Go Back

Honey Mustard Surf and Turf Skewers

A quick and delicious meal option combining juicy steak and succulent shrimp with a delightful honey mustard glaze. Perfect for busy weeknights!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Grill
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 lb shrimp, peeled and deveined
  • 1 lb steak (your favorite cut) Cut into bite-sized pieces
  • 1/4 cup honey
  • 1/4 cup Dijon mustard
  • 2 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Skewers (wooden or metal) If using wooden skewers, soak them in water for at least 30 minutes.

Method
 

Preparation
  1. If you're using wooden skewers, soak them in water for at least 30 minutes.
  2. Cut your steak into bite-sized pieces and set aside.
Glaze
  1. In a bowl, combine the honey, Dijon mustard, olive oil, soy sauce, minced garlic, salt, and pepper.
Marinade
  1. Place the shrimp and steak in a large zip-top bag or bowl and pour in about three-quarters of the honey mustard mixture.
  2. Let them marinate for at least 30 minutes, or for a quick 10-minute soak if you're in a rush.
Assembly
  1. Start threading the marinated shrimp and steak onto your skewers, alternating between the two.
Cooking
  1. Heat the grill (or a grill pan) to medium-high.
  2. Grill the skewers for about 5-7 minutes, turning occasionally, until the shrimp are opaque and the steak reaches your desired doneness.
  3. Baste with the leftover honey mustard sauce while grilling for extra flavor.
Serving
  1. Remove the skewers from the grill and let them cool for a minute before serving.
  2. Drizzle a bit of the remaining sauce over them for extra zing.

Notes

Feel free to swap in chicken or veggies. No grill? Use a broiler or stovetop. Leftover marinade? Boil it in a pot for a few minutes to make it safe before drizzling over the dish.