If you’re looking for a dish that combines juicy, tender steak with succulent shrimp for a perfect surf-and-turf experience, this Steak and Shrimp Kabobs Recipe is exactly what you need. Packed with vibrant bell peppers and sweet red onion, these kabobs bring a gorgeous burst of color and flavor to your grill. The marinade infuses each bite with a smoky, garlicky tang that’s simply irresistible, making it a standout recipe for any summer cookout or weekday dinner that deserves a little celebration.
Ingredients You’ll Need
When it comes to making these kabobs, the ingredients are straightforward but crucial for building layers of flavor and texture. Each item plays a role in creating the juicy, charred, and colorful skewers you’ll love.
- 1 pound sirloin steak: Choose a cut with some marbling for tenderness and flavor.
- 1 pound large shrimp: Peeled and deveined for ease, tails on or off—your choice for presentation.
- 2 tablespoons olive oil: Adds richness and helps the marinade coat the ingredients evenly.
- 2 tablespoons soy sauce: Brings a savory, umami punch that deepens the steak and shrimp’s flavors.
- 1 tablespoon lemon juice: Provides a fresh, zesty brightness to balance the richness.
- 2 cloves garlic (minced): Gives a fragrant and robust base note to the marinade.
- 1 teaspoon smoked paprika: Infuses a subtle smoky flavor without needing a smoker.
- 1/2 teaspoon salt: Enhances all the natural flavors and seasoning.
- 1/2 teaspoon black pepper: Adds just the right amount of heat and depth.
- 1 red bell pepper: Cut into chunks for sweetness and vibrant color.
- 1 green bell pepper: Adds a slightly bitter crunch that balances the sweetness.
- 1 red onion: Chunked to bring a mild pungency and caramelize beautifully on the grill.
- Metal or soaked wooden skewers: Essential for holding all ingredients securely while grilling.
How to Make Steak and Shrimp Kabobs Recipe
Step 1: Prepare the Marinade and Marinate
Start by mixing olive oil, soy sauce, lemon juice, garlic, smoked paprika, salt, and black pepper in a bowl. This marinade is where all the magic begins — it tenderizes the steak and wraps the shrimp in layers of flavor. Place the steak and shrimp in separate bowls, divide the marinade evenly between them, toss gently to coat, and cover with plastic wrap. Let them chill in the fridge for about 30 minutes to soak up that delicious marinade. Remember, marinating shrimp longer than 30 minutes can compromise their texture, so keep that in mind.
Step 2: Thread the Kabobs
Once your proteins have marinated, it’s time for the fun part—assembling the kabobs! Alternate pieces of steak, shrimp, red and green bell peppers, and red onion on each skewer. This mix not only ensures every bite bursts with contrasting textures and flavors, but it also creates a colorful presentation that’s hard to resist. Pro tip: Leave a little space between each piece so the heat can circulate evenly while grilling.
Step 3: Grill to Perfection
Preheat your grill to medium-high heat—it’s essential for that beautiful sear and caramelization. Place the kabobs on the grill and cook for 8 to 10 minutes, turning occasionally to char all sides evenly. The steak should reach your preferred doneness, while the shrimp becomes pink and opaque—avoid overcooking shrimp to keep them juicy and tender. Once done, remove the kabobs from the grill and let them rest for a couple of minutes; this resting period allows all the juices to redistribute for maximum flavor.
How to Serve Steak and Shrimp Kabobs Recipe
Garnishes
To elevate your steak and shrimp kabobs, scatter freshly chopped parsley or cilantro on top for a pop of color and fresh herbal aroma. A squeeze of additional lemon juice just before serving can brighten flavors wonderfully, making each bite even more refreshing and vibrant.
Side Dishes
These kabobs pair beautifully with simple side dishes that complement their smoky, savory profile. Consider serving with fluffy rice, grilled corn on the cob brushed with butter and herbs, or a crisp green salad with a tangy vinaigrette. These sides keep the meal balanced and satisfying without overwhelming the kabobs’ star ingredients.
Creative Ways to Present
For an impressive presentation, serve the kabobs on a wooden platter lined with banana leaves or parchment paper, adding a rustic, tropical vibe. Alternatively, place the kabobs over a bed of mixed greens or couscous to turn your dish into a vibrant feast for the eyes. You could also serve individual kabobs on colorful plates alongside small dipping sauces like cilantro-lime crema or spicy aioli for extra flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftover kabobs, they keep well in an airtight container in the refrigerator for up to 2 days. Separate the skewers before storing to save space and make reheating easier. The flavors mellow over time, making them great for next-day lunches or quick dinners.
