Grilled Steak and Shrimp Kabobs Recipe
If you’re searching for a meal that brings together the best of surf and turf in a vibrant, colorful, and mouthwatering way, this Grilled Steak and Shrimp Kabobs Recipe is here to satisfy all your cravings. Imagine tender, juicy top sirloin steak chunks and plump shrimp, marinated in a savory-sweet blend of soy sauce, balsamic vinegar, and honey, then threaded onto skewers alongside fresh veggies and grilled to perfection. It’s a feast for the senses, bursting with bold flavors, smoky char, and irresistible texture that make it a perfect centerpiece for any casual summer evening or special gathering.
Ingredients You’ll Need
Creating this dish is a breeze thanks to the simple yet essential ingredients that each add their own special touch. Every ingredient plays a crucial role, whether it’s enhancing the flavor, tenderizing the meat, or adding that beautiful glaze that makes the kabobs pop.
- 2 pounds top sirloin steak: Choose well-marbled sirloin for tender, juicy bites that hold up beautifully on the grill.
- 1 pound large shrimp, uncooked, peeled, deveined: Fresh or thawed shrimp provide a sweet contrast to the savory steak.
- ¼ cup soy sauce or coconut aminos: Adds umami depth and a touch of saltiness to the marinade.
- 2 tablespoons balsamic vinegar: Brings a subtle sweetness and bright acidity to balance the richness.
- 1 tablespoon honey: Sweetens and helps caramelize the kabobs for a gorgeous glaze.
- 2 teaspoons sesame oil: Infuses a nutty aroma that elevates the overall flavor profile.
- 2 teaspoons garlic, minced: Essential for that irresistible savory kick.
- ½ teaspoon salt: Enhances all the natural flavors in the meat and marinade.
- ½ teaspoon black pepper: Adds a gentle heat and earthiness.
- ½ teaspoon paprika: Brings color and mild smoky undertones.
- ¼ teaspoon crushed red pepper flakes: For a touch of spicy warmth without overpowering the dish.
How to Make Grilled Steak and Shrimp Kabobs Recipe
Step 1: Prepare the Marinade
Start by whisking together soy sauce, balsamic vinegar, honey, sesame oil, minced garlic, salt, black pepper, paprika, and crushed red pepper flakes in a bowl. This marinade is the magical secret that brings out the best in both your steak and shrimp, infusing them with layers of savory, sweet, and slightly spicy flavor.
Step 2: Marinate the Steak and Shrimp
Cut the top sirloin steak into 1 to 1 ½ inch cubes for perfect grilling pieces. Add the shrimp and steak cubes into separate bowls, then pour the marinade over each. Cover and refrigerate for at least 30 minutes to let those flavors soak in deeply. This step is key for tender, flavorful kabobs that sizzle with every bite.
Step 3: Preheat the Grill and Prepare Skewers
While your meat marinates, soak wooden skewers in water for about 20 minutes to prevent burning, or use metal skewers if you have them. Preheat your grill to medium-high heat so it’s ready for quick and sizzling cooking. This ensures that the kabobs get a beautiful sear without drying out.
Step 4: Assemble the Kabobs
Thread the marinated steak and shrimp onto the skewers alternately, giving a nice mix of surf and turf on every stick. You can add chunks of vegetables like bell peppers, onions, or cherry tomatoes if you want to boost color and texture. This step lets you customize each kabob to your liking and makes the dish look as good as it tastes.
Step 5: Grill to Perfection
Place the kabobs on the preheated grill and cook for about 4-5 minutes per side, turning carefully until the steak is cooked to your preferred doneness and the shrimp turn opaque and slightly charred. Keep a close eye to avoid overcooking – juicy shrimp and tender steak are the ultimate goal here.
How to Serve Grilled Steak and Shrimp Kabobs Recipe
Garnishes
A sprinkle of freshly chopped parsley or cilantro adds a burst of brightness and a splash of green that instantly elevates the plate. You can also drizzle a bit of lemon juice or a light garlic butter sauce on top for a finishing touch that enhances both flavor and presentation.
Side Dishes
Pair these kabobs with grilled vegetables, fluffy rice pilaf, or a crisp garden salad for a complete and satisfying meal. A creamy cucumber yogurt sauce or tangy tzatziki also pairs wonderfully, balancing the smoky richness with cool, refreshing notes.
