If you’re craving a dish that combines the rich, hearty flavor of steak with the sweet, tender bite of shrimp, then you are going to love this Steak and Shrimp Kabobs Recipe. It’s a delightful medley of surf and turf, perfectly balanced with a tangy marinade that seeps into every juicy morsel. Whether you’re firing up the grill for a summer cookout or looking for an impressive yet simple weeknight meal, these kabobs bring that smoky, charred goodness to the table in an irresistible way. Each skewer bursts with vibrant textures and flavors that will keep you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients for this Steak and Shrimp Kabobs Recipe is wonderfully straightforward, yet each one plays a crucial role in elevating the overall flavor and appeal. From succulent top sirloin to a marinade enriched with garlic and a touch of heat, this list promises an easy but unforgettable dish.
- 2 pounds top sirloin steak: Choose well-marbled meat for juicy, tender bites after grilling.
- 1 pound large shrimp, uncooked, peeled, deveined: Fresh or thawed shrimp provide the perfect tender contrast to the beef.
- ¼ cup soy sauce or coconut aminos: This adds a savory umami depth and a touch of saltiness to the marinade.
- 2 tablespoons balsamic vinegar: Brings a subtle tanginess that balances the richness of the steak and shrimp.
- 1 tablespoon honey: Adds just the right amount of sweetness to complement the savory flavors.
- 2 teaspoons sesame oil: Infuses the kabobs with a nutty aroma that’s simply irresistible.
- 2 teaspoons garlic, minced: Fresh garlic adds a punch of flavor that brightens the marinade.
- ½ teaspoon salt: Essential for seasoning and enhancing all the other flavors.
- ½ teaspoon black pepper: Offers a gentle heat and depth to the dish.
- ½ teaspoon paprika: Adds a smoky warmth and rich color that suits grilled dishes perfectly.
- ¼ teaspoon crushed red pepper flakes: Gives a subtle spicy kick without overpowering the other ingredients.
How to Make Steak and Shrimp Kabobs Recipe
Step 1: Prepare the Marinade
In a medium bowl, whisk together soy sauce or coconut aminos, balsamic vinegar, honey, sesame oil, minced garlic, salt, black pepper, paprika, and crushed red pepper flakes. This marinade is where all those bold and balanced flavors come together, ensuring that every skewer gets a deliciously savory, slightly sweet, and mildly spicy coating.
Step 2: Marinate Steak and Shrimp
Cut the top sirloin steak into evenly sized 1-inch cubes, allowing them to cook uniformly. Add the steak pieces and peeled, deveined shrimp into the marinade, making sure everything is coated well. Cover and refrigerate for at least 30 minutes. This step is key to infusing the kabobs with robust flavor and tenderizing the steak slightly.
Step 3: Assemble the Kabobs
Thread the marinated steak and shrimp alternately onto skewers. This not only creates a beautiful presentation but also balances the textures and flavors with every bite. If using wooden skewers, soak them in water beforehand to prevent burning on the grill.
Step 4: Grill to Perfection
Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for about 3-4 minutes per side, turning carefully to get those nice grill marks and ensuring the shrimp gets opaque and the steak reaches your preferred doneness. Avoid overcooking, especially the shrimp, to keep it juicy and tender.
Step 5: Rest and Serve
Once grilled to perfection, remove the kabobs from the heat and let them rest for a few minutes. This resting period allows the juices to redistribute, making every bite flavorful and moist. Now you’re ready to enjoy the fruits of your labor.
How to Serve Steak and Shrimp Kabobs Recipe
Garnishes
To make your kabobs pop visually and flavor-wise, consider sprinkling freshly chopped parsley or cilantro right before serving. A wedge of lemon on the side adds a zesty brightness that complements the smoky grilled flavors beautifully. If you love a bit of creamy contrast, a dollop of garlic aioli or tzatziki can elevate the dish even further.
Side Dishes
Pair these kabobs with light and fresh sides like a crisp cucumber salad, grilled vegetables, or even a fluffy couscous. For heartier options, roasted potatoes or a wild rice pilaf make excellent companions that soak up all the wonderful juices from the kabobs.
