Surf & Turf Grilled Steak and Shrimp Kabobs

These Surf & Turf Grilled Steak and Shrimp Kabobs are your ticket to a backyard feast that hits all the right notes: juicy steak cubes and plump shrimp threaded with vibrant peppers, onions, and mushrooms, then kissed by smoky grill flames for a perfect surf & turf celebration. Marinated in olive oil, soy sauce, lemon, garlic, and smoky paprika, these kebabs caramelize beautifully on the grates, delivering tender bites and a pop of veggie crunch. Let’s fire up the grill and make summer magic happen!

Key Ingredients

To bring these kabobs to life, you need a balance of proteins, veggies, and a zesty marinade. Each ingredient plays its part in creating that crave-worthy bite.

• 1 lb sirloin steak cut into 1-inch cubes: Tender beef that soaks up the marinade and gives you juicy, satisfying chunks.
• 1 lb large shrimp peeled and deveined: Delicate seafood that turns pink and opaque when grilled, adding a sweet surf element.
• 1 each red bell pepper cut into 1-inch pieces: Sweet crunch and vibrant color that brighten each skewer.
• 1 each yellow bell pepper cut into 1-inch pieces: Adds a sunny pop and crisp texture to balance the meat.
• 1 each red onion cut into 1-inch chunks: Sharp, savory layers that caramelize beautifully over high heat.
• 8 oz mushrooms trimmed: Earthy flavor and meaty bite that soak up marinade juices.
• 8 each wooden skewers soaked in water for 30 minutes: Prevents burning and ensures safe grilling.
• 2 tbsp olive oil: Creates the marinade base and helps distribute flavors evenly.
• 2 tbsp soy sauce: Brings umami richness and tenderizes proteins.
• 1 tbsp lemon juice: Provides bright acidity to cut through the richness.
• 1 tbsp garlic minced: Infuses a pungent kick and aromatic depth.
• 1 tsp smoked paprika: Contributes a warm, smoky undertone.
• 1 tsp dried oregano: Lends an herbaceous, savory note.
• Salt to taste: Enhances all the flavors in the marinade.
• Pepper to taste: Adds a touch of heat and complexity.

How To Make Surf & Turf Grilled Steak and Shrimp Kabobs

Get ready to transform these simple ingredients into show-stopping kabobs with minimal fuss. You’ll whip up a flavorful marinade, let the steak and shrimp soak in all those tasty juices, then thread everything onto skewers before firing up the grill. The process is straightforward, and the result is a harmony of charred edges, tender protein, and vibrant veggies. Follow these steps closely for perfectly cooked steak and shrimp every time.

1. In a large bowl whisk together olive oil, soy sauce, lemon juice, garlic, smoked paprika, dried oregano, salt, and pepper until the mixture is smooth and evenly combined.

2. Divide the marinade into two bowls, adding the steak to one and the shrimp to the other. Toss each protein until fully coated, then cover and refrigerate for 20 minutes to let the flavors meld.

3. Preheat your grill to medium-high heat and oil the grates to prevent sticking and encourage those signature grill marks.

4. Thread steak, shrimp, bell peppers, onion, and mushrooms alternately onto each soaked skewer, leaving a little space between pieces for even cooking.

5. Place the kabobs on the hot grill and cook for 8 to 10 minutes, turning every 2 minutes so each side develops a nice char. Grill until the steak reaches your desired doneness and the shrimp are pink and opaque.

6. Remove the kabobs from the grill and allow them to rest for 5 minutes so the juices redistribute within the steak.

7. Serve hot alongside your favorite sides and enjoy right away.

Serving Suggestions

These surf & turf kabobs are delicious on their own, but pairing them with complementary sides takes the meal over the top. Whether you’re grilling for a crowd or cooking for two, these ideas will round out your plate perfectly.

• Crisp garden salad tossed in a light lemon vinaigrette adds fresh greens and tangy brightness.
• Herbed rice pilaf with parsley and scallions soaks up any extra juices for a hearty base.
• Grilled corn on the cob brushed with butter and sprinkled with chili powder enhances the smoky vibe.
• Garlic aioli dipping sauce brings a creamy, flavorful contrast that pairs beautifully with both steak and shrimp.

Tips For Perfect Surf & Turf Grilled Steak and Shrimp Kabobs

Nailing these kabobs comes down to a few simple tricks that guarantee juicy, flavorful results every time. Keep these tips in mind before you fire up the grill:

• Soaking wooden skewers in water prevents them from burning on the grill and lets you focus on cooking, not fending off flare-ups.
• Marinating the steak and shrimp longer (up to 2 hours) enhances flavor depth, but don’t exceed that to avoid over-tenderizing.
• Letting the steak rest after grilling ensures the juices redistribute, giving you a tender, succulent bite rather than letting them all run out.
• Serving with a fresh salad, rice pilaf, or crusty bread transforms these kabobs into a balanced, satisfying meal that everyone will love.

How To Store It

If you have leftovers—or want to meal prep in advance—proper storage will keep your kabobs tasting fresh and juicy. Follow these methods to maintain flavor and texture:

• Refrigerate in an airtight container for up to 2 days to keep the proteins and veggies from drying out.
• Reheat gently in a preheated 350°F oven for 5–7 minutes to warm through without overcooking.
• Return to the grill over medium heat for a minute or two on each side if you want to revive those char marks and smoky notes.
• Separate components by storing kabob pieces and any sides separately so nothing gets soggy.

