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.