Grilled Steak & Shrimp Kabobs Recipe

I toss bold spices and a bright citrus touch into my Steak And Shrimp kabobs for a surf and turf twist that leaves people asking for the recipe.

I still get a little giddy when I toss steak and shrimp on the grill. I mean sirloin steak with large shrimp together, char, smoke, those juices mixing, it’s like a tiny fireworks show for your mouth.

This Steak And Shrimp combo somehow looks impressive but it’s forgiving, and there is this brief second before the first bite when you wonder if the sear did its job. Most times it does, better than I planned, with bright hits of char and a sweet pop from the shrimp.

Honestly, it’s the kind of thing that keeps you coming back.

Ingredients

• Sirloin steak: rich in protein and iron, hearty flavor, keeps kabobs meaty and filling
• Shrimp: lean protein low calorie, sweet briny bite, cooks fast so watch closely
• Extra virgin olive oil: healthy fats, helps marinade, adds silky mouthfeel not greasy
• Garlic: pungent, gives big savory punch, tiny amounts go a long ways
• Lemon juice: bright acid, cuts richness, adds fresh tang and slight sourness
• Bell peppers: colorful, fiber rich, sweet crunch balances savory meat and shrimp
• Cherry tomatoes: juicy pop, natural sugars, adds freshness and slight acidity
• Worcestershire sauce: umami depth, tangy savory notes, tiny splash goes a long way
• Parsley: fresh herb, bright finish, adds color and slight bitterness if overdone

Ingredient Quantities

• 1 lb sirloin steak, cubed
• 1 lb large shrimp, peeled and deveined
• 1/4 cup extra virgin olive oil
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes, optional
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 medium red onion, roughly chopped
• 8 oz cherry tomatoes
• 2 tbsp chopped fresh parsley

How to Make this

1. Whisk together 1/4 cup extra virgin olive oil, 2 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (optional), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spoon out and save about 2 tbsp of that marinade for basting later, do not mix it back with the raw proteins.

2. Cube 1 lb sirloin into roughly 1 inch pieces and pat dry. Put the steak in a bowl or zip bag and pour most of the marinade over it. Toss to coat, refrigerate 30 minutes to 2 hours. Put 1 lb peeled and deveined large shrimp in a separate bowl and toss with a couple tablespoons of the marinade for 15 to 30 minutes only, shrimp overmarries quickly so dont leave them too long.

3. If using wooden skewers soak them in water at least 30 minutes so they don’t catch fire. Meanwhile chop 1 red bell pepper and 1 green bell pepper into chunks about the same size as the steak, and roughly chop 1 medium red onion. Keep 8 oz cherry tomatoes whole or halve them if they’re large.

4. Preheat your grill to medium-high (around 400 to 450F). Clean and oil the grates with a paper towel and some oil held with tongs so nothing sticks.

5. Thread kabobs: for even cooking thread steak, bell peppers, onion and cherry tomatoes on some skewers leaving small gaps for heat circulation. Thread shrimp on separate skewers if you can, that’s the easiest way to avoid overcooking. If you must mix shrimp and steak, put shrimp at the ends so you can remove them early.

6. Grill the steak-veggie skewers first over direct heat about 8 to 10 minutes, turning every 2 to 3 minutes so they char evenly and develop a crust. Add the shrimp skewers during the last 4 to 6 minutes; shrimp usually take about 2 to 3 minutes per side and are done when pink and opaque. Use an instant read thermometer if you want: 125 to 130F for rare steak, 135F for medium rare, adjust as you like.

7. In the last minute of grilling brush the skewers with the reserved marinade you set aside, or if you didn’t reserve some, just brush with a little extra olive oil. Never baste with raw marinade unless you’ve boiled it first.

8. Remove skewers from grill and let them rest loosely tented with foil for about 5 minutes so juices settle and shrimp finish gently.

9. Sprinkle 2 tbsp chopped fresh parsley over the hot kabobs, give everything a final pinch of kosher salt and a few grinds of black pepper to taste. Squeeze a little extra lemon juice over top if you like it bright.

10. Serve hot, and dont overcrowd the plate so the kabobs stay juicy. If you want a quick hack, serve with warmed pita or a simple garlic-yogurt sauce to sop up the juices.

Equipment Needed

1. Large mixing bowl for the marinade and to marinate steak/shrimp
2. Measuring cups and spoons and a whisk for mixing the marinade
3. Chef’s knife (sharp)
4. Cutting board
5. Metal skewers or wooden skewers (soak wooden ones at least 30 minutes)
6. Long-handled tongs for turning the kabobs on the grill
7. Basting brush (or a folded paper towel held with tongs)
8. Instant-read thermometer to check steak and shrimp doneness
9. Grill (gas or charcoal) plus a grill brush to clean and oil the grates

FAQ

Grilled Steak & Shrimp Kabobs Recipe Substitutions and Variations

• Sirloin steak: swap in flank or skirt steak instead, they grill great and just slice across the grain after resting
• Large shrimp: use prawns when you cant find shrimp, or try scallops for a fancier, quicker-cooking option
• Extra virgin olive oil: use avocado oil or light olive oil for a higher smoke point if your grill is really hot
• Fresh lemon juice: lime juice works almost the same, or use a splash of white wine vinegar for bright acidity

Pro Tips

1) Use two zone heat: get one side of the grill really hot for searing, and keep a cooler side so you can move things that are cooking too fast. This makes a nice crust on the steak without burning the veg or shrimp, and it gives you time to control doneness.

