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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

    Fire up the grill for a flavor-packed feast! These steak and shrimp kabobs are loaded with fresh veggies, brushed with a zesty marinade, and served with a creamy garlic-dill yogurt dip. Finished with grilled lemons for a burst of brightness—this is summer grilling at its best.
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    Recipe - The Fresh Grocer - Corporate
    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

    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.