Ingredients
- For the Marinade:
- cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- teaspoon black pepper
- For the Kabobs:
- 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
- 1 zucchini, sliced into thick rounds
- Skewers (metal or soaked wooden skewers)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper until well combined.
- Marinate the Steak: Place the steak cubes in a large resealable plastic bag and add half of the marinade. Seal the bag, shake to coat the steak evenly, and refrigerate for at least 30 minutes (up to 2 hours).
- Marinate the Shrimp: In a separate bowl, toss the shrimp with the remaining marinade. Cover and refrigerate for 20-30 minutes. Avoid marinating the shrimp for too long.
- Prepare the Kabobs: Preheat your grill to medium-high heat (about 400°F / 200°C). If using wooden skewers, soak them in water for at least 30 minutes.
- Assemble the Kabobs: Thread the marinated steak, shrimp, bell peppers, onion, and zucchini onto skewers, alternating between the ingredients. Leave a little space between each piece to ensure even cooking.
- Grill the Kabobs: Lightly oil the grill grates to prevent sticking. Place the kabobs on the preheated grill.
- Cook & Turn: Grill the steak and shrimp kabobs for 3-4 minutes per side, or until the steak reaches your desired level of doneness and the shrimp are pink and opaque. Rotate the skewers occasionally for even cooking.
- Serve: Remove the kabobs from the grill and let them rest for a few minutes. Serve warm with your favorite side dishes.
Notes
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Cut the steak, vegetables, and shrimp into uniform sizes to ensure even cooking.
- Don’t over-marinate the shrimp, as the acid in the marinade can start to “cook” the shrimp if left too long (limit shrimp marinating to 20-30 mins).
- Give your kabobs space on the grill; don’t crowd them. Cook in batches if necessary.
- Allow the cooked steak to rest briefly off the heat to keep it tender and juicy.
- When threading, consider placing faster-cooking items (like shrimp) next to items that take longer (like steak) for easier monitoring.
Keywords: Grilled Steak Kabobs, Shrimp Kabobs, Steak and Shrimp, Surf and Turf, Grilling Recipe, Kabob Recipe, BBQ, Summer Grilling, Easy Dinner, Meat and Seafood
