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This hearty grilled steak and shrimp kabob recipe has become my go-to solution for backyard entertaining that never fails to impress guests. The perfect combination of land and sea flavors creates a memorable meal that looks as good as it tastes, all coming together on one convenient skewer.
I first created these kabobs when hosting my in-laws for the first time. They still talk about them years later, and my father-in-law specifically requests them whenever they visit during grilling season.
Ingredients
- Olive oil forms the base of our marinade creating a rich coating that prevents sticking
- Soy sauce provides deep umami notes and helps tenderize the steak beautifully
- Lemon juice adds brightness and helps tenderize the proteins
- Worcestershire sauce contributes complex savory depth you simply cannot replicate
- Fresh minced garlic infuses everything with aromatic complexity use fresh not jarred
- Smoked paprika brings subtle smokiness that amplifies the natural grill flavors
- Sirloin steak offers the perfect balance of tenderness and flavor for grilling
- Large shrimp cook quickly and absorb marinades wonderfully choose 16 20 count size
- Bell peppers add sweetness and vibrant color select firm peppers with glossy skin
- Red onion provides pleasant sharpness that mellows beautifully when grilled
- Zucchini adds freshness and retains moisture even when exposed to high heat
Step-by-Step Instructions
- Prepare the Marinade
- Combine olive oil soy sauce lemon juice and Worcestershire sauce in a bowl large enough to whisk comfortably. Add minced garlic ensuring it's finely chopped to distribute flavor evenly throughout the marinade. Sprinkle in smoked paprika and black pepper whisking continuously until everything is fully incorporated into a smooth emulsion.
- Marinate the Proteins
- Divide the marinade between two containers one for steak and one for shrimp. Place cubed steak in one container gently tossing to ensure each piece is well coated. Allow this to marinate for at least 30 minutes but ideally up to 2 hours in the refrigerator for maximum flavor penetration. Place peeled and deveined shrimp in the second container coating thoroughly but only marinate for 20 30 minutes as the acidity will begin cooking the delicate seafood if left too long.
- Assemble the Kabobs
- Retrieve all your ingredients and arrange them in an assembly line for efficiency. Thread components onto skewers alternating between steak shrimp and vegetables for even cooking and aesthetic appeal. Leave small gaps between each item to ensure heat circulates properly around each piece. For best results create a pattern like steak pepper onion shrimp zucchini and repeat.
- Master the Grill
- Preheat your grill to a steady medium high heat around 400°F. Oil the grates thoroughly to prevent sticking using a paper towel dipped in vegetable oil and held with tongs. Place assembled kabobs on the hot grill being careful not to overcrowd. Cook for approximately 3 4 minutes then rotate a quarter turn to create professional looking grill marks. Continue cooking and rotating until steak reaches desired doneness and shrimp turn pink and opaque.
- Rest and Serve
- Transfer finished kabobs to a clean platter and allow them to rest for 3 5 minutes. This crucial resting period allows juices to redistribute throughout the meat ensuring maximum tenderness and flavor in every bite. Serve immediately while still warm alongside your favorite sides.
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The smoked paprika in this recipe is my secret weapon. I discovered its transformative power during a cooking class in Spain where the instructor insisted we toast it briefly before adding to the marinade. That simple step unlocked a depth of flavor I never knew was possible in home cooking.
Perfect Pairing Suggestions
These kabobs shine when served alongside simple sides that complement without competing. A light cucumber and tomato salad dressed with lemon and olive oil provides refreshing contrast to the rich grilled flavors. For a heartier option consider serving with garlic butter rice pilaf which catches all the flavorful juices that drip from the kabobs when served over top.
The bright acidity of a chilled Sauvignon Blanc cuts through the richness of the steak while complementing the delicate shrimp. For beer enthusiasts a wheat beer with citrus notes works beautifully with the grilled vegetables and seafood elements.
Temperature Guide for Perfect Results
Achieving the perfect doneness for both steak and shrimp simultaneously requires careful attention to timing. The steak should reach 130°F for medium rare or 140°F for medium just as the shrimp turn fully pink and slightly firm. Using an instant read thermometer inserted into the center of the steak pieces ensures precision cooking without guesswork.
For those who prefer different levels of doneness consider assembling separate kabobs for steak and shrimp placing the steak on the grill 2 3 minutes before the shrimp kabobs depending on thickness and desired doneness.
Make-Ahead Storage Options
These kabobs can be prepped entirely a day in advance keeping the marinated proteins and cut vegetables separate in the refrigerator. Assemble just before grilling for best results. Leftover cooked kabobs will keep in the refrigerator for up to three days stored in an airtight container.
For meal prep purposes consider removing the grilled items from skewers before storing as this makes reheating more efficient. Gently warm leftovers in a 325°F oven for 10 minutes to preserve the juiciness of both steak and shrimp.
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Commonly Asked Questions
- → How do I prevent wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading ingredients and grilling. This prevents them from burning on the hot grill. Alternatively, you can use metal skewers which don't require soaking and can be reused.
- → What's the best cut of steak for kabobs?
Sirloin steak is ideal for kabobs because it's tender, flavorful, and holds up well to grilling. Other good options include ribeye, strip steak, or tenderloin. Just make sure to cut the steak into uniform 1½-inch cubes so they cook evenly with the shrimp and vegetables.
- → How do I know when my shrimp are perfectly cooked?
Perfectly cooked shrimp will turn from translucent to opaque pink and form a loose 'C' shape. They typically need just 3-4 minutes per side on a medium-high grill. Be careful not to overcook them, as they can become tough and rubbery.
- → Can I prepare these kabobs in advance?
Yes! You can marinate the steak for up to 2 hours and the shrimp for 20-30 minutes. You can also prep all ingredients and assemble the skewers a few hours before cooking. Just keep them refrigerated until ready to grill. Don't marinate shrimp too long as the acid will start to 'cook' them.
- → What sides pair well with steak and shrimp kabobs?
These kabobs pair beautifully with sides like garlic butter rice, grilled corn on the cob, Mediterranean couscous, a fresh green salad, or crusty bread. For a complete surf and turf experience, consider serving with a light lemon butter sauce on the side.
- → Can I cook these kabobs in the oven instead of grilling?
Absolutely! Preheat your oven to 425°F and place the kabobs on a foil-lined baking sheet. Bake for about 15-20 minutes, turning halfway through cooking. While you won't get the same smoky flavor as grilling, they'll still be delicious.