Get ready for some tasty grilled steak and shrimp kabobs! These colorful skewers are packed with delicious pieces of tender steak and juicy shrimp. Perfect for a summer cookout!
Cooking these kabobs is super fun! Just season your meat, thread it on skewers, and let the grill work its magic. I love serving them with a fresh salad for a yummy meal! 😋
Key Ingredients & Substitutions
Steak: Sirloin or ribeye is perfect for these kabobs because they’re tender and flavorful. If you want a leaner option, try flank steak or even chicken for a different twist.
Shrimp: Using peeled and deveined shrimp saves time. If you prefer, scallops or firm fish like salmon can work as great alternatives.
Vegetables: Zucchini, bell pepper, and onion add color and crunch. Feel free to mix in mushrooms, cherry tomatoes, or even asparagus, depending on what you like or have on hand.
Marinade: The combination of olive oil, soy sauce, and lemon juice is great for flavor. If you’re looking for a lighter option, replace soy sauce with tamari for a gluten-free version. You can also substitute lemon juice with lime juice.
How Do You Assemble Kabobs Like a Pro?
Assembling kabobs might seem tricky, but it’s quite easy with a little practice. The key is to keep everything evenly spaced on the skewer to ensure even cooking. Here’s how to do it:
- Start with a skewer and thread a steak cube, followed by a vegetable piece. Repeat this until the skewer is filled, leaving a bit of space between items.
- If you’re using wooden skewers, remember to soak them in water for 30 minutes before using. This prevents burning on the grill.
- For shrimp, try threading them horizontally through the tail and body to keep them stable on the skewer.
By alternating between meat and veggies, you not only get varied textures and flavors, but it also looks more appealing on the plate. Happy grilling!
How to Make Grilled Steak and Shrimp Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 pound steak (sirloin or ribeye), cut into 1-inch cubes
- 1 pound shrimp (peeled and deveined)
- 1 zucchini, sliced into rounds
- 1 bell pepper (any color), cut into squares
- 1 red onion, cut into chunks
- 8 wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the Marinade:
- 1/4 cup olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and an additional 15-20 minutes to cook on the grill. Marinating the steak and shrimp will require at least 30 minutes in the fridge, so plan for a little over an hour before you can enjoy these delicious kabobs!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the olive oil, soy sauce, lemon juice, minced garlic, paprika, oregano, salt, and pepper. Stir until everything is well mixed. This flavorful marinade will make your kabobs extra tasty!
2. Marinate the Steak and Shrimp:
Put the steak cubes into a resealable plastic bag or a dish. Pour half of the marinade over the steak, seal the bag or cover the dish, and place it in the fridge to marinate for at least 30 minutes. In the meantime, add the shrimp to the remaining marinade and let it sit for about 15-30 minutes.
3. Preheat the Grill:
While your steak is marinating, preheat your grill to medium-high heat, so it’s ready when you’re set to cook!
4. Assemble the Kabobs:
Once the steak is well-marinated, it’s time to assemble your kabobs! Take a skewer and alternate threading on the steak cubes, zucchini rounds, bell pepper squares, and onion chunks. You can also prepare separate skewers just for the shrimp.
5. Grill the Kabobs:
Place the skewers with steak and vegetables on the grill. Cook for about 10-12 minutes, turning occasionally, until the steak is cooked to your liking. After about 5 minutes, add the shrimp skewers to the grill. Grill the shrimp for an additional 3-4 minutes or until they turn pink and opaque.
6. Rest and Garnish:
Once everything is cooked, take the kabobs off the grill and let them rest for a few minutes. This helps the juices settle in. Before serving, sprinkle some fresh parsley on top for a lovely touch!
Enjoy your delicious Grilled Steak and Shrimp Kabobs! They are perfect for a summer cookout or whenever you’re in the mood for something tasty!
Can I Use Chicken or Another Protein Instead of Steak and Shrimp?
Absolutely! You can substitute the steak with chicken breast or thighs, and the shrimp can be replaced with firm tofu or scallops. Just adjust the cooking times accordingly—chicken will take a bit longer, about 12-15 minutes, while scallops will need about 4-5 minutes.
What if I Don’t Have Wooden Skewers?
No worries! You can use metal skewers, which are reusable and great for grilling. If you choose to stick with wooden skewers, make sure they are soaked in water for at least 30 minutes to prevent burning on the grill.
How to Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them on a baking sheet in the oven at 350°F for about 10-15 minutes, or until warmed through, and they’ll taste almost as good as fresh!
Can I Prepare the Kabobs in Advance?
Yes! You can marinate the steak and shrimp the day before and assemble them on the skewers when you’re ready to grill. Just keep them covered in the refrigerator until you’re ready to cook. You can also pre-cut the vegetables to save time!
