Imagine perfectly cooked, juicy steak and succulent shrimp, infused with smoky garlic butter, hot off the grill. This recipe for grilled steak and shrimp skewers is designed to deliver that incredible restaurant-quality experience right in your own backyard. It is surprisingly easy to make, even for grilling beginners.

My unique method ensures that both the steak and the shrimp are cooked to absolute perfection every single time, without any guesswork. Get ready to create an impressive meal that will have everyone asking for the recipe.

Why You’ll Love This Recipe

The secret to this recipe lies in a simple, smart technique that makes all the difference. We treat the steak and shrimp separately before they even hit the grill. The steak gets a head start, marinating in a flavorful garlic butter mixture that tenderizes the meat and infuses it with flavor. This process is key to achieving tender results, as explained by the science of marinating. The shrimp, which cooks much faster, is simply seasoned to let its natural sweetness shine. The rest of the garlic butter is brushed on at the very end, preserving its fresh, vibrant taste.

Perfect Texture Every Time

By marinating the steak first, we ensure it becomes tender and flavorful. The shrimp is added to the skewers with a simple coating, preventing it from becoming tough while the steak cooks. This method guarantees juicy, never-rubbery shrimp and perfectly cooked steak in every bite.

Explosion of Fresh Flavor

Brushing the reserved garlic butter over the hot skewers right after they come off the grill is a game-changer. This ensures the bright flavors of fresh garlic, parsley, and lemon zest are at their peak. A final squeeze of fresh lemon juice cuts through the richness and brightens everything up beautifully.

Impressive and Easy

These surf and turf kabobs look and taste like a dish from a high-end restaurant, but they are incredibly straightforward to prepare. It is the perfect meal for a weeknight family dinner, a summer barbecue, or for entertaining guests when you want to impress without the stress.

Ingredients Needed

1 pound steak (cut into 1.5 inch chunks, top sirloin or other grilling steak, look for steak about 1.25 inches thick)

1 pound large shrimp (de-veined and shells removed)

3 tablespoons olive oil

salt and pepper to taste

Garlic Butter:

6 tablespoons salted butter (melted, if using unsalted, add ½ teaspoon salt)

1 tablespoon finely chopped fresh parsley

2 teaspoons minced garlic

½ teaspoon garlic powder

zest of one small lemon

1 teaspoon dried Italian herb blend (or Herbs de Provence)

¼ teaspoon black pepper

Ingredient Notes and Substitutions

For the steak, I recommend using top sirloin, but other great choices for kabobs include strip steak, tri-tip steak, or even filet mignon. The key is to cut the steak into uniform 1.5-inch chunks for even cooking.

For the shrimp, save yourself some time by purchasing shrimp that is already peeled and deveined. Before you season it, make sure to pat the shrimp completely dry with paper towels. If you want to try other seafood, swordfish, salmon, or even chunks of lobster would work well.

For the garlic butter, the combination of fresh parsley, minced garlic, garlic powder, lemon zest, and an Italian herb blend creates a wonderful depth of flavor. Herbs de Provence is a great substitute for the Italian blend. For a little heat, feel free to add a pinch of red pepper flakes.

For the skewers, you can use metal skewers or wooden skewers. If you use wooden ones, be sure to soak them in water for at least 30 minutes before grilling to prevent them from burning.

How to Make Grilled Steak and Shrimp Skewers

Prepare the Garlic Butter and Marinade

In a small bowl, whisk together all the garlic butter ingredients: the melted butter, fresh parsley, minced garlic, garlic powder, lemon zest, Italian herb blend, and black pepper. Stir everything until it is well combined. Now, for the most important step, divide this mixture in half. Place half of the garlic butter in a separate bowl and set it aside for later. This reserved portion will be used for basting after grilling.

Marinate the Steak and Prepare the Shrimp

Place your 1.5-inch steak chunks in a medium bowl. Pour the first half of the garlic butter mixture over the steak and toss to coat every piece thoroughly. Let the steak marinate for at least 30 minutes. While the steak is marinating, prepare the shrimp. Pat the peeled and deveined shrimp completely dry with paper towels. In a separate bowl, toss the dry shrimp with olive oil, salt, and pepper until lightly coated.

Assemble the Skewers

Once the steak has marinated, it is time to build your skewers. Thread the marinated steak pieces and the seasoned shrimp onto your pre-soaked wooden or metal skewers. Alternate between steak and shrimp for a beautiful presentation and balanced flavor in each skewer. Be careful not to overcrowd the skewers; leave a little space between each piece to ensure they cook evenly.

Grill to Perfection

Preheat your grill to medium-high heat, aiming for a temperature between 400 and 450 degrees Fahrenheit. Make sure the grill grates are clean, then lightly oil them to prevent the skewers from sticking. Place the assembled skewers on the hot grill. You should hear a satisfying sizzle as they make contact. Cook for about 8 to 12 minutes total, turning the skewers every few minutes to get beautiful grill marks and ensure even cooking.

Finish with Reserved Garlic Butter and Serve

The steak is done when it reaches your desired internal temperature, around 130-135°F for a perfect medium-rare. The shrimp will be ready when they turn pink and opaque, with no translucent spots. Once cooked, immediately remove the skewers from the grill. Brush them generously with the reserved garlic butter you set aside earlier. Finish with a squeeze of fresh lemon juice over the top and serve immediately.

