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Grilled Surf and Turf Kabobs

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  • Prep 20 min
  • Total 50 min
  • Servings 12
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A tangy teriyaki sauce coats sirloin and shrimp for a special-occasion appetizer made on the grill.
Created May 4, 2011
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  • 3/4 lb (375 g) boneless beef sirloin steak (3/4 inch/2 cm thick), tirmmed of fat
  • 12 uncooked deveined peeled medium or large shrimp, thawed if frozen, tail shells removed
  • 1/2 cup (125 mL) teriyaki marinade and sauce
  • 1/4 tsp (1 mL) coarsely ground pepper
  • 12 bamboo skewers (4-6 inch/10-15 cm)


  • 1
    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.
  • 2
    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.
  • 3
    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.

Expert Tips

  • Tip 1
    Kitchen Tips: Assemble these kabobs several hours ahead; cover and refrigerate them until you are ready to grill. These flavourful kabobs would be delicious served with a spicy peanut sauce.

Nutrition Information

No nutrition information available for this recipe
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