Grilled Steak & Shrimp Kabobs Recipe

I’m sharing a grilled dinner of steak and shrimp kabobs that features a clever timing trick to get both proteins cooked in sync.

I can’t wait to tempt you with these Grilled Steak & Shrimp Kabobs. Fire up the grill and get ready to enjoy this delicious surf and turf—sorry, no that, scratch that—this surf and turf combo features tender pieces of sirloin steak and large shrimp that turn smoky and slightly sweet when kissed by flame and a squeeze of lemon.

I love the way Steak And Shrimp plays against charred bell peppers and popping cherry tomatoes, it feels fancy but it’s totally relaxed. If you’re into Grilling Kabobs, you’ll find yourself making these again, and again, promise.

Ingredients

• Sirloin steak: Rich in protein and iron, gives the kabobs a meaty beefy backbone.
• Shrimp: Lean seafood protein, cooks fast, adds briny sweetness and great texture.
• Olive oil: Healthy monounsaturated fats, it helps carry flavors and keeps meat juicy.
• Soy sauce: Deep umami, salty savory boost, low sodium is a smart choice.
• Lemon juice: Bright acid that cuts richness, it tenderizes proteins and gives lively sour notes.
• Brown sugar or honey: Adds sweet caramel notes that balance savory, helps with browning.
• Garlic: Pungent and aromatic, a small amount goes a long way in flavor.
• Bell peppers: Colorful vitamin C rich, crunchy and fresh, lightens the hearty kabobs.
• Parsley or cilantro: Fresh herbs brighten and add an herbal lift right before serving.

Ingredient Quantities

• 1 1/2 lb sirloin steak cut into 1 inch cubes
• 1 lb large shrimp peeled and deveined
• 1/4 cup olive oil
• 1/4 cup low sodium soy sauce
• 2 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice about 1 lemon
• 2 tbsp brown sugar or honey
• 3 cloves garlic minced
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes optional
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 bell peppers any color cut into 1 inch pieces
• 1 large red onion cut into wedges
• 12 to 16 cherry or grape tomatoes
• 2 tbsp unsalted butter melted optional for brushing
• 2 tbsp chopped fresh parsley or cilantro optional
• 8 to 10 wooden or metal skewers

How to Make this

1. Soak wooden skewers in water for 30 minutes so they don’t burn, or use metal skewers if you got them.

2. Whisk the marinade: 1/4 cup olive oil, 1/4 cup low sodium soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 2 tbsp brown sugar or honey, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (if you want heat), 1 tsp kosher salt and 1/2 tsp black pepper. Reserve about 1/4 cup of that mixture before you add any raw meat or shrimp so you can use it for basting and tossing the veggies later.

3. Put the steak cubes in a zip bag or bowl with most of the marinade, seal and chill 30 minutes to overnight for best flavor. Put the shrimp in a separate bowl with a smaller amount of the same marinade and refrigerate only 15 to 20 minutes max so they dont get tough.

4. Toss the bell pepper pieces, red onion wedges and cherry tomatoes with the reserved marinade or a little olive oil, and season lightly if needed. This makes the veggies flavorful and keeps you from using raw marinade on the finished skewers.

5. Thread the skewers: because steak and shrimp cook at different speeds, make half the skewers with steak, peppers and onion alternating with tomatoes, and make the other half shrimp-only with tomatoes and onion between shrimp if you like. This hack keeps shrimp from overcooking and gives evenly cooked steak.

6. Preheat the grill to medium high and oil the grates. If you have two heat zones, set up a hotter side for searing and a cooler side to finish cooking.

7. Grill the steak-and-veggie skewers first: sear 2 to 3 minutes per side over direct heat, then move to indirect heat and continue 3 to 6 more minutes until steak reaches desired doneness (about 10 to 12 minutes total for medium rare to medium). Grill shrimp skewers 2 to 3 minutes per side over direct heat until opaque and curled. Don’t crowd the grill.

8. During the last minute of cooking brush the kabobs with 2 tbsp melted unsalted butter mixed with a little of the reserved marinade for gloss and extra flavor. Use a clean spoon or brush that hasn’t touched raw meat.

9. Remove kabobs, let rest 3 to 5 minutes so juices settle, then sprinkle 2 tbsp chopped fresh parsley or cilantro and serve.

Equipment Needed

1. Grill (gas or charcoal) or a heavy grill pan, preheated to medium-high
2. Wooden skewers (soak 30 min) or metal skewers
3. Large zip-top bags or mixing bowls for marinating
4. Whisk plus measuring cups and spoons
5. Sharp chef knife and cutting board
6. Long tongs for turning kabobs and a clean basting brush or spoon for glazing
7. Instant-read meat thermometer to check steak doneness
8. Small bowls for reserved marinade and melted butter, plus a plate to rest cooked skewers

FAQ

Grilled Steak & Shrimp Kabobs Recipe Substitutions and Variations

• Sirloin steak: flank steak, skirt steak, or ribeye (slice flank/skirt thin across the grain); for a non-beef option try boneless chicken thighs or extra-firm tofu.
• Large shrimp: scallops, chunks of firm white fish like cod or halibut cut into cubes, bite-size chicken breast or thighs, or firm tofu for a vegetarian swap.
• Low sodium soy sauce: tamari (gluten free), coconut aminos (lower sodium, a tad sweeter), or Bragg liquid aminos; you can also use regular soy sauce and cut back on added salt.
• Brown sugar or honey: maple syrup, agave nectar, or use granulated sugar plus a little molasses to mimic brown sugar (about 1 cup sugar + 1 tbsp molasses for 1 cup brown sugar).

