AuthorMike EgrieCategoryDifficultyIntermediate
Surf and Turf Kabobs with Feta Yogurt Dip
Yields4 Servings
 8 (12-inch) wooden skewers
 2 garlic cloves, minced
  cup crumbled feta cheese
  cup plain nonfat Greek yogurt
 2 tbsp fresh lemon juice + 2 medium lemons, halved crosswise
 1 tsp chopped fresh dill
 ¾ lb boneless beef sirloin steaks, trimmed, cut into 1-inch pieces
 ¾ lb raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
 1 large ear fresh corn, husk and silk removed, sliced 1-inch thick crosswise
 1 medium red bell pepper, cut into 1-inch pieces
 1 medium zucchini, cut into 1-inch pieces
 1 small red onion, cut into 1-inch chunks
 ¼ cup herb and garlic marinade
1

Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk garlic, cheese, yogurt, lemon juice, dill and 1/4 teaspoon kosher salt. Makes about 3/4 cup.

2

Alternately thread steak, shrimp and vegetables onto skewers; spray with cooking spray, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 135° for medium-rare and internal temperature of shrimp reaches 145°, brushing with marinade halfway through cooking and turning occasionally. During last 2 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 2 minutes or until grill marks appear. Transfer kabobs to cutting board; tent with foil and let stand 5 minutes. (Internal temperature of steak will rise to 145° upon standing.)

3

Serve kabobs with dip and grilled lemons.

Ingredients

 8 (12-inch) wooden skewers
 2 garlic cloves, minced
  cup crumbled feta cheese
  cup plain nonfat Greek yogurt
 2 tbsp fresh lemon juice + 2 medium lemons, halved crosswise
 1 tsp chopped fresh dill
 ¾ lb boneless beef sirloin steaks, trimmed, cut into 1-inch pieces
 ¾ lb raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
 1 large ear fresh corn, husk and silk removed, sliced 1-inch thick crosswise
 1 medium red bell pepper, cut into 1-inch pieces
 1 medium zucchini, cut into 1-inch pieces
 1 small red onion, cut into 1-inch chunks
 ¼ cup herb and garlic marinade

Directions

1

Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk garlic, cheese, yogurt, lemon juice, dill and 1/4 teaspoon kosher salt. Makes about 3/4 cup.

2

Alternately thread steak, shrimp and vegetables onto skewers; spray with cooking spray, and sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon fresh cracked black pepper. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 135° for medium-rare and internal temperature of shrimp reaches 145°, brushing with marinade halfway through cooking and turning occasionally. During last 2 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 2 minutes or until grill marks appear. Transfer kabobs to cutting board; tent with foil and let stand 5 minutes. (Internal temperature of steak will rise to 145° upon standing.)

3

Serve kabobs with dip and grilled lemons.

Surf and Turf Kabobs with Feta Yogurt Dip
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