Epicure Recipes

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Surf 'n Turf Kebabs

Independence DayGluten-freeDinnerDinnerLunchFish & SeafoodSugar ConsciousLunchHigh ProteinCanada DayChicken & PoultryDairy-freeBBQ

25 min

4 servings

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Ingredients

  • 2 hot or medium Italian turkey sausages, about 6 oz (170 g)
  • 2 small zucchinis, thickly sliced into rounds
  • 1 lb (450 g) peeled and deveined large shrimp
  • 1 tbsp olive oil
  • 3 tbsp Montreal Steak Rub
  • 1 red onion, cut into large chunks
  • 1⁄4 cup Pesto Sauce or Teppanyaki Sauce, prepared
  • 2 tbsp Pesto Sauce Mix
  • 2 tbsp water
  • 2 tbsp pine nuts or pistachio nuts, optional
  • 1 tbsp grated Parmesan cheese
  • 1⁄4 cup olive oil
  • 2 tbsp Teppanyaki Sauce Mix
  • 1⁄3 cup mayonnaise
  • 1 tbsp water
  • 2 tsp rice vinegar
  • 1 tsp sesame oil

Preparation

  • Place sausage in a Rectangular Steamer. Cover; microwave for 2 minutes on high. Drain liquid. Slice into thick rounds.
  • Preheat grill to medium–high.
  • In large bowl, toss together sausage, zucchini, shrimp, and oil; add steak rub and toss to mix.
  • Skewer sausages, zucchini, shrimp, and onion onto skewers, alternating pieces.
  • Grill, turning often, until shrimp are pink and cooked through, 4–6 minutes. Place on a platter and brush with sauce.

Epicure Products Used

Nutritional Information

Per serving: Calories 270, Fat 13 g (Saturated 3 g, 0 0 g), Cholesterol 235 mg, Sodium 860 mg, Carbohydrate 11 g (Fiber 3 g, Sugars 2 g), Protein 28 g.

Tips

Grill lemons alongside kebabs. Cut lemons in half, and place cut-sides down on grill until lightly charred. Squeeze juice over shrimp.

Perfectly Balance Your Plate

Serve with 1 ear grilled corn, 1 cup leafy green salad