This post is sponsored by Tony Chachere’s, but all opinions are 100% my own.

Get ready to fall in love with these Surf and Turf Skewers with a Cajun horseradish sauce that are perfect for cooking up for the upcoming grilling months. I partnered with my friends at Tony Chachere’s to create these delicious skewers that are tasty and easy to prepare. They are simple enough for any weeknight dinner, but are also great for entertaining friends and family. These surf and turf skewers are going to quickly become one of your new favorite ways to enjoy steak and seafood together.

I love throwing skewers of all combinations together on the grill because the options are endless and they cook up so quickly due to the size of the ingredients being bite sized. These surf and turf skewers just might be my new favorite and are the easiest way to satisfy that surf and turf craving any night of the week. The steak gets marinated in Tony Chachere’s Steak Marinade which tenderizes the meat and gives it so much flavor at the same time. The shrimp get seasoned with creole seasoning and then they get layered together on wooden or metal skewers before grilling to perfect doneness. Because we are wanting our steak to be medium doneness on the inside, the steak ends up cooking at the same time as the shrimp which is always important to think about when you are adding ingredients to any skewer.

The steak and the shrimp come off the grill and are delicious on their own, but I love serving them up with a delicious Cajun horseradish sauce that pairs perfectly with both the seafood and the meat. Serve these skewers up with a big salad or throw some veggies on the grill and you will have dinner done in no time. Alternatively, these skewers are a fantastic appetizer to serve up to friends and family as well.

Tips:

Buy large shrimp so they are similar size to the steak cubes.
Marinate the meat for at least 30 minutes to maximize tenderness and flavor.
Place skewers on a hot grill since these don’t cook long and we want to make sure to get that char on the steak and the shrimp.
If using wooden skewers, make sure to soak them at least 30 minutes before adding the steak and shrimp onto them and placing on the grill to ensure the wood doesn’t burn.
Make the sauce ahead of time to make this meal even faster!

I can’t wait for you to give this recipe a try for yourself! Make sure to check out Tony Chachere’s for more delicious products and recipes!

Ingredients:

2 Lb. Sirloin
1 Lb. Peeled and Deveined Shrimp
1 Bottle Tony Chachere’s Steak Marinade
2 Tbsp. Tony Chachere’s Original Creole Seasoning
1 Tsp. Olive Oil
Fresh Chives

For the Sauce-

1 Tbsp. Horseradish
1/2 Cup Greek Yogurt
2 Tbsp. Mayonnaise
1 Tbsp. Lemon Juice
1 Tsp. Tony Chachere’s Original Creole Seasoning

Directions:

Cut up steak into cubes and pour the bottle of steak marinade over top and let marinate for at least 30 minutes but up to a couple of hours.
Make the sauce by combining horseradish, yogurt, mayonnaise, lemon juice, and Creole seasoning and stir to combine. Set aside in the refrigerator until ready to use.
Season shrimp with Creole seasoning and add olive oil and toss to coat shrimp thoroughly.
Preheat the grill to medium high heat.
Skewer the steak and shrimp alternating between each until skewers are 3/4 full.
Add the skewers to the grill and grill for 3-4 minutes on first side and then flip and cook for another 3-4 minutes until shrimp are cooked through and steak is cooked to desired doneness.
Remove the skewers from the grill and sprinkle fresh chives over top. Serve with Cajun horseradish sauce and serve.

How good do these surf and turf skewers look? A must make all summer long!

Surf and Turf Skewers with Cajun Horseradish Sauce

Tips: