The smoky aroma of grilled steak and shrimp kabobs sizzling on the barbecue is enough to make anyone’s mouth water. Each bite offers the perfect balance between the tender juiciness of the steak and the sweet, briny shrimp. The marinade, with its blend of zesty lemon, garlic, and a touch of smokiness, infuses every piece with vibrant flavor. The slight char from the grill adds a depth that enhances the natural flavors, giving each kabob that irresistible, crispy edge. Whether you’re making these for a summer gathering or a simple dinner, these kabobs are sure to be a crowd-pleaser. The best part? You can easily customize them with your favorite vegetables—bell peppers, onions, and zucchini all work beautifully to add color and extra flavor to each skewer. If you’ve got leftovers (which I’m sure you won’t!), they’re perfect in a salad or wrapped in a warm pita with a dollop of tangy tzatziki.
Key Ingredients in Grilled Steak & Shrimp Kabobs
Every great recipe starts with quality ingredients. In these kabobs, each component works together to create a mouthwatering dish full of bold flavors. Here’s a breakdown of what you’ll need:
* Boneless ribeye steaks
Tender and juicy, ribeye steaks are the star of this dish. Their rich marbling ensures every bite is flavorful and succulent, making them the perfect match for the shrimp.
* Large shrimp, peeled and deveined
Sweet and briny, the shrimp add a contrast to the richness of the steak. When grilled, they turn perfectly tender with a light char that pairs wonderfully with the other ingredients.
* Olive oil
A drizzle of olive oil helps the seasoning stick to the steak and shrimp, ensuring a crisp, flavorful crust when grilled.
* Garlic powder
Garlic powder brings a savory depth to the marinade, enhancing the natural flavors of both the steak and shrimp without overpowering them.
* Onion powder
This adds a subtle sweetness and savoriness to the marinade, complementing the garlic and smoked paprika for a balanced flavor profile.
* Smoked paprika
This key ingredient introduces a smoky, earthy flavor to the kabobs, mimicking the essence of grilled food even before it hits the barbecue.
* Dried thyme
A fragrant herb that pairs well with both steak and shrimp, thyme adds an herbal note that balances the dish’s richness.
* Dried oregano
With its slightly bitter, aromatic taste, oregano adds a Mediterranean flair to the kabobs, enhancing the flavors of the vegetables and meats alike.
* Black pepper
Freshly ground black pepper adds just the right amount of spice and warmth, balancing the smoky and savory notes in the recipe.
* Salt
Essential for bringing out the natural flavors in the steak, shrimp, and vegetables, salt elevates the dish and makes everything taste more vibrant.
* Crushed red pepper flakes
A pinch of red pepper flakes adds a touch of heat to the marinade, giving the kabobs a little kick without overwhelming the other flavors.
* Lemon, sliced into wedges
Lemon wedges provide a burst of brightness when squeezed over the grilled kabobs. The tangy acidity cuts through the richness of the steak and shrimp, making each bite more refreshing.
* Bell peppers, cut into chunks
These vibrant vegetables not only add color to the kabobs but also a sweet crunch that contrasts nicely with the tender meats.
* Red onion, cut into chunks
Sweet and slightly tangy, red onions caramelize beautifully on the grill, offering a burst of flavor with every bite.
* Zucchini, sliced into rounds
Zucchini adds a mild, earthy flavor that becomes tender and lightly crispy on the grill, absorbing all the delicious flavors from the marinade.
* Fresh parsley, chopped
Fresh parsley brings a pop of color and a hint of freshness to finish off the dish, cutting through the richness and adding a light, herbal note.
How to Make Grilled Steak & Shrimp Kabobs
1. Preheat your grill to medium-high heat. This will ensure the kabobs cook quickly and develop a nice char on the outside while staying tender inside.
2. While the grill is heating, prepare the steak by trimming any excess fat and cutting it into 1-inch cubes. This size ensures the steak cooks evenly and remains juicy on the grill.
3. In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, black pepper, salt, and crushed red pepper flakes. Stir everything together until it forms a well-blended seasoning mixture.
4. Add the steak cubes to the bowl with the seasoning mixture and toss them until the steak is evenly coated. The oil will help the seasoning adhere, giving the steak a flavorful crust when grilled.
5. Next, prepare the shrimp by removing the shells and deveining them if not already done. This step ensures the shrimp are clean and ready to soak up the marinade.
6. Add the shrimp to the bowl with the seasoning mixture and toss them gently to coat. Be careful not to break the delicate shrimp while mixing, as they absorb flavor quickly.
7. Slice the bell peppers, red onion, and zucchini into chunks or rounds, depending on your preference. These colorful vegetables add both texture and flavor, balancing the richness of the meat and seafood.
8. Take metal or wooden skewers and begin assembling the kabobs by alternating between steak, shrimp, bell peppers, onion, and zucchini. The combination of ingredients on each skewer helps ensure every bite has a bit of everything!
9. If using wooden skewers, soak them in water for about 30 minutes before starting to prevent them from burning on the grill.
10. Once all the kabobs are assembled, place them on the grill. Arrange the kabobs so they’re not overcrowded, allowing each piece to cook evenly.
11. Grill the kabobs for about 3 to 4 minutes on each side, ensuring they cook evenly and the steak reaches your desired level of doneness. Keep an eye on the shrimp—they cook quickly, so turn the kabobs carefully to avoid overcooking.
