1 Red Onion, cut in half, then into 1" pieces
1/2 Red Bell Pepper, cut into 1-inch pieces
1/2 Yellow Bell Pepper, cut into 1-inch pieces
1/2 Lb. Sirloin Steak, cut into 1-inch cubes
6 to 8 Large Wooden Skewers, soaked in water, 15 minutes
Olive Oil (for brushing)
To taste Salt & pepper
1 Lemon , cut 1/4-inch slices
1/2 Lb. 21/25 Shrimp, rinsed, pealed and deviened
2/3 Cup Honey
1/4 Cup Chili garlic sauce
Preheat grill on high for five minutes. Assemble the kabobs, using 2 long wooden skewers per kabob for ease of turning. For the beef kabobs, thread a piece of red onion, red pepper and yellow pepper, followed by a piece of beef onto the 2 skewers, and repeat until the skewer is full. For the shrimp kabobs, the 2 skewers through a shrimp, follow with a lemon slice and repeat until the skewer is full. Season the kabobs with salt and pepper, and brush lightly with olive oil.
In a medium bowl, mix together the honey and chili garlic sauce. Set aside 1/3 of the mixture for dipping.
Grill the shrimp skewers for 2 to 3 minutes, or until beginning to turn opaque. Flip, brush with the honey glaze, and continue cooking for another 3 to 4 minutes, until fully opaque and cooked-through. Brush with more glaze and remove from grill. Cook the beef skewers for about 15 minutes, until nicely browned on all sides. Brush with the honey glaze and remove from grill. Serve surf and turf kabobs with reserved glaze for dipping.
Make sure to soak the wooden skewers in water for 15 minutes before threading meat or vegetables on the sticks. This prevents the wood from catching on fire and burning while the kabobs are on the grill.
Using 2 skewers per kabob prevents the food from spinning around when trying to flip kabobs on the grill. This ensures even browning / cooking on all sides.
For increased flavor, marinate the cubed beef overnight in half of the sweet and spicy glaze. This will help tenderize the meat while penetrating flavor into every bite. Lightly glaze cooked kabobs right before serving. Discard marinating liquid.