These grilled steak and shrimp kabobs are a fun and tasty meal! Juicy pieces of steak paired with sweet shrimp and colorful veggies make every bite a delight.
These kabobs are perfect for summer BBQs. I love putting together different combinations on my skewers—plus, who doesn’t love eating food on a stick? 
Making kabobs is super easy! Just marinate your steak, thread everything onto skewers, and grill. I often serve them with rice or a fresh salad for a yummy feast!
Key Ingredients & Substitutions
Beef Steak: I recommend using sirloin or ribeye for their tenderness and flavor. These cuts grill beautifully. If you’re looking for a leaner option, flank steak works well too, but it can be tougher, so marinating is key.
Shrimp: Large shrimp are the star here, but if you’re allergic or prefer another protein, try using chicken breast cut into cubes or firm tofu for a vegetarian version. Adjust cooking times accordingly.
Vegetables: Zucchini and bell peppers add color and crunch. Feel free to swap in cherry tomatoes, mushrooms, or even asparagus based on what you have on hand. Each will bring its own unique flavor!
Olive Oil: This adds richness and helps with marinating. If you’re looking for a different flavor, avocado oil can be a great substitute since it has a high smoke point.
Spices: Paprika and oregano bring warmth and earthiness. If you want more heat, consider smoked paprika or adding a pinch of cayenne. You could skip oregano if unavailable, but it does help brighten the dish.
How Can You Make Sure Your Kabobs Are Perfectly Grilled?
Grilling kabobs can be tricky, but with attention to detail, they can turn out fantastic! Start with preheating your grill to medium-high heat; this helps achieve those lovely grill marks and ensures even cooking.
- Marinating the steak and shrimp for at least 30 minutes (or longer) enhances flavor and tenderness. Let it sit covered in the fridge.
- Soak wooden skewers in water for at least 30 minutes before use. This prevents burning on the grill.
- When assembling, alternate the meat and vegetables. This not only creates a beautiful presentation but ensures even cooking too.
- Monitoring grill time is essential. Aim for 10-12 minutes total. Turn them occasionally for even cooking. The steak should reach your desired doneness, and shrimp cook quickly, turning pink when done.
- Let kabobs rest for a few minutes before serving. This keeps them juicy and allows flavors to settle.
How to Make Grilled Steak and Shrimp Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb beef steak (sirloin or ribeye), cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 zucchini, sliced into rounds
- 1 bell pepper (red or yellow), cut into chunks
- 1 onion, cut into chunks
- 2 cloves garlic, minced
- Wooden or metal skewers
For the Marinade:
- 1/4 cup olive oil
- 2 tbsp soy sauce
- 2 tbsp lemon juice
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
How Much Time Will You Need?
You’ll need about 15 minutes for prep and assembly, and then at least 30 minutes for marinating (up to 2 hours for extra flavor). The grilling time will take around 10-12 minutes. So, in total, you can expect this recipe to take about 1 to 2 hours including marinating time.
Step-by-Step Instructions:
1. Marinate the Steak and Shrimp:
In a large bowl, mix the olive oil, soy sauce, lemon juice, minced garlic, paprika, oregano, salt, and pepper together. Add the steak cubes and shrimp to the bowl, tossing everything well so the meat is coated in the marinade. Cover the bowl and place it in the refrigerator for at least 30 minutes (if you have more time, marinate for up to 2 hours for even more flavor).
2. Prepare the Vegetables:
While the beef and shrimp are marinating, get your vegetables ready. Cut the zucchini, bell pepper, and onion into chunks. If you’re using wooden skewers, remember to soak them in water for about 30 minutes to prevent burning while grilling!
3. Assemble the Kabobs:
Now it’s time to put everything on skewers! Take your soaked wooden skewers (or metal ones), and start threading on the steak cubes, shrimp, zucchini rounds, bell pepper chunks, and onion pieces, alternating between meat and veggies. This will make for a colorful and tasty kabob!
4. Preheat the Grill:
Get your grill heated up to medium-high heat. This is important for a nice sear and perfect cooking!
5. Grill the Kabobs:
Place the assembled kabobs on the grill. Cook them for about 10-12 minutes, turning them occasionally to ensure everything cooks evenly. You’ll know they’re done when the steak reaches your desired level of doneness and the shrimp turn pink and opaque.
6. Serve:
Once cooked, carefully remove the kabobs from the grill and let them rest for a few minutes. This helps keep them juicy! Serve hot, and if you like, you can garnish with fresh herbs. These kabobs are great paired with a side of rice or a fresh salad. Enjoy!
Can I Use Different Vegetables for the Kabobs?
Absolutely! Feel free to use any vegetables you like or have on hand. Some great options include cherry tomatoes, mushrooms, or bell peppers of different colors. Just remember to cut them into similar sizes to ensure even cooking!
What Can I Substitute for Soy Sauce?
If you’re looking for a soy sauce substitute, you can use tamari for a gluten-free option or coconut aminos for a less salty flavor. Both will work wonderfully in the marinade!
How Should I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. When reheating, it’s best to do so in the oven or on the grill instead of the microwave, as this will help retain the texture of the meat and vegetables.
What Should I Do If I Can’t Grill Them?
No grill? No problem! You can cook the kabobs in a grill pan on the stovetop or roast them in the oven at 400°F (200°C) for about 15-20 minutes, turning halfway through. Just make sure they’re arranged in a single layer for even cooking!
