

              Enjoy: Serve the kabobs hot with your choice of sides, such as a fresh salad, grilled vegetables, or rice.

                Prep Time, Total Time, Servings: 30 minutes | 45 minutes | 4 servings