Steak Shrimp Kabobs (Printer-Friendly Layout)

Grilled kabobs stacked with tender steak, shrimp, and bright veggies. Tons of big flavor for backyard hangouts or quick get-togethers.

# Ingredients You'll Need:

→ Marinade

01 - 0.5 teaspoon ground black pepper
02 - 1 teaspoon smoked paprika
03 - 2 garlic cloves, chopped fine
04 - 30 ml Worcestershire sauce
05 - 30 ml lemon juice, fresh
06 - 45 ml soy sauce
07 - 60 ml olive oil

→ Kabobs

08 - Skewers, metal or wood (soaked if wood)
09 - 1 zucchini, sliced
10 - 1 red onion, broken into wedges
11 - 1 yellow bell pepper, chunks
12 - 1 red bell pepper, chunks
13 - 450 g large shrimp, shelled and deveined
14 - 450 g sirloin steak, 4 cm cubes

# Step-by-Step Instructions:

01 - Give the kabobs a breather for a bit after you pull them from the grill. Serve them warm with whatever sides you like — salad, rice, or maybe some grilled corn.
02 - Oil the grill grates lightly so things don’t get stuck. Put the kabobs straight onto the hot grill and cook each side for 3 to 4 minutes. Give them a turn now and then. Take them off when the steak is as done as you want, and the shrimp look pink and not see-through anymore.
03 - Heat your grill up to medium-high — about 205°C. Start threading the steak, shrimp, peppers, onion, and zucchini on the skewers. Change up your pattern and leave a little space between stuff so it all cooks right.
04 - Toss the steak into a big zip-top bag. Pour in half the marinade. Flip the bag a bit so the steak’s covered, seal it, then stash it in the fridge for at least 30 minutes — up to 2 hours works too. For the shrimp, use the rest of the marinade in another bowl, cover, and chill for 20–30 minutes tops.
05 - Grab a bowl and whisk together the oil, soy sauce, lemon juice, Worcestershire, chopped garlic, smoked paprika, and pepper until it all blends smoothly.

# Extra Tips and Tricks:

01 - If you're grabbing wooden skewers, dunk them in water for at least half an hour before grilling so they don't char up.
02 - Keep all your steak bits, shrimp, and veggies cut to similar sizes so everything cooks nice and even.
03 - Don’t let the shrimp soak in the marinade too long — a max of 30 minutes. Any more and the acid messes up the texture.
04 - Add 0.5 teaspoon cayenne or some chili flakes if you want a spicy kick. Try fresh rosemary or thyme in the marinade for some extra good smells.
05 - Want to swap out the steak? Use skinless boneless chicken breast or thighs instead for a change.
06 - Feel free to build your kabobs hours ahead and park them in the fridge until it’s time to grill. Just don’t leave shrimp marinating too long.
07 - Steak hits medium-rare at about 57°C inside. Shrimp are done once they’re nice and pink, not clear at all.
08 - No grill? You can cook the kabobs on a baking tray in the oven at 220°C for 15–20 minutes. Flip them halfway so they cook evenly.

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