2) Shrimp are delicate so marinate them only briefly and pat them dry right before they hit the grill. If they stay wet they steam not sear, and they’ll go rubbery if left too long.

3) If you’re using wooden skewers soak them well, or better yet use flat metal skewers so the pieces don’t spin when you turn them. Leave small gaps between pieces for air flow so everything cooks evenly.

4) Don’t baste with the raw marinade. Instead reserve a small portion before it touches raw proteins, or make a quick separate sauce to brush or serve. You can also simmer the used marinade for a minute or two until it’s safe if you want to reuse it.

5) Let the skewers rest a few minutes after the grill and then slice the steak across the grain for tenderness. Also give everything a final bright squeeze of lemon and a quick sprinkle of fresh herbs right before serving, it wakes up the flavors.

Grilled Steak & Shrimp Kabobs Recipe

Recipe by James Level

0.0 from 0 votes

I toss bold spices and a bright citrus touch into my Steak And Shrimp kabobs for a surf and turf twist that leaves people asking for the recipe.

Pin

Servings

4

servings

Calories

520

kcal

Equipment: 1. Large mixing bowl for the marinade and to marinate steak/shrimp
2. Measuring cups and spoons and a whisk for mixing the marinade
3. Chef’s knife (sharp)
4. Cutting board
5. Metal skewers or wooden skewers (soak wooden ones at least 30 minutes)
6. Long-handled tongs for turning the kabobs on the grill
7. Basting brush (or a folded paper towel held with tongs)
8. Instant-read thermometer to check steak and shrimp doneness
9. Grill (gas or charcoal) plus a grill brush to clean and oil the grates

Ingredients

• 1 lb sirloin steak, cubed

• 1 lb large shrimp, peeled and deveined

• 1/4 cup extra virgin olive oil

• 2 tbsp Worcestershire sauce

• 2 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 1 tsp smoked paprika

• 1/2 tsp red pepper flakes, optional

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 medium red onion, roughly chopped

• 8 oz cherry tomatoes

• 2 tbsp chopped fresh parsley

Directions

• Whisk together 1/4 cup extra virgin olive oil, 2 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (optional), 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Spoon out and save about 2 tbsp of that marinade for basting later, do not mix it back with the raw proteins.
• Cube 1 lb sirloin into roughly 1 inch pieces and pat dry. Put the steak in a bowl or zip bag and pour most of the marinade over it. Toss to coat, refrigerate 30 minutes to 2 hours. Put 1 lb peeled and deveined large shrimp in a separate bowl and toss with a couple tablespoons of the marinade for 15 to 30 minutes only, shrimp overmarries quickly so dont leave them too long.
• If using wooden skewers soak them in water at least 30 minutes so they don’t catch fire. Meanwhile chop 1 red bell pepper and 1 green bell pepper into chunks about the same size as the steak, and roughly chop 1 medium red onion. Keep 8 oz cherry tomatoes whole or halve them if they’re large.
• Preheat your grill to medium-high (around 400 to 450F). Clean and oil the grates with a paper towel and some oil held with tongs so nothing sticks.
• Thread kabobs: for even cooking thread steak, bell peppers, onion and cherry tomatoes on some skewers leaving small gaps for heat circulation. Thread shrimp on separate skewers if you can, that’s the easiest way to avoid overcooking. If you must mix shrimp and steak, put shrimp at the ends so you can remove them early.
• Grill the steak-veggie skewers first over direct heat about 8 to 10 minutes, turning every 2 to 3 minutes so they char evenly and develop a crust. Add the shrimp skewers during the last 4 to 6 minutes; shrimp usually take about 2 to 3 minutes per side and are done when pink and opaque. Use an instant read thermometer if you want: 125 to 130F for rare steak, 135F for medium rare, adjust as you like.
• In the last minute of grilling brush the skewers with the reserved marinade you set aside, or if you didn’t reserve some, just brush with a little extra olive oil. Never baste with raw marinade unless you’ve boiled it first.
• Remove skewers from grill and let them rest loosely tented with foil for about 5 minutes so juices settle and shrimp finish gently.
• Sprinkle 2 tbsp chopped fresh parsley over the hot kabobs, give everything a final pinch of kosher salt and a few grinds of black pepper to taste. Squeeze a little extra lemon juice over top if you like it bright.
• Serve hot, and dont overcrowd the plate so the kabobs stay juicy. If you want a quick hack, serve with warmed pita or a simple garlic-yogurt sauce to sop up the juices.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 380g
• Total number of serves: 4
• Calories: 520kcal
• Fat: 33g
• Saturated Fat: 9.5g
• Trans Fat: 0.1g
• Polyunsaturated: 2.5g
• Monounsaturated: 20.9g
• Cholesterol: 316mg
• Sodium: 1000mg
• Potassium: 900mg
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 3g
• Protein: 55.5g
• Vitamin A: 2000IU
• Vitamin C: 75mg
• Calcium: 100mg
• Iron: 2.5mg