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To make grilled steak and shrimp kabobs, you need the following ingredients: - 1 pound sirloin steak, cut into 1-inch cubes - 1 pound large shrimp, peeled and deveined - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 zucchini, sliced into thick rounds - 1 red onion, cut into wedges - 4 tablespoons olive oil - 3 tablespoons soy sauce - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon black pepper - Salt to taste - Skewers (wooden or metal) When picking ingredients, I like to suggest some trusted brands. For olive oil, I recommend Extra Virgin Olive Oil from California. It has great taste and quality. For soy sauce, Kikkoman is a reliable choice. Their flavor is rich and pairs well with our kabobs. For the shrimp, look for wild-caught shrimp; they taste better and are fresher. If you have dietary restrictions, you can still enjoy these kabobs. Here are some easy swaps: - Steak: Use chicken breast or firm tofu for a lighter option. - Shrimp: Try scallops or firm fish like salmon. - Soy Sauce: Use tamari for a gluten-free option. - Vegetables: Feel free to swap in your favorites like mushrooms, cherry tomatoes, or asparagus. Finding the right ingredients makes your kabobs flavorful and easy. For full details, check the Full Recipe. To start, I mix the marinade. In a big bowl, I whisk together: - 4 tablespoons olive oil - 3 tablespoons soy sauce - 2 tablespoons lemon juice - 2 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon black pepper - Salt to taste I add the 1 pound of sirloin steak cubes and 1 pound of shrimp to this mix. I stir well to coat all the pieces. Cover the bowl and let it chill in the fridge for at least 30 minutes. This step is key for deep flavor. While the meat soaks up the flavors, I prep the veggies. I cut the red and yellow bell peppers and zucchini into 1-inch pieces. I also chop the red onion into wedges. The pieces should be even in size. This helps them cook at the same rate. After marinating, it’s time to build the kabobs. I take a skewer and thread on a piece of steak first. Then, I add a piece of red onion, a zucchini slice, and a shrimp. I repeat this order: steak, onion, bell pepper, zucchini, shrimp until the skewer is full. I leave a tiny gap between each item for even cooking. Check the Full Recipe for all the steps. To make great kabobs, the grill needs to be hot. Preheat your grill to medium-high heat. This helps to sear the meat and shrimp, locking in flavor. Use a little oil on the grill grates to stop the kabobs from sticking. This step is key for easy flipping and even cooking. Keep a close eye on them. Cook each side for about 3-4 minutes. The steak should be browned, and the shrimp should turn pink and opaque. Marinades bring out the best taste in your kabobs. For a great mix, use olive oil, soy sauce, lemon juice, and garlic. This blend gives a nice balance of flavors. Add smoked paprika and black pepper for a slight kick. Feel free to adjust the salt to your liking. If you want to try something new, consider adding honey for sweetness or herbs like thyme for freshness. Many people make some easy mistakes when grilling kabobs. Here are a few to avoid: - Overcrowding the skewer: Leave space between the ingredients for even cooking. - Not preheating the grill: A hot grill is crucial for the best sear. - Skipping the marinade: Marinating is key for great flavor. Don’t rush this step. - Flipping too often: Let the kabobs cook on one side before turning. This helps form a nice crust. Following these tips makes your grilled steak and shrimp kabobs flavorful and easy to enjoy. For the complete recipe, check out the Full Recipe section. {{image_2}} You can swap sirloin steak for other meats. Chicken is a great choice. Use tender chicken thighs or breasts cut into cubes. Pork can also work well; try pork tenderloin for juicy bites. If you want beef but something different, flank steak is tasty. Adjust the cooking time based on the meat you pick. For seafood lovers, there are tasty options. You can use scallops, which grill nicely and have a sweet flavor. Salmon chunks also add richness and a great texture. If you enjoy white fish, try tilapia or swordfish. Remember to adjust cook times, as seafood cooks quickly. You can make kabobs without meat too! Use a mix of colorful veggies. Bell peppers, zucchini, and red onions are perfect. Add cherry tomatoes for sweetness and mushrooms for earthiness. Try marinating the veggies in the same mix for flavor. Tofu is an excellent protein source and can absorb marinate well. If you want a heartier option, add halloumi cheese for a salty kick. For a complete guide on making these kabobs, check the Full Recipe. After enjoying your grilled steak and shrimp kabobs, store leftovers properly. Let them cool to room temperature first. Place the kabobs in an airtight container. This keeps them fresh and tasty. You can store them in the fridge for up to three days. If you want them to last longer, consider freezing them. To reheat kabobs, avoid drying them out. Preheat your oven to 350°F. Place the kabobs on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes or until warm. You can also use a microwave. Place kabobs on a microwave-safe plate. Cover them with a damp paper towel. Heat in short bursts of 30 seconds, checking until warm. If you have extra kabobs, freezing is a great option. Wrap each kabob tightly in plastic wrap. Then, place them in a freezer-safe bag or container. Label the bag with the date. You can freeze kabobs for up to three months. To eat them later, thaw in the fridge overnight. Then, reheat as described above. For the full recipe, check out the details on creating these delicious kabobs. You should marinate the steak and shrimp for at least 30 minutes. This allows the flavors to soak in. If you have time, marinate for up to 2 hours. Longer marinating adds more taste. Just keep it in the fridge during this time. You can use wooden skewers without soaking, but it’s not the best option. Soaking them for 30 minutes helps prevent burning on the grill. If you don’t soak them, keep an eye on them while cooking. Metal skewers are a great choice, too, as they don’t need soaking. Grilled kabobs pair well with many side dishes. Here are some great options: - Grilled corn on the cob - Fresh garden salad - Rice pilaf or couscous - Roasted vegetables - Garlic bread These sides balance the flavors of the kabobs. They also add color to your meal. For more ideas, check out the Full Recipe for other tasty pairings. In this blog post, we explored the essentials for making delicious kabobs. We covered the ingredients, including brands and substitutions, and detailed step-by-step marinating and cooking instructions. I shared tips to grill kabobs to perfection, highlighted variations with meats and veggies, and discussed proper storage and reheating techniques. Making kabobs is easy and fun. With this guide, you’ll impress family and friends at your next cookout. Enjoy your tasty creations!

