Grilled Steak and Shrimp Kabobs

These grilled steak and shrimp kabobs bring together the best of surf and turf in a simple yet impressive way. Tender cubes of sirloin or ribeye paired with juicy shrimp are marinated in a blend of olive oil, garlic, lemon, smoked paprika, and herbs to create a smoky and bright flavor. Threaded alongside colorful vegetables like bell pepper and red onion, they grill up quickly and make a perfect protein-packed meal for summer cookouts or casual dinners.

I first made these kabobs during a family gathering, and they instantly stole the spotlight. Since then, I often bring them to BBQs where everyone loves the combo of juicy steak and shrimp mingled on one skewer.

Ingredients

• Sirloin or ribeye steak: one pound cut into 1 ½ inch cubes to ensure fast, even grilling and juicy results
• Large shrimp: one pound peeled and deveined for easy eating and synchronized cooking time with the steak
• Olive oil: three tablespoons to create a smooth marinade and help distribute flavor evenly
• Garlic: three cloves minced for aromatic depth and a mild savory kick
• Lemon: juice and zest of one lemon to brighten the dish and add fresh tang
• Soy sauce or tamari: one tablespoon contributes umami richness tamari is a great glutenfree option
• Smoked paprika: one teaspoon for a subtle smoky flavor that pairs well with both steak and shrimp
• Dried oregano: one teaspoon offers an earthy herbal note balancing the marinade
• Salt and pepper: to taste for essential seasoning
• Optional vegetables: red bell pepper chunks, small red onion quarters, and cherry tomatoes add color, sweetness, and textural contrast

Instructions

Make the Marinade:

In a bowl, thoroughly whisk together olive oil, minced garlic, lemon juice and zest, soy sauce, smoked paprika, dried oregano, salt, and pepper. This combination builds layers of bright and smoky flavor that enhance both steak and shrimp.

Marinate Steak and Shrimp:

Divide the marinade evenly into two separate bowls. Toss the steak cubes in one and the shrimp in the other. Let them marinate for at least 20 minutes but no more than an hour to avoid mushy texture. This timing allows the flavors to penetrate without breaking down the proteins.

Assemble the Kabobs:

Carefully thread the ingredients onto skewers by alternating steak, shrimp, and desired vegetables. Leave a small gap between pieces to promote even heat circulation and cooking. The colorful veggies add sweetness and texture to each bite.

Fire Up the Grill:

Preheat your grill or grill pan to mediumhigh heat. Place skewers on the grill and cook for roughly three to four minutes per side. Turn gently to prevent shrimp from curling too tightly and to achieve a nice sear on the steak. Aim for your preferred doneness with the steak, mediumrare is typically juicy and tender.

Serve and Enjoy:

Remove the kabobs from the grill once cooked through. Finish with a fresh squeeze of lemon juice and sprinkle with chopped parsley for brightness. Serve alongside sides like grilled corn, garlic butter rice, or a crisp salad to complete the meal.

This recipe quickly became a favorite in my household because it perfectly combines two of my favorite proteins steak and shrimp with minimal effort. The lemon zest is a secret ingredient that brightens every bite and reminds me of a memorable weekend barbecue where friends could not stop raving about it.

Storage Tips

If you have leftovers, keep cooked kabobs in an airtight container in the refrigerator for up to three days. Reheat gently on a grill pan or in the oven at low temperature to avoid toughening shrimp or drying out steak. You can also marinate steak and shrimp separately and store them for up to four hours before assembling and grilling, which saves time for busy evenings.

Ingredient Substitutions

You can substitute chicken breast or thighs for steak to change the flavor while keeping the skewers protein-rich. Firm tofu is a great vegetarian alternative that soaks up marinade well. Shrimp can be swapped with scallops or chunks of firm fish such as swordfish or halibut for surf variety. Add pineapple chunks or zucchini for a sweet and savory twist. For some heat, stir in cayenne pepper or chili powder to the marinade but add gradually unless you prefer spicy food.

Serving Suggestions

These kabobs go wonderfully with garlic butter rice, grilled asparagus, or a refreshing cucumber salad dressed with lemon and dill. For a more substantial meal, pair with roasted potatoes or a quinoa pilaf. Fresh corn on the cob brushed with herb butter rounds out the smoky flavors beautifully making it a classic summer favorite.

These kabobs are quick to prep and deliver big flavor, perfect for casual dinners or summer cookouts. Marinate briefly and grill hot for the best texture.

Common Questions About the Recipe

→ Can I use frozen shrimp?

Yes, thaw shrimp completely and pat dry before marinating to ensure even coating and proper grilling results.

→ How do I know when the steak is done?

Use a meat thermometer aiming for 130°F for medium-rare or check by touch—steak should feel firm yet springy.

→ Can these kabobs be cooked indoors?

Absolutely. Use a grill pan or broiler to replicate outdoor grilling and achieve similar char and smoky flavor.

→ What sides complement these kabobs?

Pair with garlic butter rice, grilled asparagus, or a crisp salad for a balanced and flavorful meal.

→ Can I customize the skewers with other ingredients?

Yes, swap steak for chicken or tofu, add pineapple or zucchini, or spice up the marinade with chili powder or cayenne.