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

Swordfish or lamb —guests can choose just one kind of kebab or both. (Chicken can be substituted for the lamb, if you prefer.) The same quick marinade flavors the kebabs, then gets reduced to a sauce for serving alongside.

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