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Grilled Surf'n Turf Kabobs

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plate

Yield

Yield: 4 servings

ingredients

16 medium-size raw prawns
3/4 pound filet mignon, cut into 1-inch pieces
1/2 medium-size red bell pepper, cut into 12 pieces
1/2 medium-size green bell pepper, cut into 12 pieces
4 large mushrooms, quartered
2/3 cup Kikkoman Toasted Sesame Quick & Easy Marinade
8 (12-inch) metal or bamboo skewers*
8 cherry tomatoes

directions

  1. Leaving shells on tails, peel and devein prawns.
  2. Place prawns in large plastic food storage bag with steak, bell peppers and mushrooms; pour in quick & easy marinade. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Marinate 20 minutes, turning bag over once.
  3. Thread each skewer alternately with vegetables, beef and prawns, leaving space between pieces. Skewer tomato at end of each kabob.
  4. Grill or broil kabobs 2 to 3 minutes on each side, or until prawn turn pink.

    *Soak bamboo skewers in water 30 minutes to prevent burning.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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