Surf N' Turf Kabobs

Yield: 6

Ingredients

Sirloin Beef Barbequed Kabobs

• 1 pound Sirloin steak, trimmed and cubed (500g)
• 1 red pepper
• 1 yellow pepper
• 1 green pepper
• 1/2 cup store bought BBQ sauce (125ml)
• 1/4 teaspoon Five Spice powder (1ml)
• 1/2 cup pineapple juice (125ml)
• 24 pineapple chunks
• salt and freshly ground pepper
• wooden skewers

Shrimp and Scallop Kabobs

• 14 ounces small scallops (400g)
• 3/4 pound medium raw shrimp, peeled and cleaned (375g)
• 3 green onions
• 1 teaspoon grated lime rind (5ml)
• 2 tablespoons lime juice (30ml)
• 1/4 cup canola oil (65ml)
• 1/2 teaspoon sesame oil (2ml)
• 1/4 teaspoon lemon pepper (1ml)
• 1 tablespoon chopped parsley, optional (15ml)
• 1 tablespoon chopped cilantro, optional (15ml)
• wooden skewers

Kids

• Kids:
• Meat - BBQ sauce, red pepper, yellow pepper, pineapple and pineapple juice
• Seafood - lemon pepper, pineapple juice, canola oil and parsley

Adults

• Adults:
• Meat - BBQ sauce, Five Spice powder and peppers
• Seafood - lime rind, lime juice, sesame oil, canola oil and cilantro

Directions

Sirloin Beef Barbequed Kabobs

1. Divide BBQ sauce in thirds. Reserve one third for brushing kabobs. Add Five Spice powder to one bowl and half of the pineapple juice to remaining sauce. Add meat to each bowl and marinate for 15 minutes, at room temperature.
2. Soak skewers in water for 15 minutes.
3. Heat indoor or outdoor grill to medium-high heat.
4. Assemble beef kebabs:
   Kids': Thread red and yellow peppers, pineapple and beef onto skewers.
   Adults': Thread red, yellow and green peppers and beef onto skewers.
5. Grill the kebabs, brushing with remaining sauce for 3-4 minutes per side, until cooked through to desired doneness. Season with salt and pepper.

Shrimp and Scallop Kabobs

1. Soak skewers in water for 15 minutes. Cut green onions into 2-inch lengths.
2. Thread shrimp and scallops, alternating with green onion onto soaked wooden skewers.
3. In small bowls mix:
   Kids': lemon pepper, remaining pineapple juice and 2 tbsp canola oil
   Adults': lime juice, lime rind, sesame oil and 2 tbsp canola oil
4. Heat indoor or outdoor grill to medium-high heat.
5. Place kebabs on heated grill; brush with sauces and cook for 2-3 minutes per side, until cooked through. Season with salt and pepper.
6. Garnish with parsley and cilantro, if using.
   Tips: Cover ends of wooden skewers with aluminum foil to stop burning. Serve with rice placed in a small bowl coated with cooking spray; invert to create a timbale.

Surf N' Turf Kabobs