Grilled Steak & Shrimp Kabobs Recipe

I’m sharing Steak and Shrimp kabobs that use an unexpected seasoning and a simple pantry secret readers always ask about.

I never planned to love kabobs this much but these Grilled Steak & Shrimp Kabobs changed my mind. The idea of Steak And Shrimp together, with juicy sirloin or flank steak and large shrimp in that surf and turf mix, made me curious in a way I did not expect.

Sometimes a recipe sounds flashy but this one keeps pulling me back, like I forgot something important at the grill. Its smoky promise feels like a secret you sorta want to brag about but also keep.

I cant wait to make it again and see who I can convince.

Ingredients

• Steak, rich in protein and iron gives the kabobs meaty depth and char.
• Shrimp, lean protein that’s quick cooking, adds sweet briny flavor and tender bite.
• Bell peppers bring crunch, vitamin C and bright sweetness, good color and balance.
• Red onion gives sharpness that softens on the grill, some sweetness too.
• Cherry tomatoes pop juices, add acidity and natural sugars, lightening the rich meat.
• Olive oil gives healthy fats helps caramelize edges and carries flavors.
• Garlic adds pungent aroma and savory umami, a little goes a long way.
• Lemon juice brightens and balances richness, adds fresh tang and a slight sour.

Ingredient Quantities

• 1 to 1 1/2 lb sirloin or flank steak, cut into 1 in cubes
• 1 lb large shrimp (16 to 20 count), peeled and deveined
• 2 bell peppers, assorted colors, cut into chunks
• 1 large red onion, cut into wedges
• 8 oz cherry or grape tomatoes
• 1 medium zucchini, sliced into 1 in rounds (optional)
• 1/4 cup olive oil
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tbsp brown sugar or honey
• 1 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes (optional)
• 8 metal or wooden skewers
• Fresh parsley or cilantro, chopped for garnish
• Lemon wedges for serving (optional)

How to Make this

1. Whisk together 1/4 cup olive oil, 2 tbsp soy sauce, 1 tbsp Worcestershire, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 1 tbsp brown sugar or honey, 1 tsp smoked paprika, 1 tsp kosher salt, 1/2 tsp black pepper and 1/4 tsp red pepper flakes; reserve about 2 tbsp of that mixture before adding raw proteins.

2. Cut 1 to 1 1/2 lb sirloin or flank into 1 inch cubes, peel and devein 1 lb large shrimp, cut 2 bell peppers into chunks, slice 1 large red onion into wedges, keep 8 oz cherry tomatoes whole, and slice optional 1 medium zucchini into 1 inch rounds; pat steak and shrimp dry.

3. If using wooden skewers soak all 8 skewers in water at least 30 minutes so they dont burn.

4. Put the steak cubes in a bowl with most of the marinade and toss, cover and refrigerate 30 minutes to 2 hours; put the shrimp in a separate bowl with a little of the marinade and refrigerate only 15 to 20 minutes; toss the veggies in any leftover marinade for 10 to 15 minutes if you like.

5. Bring steak out of fridge about 15 minutes before grilling so it isnt ice cold, and preheat grill to medium high. Oil the grates with a paper towel dipped in oil so things dont stick.

6. Thread kabobs using metal or soaked wooden skewers, alternating steak, bell pepper, onion, tomato and zucchini, and shrimp; cut pieces uniform so everything cooks evenly. Tip: if youre worried about overcooking the shrimp, put shrimp on their own skewers or add shrimp last so they only hit the grill for a few minutes.

7. Grill kabobs over direct heat about 8 to 10 minutes, turning every 2 to 3 minutes so all sides get color; shrimp are done when opaque and curled, small steak cubes usually take about the same time for medium rare but use an instant read thermometer to check steak temp 130 to 135F for medium rare.

8. If you want to baste, bring the reserved 2 tbsp marinade to a boil for at least 1 minute first to kill any raw juices, then brush lightly during the last minute of grilling. Dont baste with raw marinade.

9. Transfer kabobs to a platter and let rest 4 to 5 minutes so juices redistribute, sprinkle chopped fresh parsley or cilantro and squeeze lemon wedges over top before serving.

Equipment Needed

1. Grill (gas or charcoal), preheat to medium-high
2. 8 metal skewers or wooden skewers (if wooden, soak 30 minutes)
3. Sharp chef’s knife
4. Cutting board
5. 2 to 3 mixing bowls (one for steak, one for shrimp, one for veggies/marinade)
6. Whisk plus measuring cups and spoons
7. Long tongs and a basting brush
8. Instant read thermometer
9. Paper towels and neutral oil for oiling the grates

FAQ

Grilled Steak & Shrimp Kabobs Recipe Substitutions and Variations

• Sirloin or flank steak: skirt steak (same beefy flavor, thinner so marinate less), flat iron or hanger steak (tender and quick to grill), ribeye (more marbling if you want richer bites), portobello mushrooms for a vegetarian swap
• Large shrimp: scallops (similar cook time), firm fish like salmon or swordfish cut into cubes, chicken thigh or breast pieces (longer cook, marinate well), extra-firm tofu (press it first)
• Bell peppers: poblano or anaheim peppers (meaty, mild), large mushrooms like cremini or portobello (hold up on the grill), zucchini or summer squash rounds (works great), red onion chunks for extra sweetness
• Olive oil: avocado or grapeseed oil (higher smoke point), canola oil (neutral), melted butter or ghee (richer, watch for flare-ups), a splash of toasted sesame oil for an Asian twist (use sparingly)

Pro Tips

1) If you dont want rubbery shrimp, either skewer them alone or add them at the very end so they only touch the heat for a minute or two. Shrimp cook way faster than steak, trust me.

2) Pat both the steak and shrimp super dry before they hit the grill, it really helps build a crust. Also dont baste with raw marinade unless you boiled that reserved bit first, thats asking for trouble.

3) Let the steak warm up a bit on the counter before grilling and use an instant read thermometer to dial in doneness, about 130 to 135 F for medium rare. After you pull them off let the kabobs rest a few minutes so the juices chill out and dont run everywhere.

4) Cut everything about the same size and dont cram the pieces on the skewer, crowded bits steam instead of sear. If you use wooden skewers soak them in water, otherwise they’ll burn and ruin your work.

5) Oil the grates and keep a spot on the grill a little cooler so you can move things if they flare up or start to char too fast. Light charring is great, burning is not, so manage the heat and flip regularly.