What the heck is this?
If you want your next grill night to be legendary, these steak and shrimp kabobs are the way to go. Tender, flavorful steak chunks paired with plump, juicy shrimp, all marinated and grilled to perfection on skewers. They’re smoky, savory, and just the right amount of fancy without being complicated. Toss ’em on the grill, and you’ve got a dinner that’s as fun to eat as it is delicious. Bonus: You get surf and turf in every bite.

Why You’ll Love This Recipe

Perfect balance of beefy and seafood flavors.
Quick marinade that amps up taste without fuss.
Easy to customize with your favorite veggies.
Great for summer cookouts, weeknight dinners, or meal prep.
Packed with protein and low in carbs.
Looks impressive but is super simple to make.

The Good Stuff You’ll Need
For the Steak & Shrimp:

1 lb sirloin or ribeye steak, cut into 1 ½-inch cubes
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, minced
Juice and zest of 1 lemon
1 tablespoon soy sauce or tamari
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste

For the Veggies (optional):

1 red bell pepper, cut into chunks
1 small red onion, cut into chunks
Cherry tomatoes

Let’s Do This

Step 1: Make the Marinade
In a bowl, whisk together olive oil, garlic, lemon juice and zest, soy sauce, smoked paprika, oregano, salt, and pepper.

Step 2: Marinate Steak and Shrimp
Divide marinade into two bowls. Toss steak cubes in one, shrimp in the other. Let them soak up the flavors for at least 20 minutes (up to 1 hour if you have time).

Step 3: Assemble the Kabobs
Thread steak, shrimp, and veggies alternately onto skewers. Leave a little space between pieces for even cooking.

Step 4: Fire Up the Grill
Heat grill or grill pan to medium-high. Cook kabobs for about 3-4 minutes per side, turning gently, until steak is cooked to your liking and shrimp are pink and opaque.

Step 5: Serve and Enjoy
Serve with a squeeze of fresh lemon juice and a sprinkle of chopped parsley. Pair with rice, grilled corn, or a fresh salad.

Serving Suggestions
Try these kabobs with garlic butter rice, grilled asparagus, or a chilled cucumber salad for a perfect summer meal.

Switch It Up

Swap steak for chicken or tofu for different protein vibes.
Add pineapple chunks or zucchini for a sweet and savory twist.
Spice it up with a pinch of cayenne or chili powder in the marinade.

Make-Ahead Tips
Marinate steak and shrimp up to 4 hours ahead and keep refrigerated. Assemble skewers just before grilling to keep things fresh.

Questions People Actually Ask

Q: Can I use frozen shrimp?
A: Yes! Just thaw completely and pat dry before marinating.

Q: How do I know when steak is done?
A: Use a meat thermometer (130°F for medium-rare). Or go by feel—firm but still springy.

Q: Can I cook these kabobs indoors?
A: For sure! Use a grill pan or broiler.

Q: What’s the best side for these kabobs?
A: Garlic rice, grilled veggies, or a fresh salad all work great.

Grilled Steak & Shrimp Kabobs: The Ultimate Surf-and-Turf Skewers

Author: Tyla
Total Time: 37 minutes
Yield: 4 servings 1x

Print Recipe

Description

If you want your next grill night to be legendary, these steak and shrimp kabobs are the way to go. Tender, flavorful steak chunks paired with plump, juicy shrimp, all marinated and grilled to perfection on skewers. They’re smoky, savory, and just the right amount of fancy without being complicated. Toss ’em on the grill, and you’ve got a dinner that’s as fun to eat as it is delicious. Bonus: You get surf and turf in every bite.

Ingredients

Scale

For the Steak & Shrimp:

1 lb sirloin or ribeye steak, cut into 1 ½-inch cubes
1 lb large shrimp, peeled and deveined
3 tablespoons olive oil
3 cloves garlic, minced
Juice and zest of 1 lemon
1 tablespoon soy sauce or tamari
1 teaspoon smoked paprika
1 teaspoon dried oregano
Salt and pepper to taste