Get ready for a backyard BBQ crowd-pleaser that never gets old: the Steak and Shrimp Kabobs Recipe. This surf-and-turf classic combines juicy cubes of sirloin, plump shrimp, and colorful veggies, all threaded on skewers and kissed by the grill until smoky and just-charred. Each bite is bursting with savory, garlicky marinade flavors that perfectly marry the tender steak with those sweet, succulent shrimp. It’s a meal that feels fancy but couldn’t be simpler to whip up, whether you’re feeding a family or impressing friends at your next cookout.
Ingredients You’ll Need
You won’t believe how these basic ingredients work magic together. Each one plays a starring role in the Steak and Shrimp Kabobs Recipe, adding a splash of color, texture, or flavor that brings the whole dish into mouthwatering harmony.
- Sirloin steak: Look for well-marbled sirloin and cut it into uniform 1½-inch cubes for tender, juicy bites.
- Large shrimp: Go for peeled and deveined shrimp (tails on for a nice look); they cook quickly and add a sweet, briny counterpoint to the beef.
- Red bell pepper: These add a pop of color and a mild sweetness that balances out the savory elements.
- Green bell pepper: Earthy and fresh, these peppers bring a great crunch to the kabobs.
- Red onion: Cut into chunks, red onion caramelizes slightly on the grill, adding tang and a hint of sweetness.
- Olive oil: This helps the marinade cling to every piece and adds a welcome richness.
- Soy sauce: Gives salty depth and helps tenderize the steak.
- Worcestershire sauce: Adds umami complexity with its blend of spices, anchovies, and vinegar.
- Garlic: Freshly minced garlic infuses each bite with pungent, aromatic goodness.
- Smoked paprika: Delivers a subtle smoky note that echoes the flavors of the grill.
- Black pepper: Adds just enough heat and punch without overpowering.
- Salt: Brings out the natural flavors of the meat and veggies.
- Fresh parsley (optional): Chopped parsley adds a hit of color and garden-fresh flavor at the end.
- Lemon wedges: Squeeze over just before serving for brightness and tang, lifting all the rich flavors.
How to Make Steak and Shrimp Kabobs Recipe
Step 1: Mix the Marinade
Start with the flavor foundation: in a large mixing bowl, whisk together olive oil, soy sauce, Worcestershire sauce, minced garlic, smoked paprika, salt, and black pepper. This marinade is loaded with big, bold flavors that soak right into the steak and shrimp, ensuring every bite of your Steak and Shrimp Kabobs Recipe is deliciously seasoned. Whisk until everything is combined and aromatic.
Step 2: Marinate the Steak and Shrimp
Add the cubes of steak and the shrimp right into the bowl with the marinade. Toss thoroughly so everything is generously coated—you want each piece to get a little love from that marinade! Cover the bowl and stash it in the fridge for at least 30 minutes. This short rest lets the flavors seep in without making the shrimp rubbery.
Step 3: Prep the Skewers and Veggies
If you’re using wooden skewers, soak them in water for about 30 minutes so they don’t burn on the grill. Meanwhile, chop your bell peppers and red onion into similar-sized chunks. Keeping everything roughly the same size is key for even grilling and that picturesque kabob presentation!
Step 4: Assemble the Kabobs
Now for the fun part: thread the marinated steak, shrimp, red and green bell pepper, and onion chunks onto the skewers, alternating ingredients for a colorful, flavor-packed effect. Leave just a bit of space between each piece so everything cooks evenly—not jam-packed, but no major gaps.
Step 5: Grill to Perfection
Preheat your grill or grill pan over medium-high heat. Place the kabobs directly on the grates and cook for 8 to 10 minutes, turning occasionally, until the steak is cooked how you like it and the shrimp is opaque with a few tasty char marks. The aroma will have everyone circling the grill!
Step 6: Rest and Garnish
Let the kabobs rest for a few minutes after grilling so all those juices stay locked inside. Now’s the time to sprinkle with fresh parsley and serve the kabobs hot off the grill with lemon wedges on the side for a bright, zesty hit—absolutely irresistible.
How to Serve Steak and Shrimp Kabobs Recipe
Garnishes
A shower of freshly chopped parsley instantly brightens the kabobs, while a squeeze from a lemon wedge adds brightness and brings the surf and turf flavors together. For an extra flourish, try a sprinkle of flaky sea salt or freshly cracked black pepper just before serving.
