Surf and Turf Kababs Recipe

Refrigerate the bag for at least 4 to 6 hours, or ideally, overnight. This gives the flavors time to meld into the meat and vegetables.

When you're ready to grill, pour off any excess marinade from the bag. Thread the marinated meat and vegetables alternately onto skewers.

Preheat your grill to medium-high heat. Place the kababs directly over the coals or gas flame. Grill for about 6 to 8 minutes per side, turning occasionally, until the meat reaches your desired doneness and the shrimp are opaque and pink.

During the last 5 minutes of cooking, brush the kababs generously with the reduced glaze (prepared in step 5). Close the grill lid briefly to let the glaze caramelize and become sticky.

Pour the remaining half of the marinade over the meat and vegetables in the resealable bag, making sure everything is well coated.

Meanwhile, cook the glaze (the portion of marinade in the saucepan) over medium heat, stirring occasionally. Let it simmer and reduce by about 1/3 to 1/2, until it thickens enough to coat the back of a spoon. It should look syrupy and sticky.