Grilled Steak & Shrimp Kabobs (Printable Version)
# What You'll Need:
→ For the Marinade
01 -
1/4 cup olive oil
02 -
3 tablespoons soy sauce
03 -
2 tablespoons lemon juice
04 -
2 tablespoons Worcestershire sauce
05 -
2 cloves garlic, minced
06 -
1 teaspoon smoked paprika
07 -
1/2 teaspoon black pepper
→ For the Kabobs
08 -
1 lb sirloin steak, cut into 1 1/2-inch cubes
09 -
1 lb large shrimp, peeled and deveined
10 -
1 red bell pepper, cut into 1 1/2-inch pieces
11 -
1 yellow bell pepper, cut into 1 1/2-inch pieces
12 -
1 red onion, cut into wedges
13 -
1 zucchini, sliced into thick rounds
14 -
Skewers (metal or soaked wooden skewers)
# Step-by-Step Directions:
01 -
In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper until well combined.
02 -
Place the steak cubes in a large resealable plastic bag and add half of the marinade. Seal the bag, shake to coat the steak evenly, and refrigerate for at least 30 minutes (up to 2 hours). In a separate bowl, toss the shrimp with the remaining marinade. Cover and refrigerate for 20-30 minutes.
03 -
Preheat your grill to medium-high heat (about 400°F). Thread the marinated steak, shrimp, bell peppers, onion, and zucchini onto skewers, alternating between the ingredients. Leave a little space between each piece to ensure even cooking.
04 -
Lightly oil the grill grates to prevent sticking. Place the kabobs on the preheated grill. Grill for 3-4 minutes per side, or until the steak reaches your desired level of doneness and the shrimp are pink and opaque. Rotate the skewers occasionally for even cooking.
05 -
Remove the kabobs from the grill and let them rest for a few minutes. Serve warm with your favorite side dishes like rice, salad, or grilled corn on the cob.
# Helpful Notes:
01 -
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
02 -
Cut the steak, vegetables, and shrimp into uniform sizes to ensure even cooking.
03 -
Don't over-marinate the shrimp, as the acid in the marinade can start to 'cook' the shrimp if left too long.
04 -
For a spicy variation, add 1/2 teaspoon cayenne pepper or red pepper flakes to the marinade.
05 -
Consider substituting steak with chicken for a different surf and turf combination.