Pro Tips

– Keep the shrimp and steak marinating times strict. Shrimp only needs 15 to 20 minutes or it gets rubbery, steak can go 30 minutes to overnight. Don’t dump everything in together or you’ll end up with overcooked shrimp or bland beef.

– Reserve some of the marinade before it touches raw meat, and use that for veg and for basting. But when you baste near the end, use a clean brush or spoon and never reuse a brush that’s been in raw meat. Food safety matters even when you’re rushing.

– Build mixed skewers smartly: make shrimp-only skewers and steak-only skewers, or keep shrimp at the ends where they can be taken off early. That way you dont have half the skewer burned while the other half is still raw.

– Get your grill really hot for a quick sear then move to a cooler spot to finish. Also oil the grates and dont crowd the skewers so you get good char and even cooking. Let the meat rest a few minutes off the heat before serving so the juices settle.

Grilled Steak & Shrimp Kabobs Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I’m sharing a grilled dinner of steak and shrimp kabobs that features a clever timing trick to get both proteins cooked in sync.

Pin

Servings

6

servings

Calories

495

kcal

Equipment: 1. Grill (gas or charcoal) or a heavy grill pan, preheated to medium-high
2. Wooden skewers (soak 30 min) or metal skewers
3. Large zip-top bags or mixing bowls for marinating
4. Whisk plus measuring cups and spoons
5. Sharp chef knife and cutting board
6. Long tongs for turning kabobs and a clean basting brush or spoon for glazing
7. Instant-read meat thermometer to check steak doneness
8. Small bowls for reserved marinade and melted butter, plus a plate to rest cooked skewers

Ingredients

• 1 1/2 lb sirloin steak cut into 1 inch cubes

• 1 lb large shrimp peeled and deveined

• 1/4 cup olive oil

• 1/4 cup low sodium soy sauce

• 2 tbsp Worcestershire sauce

• 2 tbsp fresh lemon juice about 1 lemon

• 2 tbsp brown sugar or honey

• 3 cloves garlic minced

• 1 tsp smoked paprika

• 1/2 tsp red pepper flakes optional

• 1 tsp kosher salt

• 1/2 tsp black pepper

• 2 bell peppers any color cut into 1 inch pieces

• 1 large red onion cut into wedges

• 12 to 16 cherry or grape tomatoes

• 2 tbsp unsalted butter melted optional for brushing

• 2 tbsp chopped fresh parsley or cilantro optional

• 8 to 10 wooden or metal skewers

Directions

• Soak wooden skewers in water for 30 minutes so they don't burn, or use metal skewers if you got them.
• Whisk the marinade: 1/4 cup olive oil, 1/4 cup low sodium soy sauce, 2 tbsp Worcestershire sauce, 2 tbsp fresh lemon juice, 2 tbsp brown sugar or honey, 3 cloves minced garlic, 1 tsp smoked paprika, 1/2 tsp red pepper flakes (if you want heat), 1 tsp kosher salt and 1/2 tsp black pepper. Reserve about 1/4 cup of that mixture before you add any raw meat or shrimp so you can use it for basting and tossing the veggies later.
• Put the steak cubes in a zip bag or bowl with most of the marinade, seal and chill 30 minutes to overnight for best flavor. Put the shrimp in a separate bowl with a smaller amount of the same marinade and refrigerate only 15 to 20 minutes max so they dont get tough.
• Toss the bell pepper pieces, red onion wedges and cherry tomatoes with the reserved marinade or a little olive oil, and season lightly if needed. This makes the veggies flavorful and keeps you from using raw marinade on the finished skewers.
• Thread the skewers: because steak and shrimp cook at different speeds, make half the skewers with steak, peppers and onion alternating with tomatoes, and make the other half shrimp-only with tomatoes and onion between shrimp if you like. This hack keeps shrimp from overcooking and gives evenly cooked steak.
• Preheat the grill to medium high and oil the grates. If you have two heat zones, set up a hotter side for searing and a cooler side to finish cooking.
• Grill the steak-and-veggie skewers first: sear 2 to 3 minutes per side over direct heat, then move to indirect heat and continue 3 to 6 more minutes until steak reaches desired doneness (about 10 to 12 minutes total for medium rare to medium). Grill shrimp skewers 2 to 3 minutes per side over direct heat until opaque and curled. Don’t crowd the grill.
• During the last minute of cooking brush the kabobs with 2 tbsp melted unsalted butter mixed with a little of the reserved marinade for gloss and extra flavor. Use a clean spoon or brush that hasn't touched raw meat.
• Remove kabobs, let rest 3 to 5 minutes so juices settle, then sprinkle 2 tbsp chopped fresh parsley or cilantro and serve.

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: 329g
• Total number of serves: 6
• Calories: 495kcal
• Fat: 27.8g
• Saturated Fat: 10.1g
• Trans Fat: 0.08g
• Polyunsaturated: 2g
• Monounsaturated: 15.7g
• Cholesterol: 235mg
• Sodium: 667mg
• Potassium: 750mg
• Carbohydrates: 11.7g
• Fiber: 1.7g
• Sugar: 6.7g
• Protein: 48.5g
• Vitamin A: 1667IU
• Vitamin C: 69mg
• Calcium: 67mg
• Iron: 3.7mg