Bookmark
Nothing says summer or a backyard gathering quite like grilled steak and shrimp kabobs loaded with crisp vegetables and smoky marinade flavors. I love making these kabobs when friends are over because they feel festive but actually come together quickly and allow for easy customization.
The first time I served these at a cookout everyone kept claiming an extra skewer and not a single bite was left. Now these kabobs show up every time I fire up the grill with family.
Ingredients
- Olive oil: brings richness and keeps everything tender use extra virgin if possible
- Soy sauce: balances with saltiness and umami stick to a good quality brand
- Lemon juice: adds brightness fresh squeezed makes a difference
- Worcestershire sauce: brings savory depth and a slight tang choose a classic bottle
- Garlic: gives bold punch always use fresh for best flavor
- Smoked paprika: turns up the smoky notes Spanish smoked paprika adds the best flavor
- Black pepper: provides a little heat freshly cracked is best
- Sirloin steak: stand out for its tenderness and flavor marbling means juicier kabobs
- Large shrimp: need to be peeled and deveined quality counts look for wild-caught if possible
- Red bell pepper: gives a nice bite and bright color choose firm peppers
- Yellow bell pepper: another pop of color and sweet contrast to the steak
- Red onion: adds zing and a touch of sweetness thicker wedges hold up best on the grill
- Zucchini: balances everything with freshness look for small firm zucchini
- Skewers: so everything holds together use metal or double soak wood skewers for safety
Step-by-Step Instructions
- Make the Marinade:
- In a mixing bowl whisk olive oil soy sauce lemon juice Worcestershire sauce minced garlic smoked paprika and black pepper until the dressing looks thick and well blended
- Marinate Steak and Shrimp:
- Lay the steak pieces into a zip-top bag and pour half the marinade over them Seal and shake so every bit is coated Tuck in the fridge for at least thirty minutes but up to two hours In a small bowl toss the shrimp with the remaining marinade Cover and chill for no more than half an hour
- Prep Skewers:
- Heat up your grill to medium high so it is ready and hot for searing Thread the marinated steak shrimp peppers onion and zucchini onto the skewers Alternate them for colorful presentation Give a little space between pieces so each cooks evenly
- Grill Kabobs:
- Brush the grill grates lightly with oil Lay out the kabobs Close the lid Grate for three to four minutes on each side turning so all sides sear Steak should be how you like it and shrimp should be just pink and opaque
- Rest and Serve:
- Pull the kabobs off and give them a few minutes to rest so juices stay in Serve straight from the skewers with rice salad or other favorite sides
Bookmark
Shrimp is always my highlight it soaks up the smoky marinade like a sponge and cooks up so perfectly plump I remember my son trying to sneak all the shrimp off the kabobs when no one was looking These kabobs never fail to make people smile and reach for seconds
Storage Tips
If you have leftovers slide the steak veggies and shrimp off the skewers and pop everything into an airtight container Refrigerate for up to two days The shrimp are best eaten the same day but the steak and veggies work well reheated gently in a skillet or microwave
Ingredient Substitutions
Chicken breast or thighs make a great swap for steak if you prefer lighter meat For a vegetarian version double up on mushrooms and more colorful vegetables like squash or cherry tomatoes Instead of smoked paprika try chili powder for a bolder kick
Serving Suggestions
Set these kabobs over warm jasmine rice or a fresh herby couscous For even more color serve with a side of grilled corn on the cob or a crisp green salad with tangy vinaigrette Drizzle the finished kabobs with a squeeze of lemon for added brightness
Bookmark
Cultural Context
Kabobs or skewered meats and veggies show up in so many food traditions from the Middle East to the Mediterranean to Latin America This playful combination of steak shrimp and vegetables brings together the best of those cultures with an easy American grilling twist
Frequently Asked Questions About Recipes
- → How long do I let the steak and shrimp soak in the marinade?
Let steak soak at least 30 minutes, or up to a couple hours. Shrimp just needs 20 to 30 minutes. If you leave shrimp too long, the acid can basically start to cook 'em.
- → What other veggies work besides zucchini or peppers?
Eggplant, mushrooms, and cherry tomatoes are great too. Just pick hearty veggies that can handle the grill and won't fall apart.
- → Can I swap in chicken or something else?
Sure! Boneless chicken thighs or breast are both great—just cut them evenly and cook a little longer to make sure they're done.
- → What stops the skewers from burning?
If you use wooden skewers, soak them for about 30 minutes in water before grilling. Or just use metal ones and you won't have to worry.
- → When do I know it's cooked all the way?
Steak's ready at whatever doneness you like, like medium-rare when it hits 135°F. Shrimp's good to go once it's pink and not see-through anymore.
- → Is it cool to cook these in the oven?
Yep! Just bake them on a foil pan at 425°F, flip them halfway, and in 15 to 20 minutes they'll be perfect.