Grilled Steak & Shrimp Kabobs: The Ultimate Surf-and-Turf Feast

Published by Ilyas, Date :

July 9, 2025

When it comes to grilling season, nothing beats the satisfaction of sinking your teeth into a tender, juicy steak paired with perfectly cooked shrimp, all on the same skewer. Grilled Steak & Shrimp Kabobs are the ideal dish for any summer cookout, weeknight dinner, or family gathering. They combine the best of both worlds—hearty steak and succulent shrimp—grilled to perfection with a smoky char that takes your taste buds straight to paradise. Packed with vibrant vegetables and infused with a mouthwatering marinade, these kabobs are a must-try recipe that’s as easy as it is delicious.

Whether you’re new to grilling or a seasoned pro, these kabobs are sure to become a staple in your grilling rotation. The simple yet flavorful marinade, combined with the quick cook time on the grill, makes this recipe perfect for busy weeknights when you’re craving a healthy, protein-packed meal. But it’s not just the speed and ease of preparation that will win you over—it’s the combination of juicy steak and shrimp, the variety of vegetables, and the garlic-butter finish that truly make these kabobs stand out.

Why You’ll Love This Recipe

A Perfect Balance of Surf and Turf: Steak and shrimp might be the ultimate surf-and-turf pairing, and these kabobs deliver the best of both. The marinated steak is tender and flavorful, while the shrimp become beautifully charred and juicy as they grill. It’s the ideal combination for a high-protein meal that satisfies every craving.
Quick and Easy: This recipe is designed for busy weeknights or impromptu summer cookouts. With a marinate time of just 30 minutes and a cook time of about 10 minutes, you’ll have these kabobs ready in no time. Perfect for those days when you need quick family meals that are also packed with flavor.
Customizable: The beauty of kabobs is how easily they can be customized. Whether you’re adding your favorite vegetables, adjusting the spices to your taste, or even swapping in chicken or fish, you can make these kabobs your own. It’s a great way to incorporate a healthy comfort food that your whole family will love.
Perfect for Any Occasion: These kabobs are just as suitable for a casual weeknight dinner as they are for a summer gathering or a backyard barbecue. Whether you’re hosting a large gathering or enjoying a cozy dinner with the family, this recipe will hit the spot every time.

What Makes This Recipe Special?

Grilled Steak & Shrimp Kabobs are special for so many reasons. First, the flavor combination of steak and shrimp is unmatched—rich and savory from the steak, sweet and delicate from the shrimp, and a beautiful contrast of textures when grilled together. The marinade is incredibly simple but packs a punch, bringing out the best in both the steak and shrimp. The addition of garlic, soy sauce, lemon juice, and paprika gives the kabobs a zesty kick without being overpowering, making them a balanced, flavorful dish that everyone will enjoy.

Another key factor that makes these kabobs special is how quickly they come together. With minimal prep time and a short cook time, they’re a budget-friendly recipe that doesn’t sacrifice taste or quality. And the best part? Clean-up is a breeze! Everything cooks on skewers, so there’s no mess of multiple pans or complicated techniques. If you’re looking for an easy way to add some excitement to your weeknight dinners or your next summer barbecue, this is the recipe to try.

Ingredients

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For the Kabobs:

1 lb sirloin steak, cut into 1–1½” cubes (ribeye or strip steaks also work well)
1 lb large shrimp, peeled and deveined (tails on or off, depending on preference)
3 tbsp olive oil
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper

For the Garlic-Butter Sauce:

6 tbsp unsalted butter, melted
4 cloves garlic, minced
Zest of 1 lemon
1 tbsp fresh parsley, chopped

Optional Vegetables:

Bell peppers (any color, cut into chunks)
Zucchini or mushrooms (optional, sliced)

Skewers:

Wooden skewers (soak for 20–30 minutes) or metal skewers

How to Make It Step-by-Step

Prepare the Skewers: If you’re using wooden skewers, soak them in water for 20–30 minutes to prevent them from burning on the grill. If you’re using metal skewers, there’s no need to soak them—just skip this step.
Make the Marinade: In a medium-sized bowl, mix together the olive oil, garlic powder, salt, pepper, and any additional seasonings you like. Add the steak cubes and shrimp to the bowl, making sure each piece is coated in the marinade. Let the steak and shrimp marinate separately in the refrigerator for at least 30 minutes to allow the flavors to develop.
Prepare the Garlic-Butter Sauce: While the steak and shrimp are marinating, make the garlic-butter sauce. In a small bowl, combine the melted butter, minced garlic, lemon zest, and fresh parsley. Set this aside to brush over the kabobs once they come off the grill.
Assemble the Kabobs: Thread the marinated steak, shrimp, and vegetables (if using) alternately onto the skewers. Make sure to leave a little space between the pieces so that the heat can circulate evenly. The vegetables, such as bell peppers or zucchini, add color and texture to the kabobs, making them even more delicious.
Preheat the Grill: Preheat your grill to medium-high heat, aiming for a temperature of around 425°F (220°C). This high heat will give your steak a perfect sear and cook the shrimp quickly without drying them out.
Grill the Kabobs: Place the skewers on the grill, cooking them for 3–5 minutes per side. The steak should be cooked to your preferred level of doneness, and the shrimp should turn opaque and slightly pink. If you prefer your steak medium-rare, aim for an internal temperature of 130°F. Keep an eye on the kabobs, turning them occasionally for even cooking.
Brush with Garlic-Butter Sauce: About 1–2 minutes before removing the kabobs from the grill, brush them generously with the prepared garlic-butter sauce. This step adds a burst of flavor and helps to keep the kabobs moist and rich.
Rest and Serve: Once the kabobs are done, remove them from the grill and let them rest for 2–3 minutes. This allows the juices in the meat to redistribute, ensuring every bite is tender and juicy. Garnish with extra chopped parsley and serve immediately.

