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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with tender, juicy steak cubes and pink shrimp, all glazed with melted garlic butter. The skewers are alternated with bell peppers and onions, then grilled until charred and cooked through for an easy surf-and-turf main.
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Prep Time 25 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp kabob base
  • 1 lb sirloin steak
  • 1 lb large shrimp
  • 0.5 bell peppers and onions About 2 cups chopped, for alternating on the skewers.
  • 1 wooden or metal skewers
Garlic butter
  • 6 tbsp butter Melted.
  • 4 garlic cloves Minced (about 4 cloves).
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp lemon juice
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 grill

Method
 

Make the garlic butter marinade
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper until smooth and fragrant. Set up your skewers so marinating is ready to start right after mixing.
  2. Reserve half of the garlic butter in a separate bowl for basting. Cover and keep it ready by the grill for easy glazing.
Marinate
  1. Marinate steak and shrimp in the remaining garlic butter for 30 minutes. Keep it covered and refrigerated while marinating.
Thread and grill
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers. Leave a little space between pieces so they grill evenly.
  2. Grill kabobs over medium-high heat for 3-4 minutes per side, basting with the reserved garlic butter during grilling. Look for visible char on the steak and pink, opaque shrimp as a cue they’re done.
Serve
  1. Serve immediately after grilling so the steak stays juicy and the butter glaze is melted and glossy. Plate with any remaining basting butter and chopped parsley if you like.

Notes

Pro tip: If using wooden skewers, soak them in water for 20–30 minutes first so they don’t burn on the grill. Refrigerate leftovers in a covered container up to 3 days; reheat gently so shrimp don’t overcook. Freezing is not recommended due to texture changes in shrimp. For a lower-sodium option, use less salt and rely on black pepper and lemon juice for flavor.