Description
These Grilled Steak and Shrimp Kabobs combine tender sirloin steak, succulent shrimp, and vibrant vegetables marinated in a flavorful blend of olive oil, soy sauce, lemon juice, Worcestershire sauce, garlic, and smoked paprika. Perfectly grilled to achieve a smoky char and juicy texture, these kabobs are a delightful summer feast that’s both visually appealing and delicious.
Ingredients
Scale
Marinade
- 1/4 cup Olive Oil (Can use avocado oil for a neutral flavor.)
- 1/4 cup Soy Sauce (Use gluten-free soy sauce or tamari for gluten-free options.)
- 2 tablespoons Lemon Juice (Lime juice can also be used for a different flavor.)
- 1 tablespoon Worcestershire Sauce (Use extra soy sauce if unavailable.)
- 4 cloves Garlic (minced) (Use garlic powder in a pinch, but fresh garlic is preferred for taste.)
- 1 teaspoon Smoked Paprika (Regular paprika can be used, but omit if unavailable.)
- 1/2 teaspoon Black Pepper (White pepper can be used, though flavor differs slightly.)
Protein and Vegetables
- 1 pound Sirloin Steak (Ribeye or flank steak also work well.)
- 1 pound Large Shrimp (Any firm white fish can be used for a different profile.)
- 1 large Red Bell Pepper (Any colored bell peppers are suitable.)
- 1 large Yellow Bell Pepper (Can be omitted if unavailable.)
- 1 medium Red Onion (Yellow onion is a good alternative.)
- 1 medium Zucchini (Summer squash can be a viable alternative.)
- 6-8 Skewers (metal or soaked wood) (Soak wooden skewers in water for 30 minutes to prevent burning.)
Instructions
- Prepare the Marinade and Marinate Steak: In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper until well combined. Place the sirloin steak in a resealable plastic bag and pour in half of the marinade. Seal the bag, ensuring the steak is fully coated, and refrigerate for 30 minutes up to 2 hours to let flavors penetrate.
- Marinate the Shrimp: Meanwhile, coat the shrimp with the remaining marinade in a separate bowl or bag. Cover and refrigerate for 20 to 30 minutes to allow the flavors to infuse, taking care not to over-marinate as seafood needs less time.
- Preheat the Grill: Preheat your grill to medium-high heat, aiming for around 400°F (204°C). Oil the grill grates lightly to prevent sticking, ensuring a clean cooking surface for the kabobs.
- Assemble the Kabobs: Thread the marinated steak pieces, shrimp, and a colorful assortment of chopped red bell pepper, yellow bell pepper, red onion, and zucchini alternately onto the skewers. Leave small gaps between pieces to ensure even heat circulation and cooking.
- Grill the Kabobs: Place the assembled kabobs onto the preheated grill. Cook for approximately 3 to 4 minutes on each side, turning carefully to achieve an even char all around. Continue grilling until the steak reaches your desired doneness (medium-rare to medium recommended) and shrimp turns pink and opaque.
- Rest and Serve: Once cooked, remove the kabobs from the grill carefully. Let them rest for a few minutes to allow the juices to redistribute within the meat and shrimp. Serve hot alongside your favorite summer sides such as grilled corn, salad, or rice.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Use gluten-free soy sauce or tamari for gluten-free dietary needs.
- Lime juice can substitute lemon juice for a tangier twist.
- Adjust the marinating time for shrimp carefully, as over-marinating can affect texture.
- Resting the kabobs after grilling improves juiciness and flavor retention.
- Metal skewers are reusable and prevent burning but handle with care as they get hot.
