When skewering kebabs, the best approach is to skewer beef and seafood separately because they cook at different rates. The sauce was inspired by a classic bernaise sauce, made with butter and plenty of fresh tarragon, which has a lovely anise flavor.
Prep Time: 10 M
Cook Time: 10 M
S 6
Ingredients
-
1
clove
garlic
(minced)
-
4
tsp
butter
-
1
tbsp
olive oil
-
1
tsp
lemon zest
-
cup
fresh tarragon
(chopped)
-
1
16 ounce
Meyer Natural Angus Ribeye Steak
-
16
ounces
shrimp
(peeled and deveined)
-
salt and pepper to taste
Preparation
- Mix garlic with butter, olive oil and lemon zest. Place in microwave just long enough to melt butter. Stir in tarragon and salt and pepper. Set aside.
- Cut ribeye into cubes about 3/4-inch square. Thread onto 4 wooden skewers. Thread shrimp onto 4 skewers. Heat grill to high. Place beef skewers on grill first. Place shrimp onto grill about 4 minutes after beef. Cook to desired degree of doneness.
- Remove skewers and brush liberally with butter sauce. To serve, divide beef and shrimp evenly among 4 plates and pass with any extra sauce.
Nutrition Information
Calories 389; Fat Content 29g; Saturated Fat Content 12g; Cholesterol Content 173mg; Sodium Content 151mg; Carbohydrate Content 1g; Fiber Content 0g; Protein Content 28g; 6%; 4%; Calcium 6%; Iron 17%;