Grilled Steak & Shrimp Kabobs

Elevate your summer grilling with these Sizzling Surf and Turf Kabobs! Perfectly marinated sirloin steak and succulent shrimp are skewered with colorful veggies like zucchini and bell peppers, then grilled to perfection. This quick and delicious recipe is ideal for gatherings or weeknight dinners. Ready in just an hour, you'll impress everyone at the table. Click to explore the full recipe and get ready to fire up your grill!
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Ingredients
  

1 pound sirloin steak, cut into 1-inch cubes

1 pound large shrimp, peeled and deveined

1 red bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 zucchini, sliced into thick rounds

1 red onion, cut into wedges

4 tablespoons olive oil

3 tablespoons soy sauce

2 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon black pepper

Salt to taste

Skewers (wooden or metal)

Instructions
 

Marinate the steak and shrimp: In a large mixing bowl, whisk together olive oil, soy sauce, lemon juice, minced garlic, smoked paprika, black pepper, and salt. Add the sirloin steak cubes and shrimp. Mix well to ensure they are well coated. Cover and refrigerate for at least 30 minutes to soak up the flavors.

    Prepare the vegetables: While the meat is marinating, cut the red and yellow bell peppers, zucchini, and red onion into appropriate sizes for skewering.

      Assemble the kabobs: Once the steak and shrimp have marinated, begin to assemble your kabobs. Start by threading a piece of steak onto the skewer, followed by a piece of red onion, a piece of zucchini, and then a shrimp. Continue this pattern: steak, onion, bell pepper, zucchini, shrimp. Repeat until the skewer is filled, leaving a little space between each item for even cooking.

        Preheat the grill: Heat the grill to medium-high. Lightly oil the grill grates to prevent sticking.

          Grill the kabobs: Place the assembled kabobs on the grill. Cook for about 3-4 minutes on each side, or until the steak reaches desired doneness (medium-rare is about 135°F, medium around 145°F) and the shrimp turns pink and opaque.

            Serve hot: Once cooked, carefully remove kabobs from the grill. Allow them to rest for a few minutes and then serve hot.

              - Prep Time, Total Time, Servings: 30 mins | 1 hour | 4 servings

                - Presentation Tips: Serve the kabobs on a large platter, garnished with fresh herbs like parsley or cilantro. You can accompany the dish with a side of lemon wedges for a fresh twist.