If you’re searching for that down-to-earth, summery showstopper for your next cookout, this Steak and Shrimp Kabobs Recipe delivers a savory, smoky surf and turf experience in every juicy bite. Picture perfectly marinated steak cubes and plump shrimp, threaded alongside colorful bell peppers and sweet red onion, all brought to life after a sizzle on the grill. With a quick prep, rich flavors, and a stunning presentation, it’s the kind of meal that draws folks to the backyard table and inspires seconds (and maybe even thirds!).
Ingredients You’ll Need
One of the things I absolutely love about this Steak and Shrimp Kabobs Recipe is how every ingredient plays a distinct role, not only in flavor but also in creating that eye-catching, mouthwatering allure. Each element is simple, yet when combined, they create pure magic. Here’s what you’ll need and why each belongs in this kabob symphony:
- Sirloin steak: Go for good-quality, well-marbled beef; it’s tender enough for kabobs and grills up beautifully juicy.
- Large shrimp: Choose peeled and deveined shrimp for maximum convenience and a sweet, succulent bite.
- Red bell pepper: Adds a pop of color and gentle sweetness that balances the savory flavors.
- Green bell pepper: Brings an earthy, ever-so-slightly bitter note, plus more visual variety on your skewers.
- Red onion: Chunks of red onion offer subtle sharpness and caramelize delightfully over the flames.
- Olive oil: Helps the marinade cling to every morsel and gives the kabobs that lovely grilled sheen.
- Soy sauce: Delivers savory umami depth and helps tenderize the steak and shrimp.
- Lemon juice: Brightens everything with a lift of acidity and brings out the natural flavors of both surf and turf.
- Garlic powder: Introduces warm, round garlicky flavor that marries the steak and shrimp’s tastes.
- Smoked paprika: Offers subtle smokiness and a gorgeous red color; it’s your secret shortcut to that “grilled all day” aroma.
- Salt: Essential for lifting all the savory notes—don’t skimp!
- Black pepper: Adds the classic, grounding kick every great kabob needs.
- Metal or soaked wooden skewers: Secure everything for the grill; remember, if you’re using wooden skewers, soak them first to prevent burning.
How to Make Steak and Shrimp Kabobs Recipe
Step 1: Marinate the Steak and Shrimp
The secret to truly irresistible kabobs? An easy but flavorful marinade! In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, smoked paprika, salt, and pepper. Add the steak cubes and shrimp, tossing until every piece glistens and soaks up that bold marinade. Tuck the bowl in the fridge for at least 30 minutes, giving the flavors a chance to mingle and tenderize the protein.
Step 2: Build the Kabobs
Once marinated, it’s time for some kabob-building fun! If you want to be precise with cook times, thread steak and shrimp onto separate skewers—this way, you’ll get perfectly cooked bites every time. Alternate with generous chunks of red bell pepper, green bell pepper, and red onion. The variety isn’t just pretty; it also seasons the meat and shrimp as they grill.
Step 3: Preheat and Grill
Heat your grill to medium-high, aiming for around 400°F if you have a temperature gauge. Arrange your kabobs on the grill grates and let the fire work its magic. Grill for 8 to 10 minutes, turning occasionally for even cooking. Keep a close eye out: the steak should reach your preferred doneness, and the shrimp are ready when they turn pink and opaque.
Step 4: Rest and Serve
Remove your sizzling Steak and Shrimp Kabobs from the grill and let them rest for a few minutes. This brief pause allows the juices to redistribute and makes every bite as tender as can be. Slide everything off the skewers and watch your guests’ faces light up!
How to Serve Steak and Shrimp Kabobs Recipe
Garnishes
A sprinkle of fresh herbs, like chopped parsley or cilantro, brings color and a burst of fresh flavor to your Steak and Shrimp Kabobs Recipe. Squeeze some extra lemon over the top just before serving to make the flavors really pop. For a finishing touch, a few turns of cracked black pepper always look and taste spectacular.
