These Steak and Shrimp Kabobs are bursting with savory, juicy, and zesty flavors! The combination of succulent steak cubes, tender shrimp, and homemade garlic butter is a true surf and turf crowd-pleaser. Serve them with a side of fresh greens or grilled veggies for the ultimate backyard barbecue feast!
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Why you’ll love this recipe
- Versatile: The best part about these kabobs is how versatile they are! You can mix and match with other proteins or veggies according to your preference.
- Easy to prepare: With less than 10 ingredients and a handful of steps, these steak and shrimp kabobs couldn’t be easier to put together.
- Grill-master friendly: This recipe is a fantastic way to practice your grilling skills. It’s super forgiving, even if you’re a novice.
- Crowd-pleasing: Whether it’s a family gathering or a casual get-together with friends, these steak and shrimp kabobs are sure to be a hit!
Juicy steak and shrimp kabobs
I love a good kabob recipe more than the next person, especially during the summer grilling season. From grilled steak kabobs and grilled chicken and pineapple kabobs to grilled salmon kabobs and low-carb keto grilled sirloin steak kabobs, I thought I’d made them all!
That is until I tried steak and shrimp kabobs. This classic surf and turf combination provides a robust, meaty flavor from the steak, while the shrimp adds a delicate sweetness and juicy bite.
They’re basked in aromatic garlic butter and char-grilled to perfection, resulting in kabobs that are crispy on the outside, yet moist and tender on the inside. What’s not to love?!
Ingredients & substitutions
- Sirloin steak: Provides a lean yet tender texture, which makes it one of my go-to choices for kabobs. If you don’t have sirloin, I also recommend ribeye or tenderloin.
- Large shrimp: I usually opt for 21-25 per pound for the optimal taste and texture. You can substitute smaller shrimp or scallops, but just note that the cooking times will vary.
- Olive oil: Used to coat the steak and shrimp before grilling. If you don’t have olive oil, it can be replaced with canola or avocado oil instead.
- Garlic powder: Adds a savory depth to the steak and shrimp kabobs. I don’t recommend fresh minced garlic as it will be hard to prevent it from burning on the grill.
- Unsalted butter: Makes up the base of the garlic butter. If you only have salted butter, adjust the added salt accordingly.
- Parsley: Adds a fresh flavor and a pop of color to the garlic butter. Parsley can also be replaced with cilantro or chives for a different flavor profile.
- Garlic: A key ingredient in garlic butter! If it’s not available, you can use extra garlic powder in a pinch, but the flavor won’t be as punchy.
- Lemon: Used for the zest in the garlic butter, giving a citrusy freshness that cuts through the richness of the fat.
How to make steak and shrimp kabobs
- Prepare the garlic butter: In a small bowl, mix together the melted butter, salt, finely chopped parsley, minced garlic, and lemon zest. Trust me, garlic butter is your secret weapon for flavor-packed kabobs.
- Get the grill ready: Ensure the grill grates are clean and preheat your grill to medium-high. If you’re indoors, a griddle pan on medium-high heat works well too.
- Prep the steak and shrimp: Toss the steak cubes and shrimp in olive oil, garlic powder, and salt. Then, thread them onto the skewers, alternating between steak and shrimp.
- Grill time: Lay the skewers on the hot grill. Turn them after 3-4 minutes and cook for an additional 3-4 minutes. As they cook, the grill infuses the kabobs with that quintessential smoky flavor.
- Serving: Brush the grilled steak and shrimp kabobs generously with the prepared garlic butter. Don’t forget to sprinkle some extra parsley on top before serving!
Serving suggestions
Pair your steak and shrimp kabobs with these summery sides for a more complete meal:
- Grilled vegetables: Try grilled zucchini and squash, asparagus, or bell peppers.
- Green salad: A light, refreshing chopped Greek salad complements the kabobs well.
- Potatoes: For a heartier meal, serve your kabobs with a roasted potato salad, sweet potato fries, or salt roasted potatoes with smoked garlic aioli.
- Bread: Nothing beats the classic combination of meat and bread. Try my Spanish tomato bread!
