Grilled Steak & Shrimp Kabobs

Why Grilled Steak & Shrimp Kabobs Are a Summer Favorite

There’s something undeniably satisfying about the perfect surf-and-turf combo sizzling on the grill — tender, juicy steak paired with succulent, flavorful shrimp. Grilled steak and shrimp kabobs bring these two favorites together on a skewer, making them an ideal choice for summer cookouts, family dinners, or casual gatherings. Kabobs are quick to prepare, endlessly customizable, and perfect for feeding a crowd without fuss.

What makes these kabobs especially appealing is the delightful contrast between the hearty, smoky steak and the light, sweet shrimp. Add vibrant grilled vegetables, and you’ve got a balanced, colorful meal packed with flavor and texture.

If you’ve ever hesitated to try grilling seafood and meat together, this recipe promises a foolproof approach with tips for perfectly cooked kabobs every time — juicy steak, tender shrimp, and vibrant veggies all ready to impress.

What Are Steak & Shrimp Kabobs? History and Popularity

Kabobs, also spelled kebabs, have a rich history that spans cultures worldwide—from the Middle East to the Mediterranean and beyond. Traditionally, chunks of meat are skewered and grilled over an open flame, making for a simple yet flavorful meal. The idea of pairing steak with shrimp on kabobs is a more modern twist that blends the “surf and turf” concept into bite-sized, easy-to-eat portions.

The surf and turf combo first gained popularity in American steakhouses during the mid-20th century, combining the best of land and sea for an indulgent dining experience. Translated to skewers, steak and shrimp kabobs offer a playful and social way to enjoy this pairing.

Today, these kabobs are enjoyed in countless variations—from smoky barbecue styles in the U.S. to herbaceous Mediterranean versions featuring garlic, lemon, and oregano. Their portability, quick cooking time, and ability to accommodate a variety of marinades and vegetables have made them a go-to for backyard grilling and summer parties. Plus, they’re a perfect solution when you want a meal that’s impressive yet stress-free.

Key Ingredients & Choosing the Best Cuts and Seafood

The foundation of incredible steak and shrimp kabobs starts with selecting the right ingredients.

Steak Cuts:
For kabobs, tender cuts that cook quickly and remain juicy are best. Sirloin strikes a great balance of flavor, tenderness, and affordability. Ribeye is richer and fattier, offering deep flavor but requiring careful grilling to avoid flare-ups. If you want the ultimate tenderness, filet mignon or tenderloin cubes make luxurious kabobs but tend to be pricier. Avoid tougher cuts that need long cooking times, as kabobs cook quickly over high heat.

Shrimp:
Choose medium-large shrimp, typically labeled 16-20 count per pound. They’re the perfect size for skewering and cook quickly without drying out. Be sure to use peeled and deveined shrimp for ease and a clean presentation. Wild-caught shrimp usually have better flavor, but sustainably farmed options are also excellent.

Marinade Essentials:
A simple marinade of olive oil, garlic, lemon juice, salt, and pepper forms a classic base that complements both steak and shrimp. Fresh herbs like parsley, oregano, or thyme add brightness, while a touch of smoked paprika or cumin can bring warmth. The marinade not only imparts flavor but also helps tenderize the steak and keep shrimp moist.

Vegetables & Extras:
Colorful veggies bring freshness and texture to your kabobs. Bell peppers (red, yellow, green), red onions, zucchini slices, and cherry tomatoes are favorites. They grill quickly, hold their shape, and add visual appeal.

Seasoning Tips:
Simple seasoning with salt and pepper before grilling lets natural flavors shine. Don’t over-marinate shrimp—30 minutes is enough—while steak benefits from at least an hour for deeper flavor.

Pro Tip:
Always use fresh, high-quality ingredients to elevate your kabobs. Uniformly cut pieces ensure even cooking, so aim for bite-sized cubes about 1 to 1½ inches.

