Name: Surf 'n' Turf Kebabs with Cilantro-Lime Sauce
Yield: Makes 8 servings
Ingredients: 1/2 cup fresh lime juice; 1/2 cup olive oil; 1/2 cup dry Sherry; 1/2 cup chopped fresh cilantro; 6 tablespoons soy sauce; 6 tablespoons honey; 4 garlic cloves, pressed; 2 tablespoons Dijon mustard; 2 tablespoons grated fresh ginger; 1 teaspoon dried crushed red pepper; 1 1/2 pounds swordfish, cut into sixteen 1 1/2-inch cubes; 1 1/2 pounds boneless leg of lamb, cut into sixteen 1 1/2-inch cubes; 8 plum tomatoes, halved crosswise; 2 large peaches with skin, halved, pitted, each half cut into 4 wedges; 16 3-inch-long green onion bottoms; 1 large red bell pepper, seeded, cut into 16 squares; 1 1-pound eggplant, cut into sixteen 1 1/2-inch cubes; 3 small zucchini, trimmed, cut into sixteen 1/2-inch-thick rounds; Nonstick vegetable oil spray; 1/2 cup (1 stick) chilled unsalted butter, cut into 8 slices

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Surf 'n' Turf Kebabs with Cilantro-Lime SaucePornchai Mittongtare

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Recipe notes

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