Surf and Turf Shish Kabobs
By Chef Tom Fraker





Ingredients


Bamboo Skewers, wooden
1/2 pound Fresh Raw Large Shrimp -- peeled; de-veined; tail on
2 Tangerines or Oranges -- juiced
to taste Don Enrique Pico De Gallo Seasoning
1/2 pound Tender Beef -- cut into cubes
1/2 pound Boneless Thigh Meat Chicken -- cut into cubes
as needed Your Favorite Marinade
1/2 pound Fresh Button Mushrooms -- ends trimmed
1/2 package Melissa’s Veggie Sweet Mini Peppers -- stemmed; seeded; cut in half crosswise
1/2 package Melissa’s White Boiler Onions
1/2 package Melissa’s Gold Boiler Onions
1/2 package Melissa’s Red Boiler Onions
1 clamshell Melissa’s Baby Heirloom Tomatoes
to taste Kosher Salt & Freshly Ground Pepper

Directions

Place the wooden skewers in a dish full of water to soak. Place the shrimp in a bowl and add the citrus juice.

Season the shrimp with the Pico De Gallo Seasoning, stir and marinate in the juice for 30 minutes.

In another bowl, add the beef, chicken and your favorite marinade. Give it a stir and let stand for 30 minutes.

To easily peel the onions, blanch them in boiling water for a minute or two. Then, cut the stem end off and pinch it from the other end.

The onion will pop right out. Prepare a hot grill. Prepare your skewers in the following order... Thread a mushroom onto a skewer.

Next add a veggie sweet half, a white boiler onion, a shrimp, a red boiler onion, another shrimp, another veggie sweet half and finish with an heirloom tomato.

Set aside. Thread a mushroom onto a skewer.

Next add a veggie sweet half, a gold boiler onion, a piece of beef, a red boiler onion, another piece of beef, another veggie sweet half and finish with an heirloom tomato.

Set aside. Thread a mushroom onto a skewer.

Next add a veggie sweet half, a white boiler onion, a piece of chicken, a red boiler onion, another piece of chicken, another veggie sweet half and finish with an heirloom tomato.

Set aside. Continue for the remaining ingredients. Season with salt and pepper.

Place the skewers on the grill and cook until you get nice grill marks, the meat is cooked through and the shrimp is opaque. Serve hot.

Note

I love skewers on the BBQ in the summer.