Surf'n Turf skewers

Surf'n Turf skewers

What you need for 12 skewers: 

  • 9 oz good, slightly marbled steak, e.g. Black Angus ribeye steak (1.2 in thick)
  • 12 jumbo shrimp, raw and peeled, with tail end
  • Chorizo
  • 2 sprigs of rosemary
  • 2 branches of thyme
  • Juice of half a lemon
  • Pepper and salt
  • 1 clove of garlic, chopped
  • 2 tbsp canola oil (corn germ or sunflower oil)
  • 12 cherry tomatoes
  • SKOTTI Pikes (or normal wooden skewers)


  1. Cut the meat into cubes. Wash the jumbo shrimp and place both in two separate bowls.
  2. Mix half of the chopped herbs, lemon juice (slightly less for the steak and slightly more for the jumbo shrimp), pepper, and salt respectively. Marinate the steak cubes and jumbo shrimp with the mixture. Add the chopped garlic to the shrimp. Allow both to marinate in the refrigerator for about 2 hours. You can now place the wooden skewers in water so that they won't char as much on the grill later.
  3. Gently pat dry the steak cubes and jumbo shrimp. Then skewer a piece of meat, a jumbo shrimp, a slice of chorizo, and a cherry tomato onto each skewer.
  4. Grill the skewers until the jumbo shrimp have turned a slightly reddish color throughout. In the same time, the steak cubes will be grilled to medium-rare on the inside, the chorizo will be lightly browned, and the tomatoes will be ready.

Enjoy your meal!

Back to blog

Leave a comment