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.

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

Description

A perfect surf-and-turf recipe, these steak and shrimp kabobs are a delicious way to enjoy grilled flavors. Tender, juicy steak paired with succulent shrimp, marinated in a savory mix of soy sauce, garlic, and spices, then grilled to perfection. An impressive, protein-packed dish that’s surprisingly easy to make!

Ingredients

Units Scale

Main Ingredients

2 pounds top sirloin steak
1 pound large shrimp, uncooked, peeled, deveined

Marinade

1/4 cup soy sauce or coconut aminos
2 tablespoons balsamic vinegar
1 tablespoon honey
2 teaspoons sesame oil
2 teaspoons garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon crushed red pepper flakes

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Instructions

Prepare the Steak
Cut the top sirloin steak into large, uniform pieces (approximately 1¼ – 1½ inches). Keeping the pieces even ensures they cook evenly on the grill.
Marinate the Steak and Shrimp
In a gallon-sized ziploc bag, combine the steak, shrimp, and all the marinade ingredients (soy sauce, balsamic vinegar, honey, sesame oil, garlic, salt, black pepper, paprika, and red pepper flakes). Remove excess air from the bag, seal it, and massage the marinade evenly into the steak and shrimp. Let the mixture marinate for at least 1 hour in the refrigerator, occasionally flipping the bag for even coating.
Assemble the Kabobs
After marinating, thread the steak and shrimp alternately onto skewers. This creates a balanced mix of protein on each kabob.
Grill the Kabobs
Preheat a grill to medium-high heat. Arrange the skewers on the grill, ensuring they do not touch each other for proper heat circulation. Grill each side for 3-5 minutes, flipping once, until you reach your desired level of doneness. Remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

Skewer Tips: If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
Cooking Options: You can adapt this recipe for indoor use by cooking the kabobs on a stovetop grill pan.
Vegetable Pairing: Add vegetables like bell peppers, zucchini, or onions to the skewers for additional flavor and texture.
Cooking Temperature: For medium-rare steak, the internal temperature should register around 135°F (57°C); adjust accordingly.
Extra Marinade: If you’d like a dipping sauce, reserve a portion of the marinade before adding it to the shrimp and steak. Heat it on the stovetop to ensure it’s safe for consumption.

Nutrition

Serving Size: 1 kabob
Calories: 320kcal
Sugar: 4g
Sodium: 710mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0.5g
Protein: 46g
Cholesterol: 210mg