Description of this recipe:
Grilled Steak and Shrimp Kabobs offer a delightful surf-and-turf experience on a stick, perfect for a summer barbecue or a quick and easy weeknight dinner. Tender steak and succulent shrimp are marinated in a flavorful blend of savory and zesty ingredients, then grilled to perfection alongside colorful, fresh vegetables. This recipe is a crowd-pleaser that is both delicious and visually appealing.
Why you will love this recipe:
These kabobs are a fantastic way to enjoy a balanced meal with minimal effort. The marinade infuses the steak and shrimp with an incredible depth of flavor, while the vegetables provide a healthy and colorful complement. Grilling brings out the natural sweetness of the vegetables and adds a smoky char to the meat and seafood. Plus, the kabob format makes it fun to eat and easy to serve. They’re customizable, meaning you can easily swap out vegetables based on your preference or what you have available. Best of all, cleanup is a breeze!
Introduction
Summer is synonymous with grilling, and what better way to celebrate the season than with these sensational Grilled Steak and Shrimp Kabobs? This recipe combines the best of land and sea, offering a delightful blend of flavors and textures that will tantalize your taste buds. The marinade is the key to success, transforming ordinary steak and shrimp into a culinary masterpiece. The vegetables add freshness and color, making this a complete and satisfying meal. Whether you’re hosting a backyard barbecue or simply looking for a quick and healthy dinner option, these kabobs are sure to impress. The versatility of kabobs also makes them an excellent choice for meal prepping. Prepare the ingredients in advance, assemble the kabobs, and store them in the refrigerator until you’re ready to grill. This recipe is perfect for beginner cooks and seasoned grill masters alike. So, fire up the grill and get ready to enjoy these mouthwatering Steak and Shrimp Kabobs! Grilling on skewers makes portion control simple, ensuring everyone gets a balanced serving of protein and vegetables. Don’t be afraid to get creative and experiment with different vegetables or add-ins to the marinade. A touch of honey or brown sugar can add a hint of sweetness, while a dash of chili flakes can bring the heat. Whatever your preference, these kabobs are a blank canvas for your culinary creativity. From the initial marinating to the final sizzle on the grill, every step in this recipe is designed to maximize flavor and enjoyment. The result is a delectable dish that is sure to become a summer staple in your household. Enjoy these kabobs as a standalone meal, or pair them with your favorite side dishes, such as rice, quinoa, or a fresh salad.
Ingredients:
For the Marinade:
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lemon juice
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
For the Kabobs:
- 1 lb sirloin steak, cut into 1 1/2-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 yellow bell pepper, cut into 1 1/2-inch pieces
- 1 red onion, cut into wedges
- 1 zucchini, sliced into thick rounds
- Skewers (metal or soaked wooden skewers)
Preparation:
Step 1: Prepare the Marinade
In a medium bowl, whisk together the olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper until all ingredients are thoroughly combined. This creates a flavorful base that will infuse the steak and shrimp with a delicious savory taste. The olive oil helps to carry the flavors, while the soy sauce adds umami and saltiness. Lemon juice provides acidity, which tenderizes the meat, and Worcestershire sauce contributes a complex, savory depth. Smoked paprika adds a subtle smokiness, complementing the grilling process.
Step 2: Marinate the Steak
Place the sirloin steak cubes into a resealable bag. Pour half of the marinade over the steak, ensuring that all the pieces are coated evenly. Seal the bag tightly, removing any excess air, and refrigerate for a minimum of 30 minutes, or up to 2 hours. This allows the steak to absorb the flavors of the marinade, resulting in a more tender and flavorful final product. Avoid marinating for longer than 2 hours, as the acidity of the lemon juice can cause the steak to become too soft.
Step 3: Marinate the Shrimp
In a separate bowl, add the peeled and deveined shrimp. Pour the remaining marinade over the shrimp, tossing gently to coat each piece evenly. Cover the bowl with plastic wrap or a lid and refrigerate for 20-30 minutes. Shrimp marinates more quickly than steak, so a shorter marinating time is sufficient to infuse them with flavor. Be careful not to over-marinate the shrimp, as they can become mushy.
Step 4: Prepare the Grill
Preheat your grill to medium-high heat, approximately 400°F (200°C). Ensure that the grill grates are clean to prevent the kabobs from sticking. Lightly oil the grates with cooking oil or a grill spray. This step is crucial for achieving those beautiful grill marks and preventing the kabobs from sticking to the surface.
Step 5: Assemble the Kabobs
Thread the steak, shrimp, red bell pepper, yellow bell pepper, red onion wedges, and zucchini slices onto skewers, alternating the ingredients to create a visually appealing pattern. Leave small spaces between each piece to ensure even cooking. If using wooden skewers, make sure they have been soaked in water for at least 30 minutes to prevent them from burning on the grill. Metal skewers are a reusable alternative and can be easier to handle.
