Fire Grilled Surf'n' Turf Kabobs - Ontario Beef
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Fire Grilled Surf'n' Turf Kabobs

Fire Grilled Surf’n’ Turf Kabobs

  • Author: JASON


Fire Grilled Surf and Turf Beef Rib Bone Kabobs With Chimichurri Ontario Beef Tenderloin, Margarita Shrimp & Lemon Butter Shrimp!



Grilling Ingredients (For 8 Skewers):

  • 3236 oz. of local Ontario Beef tenderloin
  • 1 lb. Colossal (812 per pound) Pacific Zipperback Raw White Shrimp
  • 8 Wild Caught Clearwater Canadian North Atlantic Jumbo Scallops
  • 1 green zucchini
  • 1 yellow zucchini
  • 1 green pepper
  • 2 red peppers
  • 2 yellow peppers
  • 8 mini red onions
  • 8 mini white onions (may substitute sweet & Bermuda onions)
  • Your favourite steak rub/seasoning

Chimichurri Ingredients:

  • Chopped flat leaf parsley
  • Fresh chopped cilantro
  • Fresh chopped oregano
  • Extra virgin olive oil
  • Lemon juice
  • Fresh chopped garlic
  • Salt and pepper
  • Red chili flakes

Margarita Shrimp Sauce & Marinade:

  • Diced red chili pepper
  • Chopped garlic
  • Tequila (optional)
  • Lime juice
  • Honey
  • Extra virgin olive oil
  • Chopped flat leaf parsley
  • Brown sugar
  • Cumin powder
  • Paprika
  • Salt and Pepper

Lemon Butter Sauce:

  • Salted butter
  • Fresh chopped flat leaf parsley
  • Lemon zest
  • Lemon juice
  • Chopped Garlic



  1. Thaw shrimp and scallops (if frozen) the night before in the fridge.
  2. Take your AAA Ontario Beef tenderloin and cut in to 1 ½ in. cubes, add 1 tablespoon of extra-virgin olive oil, and your favourite steak rub and mix together in a Ziploc bag.
  3. Make the margarita shrimp sauce and marinade and place your thawed shrimp into a Ziploc bag with half of the prepared sauce, reserving half and marinade until you are ready to cook (the longer the better).
  4. Prepare your Chimichurri and set aside at room temperature.
  5. Next prepare your vegetables for the kabobs. Cut your peppers in to 1” squares and set in to separate bowls. Cut your zucchini into discs about ¼” thick. Next peel your mini red and white onions and cut in half width-wise so you are able to skewer them. In each separate bowl of vegetables, mix a ½ tsp of olive oil and season with salt and pepper and mix.

Preparing the Skewers:

~ For this recipe I had a great idea – using beef rib bones for the skewers. I asked my local butcher and he was kind enough to cut them for me to use here. The best part is that the look cool and can be used again and again and are a great part of the presentation!

  1. If using bamboo skewers soak for 10-30 minutes in water prior to grilling to avoid burning.
  2. When skewering, do the exact same for each one. Start with green zucchini, then yellow pepper, followed by red, and then a nice chunk of beef. The idea is variety in colour and ingredients here. Continue with green pepper, red onion, shrimp, yellow zucchini, scallop, red pepper, another chunk of delicious beef and cap it at the top with a white onion.

Now Just Add Fire!

  1. For a wood fired oven: cook on a tray at 450°F for approximately 10 minutes, flip after 5
  2. For a gas grill: cook on medium high heat for 8-10 minutes, flip often
  3. For a charcoal grill: cook on high direct heat for 5 minutes, flipping once, then indirect heat for 5 minutes
  4. In all cases when finished cooking, let rest for 5-7 minutes (mandatory)


  1. While the skewers are resting, melt your herb butter and put all of your sauces in a mason jar or something easy for pouring.
  2. Fan out your skewers on a nice board, serving platter or tray. Lay them all the same way.
  3. Now pour your Chimichurri over your delicious beef tenderloin all the way across.
  4. Pour your reserved Margarita sauce over all of the shrimp straight across.
  5. Finally pour your melted lemon butter across all of the scallops.
  6. Do this in front of your guests and invite them to all grab a skewer.
  7. Look at all of the smiling faces and slowly savour all of the deliciousness of the melt in your mouth Ontario Beef Tenderloin, mixed with all of the layers of flavours! Pat yourself on the back for a job well done and raise a glass to our amazing Ontario Beef Producers!