Featured Recipe

Surf and Turf Kebobs

Makes 4 Shrimp and 4 Beef Kebobs

This is a fun way to entertain your friends. Get creative- use other vegetables such as mushroom, cherry tomatoes, summer squash or onion wedges.  Or let everyone make their own creations.  For lighter fare, serve on a bed of mixed greens with a crusty roll.  For heartier appetites, serve kebobs over a bed of white or brown rice.  Or to save time- serve with a pasta or potato salad from the deli.

Marinade:
½ cup olive oil
¼ cup lime juice
1 garlic clove, minced
¼ teaspoon Chile powder or cayenne pepper
2 tablespoons chopped cilantro
1-2 tablespoons teriyaki sauce or marinade (optional) 

1 pound (1-inch thick) boneless sirloin or round steak, cut in 1 ½ inch cubes 
24 medium uncooked shrimp, peeled with tails on (about ¾ pound)
1 red bell pepper, cut in wedges
8-12 fresh pineapple chunks
8 lime wedges

In large glass measuring cup, combine all ingredients for the marinade.
In a large bowl or sealable plastic bag toss the beef cubes with half of the marinade.  Allow to marinate about 30 minutes.
In another bowl or plastic bag, toss shrimp with remaining marinade; marinate for about 15 minutes. (Note: Texture of shrimp will change if left in marinade too long.) Meanwhile, prepare or heat grill to high heat. 
Remove shrimp from marinade and arrange on skewers with lime wedges.  Brush with marinade and grill about 2 minutes per side or until shrimp turns pink.
Remove beef from marinade and arrange on skewers with the red pepper and pineapple leaving some space in between. Brush with marinade and grill about 3 minutes per side.

Note: You can use either metal or wooden skewers. If using wooden skewers, soak in water before using so they won’t burn on the grill.