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Surf and Turf Kabobs with Feta Yogurt DipSurf and Turf Kabobs with Feta Yogurt Dip
Surf and Turf Kabobs with Feta Yogurt Dip
Surf and Turf Kabobs with Feta Yogurt Dip
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Recipe - ShopRite of Stroudsburg
SurfandTurfKabobswithFetaYogurtDip.jpg
Surf and Turf Kabobs with Feta Yogurt Dip
Prep Time20 Minutes
Servings4
Cook Time8 Minutes
Calories385
Ingredients
8 (12-inch) Wooden Skewers
1/4 cup Herb and Garlic Marinade
2 Garlic Cloves, minced
1/3 cup Crumbled Feta Cheese
1/3 cup Plain Nonfat Greek Yogurt
2 tablespoons Fresh Lemon Juice + 2 Medium Lemons, halved crosswise
1 teaspoon Chopped Fresh Dill
3/4 pound Boneless Beef Sirloin Steaks, trimmed, cut into 1-inch pieces
3/4 pound 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
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.

 

Nutritional Information
  • 16 g Total fat
  • 6 g Saturated fat
  • 191 mg Cholesterol
  • 1240 mg Sodium
  • 17 g Carbohydrates
  • 2 g Fiber
  • 6 g Sugars
  • 0 g Added sugars
  • 37 g Protein
20 minutes
Prep Time
8 minutes
Cook Time
4
Servings
385
Calories

Shop Ingredients

Makes 4 servings
8 (12-inch) Wooden Skewers
4" Bamboo Skewers, 300 count
4" Bamboo Skewers, 300 count
$4.49
1/4 cup Herb and Garlic Marinade
Bowl & Basket Herb & Garlic Marinade with Lemon Juice, 12.25 fl oz
Bowl & Basket Herb & Garlic Marinade with Lemon Juice, 12.25 fl oz
$2.29$0.19/fl oz
2 Garlic Cloves, minced
Fresh Garlic
Fresh Garlic
$1.00 avg/ea$3.99/lb
1/3 cup Crumbled Feta Cheese
ShopRite Traditional Crumbled Feta Cheese, 4 oz
ShopRite Traditional Crumbled Feta Cheese, 4 oz
$3.49$0.87/oz
1/3 cup Plain Nonfat Greek Yogurt
Bowl & Basket Plain Greek Nonfat Yogurt, 32 oz
Bowl & Basket Plain Greek Nonfat Yogurt, 32 oz
$4.29$0.13/oz
2 tablespoons Fresh Lemon Juice + 2 Medium Lemons, halved crosswise
Lemon Large, 1 ct, 1 each
Lemon Large, 1 ct, 1 each
$0.83
1 teaspoon Chopped Fresh Dill
Organic Dill, 1 ct, 1 each
Organic Dill, 1 ct, 1 each
$3.99
3/4 pound Boneless Beef Sirloin Steaks, trimmed, cut into 1-inch pieces
USDA Choice Beef, Boneless Sirloin Tip Steak
USDA Choice Beef, Boneless Sirloin Tip Steak
On Sale!
$3.89 avg/ea was $5.09 avg/ea$5.19/lb
3/4 pound Raw 21-25 Count Tail-Off, peeled and deveined shrimp, thawed if necessary
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
Bowl & Basket Cleaned & Tail-On Raw Shrimp, Jumbo, 42-50 shrimp per bag, 32 oz
On Sale! Limit 4
$13.98 was $15.98$6.99/lb
1 Large Ear Fresh Corn, husk and silk removed, sliced 1-inch thick crosswise
Yellow Corn, 1 each
Yellow Corn, 1 each
$0.80
1 Medium Red Bell Pepper, cut into 1-inch pieces
Red Bell Peppers, 1 ct, 6 oz
Red Bell Peppers, 1 ct, 6 oz
$0.93 avg/ea$2.49/lb
1 Medium Zucchini, cut into 1-inch pieces
Green Zucchini, 1 ct, 9 oz
Green Zucchini, 1 ct, 9 oz
$1.12 avg/ea$1.99/lb
1 Small Red Onion, cut into 1-inch chunks
Red Onion
Red Onion
$0.93 avg/ea$1.49/lb

Nutritional Information

  • 16 g Total fat
  • 6 g Saturated fat
  • 191 mg Cholesterol
  • 1240 mg Sodium
  • 17 g Carbohydrates
  • 2 g Fiber
  • 6 g Sugars
  • 0 g Added sugars
  • 37 g Protein

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.