Skip to main content
Top Nav

Profile Surf & Turf Kabob

Lean, mean and packed with protein, this scrumptious steak and shrimp on a skewer is perfectly portable for socializing at your Independence Day gathering.

Profile Surf & Turf Kabob
Profile Surf & Turf Kabob

Surf & Turf Kabob


  • Marinade
  • 2 Cups Profile Balsamic Dressing
  • Kebabs
  • 1 lb. sirloin steak
  • 18 raw shrimp


  • Cut the steak into 1/2 – 1/4 in. cubes and place in a food safe bag or a nonmetallic dish.
  • Combine steak with marinade and coat evenly. Refrigerate for 15 minutes up to 3 hours.
  • Peel and devein the shrimp, leaving the tails attached.
  • Add the shrimp to the marinade, toss to coat and marinate for an additional 5 minutes.
  • Remove the steak and shrimp from the marinade.
  • Chop 1 medium rutabaga into 1/4 in cubes.
  • Thread onto metal or presoaked wooden skewers, alternating the steak with the shrimp.
  • Brush kabobs generously with additional Profile dressing.
  • Place kabobs onto a hot grill, rotating periodically until steak reaches an internal cooking temperature of 140° (medium rare).