If you’re looking to elevate your next backyard barbecue, you’re in for a treat with this Steak and Shrimp Kabobs Recipe! Imagine juicy, smoky steak cubes and succulent shrimp, all marinated to perfection, then threaded with colorful veggies and grilled until irresistible. This surf and turf masterpiece is easy enough for a weeknight but impressive enough for a summertime celebration. With every bite, you get a perfect blend of flavors and textures that will have everyone reaching for seconds. The Steak and Shrimp Kabobs Recipe is about to become your new go-to for effortless, crowd-pleasing grilling.
Ingredients You’ll Need
One of the best things about the Steak and Shrimp Kabobs Recipe is that each ingredient really shines. It’s a fuss-free list, but every component is chosen to contribute a special flavor, texture, or bright splash of color to your kabobs. Let’s break down what you’ll need and why it matters!
- Sirloin steak (1 pound, cut into 1.5-inch cubes): Tender and full of beefy flavor, sirloin holds up beautifully on the grill without drying out.
- Large shrimp (1 pound, peeled and deveined, tails on or off): These add sweet, delicate seafood contrast and cook quickly for juicy bites.
- Olive oil (2 tablespoons): Helps the marinade coat the meat and shrimp, locking in moisture and adding richness.
- Soy sauce (2 tablespoons): Infuses umami and a subtle bite that balances the other flavors in the marinade.
- Lemon juice (1 tablespoon): Gives the dish a fresh, zesty brightness that wakes up your palate.
- Garlic (2 cloves, minced): Provides a bold, aromatic kick to both steak and shrimp.
- Smoked paprika (1 teaspoon): Adds warmth, depth, and a hint of smokiness that pairs perfectly with the grill.
- Salt (1/2 teaspoon): Essential for drawing out all the savory flavors from your proteins and veggies.
- Black pepper (1/2 teaspoon): Offers gentle heat and complexity that ties the marinade together.
- Red bell pepper (1, cut into chunks): A sweet, colorful addition that chars beautifully on the grill.
- Green bell pepper (1, cut into chunks): Offers a slightly bitter edge that balances the sweetness of the other veggies.
- Red onion (1, cut into chunks): Adds a mild pungency and caramelizes for a subtle sweetness when grilled.
- Metal or soaked wooden skewers: Make sure to soak wooden skewers ahead to prevent burning and keep everything beautifully intact.
How to Make Steak and Shrimp Kabobs Recipe
Step 1: Whisk Together the Marinade
This flavor-packed marinade is where the magic starts. In a medium bowl, whisk the olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, salt, and black pepper until they meld into a glossy, aromatic mixture. It’s the secret weapon that gives your Steak and Shrimp Kabobs Recipe that unforgettable zing.
Step 2: Marinate the Steak and Shrimp Separately
Divide the marinade between two bowls — one for the steak cubes, one for the shrimp. Toss each until coated, cover, and let them chill in the refrigerator for 30 minutes. The steak can chill even longer (up to 8 hours) for chewy, flavor-packed bites, but the shrimp is happiest with just half an hour for perfect tenderness.
Step 3: Prep the Grill and Skewers
While your proteins marinate, soak wooden skewers in water (if using), and fire up your grill to medium-high heat. This ensures everything cooks evenly and nothing sticks. It’s time to start dreaming of those grill marks!
Step 4: Assemble the Kabobs
Alternate steak, shrimp, bell peppers, and red onion chunks as you thread them onto the skewers. This not only looks stunning but ensures every skewer is bursting with flavor, color, and contrasting textures that define this Steak and Shrimp Kabobs Recipe.
Step 5: Grill to Perfection
Place the kabobs on the hot grill and cook for 8 to 10 minutes, turning occasionally. Watch as the steak chars to your desired doneness and the shrimp turn irresistibly pink and opaque. Be mindful not to overcook the shrimp — they cook fast and you want them juicy!
Step 6: Rest and Serve
Let the kabobs rest for a couple of minutes after grilling so the juices redistribute, making every bite succulent. Now’s the time to gather everyone around and dig in to your fresh-off-the-grill Steak and Shrimp Kabobs Recipe!
How to Serve Steak and Shrimp Kabobs Recipe
Garnishes
Finish your kabobs with a generous squeeze of fresh lemon, a sprinkle of chopped parsley, or a dash of flaky sea salt. These simple additions make all those bold grilled flavors pop even more, and add a final flourish of freshness.