Step 6: Grill the Kabobs
Carefully place the assembled kabobs onto the preheated grill grates. Grill for approximately 3-4 minutes per side, or until the steak is cooked to your desired level of doneness and the shrimp are pink and opaque. Rotate the kabobs occasionally to ensure even cooking on all sides. The vegetables should be tender-crisp, with slight char marks.
Step 7: Rest and Serve
Once the kabobs are cooked to perfection, remove them from the grill and place them on a clean platter. Allow them to rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful eating experience.
COOKING Rating:
Easy
Serving Suggestions:
- Serve the Grilled Steak and Shrimp Kabobs as a main course with a side of rice, quinoa, or couscous.
- Pair them with a fresh salad or grilled vegetables for a complete and balanced meal.
- Offer a variety of dipping sauces, such as a garlic aioli, chimichurri, or sweet chili sauce.
- Serve the kabobs over a bed of lettuce or mixed greens for a lighter option.
- Accompany with grilled corn on the cob or a baked potato.
Tips:
- For best results, use high-quality sirloin steak and large shrimp.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Don’t overcrowd the skewers, as this can lead to uneven cooking.
- If using frozen shrimp, thaw them completely before marinating.
- Adjust the marinating time based on the thickness of the steak and the size of the shrimp.
- Use a meat thermometer to ensure the steak is cooked to your desired level of doneness.
- Experiment with different vegetables, such as mushrooms, cherry tomatoes, or pineapple chunks.
- Add a sprinkle of fresh herbs, such as parsley or cilantro, before serving.
- If you like a little heat, add a pinch of red pepper flakes to the marinade.
- Marinating the ingredients in separate bags or bowls prevents cross-contamination.
- To prevent the vegetables from overcooking, consider blanching them briefly before assembling the kabobs.
- Use metal skewers for easier handling and to prevent burning.
- Brush the kabobs with a little extra marinade during grilling for added flavor.
Prep Time:
20 minutes
Cook Time:
12-16 minutes
Total Time:
32-36 minutes (plus marinating time)
Nutritional Information:
(Per serving, approximate)
Calories: 350
Protein: 40g
Sodium: 500mg
Conclusion
Grilled Steak and Shrimp Kabobs are a fantastic way to elevate your grilling game. With their delicious combination of flavors, textures, and vibrant colors, these kabobs are sure to be a hit at your next barbecue or family dinner. The easy preparation and customizable ingredients make them a versatile and convenient option for any occasion. So, gather your ingredients, fire up the grill, and get ready to enjoy a taste of summer with these sensational Steak and Shrimp Kabobs! Grilling is more than just cooking; it’s a social activity, a way to connect with friends and family, and an opportunity to create lasting memories. These kabobs are the perfect centerpiece for your next grilling gathering, offering a delicious and satisfying meal that everyone will enjoy. From the initial marinating to the final bite, every step in this recipe is designed to bring joy and flavor to your table.
5 Questions and Answers About This Recipe:
Q1: Can I use different types of steak for these kabobs?
A: Absolutely! While sirloin is a great choice for its tenderness and flavor, you can also use other cuts of steak, such as filet mignon, ribeye, or New York strip. Just be sure to cut the steak into uniform cubes for even cooking. Different cuts will have varying levels of fat, so consider your preference for richness when making your selection.
Q2: I’m allergic to shellfish. Can I substitute the shrimp with something else?
A: Of course! You can easily substitute the shrimp with other proteins, such as chicken, pork, or tofu. If using chicken, cut it into similar-sized cubes as the steak and marinate it for the same amount of time. Tofu should be pressed to remove excess water before marinating.
Q3: Can I prepare the kabobs ahead of time?
A: Yes, you can assemble the kabobs ahead of time and store them in the refrigerator for up to 24 hours. However, it’s best to add the shrimp just before grilling to prevent them from becoming mushy. Make sure to keep the assembled kabobs covered in the refrigerator to maintain freshness.
Q4: What’s the best way to prevent the vegetables from overcooking?
A: To prevent the vegetables from overcooking, cut them into larger pieces than the steak and shrimp. You can also blanch the vegetables briefly in boiling water before assembling the kabobs. This will help them cook more evenly on the grill. Another option is to add the vegetables to the skewers after the meat and shrimp have been grilling for a few minutes.
Q5: Can I cook these kabobs in the oven instead of on the grill?
A: Yes, you can cook the kabobs in the oven. Preheat your oven to 400°F (200°C) and place the kabobs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the steak and shrimp are cooked through. Turn the kabobs halfway through cooking to ensure even browning. While grilling provides a smoky flavor, baking is a convenient alternative for indoor cooking.
