Surf & Turf Kabobs

Surf & Turf Kabobs Ingredients

4 ounces tail-on shrimp1 pound of beef sirloin, cut in 2” pieces6-8 wooden kabob skewers

Marinade

¼ cup olive oil1 tablespoon coconut aminos1 teaspoon sea salt½ teaspoon black pepper1 teaspoon garlic powder½ teaspoon dried red pepper flakesJuice & Zest from ½ fresh lime

Veggies:

1 medium red bell pepper1 medium red onion, peeled & cut in quarters2 cups cremini mushrooms

Directions

Soak wooden skewers in water for at least 15 minutes to avoid burning them or use stainless steel skewers.Whisk your marinade ingredients together in a big bowl.Add your surf and turf and veggies to the bowl of marinade and allow to soak up all of the flavors for at least 15 minutes, and up to overnight.Thread each skewer with your marinated surf and turf and veggies.Heat a grill pan or outdoor grill to medium-high heat. Place skewers on the pan when very hot and do not move once set, so that they get good charred grill lines on them.Flip after 3-4 minutes, cooking the bottom side for another 3 minutes. Your shrimp is done when it is pink in color.Serve between 6, storing any leftovers in a glass container in the fridge for up to 3 days.