Surf and Turf Kabobs

Kabobs on the grill are a great way to save time and still have a great dinner. Forget about a long clean up after dinner of washing pots and pans and cleaning the kitchen. Forget about slaving over the stove preparing the main course and all of it's side dishes. The biggest challenge is cutting up the vegetable's and meat and sliding them onto a skewer; fire up the coals and your done!
Savings: 10-30$
Ingredients: 1 pound Top Sirloin/Flat Iron
 1 pound Swordfish/Tuna Nuggets
 1 Green Pepper
 1 Yellow Onion
 1 Tomato
 6-8 ounce mushrooms
 Marinade (Make your own marinade found here or to save more time buy some)
Serves 4

 

 

 

Cut the beef and fish into roughly one inch cubes  and marinade the meat for at least 15 minutes before grilling. I used swordfish because they are very firm and cook similar to tuna. I bought marinade to save more time. I used a Hawaiian marinade for the fish and a simple steak house for the flat iron cubes.  

 

 

 

Cut the vegetables into the same size as the meat. Try different vegetables to your liking. Be careful with delicate vegetables falling off the skewer and into the coals. I cut my tomatoes and mushrooms large so if they fall they will stay on the grill.

 

 Skewer the meat and veggies in a variety so they can absorb each others flavors as they cook. Plus it looks cool. If you really want to go crazy, wrap the meat in bacon. The big savings here is comparing eating out to dinner where all of this food for an entire family would cost a lot of money and it's actually pretty cheap for the amount of people it feeds to make it at home.

 Grill kabobs at a high temperature, at least 400*. When using charcoal, ensure the kabobs are put on as soon as the coals turn grey and they are still glowing red in-between. You will need enough coals to ensure all of the kabobs are directly above heat; so build the coal pyramid pretty high and when they are ready, slightly spread them out so the heat is divided to cook all of the food evenly. Grill for 7-10 minutes and flip the kabob and grill for another 7-10 minutes to ensure the fish is cooked all the way. The key is to make sure the fish is firm and flaky but the meat is still a little soft. Serve with rice and maybe even hot sauce for a complete meal.