Tips for Best Results

Use a Meat Thermometer: For perfectly cooked steak, use a meat thermometer. For medium-rare, aim for 130°F and for medium, aim for 140°F. This ensures your steak is cooked to perfection every time.
Don’t Overcrowd the Skewers: When threading your ingredients, make sure not to overcrowd the skewers. Leave some space between the pieces to allow the heat to circulate properly, which will result in more even cooking.
Grill in Batches: If you’re grilling a large batch of kabobs, consider cooking them in batches. This prevents overcrowding on the grill, allowing each skewer to cook evenly and develop that perfect smoky char.
Let the Steak Rest: After grilling, let the steak rest for a few minutes before serving. This allows the juices to redistribute, ensuring that the steak stays juicy and tender.

Ingredient Substitutions & Variations

Swap the Steak: If you prefer chicken, you can easily substitute the steak for boneless, skinless chicken breast or thighs. Just make sure to adjust the cooking time, as chicken takes a little longer to cook than steak.
Spicy Kick: If you like things a little spicier, add a pinch of red pepper flakes or a splash of hot sauce to the marinade. This will give your kabobs a flavorful heat that’s perfect for those who love a little spice.
Vegetables: Feel free to use any of your favorite vegetables. Mushrooms, zucchini, and cherry tomatoes all make great additions to the kabobs. You can also try adding some grilled pineapple for a tropical twist!
Herb-Infused: For a burst of fresh flavor, try adding some chopped rosemary, thyme, or oregano to the marinade. These herbs pair beautifully with both steak and shrimp, enhancing the overall flavor.
Gluten-Free: These kabobs are naturally gluten-free. If you’re looking for a low-carb meal, serve them over cauliflower rice or a crisp green salad instead of rice.

Serving Suggestions

Grilled Steak & Shrimp Kabobs are incredibly versatile and pair well with a variety of sides and beverages. Here are a few ideas to complete your meal:

Rice: Serve the kabobs over white rice, brown rice, quinoa, or couscous. The rice will soak up all the delicious juices from the steak and shrimp.
Grilled Vegetables: Pair the kabobs with more grilled vegetables like corn on the cob, roasted sweet potatoes, or a fresh veggie salad.
Breads: Serve with some warm, crusty bread or pita to mop up any leftover garlic-butter sauce.
Salads: A refreshing side salad with mixed greens, cherry tomatoes, and a simple vinaigrette complements the smoky flavors of the kabobs beautifully.

Pairing Ideas (Drinks, Sides, etc.)

Drinks: Pair these kabobs with a light and refreshing beverage. A crisp white wine like Sauvignon Blanc or a cold glass of iced tea works well. If you prefer beer, a pale ale or lager will complement the smoky flavors of the grilled meat and shrimp.
Sides: The kabobs go wonderfully with grilled corn, potato salad, a tangy coleslaw, or even a fresh avocado and cucumber salad.

How to Store and Reheat Leftovers

Storage: Store leftover kabobs in an airtight container in the refrigerator for up to 3–4 days. Be sure to remove the meat from the skewers before storing.
Reheating: To reheat, remove the steak and shrimp from the skewers and warm them in a skillet over medium heat for a few minutes. Avoid microwaving the shrimp for too long, as it can turn rubbery.

Make-Ahead and Freezer Tips

Make-Ahead: You can marinate the steak and shrimp ahead of time. Just prepare the marinade, toss the meat and shrimp in it, and store them in the fridge for up to 24 hours. When ready to cook, thread them onto skewers and grill.
Freezer Tips: While it’s best to enjoy these kabobs fresh, you can freeze the cooked steak (the shrimp won’t freeze well). Wrap the cooked steak tightly in plastic wrap or foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.

Common Mistakes to Avoid

Overcooking the Shrimp: Shrimp cooks very quickly, so be sure to watch them closely. Overcooked shrimp can become rubbery, so as soon as they turn opaque, remove them from the grill.
Not Letting the Steak Rest: After grilling, allow the steak to rest for a few minutes before serving. This helps the juices redistribute, keeping the steak tender and flavorful.

Frequently Asked Questions (FAQ)

Can I use frozen shrimp?
Yes, just make sure to thaw and pat the shrimp dry before marinating.
What kind of steak should I use?
Sirloin, ribeye, and strip steaks work well for kabobs due to their tenderness and flavor.
Can I make these ahead of time?
Yes, you can marinate the steak and shrimp ahead of time. Just keep them refrigerated until you’re ready to grill.
Can I cook these in the oven?
Yes, you can bake them in the oven at 425°F for about 12-15 minutes, turning halfway through.

Cooking Tools You’ll Need

Grill or grill pan
Wooden or metal skewers
Meat thermometer (optional, but useful for perfect steak)

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Grilled Steak & Shrimp Kabobs are perfect for easy weeknight dinners, healthy comfort food, or any summer gathering. Enjoy!