Surf and Turf Skewers with Bourbon Teriyaki Sauce

  • Yield : 8 skewers
  • Cook Time : 25m
  • Ready In : 25m
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  • 1/2 cup soy sauce
  • 1/4 cup bourbon
  • 1/4 cup mirin
  • 1/4 cup packed brown sugar
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons sriracha
  • 2 cloves garlic, minced
  • Juice of 1 lime
  • 32 extra-large shrimp (about 1 1/2 pounds), peeled and deveined, tail on
  • 2 strip steaks (about 1 1/2 pounds), cut into 1-inch cubes to make 32 pieces
  • Kosher salt and freshly ground black pepper
  • Canola oil, for brushing the grill grates
  • 1 navel orange, cut into wedges
  • 3 scallions, sliced
  • 1 tablespoon toasted sesame seeds


Step 1

Preheat a gas grill to high heat.

Step 2

For the bourbon teriyaki sauce: Add the soy sauce, bourbon, mirin, sugar, honey, ginger, sesame oil, mustard, sriracha, garlic and lime juice to a medium bowl and whisk to combine. Reserve 1/4 cup of the sauce to drizzle on the finished skewers.

Step 3

For the skewers: Skewer alternating pieces of shrimp and steak on each skewer until you have 4 pieces of each per skewer. Put the skewers on a baking sheet or in a 9-by-13-inch baking dish. Lightly season with salt and season generously with pepper. Brush the skewers with some of the remaining bourbon teriyaki sauce.

Step 4

Brush the grill grates with canola oil. Grill the orange wedges until grill-marked and slightly charred, 2 to 3 minutes per side; set aside. Grill the shrimp and steak skewers for about 2 minutes. Flip and brush with more of the remaining bourbon teriyaki sauce and grill another 2 minutes. Turn the heat to medium low and grill the skewers an additional 1 to 2 minutes per side, basting with more sauce.

Step 5

Transfer the skewers to a platter and garnish with the oranges, scallions and sesame seeds. Drizzle with the reserved bourbon teriyaki sauce.

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