Surf and Turf Skewers

[Troutman]

I typically buy a whole tenderloin at one of our local Asian markets (they sell it cheap, don't think they know how to price it), and I steak out the center. I then take the ends and what meat I harvest from the chain and do kabobs. We had some shrimp in the freezer ready to be cooked so I decided to combine the tenderloin chucks with the shrimp and do surf and turf skewers. Skewers are one of those things that take a long time to prepare but cook up quickly. It's a good meal to prepare and have refrigerated for the week, it's a quick dinner that way!!

Anyway I digress, the meat was marinated for 2 hours in a combination of soy and Worcestershire sauce, salt, pepper and a little kick of cayenne. The shrimp was marinated along side it in a muddling of basil, sage, lemon thyme, lemon zest, coarse salt and about 5 cloves of garlic. Made into a paste with some olive oil, juice of one whole lemon and Lea & Perrins for chicken and fish sauce, it was tossed in with the shrimp.

So let's start the skewer assembly ......



..... all dressed up with a drizzle of olive oil and some seasoning, ready for their appearance with my gasser .....





...I prefer to use my Phat Mats for skewers (really all seafood and veggies) to avoid any grate sticking and help defuse the heat for more even cooking. I'm absolutely sold on them ....



.... 20 minutes with all burners turned on and LOW and we were done and eating ......





TROUTMAN STEVE IS OUT !!!!

[Jerod Broussard]

Yummy fer da tummy!

[RonB]

That's the way to do it.

[DWCowles]

Nice

[Thunder77]

Beautiful! Nice write-up and presentation.

[Henrik]

Great cook! I seldomly do skewers, got stuck in low n slow I think, but your cook and photos sure look tasty! I need to get back into direct grilling again.