Surf 'n' Turf Kebabs with Cilantro-Lime Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 1/2 cup olive oil
- 2 tablespoons dijon mustard
- 6 tablespoons soy sauce
- nonstick vegetable oil spray
- 1/2 cup fresh lime juice
- 1/2 cup chopped fresh cilantro
- 6 tablespoons honey
- 2 tablespoons grated fresh ginger
- 1/2 cup dry sherry
- 4 garlic cloves, pressed
- 1 teaspoon dried crushed red pepper
- 1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes
- 1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes
- 8 plum tomatoes, halved crosswise
- 2 large peaches with skin, halved, pitted, each half cut into 4 wedges
- 16 3-inch-long green onion bottoms
- 1 large red bell pepper, seeded, cut into 16 squares
- 1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes
- 3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds
- 1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices
- Carbohydrate 31 g(10%)
- Cholesterol 144 mg(48%)
- Fat 51 g(78%)
- Fiber 5 g(20%)
- Protein 37 g(73%)
- Saturated Fat 16 g(82%)
- Sodium 835 mg(35%)
- Calories 720
Surf 'n' Turf Kebabs: A Culinary Adventure
As a busy working mom, finding time for elaborate meals is a constant challenge. But that doesn't mean I have to sacrifice delicious, exciting food! This Surf 'n' Turf kebab recipe is a perfect example of how a little planning can yield big flavor without spending hours in the kitchen. The beauty of this dish lies in its versatility. You can easily tailor it to your own preferences and the dietary needs of your family. Want to make it a lighter meal? Opt for just the swordfish kebabs. Craving a heartier protein? Lamb is the way to go. And if you're not a fan of either, chicken works perfectly too – the marinade makes it sing!
The preparation is surprisingly straightforward. I usually marinate the meat and fish the night before, which simplifies things immensely. While the flavors meld, I can focus on other tasks, making the most of my time. The grilling itself is quick and satisfying – the aroma of the charring meat and vegetables is simply divine. The cilantro-lime sauce is the perfect finishing touch. It adds a zesty brightness that cuts through the richness of the meat, creating a balanced and utterly delicious meal.
This recipe is more than just a meal; it's an experience. It's about savoring the delicious flavors and aromas, enjoying the company of loved ones, and taking a break from the daily grind. The ease of preparation makes it perfect for a weeknight dinner, yet the elegant presentation makes it suitable for a special occasion. I often make extra kebabs for lunch the next day; they are just as delicious cold, making this recipe exceptionally practical.
I've found that involving my kids in the preparation makes it even more enjoyable. They love threading the ingredients onto skewers, and it teaches them about different flavors and textures. Grilling the kebabs together becomes a family activity, creating memories as flavorful as the meal itself. It's a wonderful way to teach them about healthy eating and culinary skills, all while having a blast. The sense of accomplishment they feel when they see their creations on the table is invaluable.
Beyond the practical advantages, this recipe holds sentimental value for me. It reminds me of summer evenings spent with family and friends, the laughter and conversation flowing as freely as the delicious marinade. The combination of the rich, savory lamb and the delicate, flaky swordfish is a delightful textural and flavor contrast that always pleases everyone. The peaches and bell peppers add sweetness and color, enhancing the visual and culinary appeal of this dish. In my kitchen, this recipe isn't just another meal; it's a celebration of simple moments and good company.
The beauty of this Surf 'n' Turf Kebabs recipe is in its adaptability. It easily lends itself to experimentation. Feel free to swap out the vegetables for your favorites – zucchini, red onion, or cherry tomatoes would all be wonderful additions. Perhaps you'd like to add some pineapple for a touch of tropical sweetness? The possibilities are endless. It is a fantastic recipe to practice your culinary creativity.
I encourage you to try this recipe and create your own family memories around it. Share it with your loved ones, and let the delicious flavors and wonderful aromas transport you to a place of relaxation and joy. It's a recipe that truly embodies the spirit of simple, shared meals, a cherished aspect of my life, and one I wholeheartedly recommend.
Step-by-step
- Whisk all marinade ingredients in a medium bowl to blend.
- Place fish and lamb in separate medium glass or stainless steel bowls. Add 2/3 cup marinade to each; toss to coat. Chill at least 30 minutes and up to 1 hour, stirring occasionally. Reserve remaining marinade for basting and making sauce.
- Drain fish. Alternate 2 fish cubes, 2 tomato halves, 2 peach wedges, and 2 onion bottoms on each of 8 skewers.
- Drain lamb. Alternate 2 lamb cubes, 2 bell pepper squares, 2 eggplant cubes, and 2 zucchini rounds on each of 8 skewers. (Kebabs can be assembled 2 hours ahead. Arrange on 2 rimmed baking sheets. Cover; chill.)
- Spray grill rack with nonstick spray, then prepare barbecue (medium-high heat). Transfer 1 cup reserved marinade to a small saucepan for sauce.
- Grill kebabs until slightly charred and cooked as desired, turning occasionally and basting with remaining marinade, about 8 minutes for fish and 10 minutes for lamb. Transfer kebabs to a platter.
- Bring marinade in saucepan to a boil. Reduce heat to medium-low. Whisk in butter, 1 slice at a time, allowing each to melt before adding the next (do not boil). Season butter sauce to taste with pepper. Serve sauce with kebabs.
