If you’re seeking the ultimate crowd-pleaser for your next grill night, look no further than these irresistible Grilled Steak and Shrimp Kabobs. They’re a flavorful combination of juicy steak and tender shrimp, marinated to perfection, and sure to become your new favorite summer staple.
Why You’ll Love This Recipe
- Burst of Flavor: The marinade infuses the steak and shrimp with a savory depth and subtle heat.
- Quick and Easy: With just 30 minutes of prep time, it’s a hassle-free way to enjoy gourmet grilling.
- Versatile for Gatherings: Perfect for family BBQs or elegant dinner parties, these kabobs suit any occasion.
Ingredients You’ll Need
The beauty of these Grilled Steak and Shrimp Kabobs lies in their simplicity, with each ingredient playing a crucial role in ensuring bold flavors and perfect textures. Here’s what you’ll need:
- Top Sirloin Steak: Provides a juicy, tender base that holds up well on the grill.
- Large Shrimp: Their sweetness contrasts beautifully with the savory marinade.
- Soy Sauce or Coconut Aminos: Adds a salty umami flavor, essential for a rich marinade.
- Balsamic Vinegar: Offers a tangy sweetness that balances the saltiness.
- Honey: Adds a subtle sweetness to the marinade, helping to caramelize the outside.
- Sesame Oil: Infuses the kabobs with a distinct, nutty aroma.
- Garlic: Provides a pungent kick that enhances all other flavors.
- Spices: Paprika, salt, black pepper, and crushed red pepper flakes combine for a spice mix that elevates the dish.
Variations
Feel free to make these Grilled Steak and Shrimp Kabobs your own. They are incredibly versatile and can be adjusted to suit personal tastes and dietary preferences.
- Vegetable Addition: Add bell peppers or zucchini to your skewers for extra color and nutrition.
- Thai Twist: Add a splash of fish sauce and fresh lime juice for a zesty Southeast Asian flavor.
- Surf and Turf Shuffle: Swap the shrimp for scallops or the steak for chicken for a different take.
How to Make Grilled Steak and Shrimp Kabobs
Step 1: Prepare the Steak and Shrimp
Begin by cutting your steak into large, generous cubes, about 1¼ to 1½ inches, ensuring they’re uniform for even cooking. Keep your shrimp peeled and deveined, all ready for skewering.
Step 2: Marinate the Meat and Shrimp
In a sealable bag, blend the soy sauce, vinegar, honey, sesame oil, garlic, and spices. Add in the steak and shrimp, massaging the marinade evenly. Let them soak up the flavors in the fridge for at least an hour.
Step 3: Assemble the Kabobs
After marinating, thread the steak and shrimp alternately onto your skewers. This ensures a delightful mix of flavors in every bite. Discard any leftover marinade for food safety.
Step 4: Grill the Kabobs
Preheat your grill to medium-high. Lay the skewers on the grill, ensuring they do not touch. Grill each side for 3 to 5 minutes, or until cooked to your liking. The aroma will be irresistible!
Pro Tips for Making Grilled Steak and Shrimp Kabobs
- Skewer Soaking: If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Doneness Check: Use a meat thermometer to ensure the steak is cooked to your liking—135°F for medium-rare is ideal.
- Shrimp Perfection: Grill shrimp until just opaque to keep them tender and juicy, ensuring they’re not overcooked.
- Flavor Boost: For an extra punch, sprinkle some fresh herbs like cilantro or parsley atop the cooked kabobs.
How to Serve Grilled Steak and Shrimp Kabobs
Garnishes
For a finishing touch, consider garnishing your kabobs with freshly chopped parsley or cilantro. A squeeze of lemon or lime juice just before serving can also add a zesty flair.
Side Dishes
Pair these kabobs with a light, fresh couscous salad or a warm, buttery garlic bread. Grilled vegetables on the side can enhance the smoky flavors of the steak and shrimp.
Creative Ways to Present
Serve your kabobs on a large platter with lush greens and slices of fresh pineapple for a tropical look. You can also stand the skewers upright in a loaf of bread for an impressive table display.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator where they can last for up to three days, retaining most of their moisture and flavor.
Freezing
For longer storage, freeze the grilled kabobs by wrapping them tightly in aluminum foil and placing them in freezer bags. They can be preserved for up to two months without significant loss of quality.
Reheating
Reheat your kabobs gently in a preheated oven at 350°F, covered with foil, for about 10 minutes. Alternatively, warm them up on a grill for a few minutes to recapture that freshly grilled feel.
FAQs
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Can I use other types of steak for the kabobs?
Yes, you can substitute with other cuts like ribeye or filet mignon, but cooking times might vary depending on the tenderness and size of the steak pieces.
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What if I don’t have a grill?
No grill at home? No problem. You can broil the kabobs in the oven, turning them occasionally until cooked through.
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How can I make this recipe spicier?
Increase the amount of crushed red pepper flakes or add a diced jalapeño to the marinade for a fiery kick.
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Are there vegetarian options for these kabobs?
Absolutely! Substitute meat with cubed tofu or tempeh and use the same marinade for a deliciously different experience.
Final Thoughts
These Grilled Steak and Shrimp Kabobs are more than just a dish; they’re an experience. Easy to prepare and delightful to eat, they bring a touch of elegance to any meal. Fire up the grill and give this recipe a try—you won’t be disappointed!
Print
Grilled Steak and Shrimp Kabobs Recipe
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
Enjoy these delicious grilled steak and shrimp kabobs, featuring tender chunks of sirloin steak and juicy shrimp marinated in savory flavors, then grilled to perfection. Perfect for summer barbecues or weeknight dinners, these kabobs are easy to prepare and bursting with flavor.
Ingredients
Kabobs
- 2 pounds top sirloin steak, cut into large pieces
- 1 pound large shrimp, uncooked, peeled, deveined
Marinade
- 1/4 cup soy sauce or coconut aminos
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Prepare the Steak and Shrimp: Cut the sirloin steak into uniform large cubes, roughly 1¼ to 1½ inches, ensuring even cooking. Keep the shrimp peeled and deveined, ready for skewering.
- Marinate the Meat and Shrimp: In a gallon-sized Ziploc bag, combine the steak, shrimp, and all marinade ingredients. Squeeze out excess air, seal the bag, and massage the marinade over the ingredients. Marinate in the refrigerator for at least 1 hour, flipping occasionally to distribute flavors.
- Assemble the Kabobs: Thread the steak and shrimp pieces alternately onto metal or soaked wooden skewers, leaving space between pieces for even grilling. Discard remaining marinade.
- Preheat the Grill: Heat your grill to medium-high heat. Arrange the skewers on the grill grates, ensuring they are not touching.
- Grill the Kabobs: Cook for 3-5 minutes on one side, then flip and cook an additional 3-5 minutes. Check for desired doneness. Remove from grill and serve hot.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Cook shrimp until opaque with a slight pink hue; avoid overcooking to prevent rubbery texture.
- Feel free to add vegetables like bell peppers, onions, or zucchini to enhance flavor and texture.
- Use a meat thermometer to check steak doneness: 135°F for medium-rare, 145°F for medium.
- This recipe can be adapted with chicken or scallops instead of shrimp for variety.
Nutrition
- Serving Size: 1 kabob
- Calories: 290
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 41g
- Cholesterol: 210mg
