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Surf & Turf Kabobs

Guest Author - Sandy Moyer

Surf & Turf Kabobs

  • 1/2 lb. top round steak, cut into 16 ( 1-1/4" ) cubes
  • 16 large shrimp, peeled and deveined
  • 16 large button mushrooms
  • 1/2 cup soy sauce
  • 1/2 cup dark corn syrup ( such as Karo® Syrup)
  • 1/2 cup lemon juice
  • 1/3 cup vegetable oil
  • 3 T. prepared yellow mustard
  • 3 T. minced garlic
  • 1 tsp. ginger
  • 1/2 tsp. pepper
  • 2 small zucchini, cut into 8 ( 1" ) slices each
  • 8 ripe, but firm, cherry tomatoes

Preparation -
Place the steak cubes, shrimp and mushrooms in a gallon size zip top bag. In a bowl, whisk the soy sauce, corn syrup, lemon juice, vegetable oil, mustard, minced garlic, ginger and pepper together. Pour half of the mixture in the bag. (Reserve the remaining half for basting.) Seal the bag, place it in the refrigerator, and marinate for at least 4 hours or overnight. Drain and discard the used marinade. On each of 8 long skewers, thread 1 steak cube, 1 mushroom, 1 shrimp and 1 slice zucchini; repeat. Place the kabobs on a grill, 6" above hot coals. Grill for about 10 minutes, or to desired doneness, turning and basting frequently. When the kabobs are nearly done, during about the last 2 minutes of grill time, place 1 cherry tomato on each skewer. Serves 4.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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