Frequently Asked Questions

Here are some quick answers to common questions about these kabobs:

• How long does it take to prepare this recipe?

It takes about 30 minutes to prepare this recipe. This includes roughly 10 minutes to cut the steak, shrimp, and vegetables into 1-inch pieces, measure and whisk together the marinade ingredients, and soak the skewers, plus a mandatory 20 minutes of refrigerator marinating time before you grill.

• Can I marinate the steak and shrimp for longer than 20 minutes?

Yes. While the recipe calls for a 20-minute rest in the fridge to let the flavors meld, you can marinate both steak and shrimp for up to 2 hours for a deeper, more robust flavor. Avoid going past 2 hours so the acid in the lemon juice doesn’t start to break down the proteins too much.

• Why is it necessary to soak the wooden skewers in water?

Soaking wooden skewers for at least 30 minutes before threading prevents them from burning or catching fire on the grill. The moisture in the wood helps them withstand the heat long enough to cook your kabobs through without charring.

• How do I ensure even cooking when threading and grilling the kabobs?

Thread the steak, shrimp, bell peppers, onion, and mushrooms in an alternating pattern, leaving just enough space between each piece for hot air and grill grates to circulate. Avoid crowding so that nothing steams against its neighbor. Rotate the skewers every 2 minutes on the medium-high grill to get uniform grill marks and consistent doneness.

• How can I tell when the steak and shrimp are properly cooked?

The shrimp are done when they turn pink, curl slightly, and become opaque all the way through. The steak’s doneness can be gauged by an instant-read thermometer: about 125°F for medium-rare, 135°F for medium, or 145°F for medium-well. Always let the kabobs rest for 5 minutes after grilling so the steak juices redistribute for a more tender bite.

• What side dishes pair best with these Surf & Turf Grilled Steak and Shrimp Kabobs?

These kabobs are versatile with sides like a crisp garden salad tossed in a light vinaigrette, fluffy rice pilaf flavored with herbs, garlic-buttered couscous, grilled corn on the cob, or even slices of warm, crusty bread to soak up any delicious juices.

• How should I store and reheat any leftovers?

Transfer cooled kabobs to an airtight container and refrigerate for up to 2 days. To reheat, place them on a baking sheet in a preheated 350°F oven for about 5–7 minutes or briefly return them to a medium-hot grill until warmed through. This gentle reheating helps retain moisture and prevents overcooking.

What Makes This Special

These Surf & Turf Grilled Steak and Shrimp Kabobs are a guaranteed grill superstar thanks to their irresistible marinade, the perfect balance of charred beef and tender shrimp, and bursts of color from fresh veggies. The smoky paprika and garlic tang meld with soy sauce and lemon, creating a flavor party on every skewer. Go ahead, fire up your grill, print this article, and save it for those summer cookouts—you’ll want to revisit this crowd-pleaser again and again. Drop a comment below if you try it or have any questions!

Print Recipe

Surf & Turf Grilled Steak and Shrimp Kabobs

Author: Noah Blake Courses: Dinner

Difficulty: Intermediate Prep Time 15 mins Cook Time 10 mins Rest Time 5 mins Total Time 30 mins

Calories: 380

Description

Marinated in olive oil, soy sauce, lemon, garlic, and smoky paprika, these kebabs sizzle over the grill, caramelizing steak edges and turning shrimp pink. Peppers, onions, and mushrooms add crunch to every vibrant surf & turf bite.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 lb sirloin steak cut into 1-inch cubes

• 1 lb large shrimp peeled and deveined

• 1 each red bell pepper cut into 1-inch pieces

• 1 each yellow bell pepper cut into 1-inch pieces

• 1 each red onion cut into 1-inch chunks

• 8 oz mushrooms trimmed

• 8 each wooden skewers soaked in water for 30 minutes

• 2 tbsp olive oil

• 2 tbsp soy sauce

• 1 tbsp lemon juice

• 1 tbsp garlic minced

• 1 tsp smoked paprika

• 1 tsp dried oregano

• Salt to taste

• Pepper to taste

Instructions

1. In a large bowl whisk together olive oil, soy sauce, lemon juice, garlic, smoked paprika, dried oregano, salt, and pepper.
2. Divide the marinade into two bowls and add steak to one and shrimp to the other. Toss to coat and refrigerate for 20 minutes.
3. Preheat the grill to medium-high heat and oil the grates.
4. Thread steak, shrimp, bell peppers, onion, and mushrooms alternately onto each soaked skewer.
5. Place kabobs on the grill and cook for 8 to 10 minutes, turning every 2 minutes until steak reaches desired doneness and shrimp are pink and opaque.
6. Remove kabobs from the grill and let rest for 5 minutes before serving.
7. Serve hot with your choice of sides.

Nutrition Facts

Serving Size 4

---

Amount Per Serving

Calories 95kcal

---

Note

• Soaking wooden skewers in water prevents them from burning on the grill.
• Marinating the steak and shrimp longer (up to 2 hours) enhances flavor.
• Letting the steak rest after grilling ensures the juices redistribute for a tender bite.
• Serve with a fresh salad, rice pilaf, or crusty bread for a complete meal.

Keywords: grilled kabobs, surf and turf, steak skewers, shrimp kabobs, summer grilling, grill marinade