Grilled Steak & Shrimp Kabobs: Your New Favorite Surf and Turf

Get ready to fire up the grill and create a truly unforgettable meal! These Grilled Steak & Shrimp Kabobs bring together the best of both worlds – tender, flavorful steak and succulent, juicy shrimp – all in one easy-to-make, vibrant package. Marinated to perfection and grilled alongside colorful, fresh vegetables, these kabobs are not just a meal; they’re an experience. Perfect for backyard barbecues, effortless weeknight dinners, or impressing your guests, this recipe is designed for maximum flavor and minimal fuss.

Ready to dive into the deliciousness? Let’s get grilling!

Why You’ll Love This Recipe

These steak and shrimp kabobs are more than just a meal on a stick; they’re a celebration of grilled goodness. Here’s why they’re about to become a staple in your recipe rotation:

• The Perfect Combo: You get the satisfying richness of steak and the delicate sweetness of shrimp in every bite – a true surf and turf delight.
• Flavor Explosion: The simple yet effective marinade infuses the steak, shrimp, and veggies with incredible depth.
• Visually Stunning: Loaded with colorful peppers, onions, and zucchini, these kabobs look as good as they taste.
• Easy Grilling: Threading and grilling kabobs is straightforward, making it a fun and manageable cooking method.
• Complete Meal: With protein and vegetables all on one skewer, it’s a balanced and satisfying dish.
• Crowd-Pleaser: This recipe is guaranteed to be a hit with family and friends at any gathering.

Ingredients

Gather these fresh ingredients to create your delicious Grilled Steak & Shrimp Kabobs:

For the Flavorful Marinade:

• 41​ cup olive oil
• 3 tablespoons soy sauce
• 2 tablespoons fresh lemon juice
• 2 tablespoons Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 21​ teaspoon black pepper

For the Colorful Kabobs:

• 1 lb sirloin steak, cut into 1 21​-inch cubes
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1 21​-inch pieces
• 1 yellow bell pepper, cut into 1 21​-inch pieces
• 1 red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• Skewers (If using wooden, remember to soak them!)

Step-by-Step Instructions

Follow these simple steps to grill up perfect steak and shrimp kabobs:

1. Whip up the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper. Mix until everything is well combined.
2. Marinate the Steak: Place the steak cubes in a large resealable plastic bag. Pour half of the prepared marinade over the steak. Seal the bag and gently shake to ensure all the steak pieces are coated evenly. Pop this in the refrigerator for at least 30 minutes, but no longer than 2 hours.
3. Marinate the Shrimp: In a separate bowl, add the peeled and deveined shrimp. Toss them with the remaining marinade. Cover the bowl and refrigerate for just 20-30 minutes. Avoid marinating the shrimp for too long, as the acid can affect their texture.
4. Prep the Grill: Preheat your grill to medium-high heat, aiming for a temperature of around 400°F (200°C).
5. Assemble the Kabobs: Carefully thread the marinated steak, shrimp, bell peppers, red onion wedges, and zucchini rounds onto your skewers. Alternate the ingredients to create colorful and even kabobs. Leave a small gap between each piece to allow for proper air circulation and even cooking.
6. Grill to Perfection: Lightly oil the grill grates to prevent sticking. Place the assembled kabobs on the preheated grill.
7. Cook & Turn: Grill the kabobs for about 3-4 minutes per side. You’ll know they’re done when the steak reaches your desired level of doneness (use a meat thermometer for accuracy – 135°F for medium-rare) and the shrimp are vibrant pink and opaque throughout. Remember to rotate the skewers occasionally for even cooking on all sides.
8. Rest and Serve: Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, ensuring maximum tenderness. Serve warm and enjoy!

You Must Know

• Wooden Skewers: If you’re using wooden skewers, soaking them in water for at least 30 minutes before threading your ingredients is crucial. This prevents them from catching fire on the grill.
• Consistent Size: For even cooking, try to cut your steak, vegetables, and even choose similar-sized shrimp so everything cooks at roughly the same rate.
• Shrimp Sensitivity: Be mindful of the shrimp’s marinating time. They are more delicate than the steak and can become tough or rubbery if left in the acidic marinade for too long.

