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Profile Surf & Turf Kabob

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Yield: 6 servings


2 Cups Profile Balsamic Dressing


1 lb. sirloin steak

18 raw shrimp


1. Cut the steak into 1/2 - 1/4 in. cubes and place in a food safe bag or a

nonmetallic dish.

2. Combine steak with marinade and coat evenly. Refrigerate for 15 minutes up to 3 hours.

3. Peel and devein the shrimp, leaving the tails attached.

4. Add the shrimp to the marinade, toss to coat and marinate for an additional 5 minutes.

5. Remove the steak and shrimp from the marinade.

6. Chop 1 medium rutabaga into 1/4 in cubes.

7. Thread onto metal or presoaked wooden skewers, alternating the steak with the shrimp.

8. Brush kabobs generously with additional Profile dressing.

9. Place kabobs onto a hot grill, rotating periodically until steak reaches an internal cooking

temperature of 140° (medium rare).