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Grilled shrimp and steak kabobs are the ultimate surf and turf summer dinner. Serve with a grilled tomato-chile salsa for the ultimate healthy dinner.
Kate Ramos

Grilled Shrimp and Steak Kebabs with Grilled Tomato Salsa Recipe

Grilled shrimp and steak kebabs are the ultimate surf and turf summer dinner. Serve with a grilled tomato-chile salsa for the ultimate healthy dinner.
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Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 6 -8 kabobs (depending on the size of the skewers) + 2 cups salsa
Ingredients Method Nutrition

Ingredients
  

For the Kebabs:
  • 1 pound jumbo shrimp peeled and deveined
  • 1 pound beef tenderloin cut into 1-inch cubes
  • 3 tablespoons olive oil plus more for greasing the grill
  • 4 cloves garlic minced
  • 2 teaspoons kosher salt plus more for seasoning
  • 2 teaspoons dried oregano preferably Mexican oregano
  • 1/2 teaspoon ground black pepper plus more for seasoning
  • 1 large bell pepper cored, seeded, and cubed
  • 1 large onion cubed
For the Salsa:
  • 3 dried guajillo chiles stemmed and seeded
  • 3 medium ripe tomatoes about 1 1/2 pounds
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 1/4 teaspoon kosher salt
  • 1 lime juiced
  • 1/2 cup cilantro leaves
  • 6-8 skewers soaked for at least 30 minutes before using if wooden

Method
 

  1. To marinate the skewers, separate the shrimp and beef into 2 bowls. Pour 1 tablespoon of oil in each bowl then divide the garlic, salt, oregano, and pepper between the two bowls and toss to combine. Cover and refrigerate for at least 1 hour or up to overnight.
  2. In a large bowl, toss the vegetables with remaining tablespoon of oil and season with salt and pepper. Thread shrimp and steak onto the skewers separating the meat with the vegetables.
  3. Heat a gas or charcoal grill to medium-high heat. Clean and oil the grates.
  4. Meanwhile, prepare the salsa. Heat a dry skillet over medium heat and add the chiles. Toast them until they are fragrant and darkened in color, about 3-4 minutes, turning occasionally. Transfer to a heat proof bowl and cover with boiling water. Let soak while you prepare the tomatoes.
  5. Cut tomatoes in half horizontally and scoop out the seeds. Toss tomatoes with the oil and place on the hot grill. Grill until skin is blackened and charred and tomatoes have slightly softened.
  6. Let cool slightly, peel off skin and place in a blender with soaked chiles and remaining salsa ingredients. Blend until smooth. Taste and add more lime juice or salt if needed.
  7. To cook kebabs, place on the hot grill and cook until shrimp are pink and firm and steak is cooked, about 4 minutes per side for medium-rare. Remove and serve immediately with salsa.

Nutrition

Serving: 4-6 people

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