Surf and Turf Skewers with Bourbon Teriyaki Sauce
Recipe Courtesy of Katie Lee
Servings 8 Skewers
Equipment
- Gas grill and eight 10- to 12-inch metal skewers (or bamboo skewers that have been soaked in water)
Ingredients
Bourbon Teriyaki Sauce:
- 1/2 cup soy sauce
- 1/4 cup bourbon
- 1/4 cup mirin
- 1/4 cup packed brown sugar
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- 1 tablespoon toasted sesame oil
- 2 teaspoons Dijon mustard
- 2 teaspoons sriracha
- 2 cloves garlic minced
- Juice of 1 lime
Skewers:
- 32 extra-large shrimp about 1 1/2 pounds, peeled and deveined, tail on
- 2 strip steaks about 1 1/2 pounds, cut into 1-inch cubes to make 32 pieces
- Kosher salt and freshly ground black pepper
- Canola oil for brushing the grill grates
- 1 navel orange cut into wedges
- 3 scallions sliced
- 1 tablespoon toasted sesame seeds
Instructions
- Preheat a gas grill to high heat.
- For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.
- For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.
- Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.
- Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.
