Steak and Shrimp Kabobs with Savory Marinade Recipe
This Steak and Shrimp Kabobs recipe offers a delicious combination of tender top sirloin steak and succulent shrimp marinated in a flavorful blend of soy sauce, balsamic vinegar, honey, and spices. Perfectly grilled to perfection, these kabobs make a delightful and impressive meal for any occasion.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
Scale
Protein
- 2 pounds top sirloin steak
- 1 pound large shrimp, uncooked, peeled, deveined
Marinade
- ¼ cup soy sauce or coconut aminos
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 2 teaspoons sesame oil
- 2 teaspoons garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon crushed red pepper flakes
Instructions
- Prepare the Steak: Cut the top sirloin steak into large, uniform pieces approximately 1¼ to 1½ inches each. This ensures the steak cooks evenly when grilled.
- Marinate the Steak and Shrimp: In a gallon-sized Ziploc bag, combine the steak pieces, shrimp, and all marinade ingredients: soy sauce, balsamic vinegar, honey, sesame oil, minced garlic, salt, black pepper, paprika, and crushed red pepper flakes. Remove excess air, seal the bag, and massage the marinade evenly into the steak and shrimp. Refrigerate and marinate for at least 1 hour, flipping the bag occasionally for even coating.
- Assemble the Kabobs: Once marinated, thread the steak and shrimp alternately onto skewers to ensure a balanced distribution of protein on each kabob.
- Grill the Kabobs: Preheat your grill to medium-high heat. Place the kabobs on the grill, leaving space between each for proper heat circulation. Grill each side for 3 to 5 minutes, flipping once, until the steak reaches your desired doneness and the shrimp are cooked through. Remove the kabobs from the grill and allow them to rest for a few minutes before serving.
Notes
- For easier grilling, soak wooden skewers in water for 30 minutes before threading to prevent burning.
- Adjust the crushed red pepper flakes to control the heat level according to your preference.
- Serve kabobs with a side of grilled vegetables or a fresh salad for a complete meal.
- Make sure not to overcook shrimp; they become rubbery if grilled too long.
- The marinade ingredients can be doubled if you want extra sauce for basting or serving.
Keywords: steak kabobs, shrimp kabobs, grilled kabobs, surf and turf kabobs, marinade, summer grilling, barbecue skewers