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Surf & Turf Kabobs

Surf & Turf Kabobs

Surf & Turf Kabobs are a delicious fusion of marinated steak and succulent shrimp, grilled alongside colorful vegetables for a meal that’s as visually appealing as it is flavorful. Perfect for summer BBQs or cozy family dinners, these kabobs offer a delightful combination of textures and tastes that will impress your guests and satisfy your cravings. With a quick prep time and customizable ingredients, this recipe is both versatile and easy to make, making it ideal for busy weeknights or spontaneous gatherings.

  • Total Time: 35 minutes
  • Yield: Serves 4 (8 kabobs) 1x

Ingredients

Scale
  • 1 lb sirloin steak, cubed
  • 1 lb large shrimp, peeled and deveined
  • ¼ cup olive oil
  • 3 tbsp soy sauce
  • 2 tbsp lemon juice
  • 2 tbsp Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 red bell pepper, cubed
  • 1 yellow bell pepper, cubed
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced thick

Instructions

  1. In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, smoked paprika, and black pepper.
  2. Marinate the steak in half of the marinade in a resealable bag for 30 minutes to 2 hours. Toss the shrimp with the remaining marinade and chill for 20-30 minutes.
  3. Preheat grill to 400°F (200°C). Thread steak, shrimp, and veggies onto skewers.
  4. Grill kabobs for about 3–4 minutes on each side until steak is done to your liking and shrimp are pink and opaque.
  5. Allow kabobs to rest before serving with your choice of sides.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 2 kabobs (approximately 200g)
  • Calories: 290
  • Sugar: 2g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 34g
  • Cholesterol: 150mg

Keywords: Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Feel free to switch out the vegetables based on seasonal availability or personal preference.

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