Steak and Shrimp Kabobs Recipe

Name: Steak and Shrimp Kabobs Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds top sirloin steak; 1 pound large shrimp, uncooked, peeled, deveined; 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

These Steak and Shrimp Kabobs are the perfect blend of land and sea, creating a mouthwatering meal that’s both impressive and incredibly simple to prepare. The savory marinade infuses both the juicy steak and succulent shrimp with bold flavors, while the quick cooking time means you can have this restaurant-quality dish on the table in under an hour. Whether you’re hosting a backyard gathering or just wanting to elevate your weeknight dinner, these kabobs deliver maximum flavor with minimal effort!

Why You’ll Love This Recipe

Impressive Yet Simple: These kabobs look like you spent hours preparing them, but they come together in minutes after a brief marinating period.
Perfect Balance of Flavors: The combination of savory soy sauce, tangy balsamic, and sweet honey creates an irresistible flavor profile that complements both the steak and shrimp.
Customizable: You can easily adjust the spice level, swap proteins, or add vegetables based on your preferences.
Quick Cooking Time: Once marinated, these kabobs grill up in just 6-10 minutes, making them perfect for busy evenings when you want something special without the wait.

Ingredients You’ll Need

Top Sirloin Steak: This cut offers the perfect balance of tenderness and flavor for grilling. Cut it into uniform pieces for even cooking.
Large Shrimp: Look for shrimp that are already peeled and deveined to save time. The larger the shrimp, the better they hold up on skewers.
Soy Sauce: Provides the savory, umami foundation for the marinade. Coconut aminos make a great substitution if you’re avoiding soy.
Balsamic Vinegar: Adds a complex tanginess that helps tenderize the steak and balance the sweetness in the marinade.
Honey: Just a touch brings necessary sweetness that helps create beautiful caramelization on the grill.
Sesame Oil: Delivers that distinctive nutty flavor that elevates the entire dish to restaurant quality.
Garlic: Fresh minced garlic infuses both proteins with incredible flavor. Don’t skimp here!
Spices (Salt, Pepper, Paprika): These basics enhance the natural flavors of the meat and shrimp without overwhelming them.
Red Pepper Flakes: Adds just enough heat to wake up your taste buds without being overpowering.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Vegetable Additions

Transform these protein-packed skewers into complete meals by adding vegetables between the meat and shrimp. Bell peppers, red onions, zucchini, mushrooms, and cherry tomatoes all work beautifully and cook in roughly the same time.

Alternative Proteins

Not a fan of shrimp? Substitute with chicken chunks, scallops, or firm fish like swordfish or tuna. If you’re not a beef eater, try substituting lamb or pork tenderloin for the steak.

Marinade Twists

For a Mediterranean flair, swap the soy sauce for lemon juice, add oregano and replace sesame oil with olive oil. For a tropical twist, use pineapple juice instead of balsamic vinegar and add ginger to the marinade.

Indoor Option

No grill? These kabobs cook beautifully under a broiler or on a grill pan. Just adjust your cooking time accordingly and watch carefully to prevent burning.

How to Make Steak and Shrimp Kabobs

Step 1: Prepare the Protein

Cut your steak into uniform pieces, about 1¼ to 1½ inches in size. Keeping them consistent ensures they’ll cook evenly. If using frozen shrimp, make sure they’re completely thawed, peeled and deveined before marinating.

Step 2: Mix and Marinate

Combine all marinade ingredients in a large zip-top bag. Add the steak pieces and shrimp, then seal the bag, pushing out excess air. Massage the bag gently to ensure even coating of the marinade. Let everything marinate for at least one hour in the refrigerator, flipping the bag occasionally to ensure even flavor distribution.

Step 3: Skewer the Ingredients

Thread the marinated steak and shrimp onto skewers, alternating them for an attractive presentation. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Place the kabobs on the grill with space between them to ensure even cooking. Grill for 3-5 minutes, then flip and continue grilling for another 3-5 minutes until the steak reaches your desired doneness and the shrimp turn pink and opaque.