Freezing
You can freeze uncooked marinated steak and shrimp (on skewers or separately) for up to 1 month. Just wrap tightly in plastic wrap or place in a freezer bag. When ready, thaw overnight in the fridge and proceed with grilling as usual. Avoid freezing cooked kabobs as shrimp texture may suffer upon reheating.
Reheating
To reheat, gently warm the kabobs in a 350°F oven for about 10 minutes or until heated through, or quickly warm them on a hot grill to revive that grilled crispness. Reheating slowly helps maintain moisture, especially for shrimp, preventing them from toughening.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While sirloin works great for tenderness and flavor, you can experiment with ribeye, flank steak, or even filet mignon. Just keep in mind that thinner cuts may cook faster, so adjust grilling times accordingly.
Do I have to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning or catching fire on the grill, ensuring safe and easy cooking.
Can I make this recipe without a grill?
Definitely. If you don’t have access to a grill, you can broil the kabobs in your oven or cook them on a grill pan over the stovetop. Just watch closely to avoid overcooking, especially the shrimp.
How long can I marinate the steak and shrimp?
You can marinate the steak for up to 8 hours to let the flavors penetrate deeply. However, shrimp only need about 30 minutes in the marinade to avoid becoming mushy, so it’s best to keep them separate.
What vegetables work well besides bell peppers and onions?
Feel free to customize your kabobs with zucchini slices, cherry tomatoes, mushrooms, or chunks of pineapple. These all grill beautifully and add exciting flavors and textures alongside your steak and shrimp.
Final Thoughts
This Steak and Shrimp Kabobs Recipe is a true celebration of bold flavors and easy grilling fun. Whether you’re cooking for a crowd or treating yourself to a flavorful weeknight dinner, these kabobs deliver juicy, smoky satisfaction every time. So grab your skewers, fire up the grill, and enjoy the joyful sizzle of surf meets turf in each delicious bite!
Print
Steak and Shrimp Kabobs Recipe
- Prep Time: 20 minutes (plus 30 minutes marinating)
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Steak and Shrimp Kabobs recipe combines tender sirloin steak and succulent shrimp marinated in a flavorful mixture of olive oil, soy sauce, lemon juice, garlic, and smoked paprika. Threaded alternately with colorful bell peppers and red onions, these kabobs are grilled to perfection, offering a delicious surf-and-turf experience that’s perfect for summer cookouts or quick weeknight dinners.
Ingredients
Protein
- 1 pound sirloin steak (cut into 1.5-inch cubes)
- 1 pound large shrimp (peeled and deveined, tails on or off)
Marinade
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 2 cloves garlic (minced)
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 red onion (cut into chunks)
Others
- Metal or soaked wooden skewers
Instructions
- Prepare the Marinade and Marinate Proteins: In a medium bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, salt, and black pepper until well combined. Place the sirloin steak cubes in one bowl and the shrimp in another. Divide the marinade evenly between the two bowls, tossing each to coat thoroughly. Cover and refrigerate both for 30 minutes to allow the flavors to meld.
- Preheat the Grill: When ready to cook, preheat your grill to medium-high heat, ensuring it’s clean and oiled to prevent sticking.
- Assemble the Kabobs: Thread the marinated steak cubes, shrimp, red bell pepper chunks, green bell pepper chunks, and red onion pieces alternately onto the metal or soaked wooden skewers, creating a colorful and balanced arrangement.
- Grill the Kabobs: Place the skewers on the grill and cook for 8 to 10 minutes, turning occasionally to ensure even cooking. Grill until the steak reaches your preferred level of doneness and the shrimp turn pink, opaque, and slightly firm, but take care not to overcook the shrimp to maintain juiciness.
- Rest and Serve: Remove the kabobs from the grill and let them rest for a couple of minutes. This step helps the juices redistribute within the meat and shrimp. Serve immediately with your choice of sides like rice, grilled corn, or a fresh salad for a satisfying meal.
Notes
- For deeper steak flavor, marinate the steak for up to 8 hours, but do not exceed 30 minutes for shrimp to avoid a mushy texture.
- These kabobs pair well with sides like rice, grilled corn, or a light salad.
- Feel free to substitute the bell peppers and onion with other favorite vegetables such as zucchini, cherry tomatoes, or mushrooms based on your preference.
