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If you want your next grill night to be unforgettable, these grilled steak and shrimp kabobs bring together the best of surf and turf on one skewer. Tender cubes of sirloin or ribeye combine with juicy, marinated shrimp for a perfect balance of smoky, savory flavors. The simple marinade with garlic, smoked paprika, and lemon brightens up the dish without making it complicated, and adding colorful veggies gives each bite a fresh crunch. These kabobs come together quickly and impress every time, whether you’re hosting friends or enjoying a casual weeknight meal.
I first made these kabobs during a family gathering, and they stole the show. Now I often get asked to bring them to BBQs because everyone loves the combo of steak and shrimp on one skewer.
Ingredients
- Sirloin or ribeye steak: One pound cut into 1 ½-inch cubes to ensure quick and even grilling with maximum juiciness
- Large shrimp: One pound peeled and deveined for easy eating and perfect cooking time matching the steak
- Olive oil: Three tablespoons for a smooth marinade texture and to help carry flavors
- Garlic: Three cloves minced to add aromatic depth and a mild punch
- Lemon: Juice and zest of one lemon for brightness and a subtle tang that lifts the whole dish
- Soy sauce or tamari: One tablespoon for umami richness, tamari is a great gluten-free option
- Smoked paprika: One teaspoon to add a subtle smoky flavor that complements both steak and shrimp
- Dried oregano: One teaspoon for an earthy herbal note that balances the marinade
- Salt and pepper: To taste for essential seasoning
- Optional vegetables: Such as red bell pepper, small red onion chunks, and cherry tomatoes bring color, sweetness, and variety to the skewers
Step-by-Step Instructions
- Make the Marinade:
- In a bowl, whisk together the olive oil, minced garlic, lemon juice and zest, soy sauce, smoked paprika, dried oregano, salt, and pepper. This blend creates a marinade that infuses the steak and shrimp with layers of bright and smoky flavors.
- Marinate Steak and Shrimp:
- Divide the marinade evenly into two bowls. Toss the steak cubes in one bowl and the shrimp in the other. Let them soak up the flavors for a minimum of 20 minutes but not more than an hour to avoid over-marinating, which could affect texture.
- Assemble the Kabobs:
- Carefully thread the steak, shrimp, and optional veggies onto skewers, alternating protein and vegetables. Leave a small gap between pieces to allow heat to circulate and ensure they cook evenly on the grill.
- Fire Up the Grill:
- Heat your grill or grill pan to medium-high heat. Place the kabobs on the grill and cook for about three to four minutes per side. Turn them gently to avoid shrimp curling too tightly and to achieve an even char on the steak that matches your preferred doneness.
- Serve and Enjoy:
- Once cooked, remove kabobs from the grill and serve with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for a finishing touch. Pair with sides like grilled corn, garlic butter rice, or a crisp salad to round out the meal.
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This recipe became a summer staple in my house because it perfectly combines two of my favorites—steak and shrimp—with minimal prep. The lemon zest is my secret ingredient that brightens every bite, reminding me of a special weekend barbecue where this dish instantly became a hit with friends and family.
Storage Tips
If you have leftovers, store the 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 heat to keep the shrimp tender and the steak juicy. You can also marinate the steak and shrimp separately and keep them for up to four hours before assembling and grilling, which saves time on busy days.
Ingredient Substitutions
You can swap the steak for chicken breast or thighs for a different flavor profile, or use firm tofu as a vegetarian option. Shrimp can be replaced with scallops or chunks of firm fish like swordfish or halibut if you prefer. Pineapple chunks or zucchini add a sweet and savory twist, making kabobs more colorful and exciting. For a spicy kick, add cayenne pepper or chili powder to the marinade but start small unless you love heat.
Serving Suggestions
These kabobs pair exceptionally well with garlic butter rice, grilled asparagus, or a light cucumber salad dressed with lemon and dill. If you want something heartier, serve alongside roasted potatoes or a quinoa pilaf. Fresh corn on the cob brushed with herb butter makes a perfect summer side that complements the smoky flavors of the meat and shrimp beautifully.
Cultural Context
Kabobs have roots in many cultures around the world, commonly found in Middle Eastern, Mediterranean, and South Asian cuisines. The surf and turf approach adds a modern twist, popular in Western cooking, blending land and sea flavors in one dish. This style of grilling is ideal for social meals where everyone can enjoy a bit of everything on a skewer, making it fun and interactive.
Recipe FAQs
- → Can I use frozen shrimp?
Yes, but be sure to thaw completely and pat dry before marinating to ensure even coating and proper grilling.
- → How do I know when the steak is done?
Check doneness with a meat thermometer (130°F for medium-rare) or by touch—steak should feel firm but still springy.
- → Can these kabobs be cooked indoors?
Absolutely. Use a grill pan or broiler to mimic outdoor grilling and achieve similar char and flavor.
- → What sides complement these kabobs?
Garlic butter rice, grilled vegetables, or a crisp salad pair wonderfully to enhance the meal.
- → Can I customize the skewers with other ingredients?
Yes, swap steak for chicken or tofu, add pineapple or zucchini, and even spice up the marinade with chili powder or cayenne.