Introduction
Steak and Shrimp Kabobs Recipe brings the best of both worlds—tender grilled steak and juicy shrimp infused with smoky, garlicky flavor. This surf and turf delight is the kind of dish that turns a casual BBQ into a gourmet experience. With a simple yet flavorful marinade and colorful veggies, these Grilled Steak and Shrimp Skewers are perfect for summer gatherings, family dinners, or romantic date nights under the stars.
Thank you for reading this post, don't forget to subscribe!If you’ve ever wondered how to make Steak and Shrimp Kabobs on the grill with perfect tenderness and balance, this guide will walk you through every detail, ensuring your kabobs come out juicy, flavorful, and perfectly charred every time.
Why You’ll Love This Recipe
Surf and Turf Perfection: Combines the rich savoriness of steak with the light, buttery flavor of shrimp.
Quick & Easy: Ready in under 30 minutes once marinated.
Perfect for BBQs: A show-stopping centerpiece for any cookout or summer party.
Healthy & Protein-Packed: A balanced mix of lean protein and colorful veggies.
Customizable Marinade: Works with soy sauce, garlic butter, or lemon-herb variations.
Vibrant & Juicy: Each skewer offers a satisfying mix of textures and smoky char.
Crowd-Pleasing: Everyone loves the Steak and Shrimp Kabobs Recipe—even picky eaters.
Restaurant-Quality at Home: Save money while enjoying steakhouse-level surf and turf.
Ingredients
Protein
1 pound sirloin steak, cut into 1.5-inch cubes (for tenderness and even grilling)
1 pound large shrimp, peeled and deveined (choose jumbo for best results)
Vegetables
1 red bell pepper, cut into chunks
1 green bell pepper, cut into chunks
1 red onion, cut into wedges
Marinade
2 tbsp olive oil
2 tbsp soy sauce (adds umami depth)
1 tbsp lemon juice (for brightness and tenderizing the steak)
2 cloves garlic, minced
1 tsp smoked paprika (adds subtle smoky warmth)
½ tsp salt
½ tsp black pepper
Other
Metal or soaked wooden skewers
How to Make Steak and Shrimp Kabobs on the Grill
1. Prepare the Marinade
In a large bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, salt, and black pepper. This blend infuses both steak and shrimp with layers of umami and smoky zest.
2. Marinate the Steak and Shrimp
Add steak cubes and shrimp to the bowl, tossing to coat well. Cover and refrigerate for 30–60 minutes. Marinating longer enhances tenderness and flavor.
3. Preheat the Grill
Set your grill to medium-high heat (around 400°F / 200°C). A hot grill locks in juices and creates those irresistible grill marks.
4. Assemble the Kabobs
Thread steak, shrimp, peppers, and onions alternately onto skewers. Keep space between pieces for even cooking and vibrant presentation.
5. Grill the Kabobs
Place skewers on the grill and cook for 8–10 minutes, turning occasionally. The shrimp should turn pink and opaque, while the steak should reach medium doneness with light charring.
6. Serve and Enjoy
Transfer to a serving platter, brush lightly with garlic butter, and serve immediately. Pair with grilled corn, herbed rice, or a chilled pasta salad for a complete surf and turf meal.
Pro Tips for Perfect Surf and Turf Kabobs
How do you keep shrimp and steak tender on the grill?
Marinate both proteins together but cook just until done. Overcooking shrimp causes rubbery texture—remove once opaque.
Can I use wooden skewers?
Yes! Soak wooden skewers for at least 30 minutes in water to prevent burning on the grill.
What’s the best cut of steak for kabobs?
Sirloin, ribeye, or tenderloin work best. These cuts stay juicy without needing long marination.
How do I get the smoky flavor without an outdoor grill?
Use a stovetop grill pan or oven broiler. Add a touch of liquid smoke to the marinade for authentic BBQ depth.
Can I make them ahead?
Absolutely. Assemble kabobs up to 6 hours ahead, refrigerate, then grill right before serving.
Best Ways to Serve
Serve Steak and Shrimp Kabobs Recipe with:
Garlic Butter Rice or Herbed Quinoa
Grilled Corn on the Cob
Fresh Summer Salad with Lemon Vinaigrette
Homemade Cowboy Butter Sauce (for dipping!)
Nutrition Information (per serving)
Calories: 320
Protein: 38g
Carbohydrates: 7g
Fat: 14g
Sodium: 560mg
Sugar: 2g
Cholesterol: 185mg
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze cooked kabobs for up to 2 months.
Reheat: Warm in the oven at 350°F for 10 minutes or microwave briefly (avoid overcooking shrimp).
FAQs
Can I use frozen shrimp?
Yes—thaw completely and pat dry before marinating to avoid excess moisture.
What sides go best with surf and turf kabobs?
Pair with rice pilaf, grilled asparagus, or roasted potatoes for a balanced plate.
How do I make garlic butter for kabobs?
Melt 2 tbsp butter with minced garlic, parsley, and lemon juice—then brush over hot kabobs before serving.
Variations
Garlic Butter Steak and Shrimp Kabobs: Brush melted garlic butter mid-grill for rich flavor.
Asian-Style Kabobs: Add sesame oil and teriyaki glaze to the marinade.
Mediterranean Twist: Add cherry tomatoes, olives, and oregano.
Spicy Cajun Kabobs: Season with Cajun spice blend for heat and smokiness.
Conclusion
This Steak and Shrimp Kabobs Recipe is more than just dinner—it’s an experience of flavor, texture, and sizzling grill aroma. Perfect for summer BBQs, backyard gatherings, or cozy dinners at home, it delivers that surf and turf magic in every bite.