Side Dishes
This dish plays well with so many sides! Classic choices like fluffy rice or a buttery grilled corn on the cob are always crowd-pleasers. Or pair your kabobs with a crisp summer salad tossed in a zesty vinaigrette for a lighter touch—the freshness is the perfect match for the smoky, meaty kabobs.
Creative Ways to Present
Let your Steak and Shrimp Kabobs Recipe steal the spotlight by serving them directly on the skewer atop a wooden board with a scattering of grilled lemon wedges. For parties, you can set up a “kabob bar,” setting out the grilled items and letting guests build their own plates with sauces and dips on the side. Or, slide the grilled morsels onto warm flatbreads for an effortless gourmet wrap!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply slide the steak, shrimp, and veggies off the skewers and store them in an airtight container in the fridge. They’ll stay fresh for 2 to 3 days, making your lunches or next-day meals totally fuss-free and flavorful.
Freezing
While the raw steak and shrimp can be marinated ahead and frozen in a zip-top bag for up to two months, it’s best to grill the kabobs fresh when ready to serve. If you do have leftover cooked kabobs, freeze them (off the skewers) for up to one month—just know the veggies may soften a bit upon thawing.
Reheating
To gently reheat your Steak and Shrimp Kabobs Recipe, warm them in a 300°F oven for about 10 minutes or until just heated through. You can also give them a quick sauté in a hot pan. Avoid microwaving if possible, as it tends to overcook the meat and shrimp.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While sirloin is a favorite for its tenderness, you could also try ribeye or strip steak for even more flavor. Just aim for well-marbled cuts and trim excess fat, so everything cooks evenly.
Do I need to peel the shrimp, or can I leave the shells on?
For this Steak and Shrimp Kabobs Recipe, peeled shrimp are most convenient and allow the marinade to fully soak in. Leaving the tails on is a personal preference—they look great but aren’t necessary.
Is it okay to bake these kabobs instead of grilling?
Definitely! If you don’t have a grill, arrange the skewers on a baking sheet and roast them in a 425°F oven for 10-12 minutes, turning once. You’ll still get fabulous results, though you may miss a bit of that flame-kissed flavor.
Can I make this recipe gluten-free?
Yes! Just make sure to use a gluten-free soy sauce or tamari. All the other ingredients in the Steak and Shrimp Kabobs Recipe are naturally gluten-free, making it a great option for nearly everyone at the table.
What’s the best way to prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading and grilling. This moisture barrier helps them stand up to the grill’s heat, so your kabobs come off perfectly (not charred!).
Final Thoughts
There’s just something festive and irresistible about this Steak and Shrimp Kabobs Recipe—bold flavors, vibrant colors, and that unmistakable grilled aroma. Whether you’re throwing a backyard bash or craving an easy weeknight dinner upgrade, give this kabob recipe a try and watch it become an instant favorite!
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Steak and Shrimp Kabobs Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Steak and Shrimp Kabobs are a delicious surf and turf option for your next barbecue. Juicy steak cubes, plump shrimp, and colorful veggies are marinated and grilled to perfection, creating a flavorful and satisfying dish that is perfect for summer gatherings.
Ingredients
For the Kabobs:
- 1 pound sirloin steak, cut into 1½-inch cubes
- 1 pound large shrimp, peeled and deveined (tails on or off)
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 2 teaspoons garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- metal or soaked wooden skewers
Instructions
- Marinate the Steak and Shrimp: In a large bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, paprika, salt, and pepper. Add the steak cubes and shrimp, tossing to coat. Marinate in the refrigerator for 30 minutes.
- Assemble the Kabobs: Thread the marinated steak, shrimp, bell peppers, and onion onto skewers, alternating for variety.
- Grill the Kabobs: Preheat the grill to medium-high heat (about 400°F). Grill the kabobs for 8 to 10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
- Serve: Remove from the grill and let rest for a few minutes before serving.
Notes
- To prevent overcooking, thread steak and shrimp on separate skewers.
- Serve with rice, grilled corn, or a fresh summer salad.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 kabobs
- Calories: 350
- Sugar: 3g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 160mg