Mastering Your Grill and Prep for Perfect Skewers

Essential Grilling Techniques

The ideal grill temperature for these skewers is medium-high heat, right around 400-450°F. This high heat is perfect for creating a beautiful sear on the steak while cooking everything through quickly. Always preheat your grill fully and oil the grates just before placing the food on them; this is the best way to prevent sticking.

For perfect steak doneness, a meat thermometer is your best friend. Aim for 130-135°F for medium-rare, 135-140°F for medium, or 140-145°F for medium-well. For the shrimp, the visual cues are key. They are perfectly cooked when they turn a uniform pink and opaque color. For food safety, the USDA recommends an internal temperature of 145°F (62.8°C) for cooked shrimp. Avoid overcooking shrimp at all costs, as it will quickly become rubbery.

Smart Prep for Success

If you are using wooden skewers, soaking them in water for at least 30 minutes is a non-negotiable step. This saturates the wood with water and prevents it from catching fire and burning up on the hot grill.

Cutting your steak into uniform 1.5-inch chunks is critical for success. This ensures every piece of steak on the skewer cooks at the same rate, so you do not end up with some pieces that are rare and others that are well-done.

When preparing your shrimp, take the time to pat them very dry with paper towels. A dry surface is essential for getting a good sear and helps the simple seasoning of olive oil, salt, and pepper adhere properly.

Pro Tips and Troubleshooting

Pro Tips for Grilling Perfection

Remember to keep the steak marinade and the final garlic butter baste separate. This technique is the key to the amazing flavor and texture of this recipe. For an easier prep, buy shrimp that is already peeled and deveined. When grilling, avoid overcrowding the grill surface to allow hot air to circulate and cook the skewers evenly. Once off the grill, let the skewers rest for 3 to 5 minutes before serving. This allows the juices in the steak to redistribute, resulting in a more tender bite. And never forget that final squeeze of fresh lemon juice; it truly elevates the dish.

Common Mistakes to Avoid

The most common mistake is overcooking the shrimp. Keep a close eye on them and pull the skewers off the heat as soon as the shrimp are pink and opaque. Another frequent error is forgetting to soak wooden skewers, which results in them burning. Take the time to cut your steak into even pieces to avoid inconsistent cooking. Do not flip the skewers too early or too often; let them develop nice grill marks before turning. Finally, do not skip the small prep steps like patting the shrimp dry. These little details make a big difference in the final result.

Serving and Storage

Perfect Pairings and Serving Suggestions

These grilled steak and shrimp skewers pair wonderfully with a variety of side dishes. I love serving them with roasted asparagus, broccoli, or carrots. Any type of potato works well, especially baby potatoes that have been boiled and lightly smashed before grilling. For an extra layer of bright, herbaceous flavor, top the skewers with a simple 5-minute chimichurri sauce. Garnish with a bit of extra fresh parsley and some lemon wedges on the side for squeezing.

Storage and Reheating Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 or 4 days. While you can freeze the cooked steak for up to 3 months, I do not recommend freezing the cooked shrimp as its texture can become rubbery upon reheating. To reheat, gently warm the skewers in a skillet over low heat or in a low-temperature oven to avoid drying them out.

Conclusion

This recipe proves that making incredible grilled steak and shrimp skewers at home is not only possible but also incredibly simple. The unique method of marinating the steak separately and finishing with fresh garlic butter guarantees perfect results every time. Even if you are new to grilling, you can master this dish with these tips and techniques. I encourage you to try adding different vegetables like bell peppers and onions to the skewers. Go ahead and print this recipe for your next barbecue!

FAQ

Frequently Asked Questions About Steak and Shrimp Skewers

How do you ensure steak and shrimp cook evenly on skewers?

The key is our special technique. We marinate the steak first to give it a head start on flavor and tenderness. By cutting the steak into uniform 1.5-inch chunks and grilling over medium-high heat (400-450°F), we ensure even cooking. Turning the skewers frequently allows both the steak and the quick-cooking shrimp to be done at the same time.

What are the best cuts of steak for grilled surf and turf kabobs?

For tender and flavorful kabobs, I recommend using top sirloin, strip steak, tri-tip steak, or ribeye. If you want to make them extra special, flat iron steak or even filet mignon are fantastic choices that work very well for grilling on skewers.

What side dishes pair well with grilled steak and shrimp skewers?

These skewers are very versatile. They pair beautifully with roasted vegetables like asparagus or broccoli, a fresh green salad, or potatoes. Baby potatoes that are boiled first and then grilled are a wonderful option. Serving them with a side of chimichurri sauce is also highly recommended.

How can I make grilled steak and shrimp kabobs spicy?

There are several easy ways to add a spicy kick. You can add red pepper flakes to the garlic butter mixture. You can also serve the cooked skewers with your favorite salsa or hot sauce. For a deeper heat, try adding a bit of Sriracha to the steak marinade or threading sliced jalapeños onto the skewers.

How do you know when shrimp is perfectly grilled?

Perfectly grilled shrimp will turn a vibrant pink color and become completely opaque. There should be no gray or translucent parts left. Be careful not to overcook them, as they will turn tough and rubbery very quickly.

Do I need to soak wooden skewers before grilling?

Yes, absolutely. If you are using wooden or bamboo skewers, you must soak them in water for at least 30 minutes before you thread the ingredients on them. This prevents the skewers from burning to a crisp on the hot grill.

Will the shrimp be overcooked by the time the steak is done?

This is a very common concern, and my recipe is designed specifically to prevent it. By marinating only the steak and grilling over a consistent medium-high heat with frequent turning, the steak and shrimp cook in about the same amount of time, ensuring juicy shrimp and perfectly cooked steak.