5.0 from 24 votes
Ultimate Surf and Turf Shish Kabobs with Garlic Butter Sauce
Loaded skewers featuring chicken, steak, bacon-wrapped shrimp, and colorful vegetables, grilled to perfection and served with a rich garlic butter sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 6
Calories: 792 kcal
Course:
Main Course
Cuisine:
Middle Eastern
Ingredients
- 12 jumbo shrimp
- 3 ounces Bacon
- 1 green bell pepper seeded and cut into 2 x 2 inch strip
- 1 red bell pepper seeded and cut into 2 x 2 inch strip
- 2 Red Onions cut into wedges
- 2 tablespoons black pepper
- 2 tablespoons cayenne pepper
- 2 tablespoons paprika
- 1/2 pound unsalted butter room temperature
- 2 teaspoons granulated garlic
- 1/2 cup white wine
- 1 pound steak cut into 1 x 4-inch strips
- 1 pound chicken breast cut into 1 x 4-inch strips
- 4 ounces pineapple 1/2-inch pineapple cubes
- 2 cups bottled Italian dressing or your favorite marinade
Instructions
- Rinse shrimp in strainer or colander. Remove most of the shell of each shrimp, leaving the last section and tail intact.
- With a sharp paring knife, cut shrimp along the vein underneath, but do not cut completely through. Both veins should now be exposed. Wash veins out of the shrimp. Drain shrimp and refrigerate, covered.
- Cut bacon slices in half and set aside with red peppers, green peppers, and onion wedges.
- Combine black pepper, cayenne, and paprika in a small bowl.
- Whip softened butter with garlic and wine until well-combined.
- Wrap a half piece of bacon around each shrimp body (do not cover the tail).
- Skewer meat, pineapple, and vegetables in this order:1 green pepper piece1 slice beef1 red onion wedge1 chicken strip1 red bell pepper piece1 bacon-wrapped shrimp (skewer through the main body)1 pineapple cube1 bacon-wrapped shrimp1 red bell pepper piece1 chicken strip1 red onion wedge1 beef strip1 green bell pepper piece
- Refrigerate skewers while preparing a medium fire (or low flame on a gas grill with the lid open). A high flame will cause bacon grease to flare up and burn wooden skewers. Keep a small cup of water at hand to sprinkle over the fire if this happens.
- Soak the skewers in the Italian dressing or marinade for 3 minutes before grilling.
- Place skewers on the grill. Sprinkle skewers with the seasoning mixture and baste with the butter mixture (about 1/2 cup total).
- Grill, turning skewers occasionally until the desired doneness is reached.
- Melt the remaining butter mixture and serve with the shish kabobs.
Cup of Yum
Notes
- The key to perfect shish kabobs is respecting the cooking time of each ingredient. While uniform cutting helps, strategic placement matters too. Placing quick-cooking shrimp near the middle of the skewer provides some protection from direct heat, while positioning heartier meats toward the ends allows them to receive maximum heat. For stunning presentation and flavor, baste the skewers one final time just before removing from the grill to create a glossy, flavorful finish that seals in juices.
Nutrition Information
Calories
792kcal
(40%)
Carbohydrates
22g
(7%)
Protein
37g
(74%)
Fat
61g
(94%)
Saturated Fat
26g
(130%)
Cholesterol
191mg
(64%)
Sodium
1036mg
(43%)
Potassium
893mg
(26%)
Fiber
3g
(12%)
Sugar
13g
(26%)
Vitamin A
3555IU
(71%)
Vitamin C
55.5mg
(62%)
Calcium
62mg
(6%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 792
% Daily Value*
| Calories | 792kcal | 40% |
| Carbohydrates | 22g | 7% |
| Protein | 37g | 74% |
| Fat | 61g | 94% |
| Saturated Fat | 26g | 130% |
| Cholesterol | 191mg | 64% |
| Sodium | 1036mg | 43% |
| Potassium | 893mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
| Vitamin A | 3555IU | 71% |
| Vitamin C | 55.5mg | 62% |
| Calcium | 62mg | 6% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.