Steak and Shrimp Kabobs (The Ultimate Surf and Turf Skewers)
These juicy steak and shrimp kabobs are marinated in a bold, garlicky blend and grilled to perfection for the ultimate surf and turf experience right in your backyard.
The Surf and Turf Kabobs That Will Steal Every Summer Cookout
If there is one recipe that consistently gets people hovering around the grill with hungry eyes, it is a platter of steak and shrimp kabobs. We are talking tender, juicy sirloin and plump, smoky shrimp threaded onto skewers with colorful peppers and sweet red onion, all soaked in a bold, garlicky marinade that caramelizes beautifully over high heat. These grilled surf and turf skewers are every bit as impressive as they sound, and surprisingly simple to pull off.
Whether you are feeding a crowd on a Saturday night or just treating yourself to a restaurant-worthy weeknight dinner, this surf and turf kabob recipe delivers every single time.
Why This Recipe Actually Works
Surf and turf skewers can go sideways fast if you do not think about the timing. Steak and shrimp cook at completely different speeds, which is why the biggest trick here is marinating them separately and threading them thoughtfully. Shrimp need only 20 to 30 minutes in a marinade because their delicate proteins start to break down quickly. Steak, on the other hand, can soak for up to 4 hours and come out even more flavorful.
The marinade itself does the heavy lifting. It is a punchy blend of soy sauce, Worcestershire, fresh lemon juice, minced garlic, and smoked paprika. Sweet, savory, and just a little smoky, it works in perfect harmony with both proteins.
Chef's Tip: Always marinate your steak and shrimp in separate containers. If you throw them in together, the shrimp will be over-marinated and mushy by the time the steak is ready to cook.
Choosing Your Ingredients
For the steak, sirloin is the move. It is firm enough to stay on the skewer, tender enough to eat without a knife fight, and flavorful without being greasy. Ribeye works beautifully too if you want a richer bite. For the shrimp, go large or jumbo, peeled and deveined with the tails on for a more elegant presentation on the skewer.
The vegetables are not an afterthought here. Red and green bell peppers add a sweet, slightly charred contrast to the savory proteins, and red onion softens and sweetens on the grill in a way that is genuinely addictive.
Having the right equipment makes grilling these surf and turf skewers so much easier. A good set of metal skewers means no soaking, no burning, and perfect heat conduction straight through the food. A reliable instant-read thermometer takes the guesswork out of steak doneness completely.
How to Grill Surf and Turf Kabobs Perfectly
High heat is your best friend here. You want the grill screaming hot, around 450 to 500 degrees F, so that the steak develops a proper sear and the shrimp get those gorgeous charred edges without overcooking in the middle.
Here is what to keep in mind when threading your skewers:
- Leave a small gap between each piece so heat can circulate and everything cooks evenly.
- Alternate proteins and vegetables for a colorful, balanced skewer that looks as good as it tastes.
- Do not pack the skewer too tightly or the pieces will steam instead of sear.
Once on the grill, resist the urge to fuss. Let them sit for 4 to 5 minutes per side, turning only once. The steak should have a deep golden-brown crust, and the shrimp should be pink and opaque with a slight curl. Pull everything off and let the steak rest for 3 minutes before diving in.
Chef's Tip: For medium-rare steak, you are aiming for an internal temperature of 130 to 135 degrees F. At that temp, the sirloin will be beautifully pink inside and still wonderfully juicy.
Ready to fire up the grill? Here is the full step-by-step recipe:
Steak and Shrimp Kabobs (The Ultimate Surf and Turf Skewers)
These juicy steak and shrimp kabobs are marinated in a bold, garlicky blend and grilled to perfection for the ultimate surf and turf experience right in your backyard.
Ingredients
- 1 1/2 lb sirloin steak, cut into 1.5-inch cubes
- 1 lb large shrimp, peeled and deveined, tails on
- 4 tbsp olive oil, extra virgin, divided
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 2 tbsp lemon juice, freshly squeezed
- 4 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 tsp red pepper flakes, optional, for heat
- 1 tsp kosher salt, or to taste
- 1/2 tsp black pepper, freshly cracked
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 green bell pepper, cut into 1.5-inch pieces
- 1 red onion, cut into 1.5-inch wedges
- 2 tbsp fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
Instruction
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
In a medium bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper to make the marinade.
Place the steak cubes in a large zip-lock bag or bowl and pour half of the marinade over them. Toss to coat, seal, and refrigerate for at least 30 minutes and up to 4 hours.
Place the shrimp in a separate bag or bowl and pour the remaining marinade over them. Toss to coat, seal, and refrigerate for no more than 20 to 30 minutes, as the acid will begin to cook the shrimp if left too long.
Preheat your grill to high heat, about 450 to 500 degrees F (230 to 260 degrees C). Lightly oil the grates.
Thread the steak, shrimp, bell peppers, and red onion alternately onto the skewers, leaving a small gap between each piece for even cooking.
Grill the kabobs for 4 to 5 minutes per side, turning once, until the steak reaches your desired doneness and the shrimp are pink, opaque, and slightly charred at the edges.
Remove from the grill and let the steak rest for 3 minutes before serving.
Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Equipment
- Grill (gas or charcoal)
- Metal or wooden skewers (12-inch)
- 2 large zip-lock bags or bowls
- Whisk
- Tongs
- Cutting board and chef's knife
- Instant-read meat thermometer
Notes
Serving Ideas and Delicious Variations
These grilled surf and turf skewers are incredibly versatile when it comes to serving. A few ideas to get you started:
- Surf and turf chimichurri skewers: Drizzle a vibrant, herby chimichurri sauce over the finished kabobs for a bright, South American twist that pairs perfectly with the char.
- Over cilantro-lime rice: The marinade juices drip right into the rice and make it absolutely irresistible.
- With a simple green salad and crusty bread: Let the kabobs be the star and keep the sides light.
- Served in warm flatbreads: Think surf and turf tacos, basically.
For a lighter variation, swap out half the steak for chunks of zucchini or mushrooms. Both soak up the marinade beautifully and add a hearty, meaty texture without extra protein.
Leftovers keep well in the fridge for up to 3 days and are genuinely fantastic served cold over arugula with a squeeze of lemon the next day.
