Home Cooks > Recipes > Grilled Surf'n Turf Kabobs
(Yield: 4 servings) 16 medium-size raw prawns
3/4 pound filet mignon, cut into 1-inch pieces
1/2 medium-size red bell pepper, cut into 12 pieces
1/2 medium-size green bell pepper, cut into 12 pieces
4 large mushrooms, quartered
2/3 cup Kikkoman Toasted Sesame Quick & Easy Marinade
8 (12-inch) metal or bamboo skewers*
8 cherry tomatoes
- Leaving shells on tails, peel and devein prawns.
- Place prawns in large plastic food storage bag with steak, bell peppers and mushrooms; pour in quick & easy marinade. Press air out of bag; close top securely. Turn bag over several times to coat all pieces well. Marinate 20 minutes, turning bag over once.
- Thread each skewer alternately with vegetables, beef and prawns, leaving space between pieces. Skewer tomato at end of each kabob.
- Grill or broil kabobs 2 to 3 minutes on each side, or until prawn turn pink. *Soak bamboo skewers in water 30 minutes to prevent burning.