Side Dishes
This Steak and Shrimp Kabobs Recipe pairs beautifully with fluffy rice, grilled corn on the cob, or a fresh, crunchy salad to balance all those savory, smoky flavors. For a heartier meal, try serving with buttery garlic bread or roasted potatoes. You could even lay the kabobs over a bed of herby couscous or quinoa.
Creative Ways to Present
For summer gatherings, serve the kabobs “family style” on a big platter, letting everyone help themselves. If you’re looking for individual servings, consider placing each kabob over a simple arugula salad or atop flavorful pilaf bowls. Hosting a party? Set up a build-your-own kabob station with a spread of grilled and fresh toppings!
Make Ahead and Storage
Storing Leftovers
If you have leftover kabobs, simply slide the steak, shrimp, and veggies off the skewers and transfer to an airtight container. They’ll keep well in the refrigerator for up to 2 days, making them perfect for a next-day lunch salad or wrap.
Freezing
While freezing is possible, it’s best to freeze the assembled (but uncooked) steak and shrimp kabobs. Wrap tightly in plastic wrap and freeze for up to a month, then defrost in the fridge before grilling. Once cooked, the shrimp may lose some texture after freezing, so enjoy freshly grilled for the best results!
Reheating
To reheat, arrange the kabob components on a baking sheet and warm in a 350°F oven for about 10 minutes, just until heated through. Avoid microwaving if possible, as this can make the shrimp rubbery. A quick spin on a hot skillet also does the trick if you’re short on time!
FAQs
Can I use a different cut of steak in this Steak and Shrimp Kabobs Recipe?
Absolutely! Sirloin is great for its balance of tenderness and flavor, but ribeye or strip steak will also work beautifully. Just cut the beef into similar-sized cubes to ensure even grilling.
How do I prevent shrimp from overcooking on the grill?
Shrimp cook fast, so keep an eye out—they’ll turn pink and opaque within a few minutes. Try threading steak and shrimp on separate skewers so you can remove them at different times if needed for perfect doneness.
What vegetables can I add to the Steak and Shrimp Kabobs Recipe?
Feel free to get creative! Mushrooms, zucchini, cherry tomatoes, or even pineapple chunks add lovely flavor and color. Just make sure any additions are cut to a size similar to your meat and shrimp for even grilling.
Can I make these kabobs in the oven or on a stovetop?
Yes—you can broil the kabobs on a foil-lined baking sheet about 5–6 inches from the heat (turning halfway through) or use a grill pan over medium-high heat on the stovetop. Either way, you’ll still get that irresistible char.
Is this Steak and Shrimp Kabobs Recipe gluten-free?
It is, as long as your soy sauce and Worcestershire sauce are certified gluten-free. Always double-check ingredient labels if gluten is a concern in your household.
Final Thoughts
If you’re ready to bring steakhouse magic to your own backyard, give this Steak and Shrimp Kabobs Recipe a try. It’s quick to prep, easy to cook, and bursting with unbeatable surf and turf flavor. Your friends and family will be asking for seconds—maybe even thirds!
Print
Steak and Shrimp Kabobs Recipe
- Total Time: 55 minutes (including marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These flavorful Steak and Shrimp Kabobs are perfect for a summer grilling session. The combination of juicy steak, succulent shrimp, and colorful veggies makes for a delightful dish that’s great for gatherings or a special family meal.
Ingredients
For the Kabobs:
- 1 pound sirloin steak (cut into 1½-inch cubes)
- 1 pound large shrimp (peeled and deveined, tails on)
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 red onion (cut into chunks)
For the Marinade:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
For Serving:
- Fresh parsley for garnish (optional)
- Lemon wedges for serving
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic, smoked paprika, salt, and pepper.
- Marinate the Meat: Add the steak cubes and shrimp to the marinade, toss to coat, cover, and refrigerate for at least 30 minutes.
- Prep the Skewers: If using wooden skewers, soak them in water for 30 minutes. Preheat grill or grill pan over medium-high heat.
- Thread the Ingredients: Thread marinated steak, shrimp, bell peppers, and onion onto skewers, alternating for variety.
- Grill the Kabobs: Grill for 8–10 minutes, turning occasionally, until steak is cooked to desired doneness and shrimp are opaque and slightly charred.
- Rest and Serve: Remove from grill, let rest for a few minutes, garnish with parsley, and serve with lemon wedges.
Notes
- For even cooking, use similar-sized pieces of steak and vegetables.
- Serve with rice, grilled corn, or a fresh salad.
- You can also add mushrooms or zucchini for extra color and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 190mg
