Grilled Steak Shrimp Kabobs (Print-Friendly Version)
Succulent steak and shrimp kabobs with vibrant veggies, grilled for bold flavor. Perfect for outdoor meals or easy entertaining.
# What You'll Need:
→ Marinade
01 -
60 ml olive oil
02 -
45 ml soy sauce
03 -
30 ml freshly squeezed lemon juice
04 -
30 ml Worcestershire sauce
05 -
2 garlic cloves, minced
06 -
1 teaspoon smoked paprika
07 -
0.5 teaspoon freshly ground black pepper
→ Kabobs
08 -
450 g sirloin steak, cut into 4 cm cubes
09 -
450 g large shrimp, peeled and deveined
10 -
1 red bell pepper, cut into 4 cm pieces
11 -
1 yellow bell pepper, cut into 4 cm pieces
12 -
1 red onion, cut into wedges
13 -
1 zucchini, sliced into thick rounds
14 -
Skewers, metal or soaked wooden
# How to Make It:
01 -
In a medium bowl, combine olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper. Whisk thoroughly until the mixture is emulsified.
02 -
Place steak cubes in a large resealable bag and pour in half of the marinade. Seal and toss to coat evenly, then refrigerate for 30 minutes to 2 hours. In a separate bowl, toss shrimp with the remaining marinade, cover, and refrigerate for 20 to 30 minutes.
03 -
Preheat grill to medium-high heat (about 205°C). Thread steak, shrimp, bell peppers, onion, and zucchini onto skewers, alternating ingredients and leaving slight gaps for even cooking.
04 -
Brush the grill grates lightly with oil to prevent sticking. Arrange the skewers on the hot grill and cook for 3–4 minutes per side, rotating occasionally, until the steak reaches preferred doneness and the shrimp are pink and opaque.
05 -
Remove skewers from the grill and allow to rest for several minutes before serving warm with side dishes such as rice, salad, or grilled corn.
# Additional Tips:
01 -
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
02 -
Ensure all steak, shrimp, and vegetable pieces are uniform in size for consistent cooking.
03 -
Do not marinate shrimp longer than 30 minutes to avoid an undesirable texture from the acid in the marinade.
04 -
To add flavor variation, incorporate 0.5 teaspoon cayenne pepper or red pepper flakes for heat, or add fresh rosemary or thyme to the marinade for an aromatic profile.
05 -
For an alternative protein option, substitute sirloin with boneless, skinless chicken breast or thigh.
06 -
Kabobs can be assembled a few hours ahead and refrigerated until grilling time; avoid lengthy shrimp marination.
07 -
Steak is medium-rare at approximately 57°C internal temperature. Shrimp are done when pink and opaque.
08 -
Kabobs may also be cooked in a preheated oven at 220°C for 15–20 minutes, turning once halfway through.