12. After grilling, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to redistribute, keeping everything moist and flavorful.
13. While the kabobs rest, cut the lemon into wedges. The fresh lemon juice will brighten up the flavors and add a zesty finish.
14. Squeeze the lemon wedges over the kabobs for an extra burst of flavor. The acidity cuts through the richness of the steak and shrimp, making each bite even more satisfying.
15. Garnish the kabobs with freshly chopped parsley for a pop of color and freshness. This final touch will not only look beautiful but add a light, herbal note that complements the grilled flavors.
16. Serve the grilled steak and shrimp kabobs hot, and enjoy! Whether you serve them with a side of rice, a fresh salad, or simply on their own, they’re sure to be a hit.
Serving Suggestions for Grilled Steak & Shrimp Kabobs
– Serve your kabobs with a side of garlic butter rice. The rich, buttery flavor of the rice complements the smoky, savory kabobs perfectly, making each bite even more irresistible. Plus, it soaks up all those delicious grill juices!
– For a lighter option, pair the kabobs with a refreshing cucumber and tomato salad. The cool, crisp vegetables and tangy dressing provide a wonderful contrast to the warm, grilled flavors of the kabobs, keeping the meal light and fresh.
– If you’re in the mood for something a bit more indulgent, serve the kabobs alongside grilled pita bread and a dollop of creamy tzatziki sauce. The warm bread is perfect for soaking up the juices, and the cool, garlicky tzatziki adds a delightful creaminess that elevates the entire dish.
How to Store Grilled Steak & Shrimp Kabobs
If you happen to have leftovers (which is always a good thing, right?), here’s how to store your grilled steak and shrimp kabobs to keep them as fresh and flavorful as possible:
– Refrigeration: Let the kabobs cool down to room temperature before storing them. Place the kabobs in an airtight container and refrigerate them for up to 3 days. When you’re ready to eat, you can easily reheat them in a skillet over medium heat for a few minutes, just until warmed through.
– Freezing: If you want to keep them longer, freeze the kabobs! Wrap them tightly in plastic wrap or aluminum foil, then place them in a freezer-safe bag or container. They’ll stay fresh for up to 3 months. To reheat, thaw them in the fridge overnight and then warm them on the grill or in a skillet.
– Separate the components: For even better storage, you can store the steak and shrimp separately from the vegetables. This helps maintain the texture of each component and makes it easier to reheat just what you want.
No matter how you choose to store them, these kabobs will make a great meal for later! Just be sure to enjoy them while they’re still packed with that delicious grilled flavor.
Conclusion
And there you have it—grilled steak and shrimp kabobs that are as delicious as they are easy to make! The combination of juicy steak, tender shrimp, and colorful vegetables, all kissed by the smoky char of the grill, is sure to be a hit at any meal. Whether you’re hosting a summer barbecue, preparing a weeknight dinner, or simply looking for a flavorful dish, these kabobs will always deliver.
I hope this recipe has inspired you to fire up the grill and get cooking! Feel free to experiment with your favorite vegetables, or even swap the shrimp for chicken or other seafood if that’s more your style. The possibilities are endless, and I’d love to hear how you make this recipe your own.
Got any questions, or want to share your thoughts or feedback on the recipe? I’d love to hear from you! Enjoy every bite, and happy grilling!
Grilled Steak & Shrimp Kabobs
Description
Tender, juicy steak and succulent shrimp are skewered and grilled to perfection, creating a smoky, savory masterpiece. Each bite is a burst of flavor, with a perfect balance of charred edges and tender, flavorful meat and seafood.
Ingredients
Instructions
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Preheat your grill to medium-high heat.
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While the grill is heating, prepare the steak by trimming any excess fat and cutting it into 1-inch cubes.
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In a large bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, black pepper, salt, and crushed red pepper flakes.
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Add the steak cubes to the bowl with the seasoning mixture and toss them until the steak is evenly coated.
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Next, prepare the shrimp by removing the shells and deveining them if not already done.
-
Add the shrimp to the bowl with the seasoning mixture and toss them gently to coat.
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Slice the bell peppers, red onion, and zucchini into chunks or rounds, depending on your preference.
-
Take metal or wooden skewers and begin assembling the kabobs by alternating between steak, shrimp, bell peppers, onion, and zucchini.
-
If using wooden skewers, soak them in water for about 30 minutes before starting to prevent them from burning on the grill.
-
Once all the kabobs are assembled, place them on the grill.
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Grill the kabobs for about 3 to 4 minutes on each side, ensuring they cook evenly and the steak reaches your desired level of doneness.
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After grilling, remove the kabobs from the grill and let them rest for a few minutes.
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While the kabobs rest, cut the lemon into wedges.
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Squeeze the lemon wedges over the kabobs for an extra burst of flavor.
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Garnish the kabobs with freshly chopped parsley for a pop of color and freshness.
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Serve the grilled steak and shrimp kabobs hot, and enjoy!
Note
- Make sure to trim any excess fat from the ribeye steaks for cleaner, leaner cubes.
- For an extra smoky flavor, use charcoal instead of gas on the grill.
- If you prefer, marinate the steak and shrimp in the seasoning mix for 30 minutes before grilling.
- Use a meat thermometer to check the steak’s doneness, aiming for 130°F for medium-rare.
- Consider adding mushrooms or cherry tomatoes to the kabobs for more variety.