Creative Ways to Present
Serving these kabobs on a bed of mixed greens or alongside a colorful quinoa salad can brighten the plate and add textural variety. For a party, arrange kabobs on a wooden board with small bowls of dipping sauces like spicy sriracha mayo or a tangy chimichurri for guests to customize their bites. These little touches make the Steak and Shrimp Kabobs Recipe feel both special and approachable.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store the kabobs in an airtight container in the refrigerator for up to 3 days. Keeping them chilled promptly helps maintain their freshness and flavor without losing texture.
Freezing
To freeze, remove the shrimp and steak from skewers and place them in a freezer-safe container or bag. Marinated but uncooked pieces freeze best if flash-frozen on a tray first before storing together, lasting up to 2 months. Cooked kabobs can also be frozen but may lose some of their texture upon reheating.
Reheating
When it’s time to enjoy leftovers, gently reheat kabobs in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through. To keep the shrimp from drying out, cover loosely with foil. Alternatively, reheating on the grill for a few minutes works well for a freshly charred touch.
FAQs
Can I use other types of steak for this recipe?
Absolutely! While top sirloin is fantastic for its tenderness and flavor, other cuts like ribeye or flank steak can also work well. Just adjust the cooking time to match the thickness and tenderness of your chosen cut.
Do I need to peel and devein the shrimp?
Yes, peeling and deveining shrimp ensures the best eating experience, removing any grit or tough shell parts that can detract from the kabobs’ tenderness and flavor.
Can I make this recipe gluten-free?
Definitely—just swap the soy sauce for a gluten-free tamari or coconut aminos to keep the marinade safe and delicious for those avoiding gluten.
How long should I marinate the steak and shrimp?
A minimum of 30 minutes allows the flavors to penetrate well, but you can marinate for up to 2 hours for even more depth. Avoid much longer to prevent the shrimp from becoming mushy.
What’s the best way to prevent shrimp from overcooking?
Keep a close eye on the grill and remove the kabobs as soon as the shrimp turn pink and opaque, usually within 3-4 minutes per side. Overcooked shrimp can become tough, so fast grilling over medium-high heat is key.
Final Thoughts
This Steak and Shrimp Kabobs Recipe is one of those dishes that you’ll find yourself making over and over because it’s just too good to resist. It’s a perfect combination of flavors, colors, and textures that come together effortlessly to make any meal feel like a special occasion. So fire up the grill, invite friends or family, and share the joy of these vibrant, mouthwatering kabobs that truly delight every taste bud.
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Steak and Shrimp Kabobs Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
These Steak and Shrimp Kabobs are a delicious and easy-to-make grilled meal perfect for summer gatherings. Featuring tender top sirloin steak and juicy shrimp marinated in a flavorful blend of soy sauce, balsamic vinegar, honey, garlic, and spices, these kabobs are bursting with savory and slightly sweet flavors. Quick to prepare and cook, they make a perfect dinner for six.
Ingredients
Protein
- 2 pounds top sirloin steak, cut into 1-inch cubes
- 1 pound large shrimp, uncooked, peeled, and 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 the soy sauce, balsamic vinegar, honey, sesame oil, minced garlic, salt, black pepper, paprika, and crushed red pepper flakes until well combined, creating a flavorful marinade base.
- Marinate Steak and Shrimp: Place the cubed top sirloin steak and peeled shrimp into a large resealable bag or bowl, then pour the marinade over the protein. Seal or cover and refrigerate for at least 30 minutes to allow the flavors to infuse the meat and seafood.
- Preheat the Grill: Preheat your grill to medium-high heat, ensuring the grates are clean and oiled to prevent sticking during cooking.
- Assemble the Kabobs: Thread the marinated steak cubes and shrimp alternately onto soaked wooden or metal skewers, leaving a small space between each piece to ensure even cooking.
- Grill the Kabobs: Place the skewers on the grill and cook for about 3-4 minutes per side, turning once, until the steak reaches your desired level of doneness and the shrimp turn opaque and pink with a slight char.
- Rest and Serve: Remove the kabobs from the grill and let them rest for 5 minutes to allow the juices to redistribute. Serve warm with your favorite side dishes.
Notes
- For best results, soak wooden skewers in water for at least 30 minutes before threading to prevent burning on the grill.
- You can substitute top sirloin with other grilling steaks like ribeye or strip steak, but adjust cooking times accordingly.
- If you prefer, bell peppers, onions, or cherry tomatoes can be added to the kabobs for additional flavor and color.
- Use coconut aminos instead of soy sauce for a gluten-free alternative.
- Ensure shrimp are peeled and deveined for the best texture and ease of eating.
