Grilled Surf and Turf Skewers

Recipe courtesy of Best Health magazine.

Ingredients:
350g beef tenderloin
9 green onions
24 jumbo raw shrimp, peeled and tails on (about 300g total)
1 large sweet yellow pepper

Method:
• Cut the beef into 24 1-inch cubes.
• Cut the white and light parts of each green onion into 4 1 ½-inch pieces.
• Cut the yellow pepper into 24 1-inch cubes.
• Thread 1 piece of green onion onto each of 12 metal or soaked bamboo skewers.
• Thread on the end of one shrimp, then 1 beef cube, then the other end of the shrimp.
• Thread on 1 piece of yellow pepper and another onion.
• Repeat with one more piece of shrimp, beef, yellow pepper and onion.
• Place all 12 skewers on a greased grill on medium-high heat (lid closed).
• Cook until the shrimp are pink and the beef is still pink in the centre (about 4 minutes). Serve with a side salad.

Salad suggestion:
Baby spinach and arugula tossed with cherry tomatoes, cucumber, basil and goats cheese, and drizzled with a dressing of wine vinegar, olive oil and Dijon mustard.

Makes 12 skewers; count each as 1 protein.