Grilled Steak and Shrimp Kabobs

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The irresistible fusion of grilled sirloin steak and tender shrimp on skewers brings the perfect balance of land and sea to your plate. Infused with a bold, smoky marinade and paired with vibrant, grilled vegetables, this dish is both satisfying and light. Each bite delivers a burst of umami flavor with a slight char that adds depth and texture.

These kabobs are perfect for summer cookouts, family dinners, or even quick weeknight meals when you want something hearty without spending hours in the kitchen. Serve them with a side of herbed rice, garlic bread, or fresh salad for a complete meal. Not only are they visually stunning on the platter, but they’re also packed with protein, making them both nourishing and crave-worthy.

Full Recipe:

Ingredients:

1 lb top sirloin steak, cut into 1 1/2-inch cubes
1 lb large shrimp, peeled and deveined
2 bell peppers (red and yellow), cut into 1 1/2-inch pieces
1 red onion, cut into chunks
1 zucchini, sliced into thick rounds
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons lemon juice
3 garlic cloves, minced
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon sea salt
Fresh parsley, chopped (for garnish)
Bamboo or metal skewers

Directions:

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, lemon juice, garlic, paprika, salt, and pepper.
Place steak cubes and shrimp in a ziplock bag or shallow dish and pour marinade over them. Let it marinate in the fridge for at least 30 minutes (up to 2 hours for deeper flavor).
Thread steak, shrimp, and vegetables alternately onto skewers.
Preheat the grill to medium-high heat and lightly oil the grates.
Grill the kabobs for 3–4 minutes per side, turning occasionally, until the steak is medium-rare and shrimp are pink and opaque.
Remove from grill, garnish with chopped parsley, and serve hot.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes
Kcal: 320 kcal | Servings: 4 servings

Grilled Steak and Shrimp Kabobs: A Surf & Turf Sensation for Every Occasion

Grilling season is a time of excitement, smoky flavors, and meals shared under the open sky. Few dishes capture the spirit of summer like Grilled Steak and Shrimp Kabobs, a dynamic duo that brings together the bold richness of beef and the delicate sweetness of shrimp. Skewered with colorful vegetables and kissed by the flames of your grill, this surf and turf classic is more than just a meal, it’s an experience.

Whether you’re cooking for a casual weeknight dinner or entertaining guests for a backyard party, these kabobs offer a crowd-pleasing combination of taste, texture, and nutrition. Each skewer delivers a satisfying bite of marinated sirloin and juicy shrimp alongside grilled peppers, onions, and zucchini, all bursting with fresh, smoky flavor. It’s a dish that feels indulgent but is surprisingly light and healthy, making it ideal for a balanced lifestyle.

Why Grilled Kabobs are a Must-Try

Kabobs (also spelled kebabs) are one of the most versatile grilling recipes you can make. With the simple concept of skewering meat and vegetables, you can mix and match proteins, veggies, and marinades to suit any craving or dietary need. The method also ensures even cooking, beautiful presentation, and minimal cleanup, a win-win for home cooks.

Grilled steak and shrimp kabobs are a standout option for several reasons:

Balanced Protein: The combination of red meat and seafood offers a complete protein profile with essential amino acids. Steak adds richness and iron, while shrimp provides lean protein and omega-3 fatty acids.
Flavor Variety: The smoky char from the grill enhances the marinade’s savory and citrusy notes, while the vegetables add natural sweetness and texture contrast.
Customization: Don’t like zucchini? Swap it with mushrooms or cherry tomatoes. Want more heat? Add jalapeños or a dash of chili flakes to the marinade.
Quick and Easy: With minimal prep and fast grill time, this dish fits perfectly into busy weeknights or lazy weekends.

Selecting the Best Ingredients

The quality of your ingredients makes a big difference in this recipe. Here’s how to choose the best components for your kabobs:

Steak

Go for top sirloin, ribeye, or strip steak, cuts that are tender enough for quick grilling but still flavorful. Trim excess fat and cut the steak into uniform chunks (about 1 ½ inches) for even cooking. Marinate it well to enhance both tenderness and flavor.

Shrimp

Large or jumbo shrimp (21–25 count per pound) work best. Make sure they’re peeled and deveined for convenience and optimal presentation. Fresh shrimp are always best, but high-quality frozen shrimp work just as well if properly thawed.