Pro Tips for Making the Recipe

Cutting the Steak: Cut against the grain for more tender bites, and aim for similar-sized pieces to ensure even cooking.
Marinating Time: While one hour is the minimum, marinating for 2-4 hours will intensify the flavors. Avoid marinating the shrimp longer than 2 hours as the acidity in the marinade can start cooking them.
Skewer Strategy: If you prefer your proteins cooked to different doneness levels, consider separate skewers for steak and shrimp so you can remove them from the heat independently.
Don’t Overcrowd: Leave small spaces between pieces on the skewers to ensure heat circulates properly for even cooking.
Temperature Check: For perfect steak doneness, use a meat thermometer: 130-135°F for medium-rare, 140-145°F for medium.
Resting Period: Let the kabobs rest for 3-5 minutes after grilling to allow the juices to redistribute for maximum flavor and tenderness.

How to Serve

Perfect Pairings

These kabobs are versatile enough to complement many side dishes. Serve them alongside fluffy rice pilaf, a crisp Greek salad, or roasted vegetables for a complete meal. For a more substantial spread, consider garlic bread or warm pita with hummus.

Serving Suggestions

For an impressive presentation, slide the cooked meat and shrimp off the skewers onto a bed of rice or couscous. Alternatively, serve them still on the skewers for a more casual, hands-on dining experience.

Sauces and Accompaniments

Enhance your kabobs with a drizzle of complementary sauce. Try a lemony garlic butter, chimichurri, or tzatziki for cooling contrast. A sprinkle of fresh herbs like parsley or cilantro adds color and freshness.

Make Ahead and Storage

Meal Prep

You can prepare and marinate the kabobs up to 24 hours in advance, keeping the bag in the refrigerator. For even quicker dinner prep, you can even thread the skewers several hours ahead and keep them covered in the refrigerator until grilling time.

Storing Leftovers

Store any leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days. For best results, remove the meat and shrimp from the skewers before storing.

Reheating

To reheat without overcooking, warm gently in a covered skillet with a splash of water to create steam, or microwave at 50% power with a damp paper towel covering the food. The shrimp especially can toughen if reheated too aggressively.

Freezing

While technically possible to freeze cooked kabobs, the texture of the shrimp will suffer. If you must freeze, remove from skewers, place in freezer bags with as much air removed as possible, and use within 2 months.

FAQ

How can I tell when the shrimp are fully cooked?

Perfectly cooked shrimp turn from translucent gray to opaque pink and white, and curl into a loose “C” shape. If they curl into a tight “O” shape, they’re overcooked. The transformation happens quickly, usually in 2-3 minutes per side, so keep a close eye on them while grilling.

Can I make these kabobs in the oven?

Absolutely! Preheat your oven to 450°F and place the skewers on a baking sheet lined with foil. Bake for about 10-12 minutes, turning halfway through cooking time. You can also finish them under the broiler for a minute or two to get that nice charred exterior.

Is there a way to prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading and grilling. For even better results, soak them overnight. Alternatively, wrap the exposed ends with foil, or invest in reusable metal skewers which eliminate this issue entirely.

What’s the ideal marinade time, and can I marinate too long?

The ideal marinating time is 2-4 hours for the steak and 30 minutes to 2 hours for the shrimp. Marinating the steak longer than 24 hours can make it mushy, while shrimp left in acidic marinades for more than 2 hours can become rubbery as the acid begins to “cook” the protein.

Final Thoughts

These Steak and Shrimp Kabobs bring surf and turf to your backyard grill with impressive ease. The marinade does all the heavy lifting, infusing both proteins with mouthwatering flavor while you simply sit back and let time do its magic. When dinner calls, just thread, grill, and serve—it’s that simple! Whether you’re cooking for a casual family dinner or hosting friends, these kabobs deliver restaurant-quality results that will have everyone asking for your secret. So fire up that grill and get ready for some serious compliments!