Name: Surf and Turf Kebabs
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 1 shallot, finely diced; 1/4 cup granulated sugar; 4 small ripe peaches (about 1 pound), pitted and coarsely chopped; 1/4 cup peach preserves; 2 tablespoons Worcestershire sauce; 2 tablespoons white wine vinegar; Pinch of crushed red pepper flakes; 2 sprigs fresh thyme; Kosher salt and freshly ground black pepper; 2 ears corn, shucked and each cut into 8 wheels; 1 1/4 pounds beef sirloin, cut into 16 chunks (about 1 1/2-inch pieces); 16 large peeled and deveined shrimp (about 1 pound); Olive oil, for brushing; White rice, for serving; Green salad, for serving

Directions

Watch how to make this recipe.

Special equipment:

four 15-inch metal skewers; a large indoor grill pan; a pastry brush

Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes.
Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
Meanwhile, heat a large grill pan over high heat.
Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.