Tuesday, August 9, 2011

SURF & TURF KABOBS

If you are a "Foodie", today's post will most definitely blow you away......


My Nephew Jon is passionate about food. Well...actually that is an understatement. He doesn't view his meals as merely "sustenance". He views most every meal as a multi-sensory "experience".

When Jon finds a recipe that looks appealing to him, he will take it, and put his own personal twists on it, to even make it better! This recipe is an example of his gastronomic talent. Just in time for grilling season!!

SURF & TURF KABOBS

Ingredients:
1.5 lbs of ground meat of your choice (Jon chose to use a mixture of ground turkey and ground Chorizo sausage meat)
2 tsp. kosher salt
4 garlic cloves, minced
1 cup coarsely grated red onion
1/2 cup chopped cilantro
1 tsp. ground cumin
1/2 tsp. crushed red pepper flakes
1/2 tsp freshly ground black pepper
2 lbs med/large shrimp, peeled, deveined, and cooked (tails off)
Vegetable oil (for brushing)
Wooden or metal Kabob skewers

Directions:
Place ground meat into large bowl. Add salt, garlic, red onion, cilantro, cumin, red pepper flakes, & black pepper. Mix all ingredients together very well, using your hands. (Hint: wear disposable latex gloves or make sure your hands are freshly washed!)
Look, it's beautiful already!! Next, skewer four or five shrimp per kabob. Then, also using your hands, mold enough of the meat mixture around the skewered shrimp so that the shrimp are mostly covered (see photo below)

Place kabobs on cookie sheet, and chill in your freezer for about 20 minutes. This firms up the meat so that your kabobs stay intact while grilling. All of the above can be done up to 6 hours ahead of time. Just cover and chill until you are ready.

Brush kabobs with oil and grill, turning occasionally until nicely charred and cooked through, 6-8 minutes per side.

We enjoyed these magnificent Kabobs with Rice & Tzaziki Sauce. The spicy meat mingled perfectly with the taste of the shrimp, and we found that one kabob per person was quite filling. He made them again for us with just the ground turkey (no chorizo) and it was just as delicious! Maybe just a little less spicy-hot.
It's already been several days since we ate these. But if I close my eyes, I can still imagine the authentic Mediterranean flavors in my mouth. Mmm....

I think I am guilty of being passionate about food as well.

Please! Leave a comment letting us know what you think about this recipe!!! Thanks :-)

2 comments:

  1. Oh man...I can't wait to try and make this!!!!

    ReplyDelete