Grilled Steak and Shrimp Kabobs Recipe

Prep Time: 20 minutes
Marinate Time: 30 minutes (optional, but recommended)
Cook Time: 10–12 minutes
Total Time: 1 hour
Servings: 4–6 skewers

Ingredients:

For the Kabobs:

• 1 lb steak (sirloin, ribeye, or NY strip), cut into 1½-inch cubes

• 1 lb large shrimp (16–20 count), peeled and deveined, tails on or off

• 1 red bell pepper, cut into chunks

• 1 green bell pepper, cut into chunks

• 1 red onion, cut into chunks

• 1 zucchini (optional), sliced into thick half-moons

• Metal or soaked wooden skewers (if wooden, soak in water for 30 minutes)

For the Marinade (Surf & Turf Style):

• ¼ cup olive oil

• 3 tablespoons soy sauce

• 2 tablespoons lemon juice or lime juice

• 2 tablespoons Worcestershire sauce

• 2 garlic cloves, minced

• 1 teaspoon smoked paprika

• ½ teaspoon chili flakes (optional)

• 1 teaspoon honey or brown sugar (for slight caramelization)

• Salt and freshly ground black pepper to taste

Instructions:

Step 1: Marinate the Steak and Shrimp Separately

1. In a medium bowl, whisk together all the marinade ingredients.

2. Place steak cubes in one zip-top bag or bowl and shrimp in another. Divide the marinade between the two (or make a second batch).

3. Let both marinate in the refrigerator for 30 minutes. If pressed for time, marinate the shrimp for just 15 minutes.

Step 2: Assemble the Kabobs

1. Preheat your grill to medium-high heat (around 400°F).

2. While the grill heats, thread the steak, shrimp, and vegetables onto the skewers in alternating patterns.
   Tip: Because shrimp cooks faster than steak, consider putting them on separate skewers for perfect doneness—or make sure the steak is cut into small, quick-cooking pieces.

Step 3: Grill the Kabobs

1. Brush grill grates with oil or spray with nonstick grill spray.

2. Place the kabobs directly on the grill. Grill the steak and veggie kabobs for about 10–12 minutes, turning every 2–3 minutes.

3. Grill the shrimp kabobs for only 5–6 minutes, flipping halfway through, until shrimp is opaque and lightly charred.

4. Brush with any leftover marinade (reserved beforehand) during the last minute of grilling if desired.

Step 4: Serve

1. Remove kabobs from the grill and let them rest for 5 minutes.

2. Garnish with fresh herbs (like chopped parsley or cilantro), and serve with lemon wedges or a drizzle of garlic butter.

3. Serve over rice, couscous, or grilled flatbread for a complete meal.

Optional Add-Ons & Tips:

• Garlic butter glaze: Melt butter with minced garlic and parsley to brush over kabobs before serving.

• Spice it up: Add cayenne or sriracha to the marinade if you like heat.

• Pair with: Grilled corn, baked potatoes, or a fresh salad.

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