Essential Equipment & Prepping for Success

Your choice of grill sets the tone for perfectly cooked kabobs. Charcoal grills offer smoky, authentic flavors and higher heat but require more attention. Gas grills provide convenience and temperature control, great for beginners.

Skewers come in two varieties: metal or wooden. Metal skewers conduct heat, speeding up cooking, while wooden skewers should be soaked in water for at least 30 minutes before grilling to prevent burning.

Don’t forget essential tools: a pair of long-handled tongs for flipping, a basting brush for applying marinade or sauce during cooking, and a grill thermometer to check doneness.

Finally, prep your ingredients uniformly—cut steak and shrimp to similar sizes for even grilling and thread them carefully for balanced heat exposure.

Step-by-Step Grilling Instructions & Assembly Tips

Marinate the Meat and Seafood:
Combine olive oil, garlic, lemon juice, herbs, salt, and pepper in a bowl. Toss steak cubes and shrimp separately in the marinade. Let steak marinate for at least 1 hour (up to 4 hours) and shrimp for 20–30 minutes. Avoid over-marinating shrimp to prevent mushiness.

Prepare Skewers:
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. This simple step keeps your kabobs intact and safe on the grill.

Assemble the Kabobs:
Thread steak, shrimp, and vegetables alternately onto skewers. Try not to crowd pieces too tightly to allow heat circulation and even cooking. A good pattern is steak, bell pepper, shrimp, onion, zucchini, and repeat.

Preheat the Grill:
Heat your grill to medium-high (about 400–450°F). Set up two heat zones if possible—direct heat for searing and indirect heat for finishing thicker pieces without burning.

Grill the Kabobs:
Place kabobs on the direct heat side. Grill for about 2–3 minutes per side, turning every 2 minutes to cook evenly and develop grill marks. Steak should reach an internal temperature of about 135°F for medium-rare, while shrimp turns opaque and firms up after 3–4 minutes total.

Baste for Extra Juiciness:
Brush kabobs with reserved marinade or a garlic butter sauce during the last few minutes of grilling to enhance moisture and flavor.

Rest Before Serving:
Once cooked, transfer kabobs to a platter and let them rest for 5 minutes. This allows juices to redistribute, keeping steak tender and shrimp juicy.

Serving Suggestions:
Serve with fresh lemon wedges for squeezing over the top, and pair with sides like grilled corn, rice pilaf, or a crisp salad. Sauces such as chimichurri, tzatziki, or garlic aioli complement these kabobs beautifully.

Flavor Variations & Marinade Ideas

One of the best parts about grilled steak and shrimp kabobs is how versatile they are. Changing up the marinade can completely transform the flavor profile, letting you tailor your kabobs to any occasion or craving.

Spicy Cajun Marinade:
Combine smoked paprika, cayenne pepper, garlic powder, onion powder, thyme, oregano, salt, pepper, olive oil, and a splash of lemon juice. This bold mix adds a smoky, spicy kick that pairs beautifully with the natural sweetness of shrimp and beefy richness of steak.

Asian-Inspired Soy-Ginger-Garlic Glaze:
Whisk together soy sauce, grated ginger, minced garlic, honey or brown sugar, sesame oil, and a touch of rice vinegar. Marinate for a savory-sweet umami burst with subtle tang. Add chopped scallions or sesame seeds before serving for extra flair.

Mediterranean Herb and Lemon Marinade:
Use fresh lemon juice, garlic, oregano, thyme, rosemary, olive oil, salt, and black pepper. This bright, herbaceous blend highlights the fresh flavors of both steak and shrimp, perfect for light summer meals.

Smoky BBQ Sauce Glaze:
Brush on your favorite smoky BBQ sauce during the last few minutes of grilling for sticky, caramelized flavor with a sweet-and-savory balance.

Marinating Tips:
Steak benefits from longer marinating — anywhere from 1 to 4 hours — to tenderize and absorb flavors. Shrimp, being delicate, only needs 20-30 minutes to avoid becoming mushy.