Make Ahead and Storage

Want to get a head start? You can prepare and assemble these kabobs a few hours in advance. Thread all the ingredients onto the skewers and store them in a single layer in an airtight container or on a tray covered with plastic wrap in the refrigerator until you’re ready to grill. Remember the shrimp marinating time guideline!

Leftover cooked kabobs can be stored in an airtight container in the refrigerator for 2-3 days. Reheat gently on the stove or in the oven to avoid overcooking the shrimp.

Seasonal Variations

While delicious year-round, you can easily adapt these kabobs to incorporate seasonal produce:

• Summer: Add cherry tomatoes, corn on the cob rounds, or even pineapple chunks for a touch of sweetness.
• Fall: Consider adding chunks of sweet potato (partially pre-cooked), Brussels sprouts, or bell peppers in autumnal colors like orange and brown.
• Spring: Asparagus spears or snap peas can be a lovely addition.

Serving Suggestions

These Grilled Steak & Shrimp Kabobs are fantastic on their own, but here are some ideas to make it a complete meal:

• Classic Pairings: Serve with fluffy rice (white, brown, or even a flavorful pilaf), a fresh green salad, or grilled corn on the cob.
• Potato Power: Roasted potatoes, potato salad, or sweet potato fries are great companions.
• Bread: Crusty bread or warm naan can be perfect for soaking up any extra marinade goodness.
• Sauces: Offer dipping sauces like a garlic butter sauce, a spicy sriracha mayo, or a fresh herb chimichurri to add another layer of flavor.

No-Bake Alternative

No grill? No problem! You can easily cook these kabobs indoors:

Preheat your oven to 425°F (220°C). Arrange the assembled kabobs in a single layer on a foil-lined baking sheet. Bake for approximately 15-20 minutes, flipping the kabobs halfway through, until the steak is cooked to your liking and the shrimp are pink and opaque.

Pro Tips

• Don’t Crowd the Grill: Give your kabobs space on the grill for even cooking and that desirable char. Cook in batches if necessary.
• Rest is Best: Allowing the cooked steak to rest briefly off the heat ensures it remains tender and juicy.
• Think About Order: When threading, consider the cooking times of your ingredients. Place items that might cook faster (like shrimp) next to items that might take a little longer (like steak) so you can monitor them easily.

Frequently Asked Questions (FAQs)

• Q: Can I use a different cut of steak? A: Yes, you can. Other good choices for kabobs include ribeye, New York strip, or even tri-tip, cut into similar-sized cubes. Marinating time might vary slightly depending on the tenderness of the cut.

• Q: How do I know when the steak and shrimp are done? A: For the steak, the best way is to use an instant-read meat thermometer. Aim for an internal temperature of 135°F (57°C) for medium-rare, 140°F (60°C) for medium, and 145°F (63°C) for medium-well. Shrimp are cooked when they turn pink and opaque throughout, usually after 3-4 minutes per side. Be careful not to overcook shrimp, as they can become rubbery.

• Q: Can I add other vegetables? A: Absolutely! Feel free to get creative with your vegetables. Cherry tomatoes, mushrooms, pineapple chunks, or even par-boiled broccoli florets work well on kabobs.

• Q: What’s the best way to prevent food from sticking to the grill? A: Make sure your grill grates are clean before preheating. Once preheated, lightly oil the grates using a paper towel dipped in oil and held with tongs.

• Q: Can I use frozen shrimp? A: Yes, just make sure they are completely thawed and patted dry before marinating.

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These Grilled Steak & Shrimp Kabobs offer a fantastic combination of flavors and textures, making them a guaranteed hit. Easy to prepare, fun to grill, and incredibly delicious, they embody the best of casual, flavorful dining. So, gather your ingredients, fire up the grill, and get ready to enjoy this delightful surf and turf creation!

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