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Main dishes

Skewered Surf & Turf with Grilled Vegetables

Skewered Surf & Turf with Grilled Vegetables recipe
photo by:kraft
Restaurant surf & turf has met its match. Our grilled veggie-ful version is drizzled with a creamy lime-jalapeño dressing for a combo that can fit into your smart eating more
20 min
37 min
10 servings
Magazine Acquisition

What You Need

cup  KRAFT Zesty Italian Dressing
cup  KRAFT Real Mayo Mayonnaise
 Juice from 2 limes (about 1/4 cup)
 jalapeño peppers, stemmed
large  cloves garlic
lb.  boneless beef sirloin steak, cut into 1-1/4-inch pieces
lb.  uncooked deveined peeled large shrimp
small  green bell peppers
large  zucchini, trimmed, cut lengthwise in half
large  onion, quartered

Make It

HEAT grill to medium heat.

BLEND first 5 ingredients in blender until smooth. Reserve half the dressing mixture to serve with the grilled shrimp and meat.

GRILL vegetables 10 min. or until crisp-tender, turning and brushing occasionally with some of the remaining dressing mixture. Meanwhile, thread steak onto 5 skewers and thread shrimp onto 5 separate skewers. Add to grill along with vegetables. Grill 5 to 7 min. or until shrimp turn pink and steak is done, turning and brushing occasionally with remaining dressing mixture.

REMOVE vegetables from grill; cut off stems and remove seeds from peppers. Chop all vegetables into 1-inch pieces. Place on serving platter. Top with shrimp and steak skewers. Drizzle with reserved dressing mixture.

Kraft Kitchens Tips

Cooking Know-How
If using wooden skewers, soak them in water for at least 30 min. before using to prevent them from burning.
Special Extra
For added color, prepare using orange, yellow and/or red bell peppers instead of the green peppers.
Make Ahead
Prepare dressing mixture and refrigerate in covered plastic container. Place skewered meat and shrimp in 2 separate resealable plastic bags; refrigerate until ready to grill.
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