Vegetables

Bright bell peppers, red onions, and zucchini are perfect for grilling. They hold up to high heat and deliver a slight sweetness when caramelized. Feel free to experiment with mushrooms, cherry tomatoes, pineapple chunks, or even parboiled baby potatoes.

Marinade

The heart of the dish lies in the marinade, which combines:

Olive oil (for richness and grilling ease)
Soy sauce (for umami depth)
Worcestershire sauce (to add savory complexity)
Lemon juice (to brighten and tenderize)
Garlic and smoked paprika (for boldness and aroma)

Letting the steak and shrimp soak in this flavorful mixture for at least 30 minutes infuses them with moisture and character. If you have more time, a 1-2 hour marinate will take the flavor up a notch.

Tips for Perfect Kabobs

To elevate your grilling game and ensure the kabobs come out perfect every time, follow these pro tips:

Even Cuts = Even Cooking: Uniform pieces of meat and veggies help everything cook at the same rate.
Separate Skewers (Optional): For maximum control, you can thread the shrimp and steak on separate skewers, as shrimp cooks faster than steak.
Don’t Overcrowd: Leave a little space between pieces on the skewer to allow heat to circulate.
High Heat for Fast Cooking: Grill over medium-high heat to get a nice sear on the meat and caramelization on the veggies without drying them out.
Oil the Grill Grates: This helps prevent sticking, especially with delicate shrimp.
Let it Rest: After grilling, let the kabobs rest for a couple of minutes to lock in juices before serving.

Serving Suggestions

Grilled steak and shrimp kabobs are incredibly versatile when it comes to serving:

With Rice or Grains: Serve over lemon herb rice, garlic quinoa, or wild rice pilaf for a hearty meal.
On a Salad: Top a fresh green salad with grilled kabob pieces and drizzle with balsamic vinaigrette or creamy garlic dressing.
Taco Style: Remove meat and veggies from skewers and serve in warm tortillas with avocado, salsa, and lime crema.
With Dipping Sauce: Pair with chimichurri, garlic aioli, or a spicy sriracha mayo for an extra layer of flavor.
Low Carb Option: Skip the starch and serve with cauliflower rice or grilled asparagus for a keto-friendly meal.

Nutritional Highlights

This meal is a nutritious powerhouse:

High in protein from both beef and shrimp, aiding in muscle growth and satiety.
Rich in vitamins and antioxidants from the colorful vegetables.
Low in carbs and adaptable for keto, paleo, and gluten-free diets (just use gluten-free soy sauce).

If you’re watching sodium, reduce the amount of soy sauce or choose a low-sodium version. You can also opt for leaner steak cuts if trimming calories is a priority.

Perfect for Any Occasion

Whether you’re hosting a cookout, planning a romantic dinner, or prepping a quick family meal, grilled steak and shrimp kabobs fit the bill. They’re impressive enough for entertaining yet simple enough for casual dining. You can double or triple the batch for parties, and even make them ahead of time just marinate and store in the fridge until ready to grill.

This recipe is also ideal for meal prep. Cooked kabobs can be stored in the refrigerator for 3–4 days and reheated gently for a quick lunch or dinner.

Storing and Reheating

If you have leftovers:

Store kabobs in an airtight container in the fridge.
To reheat, remove meat and veggies from skewers and warm gently in a skillet or microwave.
Avoid overcooking during reheating to maintain tenderness.

You can also freeze raw, marinated steak and shrimp (separately) for up to 2 months, making this a freezer-friendly meal option.

Conclusion

Grilled steak and shrimp kabobs are a mouthwatering marriage of flavors and textures. With savory marinated beef, juicy shrimp, and vibrant vegetables, all grilled to perfection this recipe is the perfect go-to for anyone who loves great food with minimal fuss. Whether you’re an experienced grill master or just starting out, these kabobs deliver maximum impact with minimal effort.

With customization options, quick cook time, and a beautiful presentation, it’s no wonder this surf-and-turf classic is a favorite for grill lovers everywhere. Next time you light up the grill, make sure these kabobs are on the menu. They’re not just dinner, they’re a celebration of flavor, simplicity, and summertime joy.

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