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 smoky perfection, making them the ultimate surf and turf skewers for your next cookout.
The Surf and Turf Kabobs You Will Make All Summer Long
If there is one recipe that stops people in their tracks at a backyard cookout, it is a platter of sizzling steak and shrimp kabobs straight off the grill. The combination of juicy, charred sirloin and sweet, smoky shrimp threaded onto the same skewer is the definition of crowd-pleasing. This is the surf and turf kabob recipe you have been looking for.
What makes this version stand out is the marinade. Bold garlic, smoky paprika, a splash of Worcestershire, and a hit of soy sauce do double duty on both the steak and the shrimp, pulling the whole skewer together into one cohesive, deeply savory bite. No complicated chimichurri required (though if you love surf and turf chimichurri skewers, a drizzle of that verde sauce over the top is absolutely stunning).
The right tools make a real difference when you are working with grilled surf and turf skewers. A reliable instant-read thermometer is the single best investment you can make for perfect steak every time, and sturdy metal skewers prevent the wobble and burning that comes with cheap wooden ones.
Why This Surf and Turf Skewers Marinade Works So Well
The secret to a great surf and turf skewers marinade is balance. You need oil to carry fat-soluble flavor deep into the meat, acid to tenderize, salt to season from the inside out, and aromatics to build complexity.
Here is what each element brings:
- Olive oil carries the garlic and spice into every crevice of the steak
- Soy sauce and Worcestershire add umami depth that amplifies the beefiness of the sirloin
- Lemon juice brightens the shrimp and keeps everything from tasting heavy
- Smoked paprika gives both proteins a gorgeous color and a subtle campfire note
Chef's Tip: Keep the steak and shrimp in separate bags while marinating. The steak can handle 2 to 4 hours, but shrimp need only 20 to 30 minutes. Over-marinating shrimp in an acidic marinade will give them a mushy, unpleasant texture.
Tips for Grilling Surf and Turf Kabobs on the Grill
Grilling these surf and turf kabobs on the grill is straightforward, but a few details separate good skewers from truly great ones.
Keep your grill hot. Medium-high heat, around 400 to 450 degrees F, is ideal. You want a fast sear that chars the edges of the steak and gives the shrimp those irresistible grill marks without drying either one out.
Consider separate skewers for steak and shrimp. Threading them on the same skewer looks beautiful, but a mixed skewer forces you to compromise: either the shrimp overcooks while you wait for the steak, or the steak is underdone when the shrimp are perfect. Separate skewers let you pull each protein at exactly the right moment.
Do not crowd the skewer. Leave a little breathing room between each piece. Crowded pieces steam rather than sear, and you lose that beautiful caramelized crust.
Chef's Tip: Let your steak cubes sit at room temperature for 15 to 20 minutes before grilling. Cold steak straight from the fridge cooks unevenly and can end up gray in the center before the outside gets any color.
Ready to fire up the grill? Here is the full step-by-step recipe for these incredible grilled surf and turf skewers:
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 smoky perfection, making them the ultimate surf and turf skewers for your next cookout.
Ingredients
- 1 1/4 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 crushed 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 wedges
- 2 tbsp fresh parsley, chopped, for garnish
- 1 lemon, cut into 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 (3 tablespoons), soy sauce, Worcestershire sauce, lemon juice, minced garlic, smoked paprika, oregano, red pepper flakes (if using), 0.75 teaspoon kosher salt, and black pepper to form the marinade.
Place the steak cubes in a zip-top bag or shallow dish and pour half of the marinade over them. Toss well to coat, then cover and refrigerate for at least 30 minutes and up to 4 hours.
Place the peeled shrimp in a separate zip-top bag or bowl and pour the remaining marinade over them. Toss to coat, then refrigerate for no more than 20 to 30 minutes. Do not over-marinate the shrimp or the acid will break down the texture.
Preheat your grill to medium-high heat, around 400 to 450 degrees F (200 to 230 degrees C). Brush the grates lightly with the remaining 1 tablespoon of olive oil.
Thread the steak, shrimp, bell pepper pieces, and red onion wedges alternately onto the skewers, leaving a small space between each piece for even cooking.
Place the kabobs on the hot grill. Grill the steak and shrimp kabobs for 3 to 4 minutes per side, turning once, until the steak reaches your desired doneness (130 to 135 degrees F for medium-rare) and the shrimp are pink, curled, and opaque throughout.
Transfer the surf and turf skewers to a platter. Garnish with fresh parsley and serve immediately with lemon wedges on the side.
Equipment
- Grill (gas or charcoal)
- Metal or wooden skewers (10 to 12 inches)
- Two zip-top bags or shallow dishes
- Whisk
- Tongs
- Instant-read meat thermometer
- Cutting board and sharp knife
- Basting brush
Notes
How to Serve Steak and Shrimp Kabobs
Slide the kabobs onto a large platter, scatter fresh parsley over the top, and tuck lemon wedges around the edges. A squeeze of lemon right before eating ties everything together beautifully.
These surf and turf kabobs pair well with:
- Garlic butter rice or cilantro lime rice
- A crisp green salad with a lemony vinaigrette
- Grilled corn on the cob with herb butter
- Warm flatbread or crusty sourdough to soak up the juices
For a more elevated presentation, spoon a bright, herby chimichurri sauce over the finished skewers. The acidity and fresh herbs cut right through the richness of the steak and transform these into proper surf and turf chimichurri skewers worthy of a dinner party.
