Grilled Steak and Shrimp Kabobs Recipe

These Grilled Steak and Shrimp Kabobs are the perfect backyard dinner hero! Juicy chunks of sirloin steak and succulent shrimp are marinated in a savory-sweet blend of soy sauce, balsamic vinegar, and honey, then grilled to perfection in just minutes. The result? A protein-packed, flavor-loaded meal that looks impressive but requires minimal effort. Trust me, these kabobs will have your family or guests thinking you spent hours in the kitchen!

Why You’ll Love This Recipe

• Surf and Turf Magic: Get the best of both worlds with tender steak and juicy shrimp in every delicious bite.
• Quick Cooking Time: Once marinated, these kabobs cook up in less than 10 minutes – perfect for those evenings when you want something special without spending hours over a hot grill.
• Flavor Explosion: The marinade works double-duty, tenderizing the meat while infusing everything with a perfect balance of sweet, savory, and slightly spicy notes.
• Impressive Presentation: These colorful skewers look absolutely stunning on a platter, making them perfect for both casual family dinners and entertaining guests.

this Recipe

Ingredients You’ll Need

• Top Sirloin Steak: This cut offers the perfect balance of tenderness and flavor for grilling. Look for good marbling for the juiciest results.
• Large Shrimp: Choose deveined, peeled shrimp to save time. The larger the shrimp, the better they’ll hold up on the grill without overcooking.
• Soy Sauce: The foundation of our marinade, providing that umami depth. Use lower-sodium varieties if you’re watching salt intake.
• Balsamic Vinegar: Adds wonderful tang and complexity while helping to tenderize the steak.
• Honey: Provides perfect natural sweetness and creates beautiful caramelization on the grill.
• Sesame Oil: Just a touch gives an incredible nutty flavor that elevates the entire dish.
• Garlic: Fresh minced garlic infuses the marinade with essential aromatic flavor.
• Seasonings (Salt, Pepper, Paprika, Red Pepper Flakes): This perfect blend balances the marinade with just the right amount of heat and depth.

Variations

Different Protein Options

Swap the steak for chicken thighs or pork tenderloin if you prefer. The marinade works beautifully with virtually any protein.

Veggie Additions

Thread bell peppers, red onions, zucchini, or mushrooms between your proteins for a complete meal on a stick.

Marinade Twists

• Mediterranean: Replace soy sauce with olive oil, add lemon juice and oregano
• Teriyaki: Add grated ginger and pineapple juice to the existing marinade
• Spicy Cajun: Skip the soy and sesame, add Cajun seasoning and a splash of Worcestershire sauce

Serving Options

Turn these into kabob bowls by serving over rice with grilled vegetables, or wrap in warm pita with tzatziki sauce.

How to Make Grilled Steak and Shrimp Kabobs

Step 1: Prep the Steak

Cut your sirloin into uniform cubes, about 1¼ to 1½ inches each. Keeping the pieces consistent ensures they cook evenly.

Step 2: Marinate

Combine steak, shrimp, and all marinade ingredients in a large zip-top bag. Squeeze out the air, seal, and massage to ensure everything is well-coated. Refrigerate for at least 1 hour, flipping occasionally to ensure even marination.

Step 3: Skewer

Thread the marinated steak and shrimp onto skewers, alternating if desired. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.

Step 4: Grill

Preheat your grill to medium-high heat. Place kabobs on the grill without touching each other. Grill for 3-5 minutes on the first side, then flip and continue grilling for another 3-5 minutes until you reach your desired doneness for the steak and the shrimp are pink and opaque.

Step 5: Rest and Serve

Let the kabobs rest for 2-3 minutes before serving to allow juices to redistribute throughout the meat.

Pro Tips for Making the Recipe

• Temperature Matters: Let the steak come to room temperature for about 20 minutes before grilling for more even cooking.
• Don’t Overcrowd: Leave some space between pieces on your skewers so heat can circulate and everything cooks evenly.
• Use a Meat Thermometer: For perfect steak, aim for 135°F for medium-rare or 145°F for medium. Shrimp are done when they turn opaque and form a “C” shape.
• Timing is Everything: Shrimp cook faster than steak, so make sure your steak pieces aren’t too large. If concerned, you can always make separate skewers for each protein.
• Basting Bonus: Reserve a little marinade before adding raw meat (for food safety) and brush on kabobs during the last minute of grilling for extra flavor.

How to Serve

These kabobs are versatile stars that pair beautifully with so many sides:

Simple Sides

Serve alongside a green salad, fluffy rice pilaf, or grilled vegetables for a complete meal.

Sauce Pairings

A dollop of chimichurri, garlic butter, or tzatziki sauce takes these kabobs to another level of flavor.

Complete Meal Ideas

Create a Mediterranean feast with warm pita bread, hummus, cucumber tomato salad, and these kabobs as the centerpiece.

Make Ahead and Storage

Prepping Ahead

Prepare the marinade and cut the steak up to 2 days ahead. Combine with shrimp to marinate for at least 1 hour and up to 8 hours before cooking. Any longer and the acid might start to break down the shrimp too much.

Storing Leftovers

Store cooked kabobs in an airtight container in the refrigerator for up to 3 days. For best results, remove meat and shrimp from skewers before storing.

Freezing

These kabobs don’t freeze well after cooking, but you can freeze the uncooked, unmarinated steak cubes for up to 3 months. Thaw completely before marinating and cooking.

Reheating

Gently reheat leftovers in a 300°F oven, covered with foil, just until warmed through. Be careful not to overcook the shrimp. Alternatively, enjoy cold kabobs sliced over a salad.

FAQs

Can I cook these kabobs in the oven instead of grilling?
Absolutely! Broil the kabobs on a foil-lined sheet pan about 4 inches from the heat source. Cook for about 3-4 minutes per side, watching carefully to avoid burning. You won’t get the same smoky flavor as grilling, but they’ll still be delicious.

What’s the best way to tell when the shrimp and steak are done?
Shrimp are done when they turn opaque and pink, curling into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked. For steak, medium-rare is 135°F and medium is 145°F. I recommend a quick-read thermometer for precision.

Can I make these kabobs with frozen shrimp?
Yes, but thaw the shrimp completely first. Pat them dry before marinating to ensure the marinade sticks properly and they don’t release excess water during cooking.

Why aren’t my steak pieces as tender as I’d like?
Make sure you’re cutting against the grain when preparing your steak cubes. Also, don’t skimp on marination time – the acid in the balsamic vinegar helps tenderize the meat. Finally, be careful not to overcook; steak continues cooking slightly after removal from heat.

Final Thoughts

These Grilled Steak and Shrimp Kabobs bring together the best of land and sea in one incredible, easy-to-make dish. With minimal prep and quick cooking time, they’re perfect for both weeknight dinners and weekend gatherings. The beautiful balance of flavors from the marinade infuses every bite, while the combination of tender steak and succulent shrimp satisfies all your protein cravings. Fire up the grill and treat yourself to this simple yet impressive meal – I promise your taste buds will thank you!

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