Steak and Shrimp Kabobs (Surf and Turf Skewers)
These juicy Steak and Shrimp Kabobs are the ultimate surf and turf skewers, loaded with tender marinated beef and plump grilled shrimp for a showstopping meal straight off the grill.
The Ultimate Surf and Turf Kabobs You Will Make All Summer Long
If you have ever wanted to combine the best of land and sea on a single skewer, these Steak and Shrimp Kabobs are exactly what you have been missing. Tender, smoky chunks of marinated sirloin and plump, juicy grilled shrimp thread together with colorful peppers and onion for a grilled surf and turf skewers recipe that genuinely turns heads at any backyard cookout.
This is the kind of meal that feels special without being fussy. Whether you are hosting a summer barbecue, celebrating a birthday, or just treating yourself to something extraordinary on a weeknight, surf and turf kabobs on the grill deliver restaurant-worthy results with surprisingly little effort.
Why This Surf and Turf Skewers Marinade Works So Well
The secret to these skewers is the two-step marinade strategy. Steak and shrimp behave completely differently when it comes to marinating. Beef benefits from a longer soak, anywhere from 30 minutes to 4 hours, which allows the garlic, soy sauce, and Worcestershire to deeply penetrate the meat and tenderize it. Shrimp, on the other hand, only need 20 to 30 minutes. Acid-based marinades will actually begin to cook the shrimp if left too long, turning them rubbery before they ever hit the grill.
By using the same bold marinade base for both proteins and simply timing them separately, you get maximum flavor in both without sacrificing texture.
The smoked paprika and Worcestershire add a deep, almost smoky depth that ties the steak and shrimp together into one cohesive surf and turf kebab recipe rather than two separate things on a stick.
Chef's Tip: Always marinate your steak and shrimp in separate containers. This gives you full control over timing and prevents the seafood from sitting too long in acid.
Tools That Make a Difference
Using the right skewers and grill tools genuinely changes the outcome here. Flat metal skewers keep the protein from spinning when you turn them, which means more even cooking and better grill marks across every surf and turf kabob.
How to Build the Perfect Surf and Turf Kabob
Assembly matters more than most people realize. Here is how to thread your skewers for the best results:
- Alternate proteins and vegetables so heat circulates around each piece evenly.
- Keep shrimp and steak cubes roughly the same size for consistent cook times.
- Do not pack pieces too tightly together. A little breathing room between each piece allows the heat to caramelize the edges rather than steam them.
- If you are feeding a crowd, consider making separate steak skewers and shrimp skewers so you can pull the shrimp off first without undercooking the beef.
For the vegetables, red onion and bell peppers are the classic pairing here. They char beautifully, add a sweet contrast to the savory marinade, and hold their shape on the grill without turning to mush.
Chef's Tip: Zucchini, cherry tomatoes, and mushrooms also work beautifully in these grilled surf and turf skewers. Just cut everything to a similar size so it all finishes at the same time.
Getting the Grill Right
A medium-high grill between 400 and 450 degrees F is the sweet spot for this surf and turf kabobs recipe. Hot enough to get a proper sear on the steak, but not so blazing that the shrimp overcook before the beef has a chance to develop flavor.
Always oil your grates just before placing the skewers down. This prevents sticking and gives you those beautiful grill marks that make the final platter look incredible.
For the steak, aim for an internal temperature of around 130 to 135 degrees F for a perfect medium-rare finish. The shrimp are done the moment they turn pink and opaque with just a slight curl. Pull them off the grill quickly because carryover heat will continue cooking them even after they leave the flame.
Ready to fire up the grill? Here is the full recipe:
Steak and Shrimp Kabobs (Surf and Turf Skewers)
These juicy Steak and Shrimp Kabobs are the ultimate surf and turf skewers, loaded with tender marinated beef and plump grilled shrimp for a showstopping meal straight off the grill.
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 fresh lemon juice, about 1 large lemon
- 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, divided
- 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 chunks
- 2 tbsp fresh parsley, chopped, for garnish
Instruction
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a medium bowl, whisk together 3 tablespoons of olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, smoked paprika, oregano, red pepper flakes, 0.75 teaspoon of salt, and black pepper to form the marinade.
Place the steak cubes in a zip-lock bag or shallow dish and pour about two-thirds of the marinade over them. Toss well to coat. Place the shrimp in a separate bag and pour the remaining marinade over them. Refrigerate the steak for at least 30 minutes and up to 4 hours. Add the shrimp to the fridge and marinate for no more than 20 to 30 minutes.
While the proteins marinate, toss the bell peppers and red onion chunks with the remaining 1 tablespoon of olive oil and a pinch of salt.
Preheat your grill to medium-high heat, around 400 to 450 degrees F (205 to 230 degrees C). Clean and oil the grates well.
Thread the skewers, alternating steak cubes, shrimp, bell pepper pieces, and onion chunks. Keep shrimp and steak roughly side by side so they cook evenly together.
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 just curled. Avoid overcooking the shrimp.
Transfer the kabobs to a platter, garnish with chopped fresh parsley, and serve immediately with lemon wedges on the side.
Equipment
- Grill (gas or charcoal)
- Metal or wooden skewers (at least 10 to 12 inches)
- Two medium mixing bowls
- Zip-lock bags or shallow marinating dish
- Tongs
- Meat thermometer
- Basting brush
Notes
Serving Ideas and Variations
These surf and turf skewers are incredibly versatile when it comes to serving. A few favorite ways to plate them:
- Serve over cilantro-lime rice for a complete and colorful dinner.
- Pair with a crisp green salad and warm crusty bread to soak up the juices.
- Drizzle with a bright surf and turf chimichurri skewers sauce made from fresh parsley, garlic, olive oil, and red wine vinegar for an herby, vibrant finish.
- Serve straight off the skewer on a board for a beautiful grazing-style presentation at parties.
For a chimichurri variation, simply blend 1 cup of fresh parsley, 3 garlic cloves, 3 tablespoons of red wine vinegar, half a cup of olive oil, salt, and red pepper flakes. Drizzle generously over the finished skewers and watch them disappear.
However you serve them, these grilled surf and turf skewers are guaranteed to become a warm-weather staple at your table.
