Steak and Shrimp Kabobs

Making steak and shrimp kabobs on the grill creates an easy and versatile dinner for your next summer feast. Whether you’re already a cookout pro or need grilling tips, these kabobs are a breeze to make and burst with flavor. Each skewer contains juicy steak, tender shrimp, veggies and a tangy marinade that caramelizes over the flames.

Our bold marinade for steak and shrimp kabobs combines rich teriyaki, tangy pineapple juice, brown sugar, and a touch of garlic and Worcestershire sauce for depth. A long marinade time tenderizes the steak, and the extra marinade becomes a sauce to slick over the kabobs as they cook.

Grill up a pile of these shrimp and steak kabobs for a backyard barbecue main. It’ll pair well with many sides, including summer salads, rice dishes and seasonal desserts.

Ingredients for Steak and Shrimp Kabobs

• Marinade: The marinade for steak and shrimp kabobs includes teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce and black pepper. Enzymes in pineapple juice (canned pineapple juice is fine) help tenderize the steak, making it even more succulent. Light or dark brown sugar works, though dark brown sugar will give a slightly richer molasses flavor.
• Beef top sirloin: This lean yet flavorful cut of meat is ideal for kabobs because it holds its shape on the grill while staying tender when marinated. When cutting your meat into cubes, make each cube the same size so they all cook evenly.
• Shrimp: Any type of shrimp will do, but medium-sized white or pink shrimp (26 to 30 per pound) are preferred. Wild-caught shrimp often have better flavor than farmed, and if buying frozen, look for raw shrimp instead of pre-cooked to ensure the best texture.
• Mushrooms: Mushrooms soak up the marinade beautifully and add a meaty, earthy element to the kabobs with shrimp and steak. White button, portobello pieces or cremini mushrooms work best, as they hold up well on the grill.
• Green peppers: The mild, slightly bitter crunch of green bell peppers contrasts the smoky flavors of the other ingredients. For a slightly sweeter profile, use red, yellow or orange peppers.
• Onions: When grilled, onions become soft and slightly caramelized. Yellow onions provide a classic taste, but red onions add a pop of color and a sharper bite.
• Cherry tomatoes: These little bursts of juicy sweetness keep the skewers colorful and balanced.
• Cornstarch: Cornstarch thickens the reserved marinade into a basting sauce, ensuring it clings to the kabobs instead of dripping off.

Directions

Step 1: Make the marinade

In a large bowl, whisk together the teriyaki sauce, pineapple juice, brown sugar, garlic, Worcestershire sauce and pepper. Pour half the marinade into a shallow dish and add the cubed beef. Cover and refrigerate for eight hours or overnight, turning occasionally. Cover and refrigerate the remaining marinade.

Step 2: Thread the skewers

Drain and discard the marinade from the beef. Thread the ingredients onto metal or soaked wooden skewers, alternating with the beef, shrimp, mushrooms, green peppers, onions and tomatoes.

Editor’s Tip: If you use wooden skewers, soak them in water for at least 30 minutes to prevent them from turning into tiny torches.

Step 3: Thicken the marinade

In a small saucepan, whisk the cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir until thickened, one to two minutes.

Step 4: Grill the kabobs

Prepare the grill for indirect heat using a drip pan. Place the kabobs over the drip pan and grill, covered, over indirect medium heat for five minutes. Turn and brush the kabobs with the thickened marinade. Cover and cook until the shrimp turn pink and the beef reaches desired doneness, 5 to 10 minutes, turning and brushing occasionally.

Editor’s Tip: For more delicate ingredients like shrimp and veggies, use indirect heat or the cooler side of the grill. This gives you more control over the cooking.

Josh Rink for Taste Recipes

Recipe Variations

• Choose your own veggies: If you’re not a fan of green peppers, try zucchini, asparagus or yellow squash instead.
• Give yourself an upgrade: Sirloin is an excellent cut of beef, but if you’re feeling fancy, go for a ribeye or a New York strip.
• Sweeten it up: Grilled pineapple perfectly matches the flavors of these shrimp and steak kabobs. Fresh (or even canned) pineapple creates a caramelized, tropical touch.
• Add a kick: Toss some red pepper flakes or a drizzle of Sriracha into the marinade.

How to Store Steak and Shrimp Kabobs

Once the party’s over, remove everything from the skewers and store the meat and veggies in airtight containers in the refrigerator. They’ll last three to four days.

How should you reheat steak and shrimp kabobs?

Reheat the kabobs with shrimp and steak gently in a skillet over medium heat or pop them in the oven at 300°F until warm. Avoid the microwave if you can—shrimp can turn rubbery fast!

Steak and Shrimp Kabob Tips

Josh Rink for Taste Recipes

What’s the best way to clean and devein shrimp?

Cleaning and deveining shrimp is simple and worth it for the best texture and flavor. Start by rinsing the shrimp under cold water, then peel off the shell, leaving the tail on if you like. Make a shallow cut along the back to expose the dark vein, and use a knife or your fingers to pull it out. Some shrimp also have a second, less noticeable vein on the underside, which you can remove. Give them another quick rinse and pat them dry before cooking. If you’re in a rush, pre-peeled and deveined shrimp from the store can save time—just check for any missed veins before cooking!

How can you ensure steak and shrimp kabobs cook evenly?

Consider threading the proteins and vegetables on separate skewers to cook the steak and shrimp kabobs evenly. Put all the shrimp on one skewer, all the beef on another and the vegetables on another. Shrimp may cook faster than beef, and the vegetables may want a few extra minutes to caramelize. Brush the sauce over everything as they sizzle on the grill.

What can you serve with steak and shrimp kabobs?

Steak and shrimp kabobs taste fantastic no matter what you pair them with. A simple rice dish like herbed rice pilaf or light rosemary rice soaks up extra marinade, while grilling extra veggies like zucchini, asparagus or grilled corn on the cob complements the smoky flavors. Add a crisp Greek salad and roasted potatoes, baked beans or grilled pizza bread to round out the meal. Don’t forget dessert! Finish with something sweet like a strawberry shortcake or Key lime pie.