Surf and Turf Skewers

Name: Surf and Turf Skewers
Prep time: 30 min
Yield: 4
Cuisine: Internacional
Ingredients: tamarind dressing, Clemente Jacques ®; 12 large shrimp; 1/2 kilos skirt steak; 1 green bell pepper; 1 yellow bell pepper; 1 red bell pepper; red onions; coarse salt; ground peppers; seasoning sauce; English sauces; 1 clove garlic, ground; 1/2 cans ale beer; 1 lime

Clemente Jacques

If you have a gathering and don't want to serve something complicated or make a mess, I recommend these golden skewers. You can make them on the grill or in a skillet.

Reviewed by Editorial Team of Kiwilimón

Published: 06-01-2015

Preparation

30 mins

Low

Cut the flank steak into medium cubes. Marinate in a large bowl with ½ can of dark beer, the juice of 1 lemon, seasoning juice, Worcestershire sauce, and garlic. Refrigerate for 1 hour. Butterfly the shrimp from below and above to remove the dark part. Rinse them thoroughly under running water. Once you wash the peppers, cut them into large chunks; they should be thick enough to be easily inserted onto the skewer. Do the same with the red onion. Insert a piece of meat, red onion, green pepper, a shrimp, and yellow pepper, and red pepper. Continue this way, the amount will depend on how large you want your skewers. Grill them with a little oil, it should be very hot. Season with sea salt and freshly ground pepper. Flip on both sides and remove from heat when the meat is cooked to your liking. Once ready, serve with Clemente Jacques ® Tamarind Dressing for dipping.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

117

kcal

5.85%

Carbohydrate, by difference

Protein

23.1

46.2%

Total lipid (fat)

2.7

4.15%

null

100

null

Provided by

Surf and Turf Skewers

Ingredients

Preparation

Nutritional information

Tips

Sign up for the newsletter