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
Scale
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.
