Steak and Shrimp Kabobs on the Grill: Flavorful Summer Recipe

These easy grilled kabobs combine steak and shrimp in a simple, flavorful marinade—an ideal main course for warm-weather weekends.

When the weather warms up, I want nothing to do with the stove. Grilling lets me cook outside, sip a glass of white wine, and spend less time inside making dinner. If you feel the same, these kabobs will be a new favorite.

This surf-and-turf take pairs shrimp with steak. Both proteins sit in the same marinade for about an hour, are threaded onto skewers, and then grilled for only a few minutes—making this recipe fast, fuss-free, and perfect for a relaxed weekend meal.

Grilled Steak and Shrimp Kabob Ingredients

• Steak: Top sirloin is my recommendation—reasonably lean with good marbling for tenderness and value.
• Shrimp: Choose larger shrimp so they hold up next to the steak and are easier to avoid overcooking.
• Soy sauce or coconut aminos: Either adds a savory-sweet base to the marinade; use low-sodium soy sauce if preferred.
• Balsamic vinegar: Adds brightness and depth to the marinade.
• Honey: A touch of honey balances the acidity and salt.
• Sesame oil: Adds a nutty, aromatic note.
• Minced garlic: Fresh or jarred minced garlic works well.
• Seasonings: Salt, black pepper, paprika, and crushed red pepper flakes round out the flavor profile.

How to Make Grilled Steak and Shrimp Kabobs

Trim and cut the steak into large, even pieces—about 1¼ to 1½ inches—so everything cooks evenly.

Combine the steak, shrimp, and all marinade ingredients in a gallon-size resealable bag. Squeeze out excess air, seal, and gently massage the bag to coat the proteins evenly. Refrigerate for at least 1 hour, turning the bag occasionally to redistribute the marinade.

Thread the marinated steak and shrimp onto skewers, alternating as you like.

Preheat the grill to medium-high. Place the kabobs on the grates with space between them. Grill for 3–5 minutes, turn, then grill another 3–5 minutes. Remove when both steak and shrimp reach your preferred doneness.

What Steak is Best to Use for Kabobs?

Top sirloin is my top pick because it balances tenderness, flavor, and cost. Strip steak also works well. Ribeye or filet are usable but pricier—often not necessary for kabobs.

What Size Shrimp is Best for Kabobs?

Use larger shrimp so they stand up visually and cook alongside the steak without becoming rubbery. Larger shrimp give you more margin for timing on the grill.

Can You Use Frozen Shrimp on Kabobs?

Frozen shrimp is fine, but thaw it fully before adding to the marinade or skewers. Thaw in the refrigerator overnight for best results, or speed-thaw by running the sealed bag under cold water for 10–15 minutes. Pat the shrimp dry to remove excess moisture before marinating.

How Long Should You Marinate?

Marinate a minimum of 1 hour to impart flavor; up to 12 hours is fine. Avoid marinating longer than 12 hours, as extended exposure can alter texture.

Can You Add Vegetables to these Kabobs?

You can add vegetables, but choose items that cook quickly or slice them thinly. Sliced onions and bell peppers are options, though they may remain slightly crisp in the short cooking time.

Do Steak and Shrimp Kabobs Freeze Well?

Yes. Remove the food from the skewers and place it in a freezer-safe container or bag, removing as much air as possible. Stored properly, cooked steak and shrimp will keep up to 6 months. Thaw before reheating in a skillet or microwave.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.