Creative Ways to Present
For a festive presentation, serve the kabobs over a bed of herbed couscous or alongside warm pita bread. You can also arrange them on a large platter with slices of grilled lemons and small bowls of dipping sauces around for an interactive dining experience that’s as fun as it is delicious.
Make Ahead and Storage
Storing Leftovers
Place any leftover steak and shrimp kabobs in an airtight container and store in the refrigerator for up to 3 days. Keeping them chilled promptly helps maintain the flavors and moisture, so nothing goes to waste.
Freezing
You can freeze leftover kabobs, but it’s best to remove shrimp before freezing to avoid texture changes. Wrap steak pieces tightly in foil or freezer paper, and place in an airtight container or heavy-duty freezer bag for up to 2 months.
Reheating
For best results, gently reheat kabobs in a preheated oven at 350°F for about 10 minutes or on an outdoor grill over medium heat until warmed through. Avoid microwaving if possible to keep the steak tender and shrimp juicy without becoming rubbery.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While top sirloin is preferred for its balance of tenderness and flavor, you can use ribeye, flank steak, or even filet mignon. Just adjust the cooking time accordingly to avoid overcooking.
How long should I marinate the steak and shrimp?
Ideally, marinate for at least 30 minutes to 2 hours. The longer the marinade time (within reason), the more flavorful your kabobs will be. Just be careful not to exceed 4 hours for shrimp as the acid in the marinade can start to “cook” them.
What vegetables pair well on these kabobs?
Bell peppers, red onions, zucchini, cherry tomatoes, and mushrooms are fabulous choices. They grill quickly and add vibrant colors and textures that complement the steak and shrimp perfectly.
Can I make this recipe indoors?
Yes, you can use a grill pan or broiler in your oven to replicate the grilling effect. Just keep a close eye on cooking times to avoid drying out the meat and shrimp.
Is the marinade gluten-free?
To make a gluten-free Grilled Steak and Shrimp Kabobs Recipe, use coconut aminos instead of soy sauce. It provides a similar umami flavor without gluten.
Final Thoughts
There’s something truly special about the way this Grilled Steak and Shrimp Kabobs Recipe brings together bold flavors, perfect textures, and a beautiful presentation that feels like a celebration in every bite. Whether you’re cooking for family, friends, or a crowd, this recipe never fails to impress and satisfy. Give it a try and watch it become one of your go-to favorites for easy, crowd-pleasing grilling nights!
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Grilled Steak and Shrimp Kabobs Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This Steak and Shrimp Kabobs recipe combines tender top sirloin steak and succulent large shrimp marinated in a flavorful blend of soy sauce, balsamic vinegar, honey, sesame oil, garlic, and spices. Grilled to perfection, these skewers make a perfect entrée for a family meal or casual gathering, delivering a delicious balance of savory and slightly sweet flavors with a hint of heat.
Ingredients
Protein
- 2 pounds top sirloin steak, cut into 1-inch cubes
- 1 pound large shrimp, uncooked, peeled, deveined
Marinade
- ¼ cup soy sauce or coconut aminos
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare the marinade: In a medium bowl, whisk together soy sauce, balsamic vinegar, honey, sesame oil, minced garlic, salt, black pepper, paprika, and crushed red pepper flakes until well combined.
- Marinate the steak and shrimp: Place the cubed top sirloin steak and shrimp in a large resealable plastic bag or shallow dish. Pour the marinade over the meat and seafood, ensuring everything is evenly coated. Seal or cover, then refrigerate for at least 30 minutes to 1 hour to allow the flavors to infuse.
- Preheat the grill: Heat the grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking.
- Assemble the kabobs: Thread the marinated steak cubes and shrimp alternately onto skewers, leaving a little space between each piece for even cooking.
- Grill the kabobs: Place the skewers on the grill and cook for about 3-4 minutes per side or until the steak reaches desired doneness and the shrimp turn pink and opaque. Rotate the skewers carefully to cook evenly on all sides.
- Rest and serve: Remove the kabobs from the grill and let them rest for a few minutes to redistribute the juices. Serve warm with your favorite sides.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Customize the kabobs with vegetables like bell peppers, onions, or cherry tomatoes if desired.
- Ensure shrimp are deveined and peeled for the best texture and taste.
- Adjust marinade sweetness or spiciness by increasing honey or crushed red pepper flakes accordingly.
- Check steak doneness with a meat thermometer: 130°F for medium-rare, 140°F for medium.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