Side Dishes
A classic pairing is fluffy rice, buttery grilled corn, or a crisp green salad for a balanced plate. The Steak and Shrimp Kabobs Recipe welcomes all sorts of summery sides, from potato salad to grilled veggies or even some toasted pita for scooping.
Creative Ways to Present
Try arranging the kabobs over a bed of herby couscous or rainbow quinoa for a pop of color, or serve them upright in a rustic pitcher for a dramatic centerpiece. Want to impress? Layer them on a platter with thinly sliced citrus and fresh herbs for a party-worthy display.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, slide kabob contents off the skewers and pop them in an airtight container. Refrigerated, the mixture will stay tasty for up to 3 days, and makes an excellent salad topper or quick lunch.
Freezing
You can freeze grilled steak and shrimp (separately or together) for up to 2 months. Simply cool completely, portion into freezer bags, and thaw overnight in the refrigerator before reheating. The veggies may soften slightly after thawing, but the overall flavor stays delightful.
Reheating
For best texture, rewarm leftovers in a skillet over medium heat until hot, or zap in the microwave in short bursts, stirring gently. Avoid overheating the shrimp, as they can turn rubbery if cooked too long the second time around.
FAQs
Can I use a different cut of steak?
Absolutely! While sirloin is a great balance of tenderness and flavor, you can use ribeye or tenderloin for extra decadence, or even top round for a leaner bite — just be mindful of marinating time and grilling to your preferred doneness.
Should I leave the shrimp tails on or off?
This is totally up to you! Tails add a little flair and make grabbing the shrimp easier, but you can remove them for mess-free eating, especially if serving kids or enjoying with rice.
Is there a way to make the marinade spicier?
Definitely! Stir in a pinch of cayenne pepper, some crushed red pepper flakes, or your favorite hot sauce to turn up the heat in your Steak and Shrimp Kabobs Recipe.
Can I cook these kabobs indoors?
If you don’t have a grill or the weather isn’t cooperating, these kabobs work beautifully under your oven broiler or on a grill pan. Just watch carefully to avoid overcooking the shrimp.
What other vegetables work well on these skewers?
Mix things up by adding zucchini, mushrooms, cherry tomatoes, or chunks of pineapple. The Steak and Shrimp Kabobs Recipe is endlessly flexible when it comes to veggies, so use your favorites or whatever’s fresh in your kitchen.
Final Thoughts
Few things bring people together like an incredible grill night, and this Steak and Shrimp Kabobs Recipe is a show-stopping way to savor the moment. Every juicy, flavorful bite is guaranteed to win over your crowd. Fire up the grill and let the good times (and compliments) roll — you’ll want to make these kabobs again and again!
Print
Steak and Shrimp Kabobs Recipe
- Prep Time: 20 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Steak and Shrimp Kabobs are a perfect surf and turf combination for your next grilling adventure. Tender steak and juicy shrimp marinated in a flavorful blend of seasonings, skewered with colorful bell peppers and onions, then grilled to perfection. Serve with your favorite sides for a delicious meal.
Ingredients
For the Marinade:
- 1 pound sirloin steak (cut into 1.5-inch cubes)
- 1 pound large shrimp (peeled and deveined, tails on or off)
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Kabobs:
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 red onion (cut into chunks)
- Metal or soaked wooden skewers
Instructions
- Marinate the Steak and Shrimp: In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, garlic, paprika, salt, and pepper. Divide the marinade between the steak and shrimp in separate bowls. Toss to coat, cover, and refrigerate for 30 minutes.
- Preheat the Grill: Preheat grill to medium-high heat.
- Assemble the Kabobs: Thread steak, shrimp, bell peppers, and red onion alternately onto skewers.
- Grill the Kabobs: Grill for 8–10 minutes, turning occasionally, until steak reaches desired doneness and shrimp are pink and opaque. Avoid overcooking the shrimp.
- Rest and Serve: Remove from grill and let rest for a couple of minutes before serving.
Notes
- You can marinate the steak longer (up to 8 hours) for more flavor, but only marinate shrimp for 30 minutes to prevent a mushy texture.
- Serve with rice, grilled corn, or a simple salad.
- Feel free to swap veggies based on preference.
Nutrition
- Serving Size: 2 skewers
- Calories: 320
- Sugar: 3g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 190mg
