Grilled Steak Shrimp Kabobs (Print Format)
Tender steak and shrimp marinated and grilled on skewers for a smoky, flavorful surf-and-turf experience.
# Ingredients:
→ Proteins
01 -
1 lb sirloin or ribeye steak, cut into 1 ½-inch cubes
02 -
1 lb large shrimp, peeled and deveined
→ Marinade
03 -
3 tablespoons olive oil
04 -
3 cloves garlic, minced
05 -
Juice and zest of 1 lemon
06 -
1 tablespoon soy sauce or tamari
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried oregano
09 -
Salt and black pepper, to taste
→ Vegetables (optional)
10 -
1 red bell pepper, cut into chunks
11 -
1 small red onion, cut into chunks
12 -
Cherry tomatoes
# Steps:
01 -
Whisk together olive oil, minced garlic, lemon juice and zest, soy sauce, smoked paprika, oregano, salt, and pepper in a bowl.
02 -
Divide the marinade into two portions. Toss steak cubes in one and shrimp in the other. Let rest for at least 20 minutes or up to 1 hour refrigerated to develop flavor.
03 -
Alternately thread steak pieces, shrimp, and optional vegetables onto skewers, leaving space between pieces to ensure even cooking.
04 -
Preheat grill or grill pan to medium-high heat. Cook kabobs for 3 to 4 minutes per side, turning gently, until the steak reaches desired doneness and shrimp are opaque and pink.
05 -
Plate kabobs with a squeeze of fresh lemon juice and sprinkle with chopped parsley. Serve accompanied by rice, grilled corn, or a fresh salad.
# Tips:
01 -
Marinate proteins up to 4 hours ahead and refrigerate. Assemble skewers just before grilling for optimal freshness.