Description
Grilled Steak and Shrimp Kabobs are a perfect combo of hearty meat and tender seafood, marinated in a flavorful blend of soy sauce, balsamic vinegar, honey, and spices. These kabobs are great for summer barbecues or any time of year when you’re craving a quick, protein-packed meal. Bursting with juiciness and savory flavors, they’re easy to prepare and grill to perfection.
Ingredients
Units
Scale
Kabobs
- 2 pounds top sirloin steak, cut into large pieces
- 1 pound large shrimp, uncooked, peeled, deveined
Marinade
- 1/4 cup soy sauce or coconut aminos
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare the Steak and Shrimp
Begin by cutting your top sirloin steak into uniform large cubes, around 1¼ to 1½ inches in size, ensuring consistent cooking. Keep the shrimp peeled and deveined, ready for skewering. - Marinate the Meat and Shrimp
In a gallon-sized Ziploc bag, combine the steak, shrimp, and all the marinade ingredients. Squeeze out any air before sealing the bag. Use your hands to evenly massage the marinade over the ingredients. Let the mixture marinate in the refrigerator for at least 1 hour, flipping the bag occasionally to distribute the flavors. - Assemble the Kabobs
Once marinated, thread the steak and shrimp pieces alternately onto skewers. Ensure there’s some space between each piece for even grilling. Discard any remaining marinade. - Grill the Kabobs
Preheat your grill to medium-high heat. Arrange the skewers on the grill so they’re not touching each other. Grill for 3 to 5 minutes on one side, then flip and continue grilling for another 3 to 5 minutes. Cook until you achieve your desired level of doneness. Remove and serve hot.
Notes
- To prevent wooden skewers from burning, soak them in water for at least 30 minutes before using.
- For perfectly cooked shrimp, aim for opaque flesh with a slight pink hue. Overcooking can make shrimp rubbery.
- Feel free to customize your kabobs with additional vegetables like bell peppers, onions, or zucchini for added flavor and texture.
- Use a meat thermometer to ensure your steak reaches your preferred doneness (e.g., 135°F for medium-rare).
- This recipe works well with other proteins like chicken or scallops if you prefer variations.
Nutrition
- Serving Size: 1 kabob
- Calories: 290
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 210mg