Grilled Steak Shrimp Kabobs (Print Version)
Tenderly marinated steak and shrimp paired with vibrant veggies, grilled for smoky, savory flavors.
# What You'll Need:
→ Proteins
01 -
1 lb sirloin or ribeye steak, cut into 1½-inch cubes
02 -
1 lb large shrimp, peeled and deveined
→ Marinade
03 -
3 tbsp olive oil
04 -
3 cloves garlic, minced
05 -
Juice and zest of 1 lemon
06 -
1 tbsp soy sauce or tamari
07 -
1 tsp smoked paprika
08 -
1 tsp dried oregano
09 -
Salt and black pepper, to taste
→ Optional Vegetables
10 -
Red bell pepper, cut into chunks
11 -
Small red onion, cut into chunks
12 -
Cherry tomatoes
# Steps to Follow:
01 -
In a bowl, whisk together olive oil, minced garlic, lemon juice and zest, soy sauce, smoked paprika, dried oregano, salt, and pepper to create a bright, smoky marinade.
02 -
Divide marinade into two bowls. Toss steak cubes in one and shrimp in the other. Let marinate for at least 20 minutes and no longer than 1 hour to preserve texture.
03 -
Thread marinated steak, shrimp, and optional vegetables alternately onto skewers, leaving small spaces between pieces for even grilling.
04 -
Preheat grill or grill pan to medium-high heat. Grill kabobs for 3–4 minutes per side, turning gently to prevent shrimp from curling excessively and to develop an even char on steak.
05 -
Remove kabobs from grill. Serve immediately with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Pair with garlic butter rice, grilled vegetables, or a fresh salad as desired.
# Additional Notes:
01 -
Pat shrimp dry before marinating to improve marinade adhesion and prevent steaming during cooking.
02 -
Use a meat thermometer for steak doneness; medium-rare is reached at 130°F.
03 -
Allow small gaps on skewers to promote even heat circulation and cook.