These tasty grilled steak and shrimp kabobs are perfect for a fun meal! Juicy steak and plump shrimp come together with colorful veggies on a skewer, making each bite a delightful mix of flavors.
Who doesn’t love food on a stick? It feels like a summer party, even if you’re just in your backyard. I love serving mine with a squeeze of lemon for extra zing—so refreshing!
Key Ingredients & Substitutions
Flank steak: This cut is great for kabobs due to its bold flavor and tenderness when cooked correctly. If you can’t find flank steak, try sirloin or tenderloin as good alternatives.
Shrimp: Large shrimp are ideal for grilling. If you prefer another protein, chicken breast or scallops work well too, just cut them to size for even cooking.
Olive oil: This adds richness and helps the marinade cling to the meats. If you want to switch it up, avocado or canola oil can be used, as they also handle high heat well.
Garlic: Fresh minced garlic adds a punch of flavor. If you’re in a pinch, garlic powder could substitute, but fresh has that extra kick I love!
Vegetables: The zucchini and bell peppers are perfect for color and taste. You can replace them with mushrooms, cherry tomatoes, or even asparagus for a fun twist!
How Do I Marinate for Maximum Flavor?
Marinating not only adds flavor but also tenderizes the meat. Split the marinade into two bowls, one for steak and one for shrimp. Let them soak for at least 30 minutes, but for the best result, aim for 2 hours in the fridge. This helps the flavors really soak in!
- Combine olive oil, soy sauce, balsamic vinegar, minced garlic, onion powder, smoked paprika, salt, and pepper.
- Toss the steak in one half and the shrimp in the other half of the marinade.
- Cover and place in the refrigerator while prepping veggies.
Grilled Steak and Shrimp Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 pound flank steak, cut into 1-inch cubes
- 1 pound large shrimp, peeled and deveined
- 1 zucchini, sliced into rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 onion, cut into wedges
- Skewers (wooden or metal)
- Fresh parsley, chopped (for garnish)
For the Marinade:
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons balsamic vinegar
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 30 minutes for marinating, plus 30 minutes for preparation and grilling. So in total, you’re looking at about an hour for a delicious meal that serves up great flavor!
Step-by-Step Instructions:
1. Marinate the Steak and Shrimp:
Start by preparing your marinade! In a large bowl, whisk together the olive oil, soy sauce, balsamic vinegar, minced garlic, onion powder, smoked paprika, salt, and pepper. Once mixed, divide the marinade in half. Add the steak cubes to one half and the shrimp to the other half. Cover and let them marinate for at least 30 minutes. If you have time, letting them sit in the refrigerator for up to 2 hours makes the flavors even better.
2. Prepare the Vegetables:
While your meat is soaking up those tasty flavors, slice the zucchini into rounds and cut the red and yellow bell peppers and onion into 1-inch pieces. Set these aside; they’ll be ready for the next step!
3. Assemble the Kabobs:
Now it’s time to put everything together! If you’re using wooden skewers, soak them in water for about 30 minutes to keep them from burning on the grill. Then, take the marinated steak, shrimp, zucchini rounds, bell pepper pieces, and onion wedges and start threading them onto the skewers. Mix and match the ingredients for a colorful kabob!
4. Preheat the Grill:
Before you start grilling, preheat your grill to medium-high heat, which should be around 400-450°F. This will ensure that your kabobs cook perfectly!
5. Grill the Kabobs:
Carefully place the skewers on the grill. Cook them for about 8-10 minutes, turning them every couple of minutes. You’ll know they’re done when the steak reaches your desired level of doneness and the shrimp turns pink and opaque. Yum!
6. Serve:
Once grilled, remove the kabobs from the grill and let them sit for a couple of minutes. Just before serving, garnish with some chopped fresh parsley. You can enjoy these delicious kabobs on their own, with your favorite dipping sauce, or over a bed of rice or salad. Savor every bite!
Enjoy your tasty grilled steak and shrimp kabobs!
### FAQ for Grilled Steak and Shrimp Kabobs
Can I Use Different Vegetables in the Kabobs?
Absolutely! Feel free to swap in your favorite vegetables like cherry tomatoes, mushrooms, or asparagus. Just make sure to cut them to a similar size so they cook evenly alongside the steak and shrimp.
Can I Make This Recipe in the Oven or Broiler?
Yes, you can! Preheat your oven to broil, and place the kabobs on a lined baking sheet. Broil for about 10-15 minutes, turning halfway through, until the steak is cooked to your liking and shrimp are pink and opaque. Keep a close eye to prevent burning!
How to Store Leftover Kabobs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a skillet over medium heat or in the microwave until warmed through, being mindful not to overcook the shrimp.
Can I Marinate the Meat Overnight?
Yes, marinating the steak and shrimp overnight can enhance the flavors even further! Just be cautious with shrimp, as they don’t need too long in acid (like vinegar) to prevent becoming mushy—6-8 hours is plenty!
