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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 Liquors of Franklin Boro
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
Not Available
1/4 cup Herb and Garlic Marinade
Not Available
2 Garlic Cloves, minced
Not Available
1/3 cup Crumbled Feta Cheese
Not Available
1/3 cup Plain Nonfat Greek Yogurt
Not Available
2 tablespoons Fresh Lemon Juice + 2 Medium Lemons, halved crosswise
Not Available
1 teaspoon Chopped Fresh Dill
Not Available
3/4 pound Boneless Beef Sirloin Steaks, trimmed, cut into 1-inch pieces
Not Available
3/4 pound Raw 21-25 Count Tail-Off, peeled and deveined shrimp, thawed if necessary
Not Available
1 Large Ear Fresh Corn, husk and silk removed, sliced 1-inch thick crosswise
Not Available
1 Medium Red Bell Pepper, cut into 1-inch pieces
Not Available
1 Medium Zucchini, cut into 1-inch pieces
Not Available
1 Small Red Onion, cut into 1-inch chunks
Not Available

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.