Heart Healthy Surf and Turf Kebabs Recipe

               
A bloody Mary marinade makes these steak and shrimp kebabs extra special. Skewer the proteins along with zucchini, tomato and onion for a spectacular grilled finish.
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Ingredients
Recipe yields 8 servings
Marinade
1 cup low-sodium tomato juice
2 garlic cloves, minced
1 Tbsp horseradish
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce (gluten free if needed)
3 drops hot sauce
1/4 tsp celery salt
Kebabs
1 lb beef tenderloin, cubed
1 large zucchini, sliced
8 jumbo shrimp, peeled and deveined
8 cherry tomatoes
1 small red onion, sliced thick
1 orange bell pepper or yellow bell pepper, sliced
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Helpful how to videos
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Directions
Marinade
Step 1

Make the marinade: In a bowl, combine the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt.

Step 2

Divide the marinade between 2 plastic storage bags, reserving one bag, chilled, for later use when grilling. In the other plastic bag, add the steak and marinate, chilled, for 4 hours or overnight.

Kebabs
Step 1

Preheat the grill to 400°. On 8 wooden skewers thread steak, zucchini, shrimp, cherry tomato, red onion and bell pepper.

Step 2

Lightly coat each side of the skewer with nonstick cooking spray. Grill the kebabs, brushing with the reserved marinade, until shrimp is pink and steak is cooked to desired doneness (about 3 minutes on each side, or until steak registers 145° on a meat thermometer for rare meat). Serve immediately.

Time: 30 minutes
Servings: 8
Calories: 116
Make this for: Healthy Kids Gluten Free
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Nutrition facts
Serving Size: 1 kebab
Per serving:
calories:116
total fat:5g
sat fat:2g
cholesterol:44mg
sodium:228mg
total carb:4g
fibers:1g
sugars:2g
proteins:14g

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Heart Healthy Surf and Turf Kebabs Recipe

Ingredients
Recipe yields 8 servings
Marinade
1 cup low-sodium tomato juice
2 garlic cloves, minced
1 Tbsp horseradish
2 Tbsp fresh lemon juice
2 Tbsp Worcestershire sauce (gluten free if needed)
3 drops hot sauce
1/4 tsp celery salt
Kebabs
1 lb beef tenderloin, cubed
1 large zucchini, sliced
8 jumbo shrimp, peeled and deveined
8 cherry tomatoes
1 small red onion, sliced thick
1 orange bell pepper or yellow bell pepper, sliced
Directions
Marinade
Step 1

Make the marinade: In a bowl, combine the tomato juice, garlic, horseradish, lemon juice, Worcestershire sauce, hot sauce and celery salt.

Step 2

Divide the marinade between 2 plastic storage bags, reserving one bag, chilled, for later use when grilling. In the other plastic bag, add the steak and marinate, chilled, for 4 hours or overnight.

Kebabs
Step 1

Preheat the grill to 400°. On 8 wooden skewers thread steak, zucchini, shrimp, cherry tomato, red onion and bell pepper.

Step 2

Lightly coat each side of the skewer with nonstick cooking spray. Grill the kebabs, brushing with the reserved marinade, until shrimp is pink and steak is cooked to desired doneness (about 3 minutes on each side, or until steak registers 145° on a meat thermometer for rare meat). Serve immediately.

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