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Surf & Turf ¦ Rum BBQ Kabobs

by Tickled Red on February 3, 2012 · 11 comments

Playing around with Rum BBQ sauce yesterday turned into a surf and turf evening. We had to taste test the new rich dark brew somehow right? Shrimp and veggie kabobs are always a must around our house. Toss in some chicken or beef for good measure and dinner is ready in a snap. Fortunately it’s still warm enough here for us to grill out.


Seeing as how this was a last minute meal I grabbed what was handy, chopping up some green pepper and purple onions.

Made sure the beef and skrimps (yes skrimps, that’s my pet name for them) were completely slathered in Rum BBQ sauce.

Assembled the kabobs and made sure that I had everything we would need to grill.

See, what do you guys think? Am I’m doing a bang up job manning the grill or what? Actually I’m a firm believer that if there’s a strong, willing and able man nearby pass the torch…literally. Also, I didn’t have much choice in the matter. Dad’s the grill master and wont let me/anyone touch his baby. But mostly me…dads. Works for me pops, I like taking it easy and watching.

Especially when you slather on more sweet and tangy rum sauce, MmmMmm!

Don’t those cute little skrimp and beef bites look gorgeous? The rum sauce has caramelized into each and every crevice. I kind of want to dub them Barbie Cuties. Nah, too much.

That was yesterday evening, today I’m fighting a cold. I don’t know which of my guys loved on me and passed along the sniffles but it was probably worth it. Yeah, I’ll claim them…cooties and all.

Have fun playing with your grills. Oh, if you’re snowed in somewhere icy and frigid simply saute everything and serve over some long grain rice. Rum BBQ Stir Fry, oh so Caribbean!

Hugs and Kisses {but not to close},

Shari-Tickled Red



Surf & Turf Rum BBQ KabobsServes 4-{Approx.2 kabobs each}


1 green bell pepper

1 large purple onion

14-16 medium shrimp, peeled and de-veined

1 1/2 -2 pounds tenderloin beef tips, cut into approx. 1 1/2 inch bites

3 heaping tablespoons or Rum BBQ Sauce


Carefully heat the grill for medium coals, or medium heat on gas.

Roughly chop the onion and green peppers (or your favorite vegetables) the same size, approx. 1 inch. Not large for easy eating or too small that they break on the skewers.

Peel and remove all the veins from the shrimp, cut beef filet into 1 1/2-inch cubes. In a glass dish coat the shrimp and meat with BBQ sauce. .On large metal skewers, begin assembling the skewers. Alternately thread vegetables between each protein. Brush lightly with oil.

Grill kabobs, turning once, 12 minutes or until internal temperature of beef reaches 155ºF. for medium doneness.

Serve and enjoy!









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