Recipe: Surf and Turf Kabobs | MOBE

Recipe: Surf and Turf Kabobs

No grill out is complete without kabobs. These shrimp, steak, and veggie kabobs are packed with flavor, crunch, color, and nutrition. Plus, there’s no easier way to get people to eat (and love) their veggies than by throwing them on the grill. Easily customizable for your guests, you can thread the kabobs four ways: as surf and turf with veggies, turf with veggies, surf with veggies, or just veggies.

Prep time: 15 minutes
Marinate time: 20–25 minutes
Cook time: 7–10 minutes
Total time: 50 minutes (includes marinating time)
Serves: 6
Serving size: 1 skewer


For the marinade:

  • 8 ounces fresh pineapple chunks (slice chunks in half)
  • ⅓ cup light soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh chopped garlic (4 cloves)
  • 1 4-inch piece ginger root, peeled and minced
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground black pepper

For the kabobs:

  • 2 medium zucchinis, sliced into 1-inch rounds
  • 3 ears fresh corn, husked, sliced into 1-inch rounds
  • 8 ounces baby bella mushrooms, trimmed
  • 1 medium red bell pepper, seeded, cut into 1-inch squares
  • 1 medium red onion, sliced into approximately 1-inch pieces (Quarter the onion, then slice each quarter in half. Separate each section to yield approximately 18 pieces.)
  • 1 pound raw top sirloin beef filet, choice cut, cut into 1-inch cubes
  • 18 raw large shrimp, shell removed and deveined
  • 6 metal or wooden skewers (If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.)

For serving (optional):

  • ¼ teaspoon ground cayenne pepper


In a large mixing bowl, combine all marinade ingredients. Mix well. Divide marinade evenly into two separate, large resealable bags.

Add steak and shrimp to one resealable bag. Add veggies to the other resealable bag.

Marinate for 20–25 minutes.

Preheat grill to high heat. Clean and oil grates.

Thread veggies, shrimp, and steak onto the skewers, balancing color, shrimp, and steak evenly. Start and end with zucchini. Place prepared skewers onto a large baking tray for easy transport to the grill. Reserve marinade from the vegetable bag. Discard marinade from the meat and shrimp.

Place skewers onto the grill and reduce heat to medium high. Grill, turning skewers after a few minutes to cook evenly. Brush skewers with leftover marinade from vegetables. Grill until shrimp are cooked through and opaque and steak reaches desired doneness (safe internal temperature for steak is 145 degrees F, as measured with a meat thermometer in the center of the thickest part of the steak). Remove from grill and place onto a large serving platter.

Sprinkle skewers with cayenne pepper, if desired. Serve.

MOBE kitchen tip:

  • Some brands of soy sauce contain wheat, so if you want to make this recipe gluten-free, choose a soy sauce that does not contain wheat.

Recipe notes:

  • Don’t use the marinade from the meat and shrimp to baste the kabobs, as you’ll cross contaminate the partially cooked kabobs with harmful bacteria.
  • You can use the pineapple from the marinade and add it to the kabob. This will add a nice smoky sweetness to the kabobs.
  • Feel free to substitute different veggies according to your taste (i.e., broccoli, yellow or green peppers, summer squash, etc.). Just make sure the vegetables you choose to use are relatively quick-cooking.

Nutrition facts per serving

Calories: 275 / Total Fat: 7g (9% DV) / Saturated Fat: 1.5g (8% DV) / Trans Fat: 0g / Cholesterol: 80mg (27% DV) / Sodium: 510mg (22% DV) / Total Carbohydrate: 29g (11% DV) / Dietary Fiber: 4g (14% DV) / Total Sugars: 12g / Added Sugar: 0g (0% DV) / Protein: 26g / Vitamin D: 0mcg (0% DV) / Calcium: 67mg (4% DV) / Iron: 3mg (15% DV) / Potassium: 1291mg (26% DV)

Allergen statement: Contains shellfish (shrimp), fish, soy, and wheat (from the soy sauce).

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