Dietary Adaptations:
For gluten-free diets, swap soy sauce for tamari or coconut aminos in Asian marinades. To reduce sodium, use low-salt versions or cut back on added salt and soy sauce. Always check pre-made sauces for hidden gluten or excess sodium.

Serving Suggestions & Presentation Tips

Serve your grilled steak and shrimp kabobs with simple, fresh sides that complement their smoky, juicy flavors. Grilled vegetables like asparagus, corn on the cob, or zucchini add color and texture. A fluffy rice pilaf or herbed couscous rounds out the plate nicely.

Offer flavorful dipping sauces such as garlic aioli, chimichurri, or tzatziki to elevate your kabobs with creamy, tangy, or herby notes. For a casual BBQ, pile kabobs on a platter lined with fresh lettuce leaves and scatter lemon wedges for squeezing.

For more elegant dinners, serve kabobs individually plated with a drizzle of sauce, a sprinkle of fresh herbs like parsley or cilantro, and a side of roasted potatoes or a crisp salad. Garnishing with lemon wedges brightens both flavor and presentation.

Storage, Reheating & Make-Ahead Tips

To store leftover grilled steak and shrimp kabobs, place them in an airtight container and refrigerate promptly. They’ll stay fresh for 3 to 4 days, making them perfect for easy lunches or quick dinners.

Freezing is possible but tricky — seafood can lose texture and become rubbery. If you freeze, wrap tightly in foil or plastic wrap and place in a freezer-safe bag. Use within 1 to 2 months for best quality.

When reheating, avoid high heat that can overcook shrimp or toughen steak. Instead, warm kabobs gently on a grill over low heat or in an oven set to 300°F until heated through.

To save time, marinate your steak and shrimp the night before or earlier the same day. Pre-cut vegetables and soak wooden skewers in advance. This prep work lets you grill stress-free and enjoy more time with guests.

Troubleshooting Common Issues

Overcooked Shrimp or Steak:
Shrimp cooks quickly and becomes rubbery if left too long. Keep a close eye and remove shrimp at the first sign of opacity and firmness. Steak should be monitored with a thermometer (135°F for medium-rare). Use indirect heat zones to avoid burning.

Uneven Cooking:
Cut pieces uniformly, and thread kabobs with even spacing for consistent heat exposure. Rotate kabobs frequently during grilling to prevent hot spots.

Shrimp Sticking to Grill:
Ensure your grill grates are clean and well-oiled before cooking. Brush shrimp lightly with oil before placing on the grill to create a barrier.

Marinade Overpowering Flavors:
Balance strong ingredients and shorten marinating times if the marinade masks natural steak and shrimp flavors. Use simple seasoning for a lighter profile.

Handling Flare-Ups:
Fat dripping from steak can cause flames. Manage flare-ups by moving kabobs to cooler grill zones and closing the lid to reduce oxygen flow.

FAQs: What People Also Ask About Grilled Steak & Shrimp Kabobs

Can I use frozen shrimp for kabobs?
Yes, but thaw shrimp completely and pat dry to avoid steaming instead of grilling. Fresh is best for flavor and texture.

What’s the best steak cut for kabobs?
Sirloin, ribeye, or tenderloin work great. They cook evenly and remain tender on skewers.

How long should I marinate steak and shrimp?
Steak benefits from 1–4 hours; shrimp only 20–30 minutes to avoid mushiness.

Can I grill kabobs indoors or on an electric grill?
Yes, electric grills or stovetop grill pans work well; just watch cooking times and heat carefully.

How to tell when steak and shrimp are perfectly cooked?
Steak is medium-rare at 135°F internal temperature; shrimp turns opaque and firm but not rubbery.

Are wooden skewers safe for grilling?
Yes, if soaked in water for at least 30 minutes beforehand to prevent burning.