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Grilled Steak & Shrimp Kabobs

Juicy, tender steak and succulent shrimp come together in these flavorful grilled kabobs, perfect for summer barbecues and easy weeknight dinners. Marinated in a zesty blend of olive oil, garlic, and fresh herbs, then grilled to smoky perfection alongside colorful vegetables, these kabobs offer a perfect balance of surf and turf. Quick to prepare and endlessly customizable, they make an impressive yet simple meal for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 47 minutes
Course Main course / Grilled entrée
Cuisine American / BBQ / Surf and Turf
Servings 3
Calories 400 kcal

Equipment

  • Grill (charcoal or gas)
  • Metal or wooden skewers (if wooden, soaked)
  • Mixing bowls
  • Tongs
  • Basting brush
  • Meat thermometer (optional)

Ingredients
  

  • 1 lb sirloin steak, cut into 1-1½ inch cubes
  • 1 lb large shrimp, peeled and deveined
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 small red onion, cut into wedges
  • 1 zucchini, sliced thick
  • ¼ cup olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 2 tsp fresh thyme or oregano, chopped
  • 1 tsp smoked paprika (optional)
  • Salt and freshly ground black pepper, to taste

Instructions
 

  • In a bowl, whisk together olive oil, garlic, lemon juice, thyme, smoked paprika, salt, and pepper.
  • Toss steak cubes in half the marinade and refrigerate for 1 hour. Toss shrimp in the remaining marinade for 20–30 minutes.
  • If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  • Preheat grill to medium-high heat (~400°F).
  • Thread steak, shrimp, and vegetables alternately onto skewers, leaving space between pieces.
  • Place kabobs on the grill and cook 2–3 minutes per side, turning every 2 minutes for even cooking. Shrimp should be opaque and firm; steak should reach desired doneness (135°F for medium-rare).
  • Optional: Brush kabobs with reserved marinade or garlic butter during grilling for extra flavor.
  • Remove from grill and let rest 5 minutes before serving. Serve with lemon wedges and your favorite sides.

Notes

  • Use uniform-sized pieces for even cooking.
  • Avoid over-marinating shrimp to keep texture firm.
  • Adjust seasoning to taste; add chili flakes for heat.
  • Perfect for entertaining—prepare marinade and chop ingredients ahead.
  • Swap vegetables based on season or preference (mushrooms, cherry tomatoes, etc.).
  • For gluten-free or low-sodium, use tamari or coconut aminos instead of soy sauce in marinades.
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