It’s almost time to turn back our clocks an hour. I have never looked forward to Daylight Savings Time as much as I do this year! The cold has been too much on my Florida wardrobe. We are already getting in the Spring-time mood around here and this Surf and Turf Kebob recipe will put you in the mood too!
We really love having our friends over and firing up the grill. Even if it happens to be a chilly night, my husband isn’t afraid to make our food outdoors (see here and here). We just light a fire in our fireplace to counter the chilly breeze from our sliding door.
But that all seems to be over around here and I am so happy to see all the sunshine icons on my iPhone’s weather app.
But let’s get on with it, since I’m probably making some northerners a bit jealous!
Surf and Turf Kebobs
One of my favorite things to eat are grilled vegetables. There is something about an open flame that brings out all of the goodness in everything.
We used bell peppers, shrimp, and skirt steak for these kebobs.
Let me apologize in advance for not taking a final photo of the steak kabobs, but I will have to blame that on my husband and his friend for devouring them so quickly! These turned out really great and there were just a few skewers leftover, which I ate the next day.
*Surf and Turf normally indicates a mix of meat and seafood, but I prefer to separate the protein for cooking to keep their flavors from mixing. It is perfectly safe to cook your shrimp and steak at the same time, but they do vary in cooking times too so just be mindful of that.
What are your must have kebob veggies?