Scallop and steak kabobs. Lemon and herb marinated scallops, steak and veggies grilled to perfection, then sprinkled with sea salt and more fresh herbs. These surf and turf kabobs are pure “summer on a stick” and need to have a spot on your grill before fall comes a knocking!
Thanks to my friends at Northeast Team Beef for sponsoring this post and thanks to you, my readers, for supporting brands that help keep Jenny Shea Rawn running. As always, all opinions are my own.
Few smells scream summer around here more than seafood and steak on the grill on a steamy August day or evening. And both of those cooking together … enough to send neighbors from a mile knocking at your door. Or, better yet, coming around back to the grill!
Speaking of very hot summer things, guess what’s coming up on Sunday, August 21st? The 50th running of the ASICS Falmouth Road Race, which takes place right here in our beautiful town of Falmouth. In my opinion, it’s one of the most scenic races in the country. And, it’s also one of the hottest. That 7 miles with little shade is HARD. Thankfully, the volunteers and fans are the best, handing out ice cubes, popsicles and squirting the runners with garden hoses along the way. Last year those cold garden hoses were the only thing that got me through the heat!
Northeast Team Beef is once again a sponsor of this year’s event and I am so excited to be partnering with them for some tasty (and healthy) surf and turf content over the next few weeks. Because, beef, is and always has been a part of our weekly menu. Beef provides great taste and tons of nutrition, including protein, which helps support strong, lean, active bodies – important especially during training, as I look to fuel for performance and build muscle, strength and stamina for this year’s race.
DYK research shows that spreading protein intake our throughout the day and eating about 25-30 grams per meal of protein, like beef, seafood and plant protein, may be the most beneficial for overall health and wellness.
In addition to protein, these surf and turf skewers are packed with many additional nutrition benefits.
Nutrition Highlights:
- BEEF: A 3 ounce serving of cooked beef provides:
- >100% of your Daily Value (DV) for Vitamin B12 and 28% of your DV for B6 which help maintain brain function and give you energy
- 53% of your DV for Zinc, which helps maintain a healthy immune system
- >50% of your DV for protein, which helps preserve and build muscle
- 48% of your DV for selenium, which helps protect cells from damage
- 14% of your DV for iron, which helps your body use oxygen
- SCALLOPS: are packed with protein, which helps preserve and build muscle, Vitamin B12, essential for brain function and red blood cell synthesis. They also contain selenium, important for a healthy immune system, and phosphorous, important for strengthening teeth and bones.
- SUMMER SQUASH & RED ONION: provide Vitamins A & C, essential for eye and immune health, potassium, important for healthy blood pressure, Vitamin B6, fiber, important for healthy digestions, antioxidants and more.
Beyond nutrition, these lemon and herb scallop and steak kabobs are packed with freshness, brightness and flavor.
What do you need to make this surf and turf recipe?
- Sea scallops
- Sirloin steak
- Summer squash (if you’re swimming in squash, this is a great way to put it to use)
- Red onion
- Lemon (hello brightness)
- Extra virgin olive oil
- Fresh oregano (hello freshness!)
- Fresh parsley (hello freshness!)
- Shallot
- Garlic
How do you make these scallop and steak kabobs?
- Sprinkle meat with salt on all sides and let sit for at least 10 minutes.
- Blend all marinade ingredients in a high speed blender.
- Add the steak cubes and ½ of the marinade to a plastic bag. Marinate for 2 hours.
- Preheat grill to high heat. Clean and oil grates.
- While grill is preheating, add sea scallops, summer squash and red onion to another ziplock bag or glass bowl with remaining marinade. Let marinate for 10-15 minutes.
- Thread steak, scallops, squash and red onion pieces onto metal skewers.
- Place onto the grill and reduce heat to medium high. Grill for 3-4 minutes on each side, or until desired doneness.
- Sprinkle kabobs with sea salt and fresh herbs.
- Serve with lemon wedges, a green salad and chunks of warm, crusty bread.
Recipe Tips and Tricks:
- You want the pieces of meat, scallop and veggie to be approximately the same size so they cook at the same rate
- If you are using wooden skewers, make sure you soak them in water for 30 minutes prior to skewering, so that the skewers don’t burn
- Do not skip the step of salting the meat prior to marinating! This is key for good flavor
- Don’t let the scallops marinate for longer than 20 minutes, as the lemon juice will begin to cook them and alter the texture
- Don’t have summer squash? Swap in zucchini or peppers (any color) or broccoli
Side Dish Suggestions for these Scallop and Steak Kabobs:
Here are a few of our favorite side dishes to serve alongside the skewers:
- A warm toasty baguette
- Corn on the cob
- Dill potato salad
- Panzanella salad
- Basic green salad
Here’s the full recipe for these surf and turf kabobs:
Scallop and Steak Kabobs
Ingredients
- 3/4 pound sirloin tip steak cut into 1 inch cubes
- 1/2 teaspoon kosher salt
- 3/4 pound sea scallops tough side muscle removed, patted dry
- 1 summer squash cut into 1/2 inch rounds, then halved
- 1/2 red onion cut into quarters, separated into pieces
For the marinade
- 2 lemons juice and zest of
- 1/2 cup extra virgin olive oil
- 1/4 cup parsley leaves
- 1/4 cup oregano leaves
- 2 cloves garlic
- 1 shallot halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For serving
- 1 lemon cut into wedges
- Sea salt
- Oregano and parsley leaves optional
Instructions
- Add steak cubes to a plate. Sprinkle ½ teaspoon salt over both sides of the meat. Let sit for at least 10 minutes. Combine all marinade ingredients in a high speed blender. Pulse a few times.
- Add the steak cubes to a large plastic bag. Pour in ½ of the marinade. Marinate in the fridge for at least two hours.
- Preheat grill to high heat. Clean and oil grates.
- While grill is preheating, add sea scallops, summer squash red onion to another ziplock bag or glass bowl with remaining marinade. Let marinate for 10-15 minutes. Do not leave scallops in the marinade for longer than 20 minutes, or the lemon juice will start to cook them.
- Thread steak, scallops, squash and red onion pieces onto metal skewers.
- Place onto the grill and reduce heat to medium high. Grill for 3-4 minutes on each side, or until desired doneness.
- Sprinkle kabobs with sea salt and additional fresh herbs.
- Serve skewers with lemon wedges, a green salad and chunks of warm, crusty bread.
Nutrition
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