These skewers are simple and easily made for any occasion as an appetizer or meal. Fresh scallops and 100% grass-fed steak with two flavorful dipping sauces bring Surf & Turf to another level.
Cut steaks into small cubes, about the same size as the scallops so everything cooks evenly together. Season generously with salt and pepper and brush with a high heat oil. (like grape seed or avocado)
Grill kebabs about 2-3 minutes on each side. Be sure to sear all four sides of the kebob. Allow kebabs to rest for 5 minutes. Prepare sauces.
For the Red Goddess dressing: Coat shallots, bell pepper and Roma tomatoes in a little bit of a high heat oil. Grill until lightly charred and softened.
Add vegetables into a food processor and blend until smooth. Add in garlic, olive oil and red wine vinegar and blend. Season with red pepper flakes, salt and pepper to taste.
For the Zhong Sauce: In a food processor, blend cilantro, jalapenos, and garlic together. Add in cardamom and lemon juice. Stream in olive oil and season with salt and pepper to taste.
When kebabs are done resting, serve with Red Goddess or Zhoug sauce.