Grilled Surf & Turf Kabobs (New Jersey Style) | Arteflame

Introduction

Imagine the scent of smoky charcoal mingling with the salty Atlantic breeze; that is the essence of these New Jersey Surf & Turf Kabobs. There is a magical moment when the Old Bay marinade hits the hot Arteflame surface, creating a savory steam that instantly transports you to a coastal steakhouse. The contrast between the charred, robust steak and the sweet, tender shrimp is purely addictive, capturing the mood of a perfect summer evening on the boardwalk.

The Best of Land and Sea

I adore this recipe because it feels incredibly gourmet with minimal effort. It captures that nostalgic East Coast flavor profile—zesty, garlic-forward, and slightly spicy—while being approachable enough for a weeknight dinner. Plus, cooking on the flat-top plancha ensures your veggies get caramelized without falling through the grates, solving the biggest headache of traditional grilling!

Tips for Success

• Zone Management: Place the steak end of the skewer closer to the center fire for a hard sear, while keeping the delicate shrimp toward the cooler outer ring to prevent rubbery seafood.
• Skewer Selection: Use flat metal skewers or two parallel bamboo skewers (soaked in water) to stop ingredients from spinning when you flip them to ensure an even cook.

Ingredient Substitutions

If red meat isn't on the menu, swap the steak for cubed chicken breast or firm swordfish for an equally delicious result. For a gluten-free option, simply use tamari or coconut aminos in place of the soy sauce to keep the savory depth without the wheat.

Ingredients

Proteins & Produce

• 1.5 lbs Sirloin or Ribeye steak, cut into 1.5-inch cubes
• 1 lb Jumbo Shrimp (16-20 count), peeled and deveined (tails left on optional)
• 2 large Bell Peppers (1 red, 1 green), cut into 1.5-inch squares
• 1 large Red Onion, cut into wedges
• 1 pint Cherry Tomatoes

The Jersey-Style Marinade

• 1/2 cup Olive Oil
• 1/4 cup Soy Sauce
• 3 tbsp Fresh Lemon Juice
• 4 cloves Garlic, minced
• 1 tbsp Old Bay Seasoning
• 1 tsp Dried Oregano
• 1/2 tsp Black Pepper
• Fresh parsley for garnish

Instructions

Step 1: Marinate the Proteins

1. In a small mixing bowl, whisk together the olive oil, soy sauce, lemon juice, minced garlic, Old Bay seasoning, oregano, and black pepper until well emulsified.
2. Place the cubed steak in a large resealable bag and the shrimp in a separate bowl.
3. Pour two-thirds of the marinade over the steak and the remaining one-third over the shrimp.
4. Seal the bag and cover the bowl. Refrigerate for at least 30 minutes, but no longer than 2 hours to prevent the lemon juice from "cooking" the shrimp prematurely.

Step 2: Assemble the Kabobs

1. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning. Metal skewers are preferred for the Arteflame.
2. Thread the ingredients onto the skewers in an alternating pattern: Steak, pepper, onion, shrimp, tomato.
3. Repeat the pattern until the skewer is full, leaving about an inch of handle space at the bottom.
4. Brush any remaining marinade from the steak bag over the vegetables.

Step 3: Fire Up the Arteflame

1. Build a fire in the center of your Arteflame grill using charcoal or wood.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grill grate to be searing hot (for a quick char) and the flat steel cooktop to be medium-high heat.
3. Lightly oil the flat cooktop surface to ensure a non-stick cooking experience.

Step 4: Grill to Perfection

1. Place the kabobs directly on the flat steel cooktop, arranging them radially so the steak ends are closer to the hotter center and the shrimp/vegetable ends are slightly further out.
2. Sear the kabobs for 2-3 minutes per side. Rotate them 90 degrees every few minutes to ensure even cooking on all four sides.
3. If you want an extra char on the steak, move the kabobs briefly onto the center grill grate for 30 seconds per side right at the end.
4. Remove from heat when the steak reaches your desired doneness (130°F for medium-rare) and the shrimp are opaque and pink.
5. Rest for 5 minutes, garnish with fresh parsley, and serve immediately.

Tips

Grilling Surf & Turf requires finesse because steak and shrimp cook at different rates. To master this on the Arteflame, utilize the heat zones intelligently. The flat cooktop is hottest near the center and cooler near the edges. Place the kabobs so that the beef pieces are closer to the fire, while the shrimp sit further away; this ensures the steak gets a hard sear without overcooking the delicate seafood. If you find your vegetables are still too crunchy when the protein is done, you can slide the meat off the skewer to rest while leaving the veggie skewers on the flat top for a few extra minutes.

Additionally, stability is key. If you are using round metal skewers, ingredients tend to spin around when you try to flip them. Opt for flat metal skewers or double-prong skewers. This keeps your peppers, onions, and proteins aligned, ensuring that every side gets that beautiful, golden-brown crust from the Arteflame surface.

Variations

While the classic Jersey flavor profile is hard to beat, the versatility of kabobs makes them easy to customize. Depending on your dietary preferences or flavor cravings, you can easily swap out proteins or seasonings. Here are a few delicious ways to remix this recipe:

• The Scallop Swap: Replace shrimp with large sea scallops for a richer, sweeter seafood element. Wrap them in bacon for extra indulgence.
• Cajun Kick: Replace the Old Bay with spicy Cajun seasoning and add slices of Andouille sausage between the shrimp and steak.
• Pollo & Pesto: Swap the steak for cubed chicken breast and brush the finished kabobs with fresh basil pesto instead of the soy-lemon marinade.
• Garden State Veggie: Omit the meat entirely and load up on zucchini, button mushrooms, and eggplant, marinated in balsamic glaze.
• Hawaiian Twist: Add chunks of fresh pineapple and swap the red onion for sweet Vidalia onion to introduce a caramelized sweetness.

Best pairings

A meal as robust as Surf & Turf deserves sides that complement rather than compete. Since you already have the Arteflame fired up, consider utilizing the flat top for your sides. Grilled corn on the cob is a quintessential pairing; brush it with chili-lime butter and char it right alongside the skewers. For a starch, smashed baby potatoes crisped up on the plancha with rosemary and sea salt provide a hearty texture that soaks up the juices from the steak.

On the lighter side, a crisp, acidic coleslaw or a cucumber tomato salad can cut through the richness of the meat and marinade. Beverage-wise, you need something versatile. A cold, local lager or a Summer Ale pairs beautifully with the char of the grill, while a chilled glass of Sauvignon Blanc or a light Pinot Noir will highlight the herbal notes in the marinade without overpowering the shrimp.

Conclusion

These New Jersey Surf & Turf Kabobs are more than just a recipe; they are a celebration of coastal culinary traditions adapted for the modern griller. The Arteflame grill makes the process seamless, allowing you to achieve restaurant-quality sear and flavor retention that standard grates often miss. By combining the savory depth of steak with the sweet snap of shrimp, all tied together with a zesty Old Bay marinade, you create a dish that is visually stunning and incredibly satisfying.

Whether you are cooking for a crowd or enjoying an intimate dinner under the stars, this dish delivers high impact with minimal stress. Gather your ingredients, light the fire, and enjoy the perfect harmony of land and sea. Don't forget to take a photo of your masterpiece before digging in—these vibrant skewers are as Instagram-worthy as they are delicious.