Why You’ll Love This Recipe
Grilled Steak & Shrimp Kabobs combine the bold, juicy flavors of marinated steak with the succulent taste of shrimp, all cooked to perfection on a skewer. Ideal for BBQs, summer dinners, or a quick yet impressive meal, these kabobs are packed with protein and vibrant grilled vegetables. They offer a surf-and-turf experience that’s both hearty and light, perfect for sharing.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sirloin steak (cut into 1-inch cubes)raw shrimp (peeled and deveined, tails on or off)olive oilgarlic (minced)soy saucelemon juicepaprikaground black pepperred bell peppergreen bell pepperred onionzucchiniwooden or metal skewers
directions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
In a bowl, combine olive oil, minced garlic, soy sauce, lemon juice, paprika, and black pepper. Whisk well to create the marinade.
Add steak cubes to the marinade and toss to coat. Cover and refrigerate for at least 1 hour.
In a separate bowl, toss shrimp in a bit of the reserved marinade (do not reuse the marinade from the steak). Marinate shrimp for 15-20 minutes.
Cut bell peppers, onion, and zucchini into 1-inch pieces.
Thread steak, shrimp, and vegetables alternately onto the skewers.
Preheat the grill to medium-high heat. Lightly oil the grill grates.
Grill the kabobs for about 2-3 minutes per side, turning occasionally, until the shrimp is opaque and the steak is cooked to your desired doneness.
Remove from grill and let rest for a few minutes before serving.
Servings and timing
This recipe makes 4 servings.Preparation time: 20 minutesMarinating time: 1 hour for steak, 15 minutes for shrimpGrilling time: 10-12 minutesTotal time: Approximately 1 hour 35 minutes
Variations
Add pineapple chunks for a sweet contrast.
Use chicken or scallops instead of steak or shrimp for a different protein combo.
Sprinkle fresh herbs like parsley or cilantro before serving.
Try a spicy marinade with chili flakes or hot sauce for extra heat.
storage/reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.Reheat gently on a grill pan or in the oven at 350°F until warmed through.Avoid microwaving too long as shrimp can become rubbery.
FAQs
Can I make these kabobs ahead of time?
Yes, you can assemble them a few hours in advance and keep them covered in the fridge until ready to grill.
Do I have to use skewers?
You can grill the components separately if preferred, but skewers make for easier grilling and serving.
What kind of steak is best?
Sirloin is ideal due to its balance of tenderness and flavor, but ribeye or New York strip also work well.
Can I cook these in the oven?
Yes, broil them on a baking sheet, turning once, until cooked through.
How do I know the shrimp is done?
Shrimp turns pink and opaque when cooked, usually within 2-3 minutes per side.
Can I use frozen shrimp?
Yes, just be sure to thaw and pat them dry before marinating.
Do I have to marinate the shrimp?
A short marinade enhances flavor, but avoid over-marinating as shrimp can become mushy.
How do I prevent overcooking the steak?
Use a meat thermometer or cut into a piece to check doneness; grill steak and shrimp on separate skewers for better control.
Is this dish gluten-free?
Use gluten-free soy sauce or tamari to make it gluten-free.
Can I add other vegetables?
Absolutely—mushrooms, cherry tomatoes, and yellow squash are great options.
Conclusion
Grilled Steak & Shrimp Kabobs are the perfect dish for when you want something flavorful, fun, and satisfying. With their juicy steak, tender shrimp, and charred vegetables, they’re sure to become a staple at your cookouts or weeknight dinners. Quick to prepare and customizable to taste, they bring a restaurant-quality meal right to your backyard.
Print
Grilled Steak & Shrimp Kabobs
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6–8 kabobs (serves 4)
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
Juicy steak and shrimp threaded with colorful vegetables, grilled to perfection and glazed with a tangy marinade—ideal for summer cookouts.
Ingredients
- 1 lb sirloin steak, cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Wooden or metal skewers (if using wood, soak 30 minutes)
Instructions
- In a bowl, whisk together olive oil, garlic, soy sauce, Worcestershire sauce, lemon juice, smoked paprika, salt, and pepper.
- Place steak cubes in one bowl and shrimp in another. Pour half the marinade over steak, toss to coat, and refrigerate for 20 minutes. Pour remaining marinade over shrimp and refrigerate separately for 10 minutes.
- Preheat grill to medium-high heat (about 400°F/200°C) and oil grates.
- Thread marinated steak, shrimp, bell peppers, and onion onto skewers, alternating ingredients.
- Grill kabobs for 8–10 minutes, turning every 2–3 minutes, until steak reaches desired doneness and shrimp are pink and opaque.
- Optionally brush with any leftover marinade during the last minute of grilling.
- Remove from grill and let rest for 2–3 minutes before serving. Garnish with chopped parsley or lemon wedges.
Notes
- For consistency in cooking time, cut steak and shrimp into similar sizes.
- You can swap sirloin with ribeye or flank steak depending on preference.
- Add pineapple or cherry tomatoes on skewers for extra sweetness and color.
- Kabobs can be assembled ahead and refrigerated for up to 1 hour before grilling.
- Leftover kabob meat works great in salads or wraps the next day.