Frequently asked questions
To ensure that the steak and shrimp cook evenly, cut them into uniform sizes. It’s also essential to control the heat of your grill. A medium-high heat allows the steak cubes to cook properly without overcooking the shrimp.
To prevent wooden skewers from burning on the grill, soak them in cold water for at least an hour before threading the steak and shrimp. The water absorbed by the wood prevents it from catching fire or charring the grill. Alternatively, you could use metal skewers that don’t burn.
Storage & reheating
If you have any leftover steak and shrimp kabobs, follow these storage and reheating tips:
- Fridge: Store the cooked kabobs in an airtight container in the fridge for up to 3-4 days.
- Freezer: You can freeze uncooked steak and shrimp kabobs for up to 3 months. Remember to store them in freezer-safe containers, then thaw them in the fridge overnight before grilling.
- Reheating: Reheat the kabobs on the grill or in a preheated oven at 350F for about 10 minutes, or until heated through.
Variations
- Switch up the proteins: Try using chicken or pork instead of steak cubes.
- Vegetarian: Use tofu or halloumi cheese instead of meat for a fully vegetarian option.
- Different marinades: Experiment with different marinades like teriyaki or BBQ sauce.
- Add veggies: Thread bell peppers, cherry tomatoes, onions, or zucchini in between the meat.
Top tips
- Pre-soak wooden skewers: To prevent burning, don’t forget to soak your wooden skewers in water for at least an hour before grilling.
- Don’t overcrowd the skewers: Leave a little space between each piece to ensure even cooking of the steak and shrimp.
- Preheat the grill: Make sure your grill is preheated to the right temperature before you start. This will promote even cooking and prevent the meat from sticking.
- Use a grill brush: Clean your grill grates before and after grilling to prevent sticking.
- Rest the kabobs: Let the kabobs rest for a few minutes after grilling for juicier results.
Looking for more grilling recipes?
If you enjoyed these steak and shrimp kabobs, be sure to check out some more of my favorite grilling recipes like these:
- Grilled Cilantro Lime Chicken Thighs
- Grilled Spatchcock Chicken
- Grilled Marinated Lamb Chops
- Grilled Skirt Steak
If you try this Steak and Shrimp Kabobs recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Juicy Steak and Shrimp Kabobs
Ingredients
Steak and Shrimp Kabobs
- 1 pound sirloin steak, cut into 1 ½ – inch cubes
- 1 pound large shrimp, de-veined and shells removed with tail on
- 3 tablespoons olive oil
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt, divided
Garlic Butter
- 6 tablespoons unsalted butter, melted
- ½ teaspoon kosher salt
- 1 tablespoon parsley, finely chopped (more for topping)
- 4 cloves garlic, minced
- 1 small lemon, zested
Instructions
- Make the Garlic Butter. In a small bowl combine all garlic butter ingredients and stir well. Set aside.
- Prepare the steak and shrimp. In a bowl combine cubed steak and shrimp (remove the skin, but leave the tail on). Toss with olive oil, garlic powder, and salt. Thread pieces of steak onto the skewers, alternating with steak and shrimp. (Tip: If you're using wooden skewers, make sure to soak them in cold water for an hour.)
- Preheat the grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat an outdoor grill to medium-high until the temperature reaches 425 F. For indoor cooking, use a griddle pan and heat it to medium-high heat.
- Grill and serve. Lay the skewers on the hot grill and grill for 3-4 minutes. Turn and cook for an additional 3-4 minutes. Or cook until the desired doneness.
- Serve the kabobs. Brush garlic butter all over the steak and shrimp kabobs, sprinkle with additional parsley, and serve.
Mare
This recipe was super!! I would say I’m definitely a novice at grilling and was intimidated by making shish kabobs but these turned out delicious! It was slightly salty for the shrimp but I think my shrimp were slightly smaller than yours so maybe that’s why, the beef was on point, my whole family (who are pickier eaters) enjoyed and it’s a recipe I’ll have in mind when guests come over. Thank you!!