Surf and Turf Kabobs with Feta-Yogurt Dip
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Surf and Turf Kabobs with Feta-Yogurt Dip

Prep: 20 minutes plus soaking
Grill: 8 minutes • Serves: 4

8 (12-inch) wooden skewers
2 garlic cloves, minced
1/3 cup crumbled feta cheese
1/3 cup plain nonfat Greek yogurt
2 tablespoons fresh lemon juice
1 teaspoon chopped fresh dill
3/4 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
3/4 pound boneless beef sirloin steaks, trimmed, cut into 1-inch pieces
3/4 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
1 large ear fresh corn, husks and silks removed, sliced 1-inch-thick crosswise
1 medium red bell pepper, cut into 1-inch pieces
1 medium zucchini, cut into 1-inch pieces
1 small red onion, cut into 1-inch chunks
Nonstick cooking spray
1/4 cup herb and garlic marinade
2 medium lemons, halved crosswise

1. Prepare outdoor grill for direct grilling over medium-high heat; soak skewers in water 20 minutes. In medium bowl, whisk garlic, cheese, yogurt, lemon juice, dill and 1/4 teaspoon salt. Makes about 3/4 cup.

2. Alternately thread steak, shrimp and vegetables onto skewers; spray with cooking spray, and sprinkle with remaining 1/2 teaspoon salt and black pepper. Place kabobs on hot grill rack; cover and cook 8 minutes or until internal temperature of steak reaches 135° for medium-rare and internal temperature of shrimp reaches 145°, brushing with marinade halfway through cooking and turning occasionally. During last 2 minutes of cooking, place lemons, cut side down, on hot grill rack; cover and cook 2 minutes or until grill marks appear. Transfer kabobs to cutting board; tent with aluminum foil and let stand 5 minutes. (Internal temperature of steak will rise to 145° upon standing.)

3. Serve kabobs with dip and grilled lemons.

Approximate nutritional values per serving (2 kabobs, 3 tablespoons dip):
358 Calories, 16g Fat (6g Saturated), 191mg Cholesterol,
1240mg Sodium, 17g Carbohydrates, 2g Fiber, 37g Protein