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Teriyaki Turf & Surf Kabobs

Teriyaki Turf & Surf Kabobs recipe image
These Teriyaki Turf & Surf Kabobs offer a perfect balance of savory beef and sweet, tender shrimp, all brought together by a rich, homemade teriyaki marinade. The combination of ginger, sherry, and green onions adds a fresh aromatic punch that cuts through the richness of the meat. Ideal for summer cookouts or quick weeknight dinners, these kabobs are easy to prepare and cook quickly over high heat. The result is a smoky, sticky, and satisfying meal that feels special yet remains simple enough for everyday cooking. Serve them over steamed rice or with a crisp Asian slaw for a complete feast.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 307.6
Description
These Teriyaki Turf & Surf Kabobs offer a perfect balance of savory beef and sweet, tender shrimp, all brought together by a rich, homemade teriyaki marinade. The combination of ginger, sherry, and green onions adds a fresh aromatic punch that cuts through the richness of the meat. Ideal for summer cookouts or quick weeknight dinners, these kabobs are easy to prepare and cook quickly over high heat. The result is a smoky, sticky, and satisfying meal that feels special yet remains simple enough for everyday cooking. Serve them over steamed rice or with a crisp Asian slaw for a complete feast.
Ingredients
  • 1 pound Boneless tender beef steak, cut into 1 1/2 inch pieces
  • 3/4 pound Large shrimp, peeled and deveined, tails on
  • 1/2 bottle Teriyaki marinade and sauce
  • 2 tbsp Minced green onion
  • 1 tbsp Dry sherry
  • 2 tsp Minced fresh ginger root
  • 4 stalks Green onion, cut crosswise into 2-inch lengths
  • 4 skewers Metal or wooden skewers, each about 12 inches long
Directions
  1. 1
    Place the beef and shrimp in a large plastic bag.
  2. 2
    In a small bowl, combine the teriyaki sauce, minced green onions, sherry, and ginger.
  3. 3
    Pour the marinade mixture into the bag with the beef and shrimp.
  4. 4
    Press the air out of the bag and tie the top securely.
  5. 5
    Marinate for 30 minutes, turning the bag over occasionally to ensure even coating.
  6. 6
    Thread the beef, shrimp, and green onion lengths alternately onto the skewers, leaving a small space between each piece.
  7. 7
    Place the skewers on the grill about 4-5 inches from the hot coals.
  8. 8
    Cook for 4 minutes, then turn the skewers over.
  9. 9
    Cook for another 3 minutes, or until the shrimp are cooked through and the beef is done to your liking.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 307.6kcal
% Daily Value *
Total Fat 18.2g28%
Saturated Fat 7.6g38%
Cholesterol 93.1mg32%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 32.9g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.

Ensure your grill is preheated to medium-high heat before cooking to get a nice sear.

Leftover teriyaki marinade that touched raw meat should not be used as a dipping sauce unless boiled first.

For a spicier kick, add a pinch of red pepper flakes to the marinade.

Keywords: beef, shrimp, teriyaki, kabobs, grilling, seafood, steak, skewers, marinade, japanese, summer, dinner, ginger, green onion, turf and surf, bbq, protein, quick meal
Read it online: https://www.chefs-mate.com/recipe/teriyaki-turf-surf-kabobs/