Grilled Steak and Shrimp Kabobs

This grilled steak and shrimp kabob recipe is my go-to for summer entertaining and has become a crowd-pleaser whenever I host backyard gatherings. The combination of tender steak, succulent shrimp, and colorful vegetables creates the perfect harmony of flavors that never disappoints.

I first made these kabobs for a Fourth of July celebration five years ago, and they've become our family's summer tradition. Even my seafood-hesitant nephew asks for seconds every time.

Ingredients

• Sirloin steak cubes: Adds hearty protein and takes on the marinade beautifully. Look for well-marbled pieces for the juiciest results.
• Large shrimp: Brings a sweet seafood element that cooks quickly. Choose fresh, firm shrimp with translucent shells.
• Olive oil: Creates the marinade base and helps prevent sticking on the grill. Use extra virgin for best flavor.
• Soy sauce: Provides savory depth and helps tenderize the meat. Low-sodium works well if you're watching salt intake.
• Lemon juice: Adds brightness and helps tenderize the proteins. Always use fresh-squeezed for best results.
• Worcestershire sauce: Contributes complex umami notes that enhance the steak flavor tremendously.
• Minced garlic: Infuses aromatic intensity throughout the marinade. Fresh cloves make a noticeable difference.
• Smoked paprika: Gives a subtle smoky dimension that complements the grill flavors beautifully.
• Bell peppers: Provide sweet crunch and vibrant color. Using different colored peppers makes the kabobs visually stunning.
• Red onion: Adds aromatic sharpness that mellows beautifully when grilled. Cut into wedges that stay intact.
• Zucchini: Contributes a tender vegetable component that absorbs the marinade flavors wonderfully.

Step-by-Step Instructions

Prepare the Marinade:

Combine olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper in a medium bowl. Whisk vigorously until the mixture is fully emulsified and the spices are evenly distributed. This foundation adds layers of flavor that will penetrate the proteins.

Marinate Separately:

Place your steak cubes in a resealable bag with half the marinade, ensuring every piece is coated completely. The steak benefits from a longer marination time of at least 30 minutes but can go up to 2 hours for deeper flavor penetration. The shrimp, however, should only marinate for 20-30 minutes in a separate bowl with the remaining marinade as the acid in the lemon juice can start cooking them if left too long.

Prepare for Grilling:

Preheat your grill to a solid medium-high heat around 400°F. This temperature creates the perfect balance for cooking both proteins without burning the vegetables. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning. Thread your ingredients in an alternating pattern, creating visually appealing skewers while allowing heat to circulate evenly around each piece.

Grill with Precision:

Oil your grill grates thoroughly to prevent sticking, as the sugars in the marinade can cause adherence. Place kabobs on the grill with space between them for proper heat circulation. Grill for 3-4 minutes per side, rotating occasionally to ensure even cooking on all sides. The steak should reach your preferred doneness and the shrimp should be opaque with a slight pink hue indicating they're perfectly cooked.

Save This

The smoked paprika in this recipe is my secret ingredient that always gets people asking for the recipe. My grandmother taught me that the key to exceptional kabobs is giving the meat time to rest after grilling, allowing the juices to redistribute before serving.

Perfect Pairings

These vibrant kabobs shine when served alongside a cooling cucumber yogurt sauce. Simply combine Greek yogurt with diced cucumber, minced garlic, fresh dill, and a squeeze of lemon juice. The refreshing tanginess creates a delightful contrast to the smoky grilled flavors. For a complete meal, I find that a simple herbed couscous or Mediterranean orzo salad provides the perfect base.

Make-Ahead Options

You can prepare these kabobs up to a day in advance by assembling everything except the shrimp. Keep the prepared skewers covered in the refrigerator and add the shrimp just before grilling. The steak actually benefits from longer marination, developing even more flavor. For gatherings, I often prepare the marinade up to three days ahead and store it separately until needed, making day-of preparation remarkably simple.

Troubleshooting Tips

When grilling protein and vegetables together, cooking time variations can be challenging. If your vegetables need more time, consider threading ingredients on separate skewers based on cooking times. For a more even cook, cut faster-cooking vegetables like zucchini slightly larger than the bell peppers. Remember that shrimp cook much faster than steak, so position them toward the cooler edges of your grill if you notice them cooking too quickly.

Common Queries

→ Can I use other vegetables for the kabobs?

Yes! Feel free to include vegetables like mushrooms, cherry tomatoes, or even chunks of pineapple for a sweet touch.

→ What is the best steak for kabobs?

Sirloin steak works great due to its tenderness and flavor, but you can also use ribeye or tenderloin for excellent results.

→ How long should I marinate the meat?

Marinate the steak for at least 30 minutes to 2 hours for best flavor, and marinate the shrimp separately for 20-30 minutes to avoid over-marinating.

→ What grill temperature is ideal for kabobs?

A medium-high grill temperature of about 400°F is perfect for cooking kabobs evenly without overcooking.

→ Can I make these kabobs without a grill?

Yes, you can cook them in a grill pan on the stovetop or broil them in the oven for similar results.