New Jersey Surf & Turf Kabobs on Arteflame Grill

Introduction

Grill like a Jersey pro! These New Jersey-Style Surf and Turf Kabobs combine the rich flavor of filet mignon with the succulent taste of marinated shrimp, all seared to perfection with the Arteflame grill's 1,000°F center grill grate and finished to juiciness on the flat-top cooktop. Perfect for your next backyard feast.

Ingredients

• 1 lb filet mignon, cut into 1.5-inch cubes
• 1 lb large shrimp, peeled and deveined
• 2 tbsp melted butter, divided
• 1 tbsp Worcestershire sauce
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tsp sea salt
• 1 red bell pepper, cut into 1.5-inch squares
• 1 green bell pepper, cut into 1.5-inch squares
• 1 red onion, cut in wedges
• Wooden or metal skewers

Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil onto three paper napkins and place them in the center of your Arteflame grill.
2. Stack hardwood firewood over the soaked napkins.
3. Light the napkins to start your grill. Wait about 20 minutes until the center grate reaches over 1,000°F and the outer cooktop is sizzling hot.

Step 2: Marinate the Shrimp

1. Combine 1 tbsp melted butter, Worcestershire sauce, garlic powder, smoked paprika, and salt in a bowl.
2. Add the shrimp and toss until evenly coated. Marinate for 15 minutes while your grill heats.

Step 3: Assemble the Kabobs

1. Alternately thread filet mignon cubes, shrimp, bell peppers, and red onion on skewers. Brush lightly with remaining melted butter.

Step 4: Sear the Kabobs

1. Place filet mignon cubes directly on the center grill grate for a 1-minute sear per side to lock in the juices.
2. Move the kabobs to the flat cooktop near the center for continued cooking at higher heat temperatures.
3. For medium-rare steak, remove kabobs when internal steak temperature hits 120°F and shrimp turns opaque — it will continue to cook as it rests.

Step 5: Serve and Enjoy

1. Let kabobs rest for 5 minutes. Serve immediately while juicy and flavorful.

Tips

• Use butter on the flat cooktop for richer flavor and better caramelization.
• Place vegetables on an outer zone to cook without charring.
• Rotate the kabobs regularly for even cooking on all sides.
• Keep the steak and shrimp sizes consistent for balanced cooking time.
• Remove meat when it's 15°F below your target doneness to prevent overcooking.

Variations

• Tropical Kabobs: Use pineapple chunks and teriyaki-marinated shrimp for a sweet island twist.
• Spicy Cajun Surf & Turf: Season with Cajun spices and a splash of hot sauce in the marinade.
• Mediterranean Style: Substitute with lamb cubes and shrimp, seasoned with lemon juice, oregano, and garlic.
• Garlic Herb Kabobs: Add fresh rosemary and thyme into the butter basting sauce.
• BBQ Bacon-Wrapped Kabobs: Wrap steak cubes in bacon and baste with smoky barbecue sauce.

Best pairings

• Grilled corn with compound butter on the Arteflame flat top
• Fresh arugula salad with shaved Parmesan
• Roasted garlic mashed potatoes
• Chardonnay or a light Pinot Noir
• Grilled peach halves topped with vanilla bean ice cream

Conclusion

New Jersey-Style Surf and Turf Kabobs bring together luxurious filet mignon and marinated shrimp, made to perfection solely on the Arteflame grill. No pans, no lids—just bold flavor and beautiful sear, every time. Impress your guests with your grill skills and enjoy easy cleanup afterward.