Name: Steak and Shrimp Kabobs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound steak, cut into chunks; 1 pound large shrimp, deveined and shells removed; 3 tablespoons olive oil; Creole seasoning, to taste; 6 tablespoons butter; 1 tablespoon fresh parsley, chopped; 2 teaspoons garlic, minced; 1/2 teaspoon garlic powder; 1 teaspoon Italian seasoning; Zest of 1 lemon

Jump to Recipe

Steak and Shrimp Kabobs bring together juicy beef and tender seafood in one flavorful dish that feels both hearty and fresh. With a rich garlic butter glaze and a touch of Creole spice, this recipe delivers bold taste in every bite. Whether you plan a summer cookout or a quick family dinner, these kabobs fit perfectly. Plus, they cook quickly and look impressive on the grill. If you want a reliable and BBQ dinner dish that satisfies everyone, this recipe makes a great choice.

Story

I first made Steak and Shrimp Kabobs during a weekend cookout when I wanted something different from standard burgers. Instead of choosing one protein, I combined both, and the result felt like a complete meal on a stick. The mix of steak and shrimp cooks beautifully together, especially when brushed with garlic butter. Over time, I refined these Steak and Shrimp Kabobs by adding lemon zest and a bold seasoning blend. That simple change made the flavors pop. Now, every time I prepare Steak and Shrimp Kabobs, they disappear quickly because they deliver that perfect balance of smoky, buttery, and savory taste.

Ingredients

1 pound steak, cut into chunks
1 pound large shrimp, deveined and shells removed
3 tablespoons olive oil
Tony’s BOLD Creole Seasoning, to taste
6 tablespoons butter
1 tablespoon fresh parsley, chopped
2 teaspoons garlic, minced
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Zest of 1 lemon

Step-by-Step Instructions

Preparing the Ingredients

Start by cutting the steak into evenly sized chunks so they cook at the same rate. Then, clean and devein the shrimp while removing the shells. After that, place both steak and shrimp into a large bowl. Drizzle olive oil over the mixture and season generously with Creole seasoning. Toss everything well so each piece gets coated evenly. Meanwhile, combine butter, parsley, garlic, garlic powder, Italian seasoning, and lemon zest in a small bowl to create the garlic butter kabobs mixture.

Cooking Instructions

Preheat your grill to medium-high heat so it reaches the right temperature before cooking. Thread the steak and shrimp onto skewers, alternating between them for even cooking and presentation. Place the kabobs on the grill and turn them every few minutes. Cook until the steak reaches your preferred doneness and the shrimp turns pink and opaque. While grilling, brush the kabobs generously with garlic butter to build rich flavor. Once finished, remove them from the grill and brush again with the remaining butter before serving.

Tips for Perfect Results

Common Mistakes to Avoid

Avoid cutting steak pieces too large because uneven sizes lead to inconsistent cooking. Also, do not overcook the shrimp since they turn rubbery quickly. Keep an eye on the grill temperature because too much heat can burn the outside before the inside cooks properly. Additionally, avoid skipping the oil coating step since it helps seasoning stick and prevents dryness. Finally, do not crowd the skewers too tightly because airflow helps everything cook evenly.

Pro Tips for Better Flavor

Use fresh garlic and parsley instead of dried versions whenever possible because they add brighter flavor. Let the steak sit at room temperature for a few minutes before grilling so it cooks more evenly. You can also marinate the steak briefly with olive oil and seasoning for deeper flavor. Adding lemon zest gives a fresh finish that balances the richness of butter. If you want extra spice, adjust your Creole seasoning recipe to suit your taste.

Serving and Storage

How to Serve

Serve Steak and Shrimp Kabobs hot off the grill for the best flavor and texture. Pair them with grilled vegetables, rice, or a fresh salad to create a complete meal. They also work well with corn on the cob or roasted potatoes for a classic BBQ spread. For gatherings, arrange the kabobs on a platter and drizzle extra garlic butter on top for a glossy finish that looks inviting.

How to Store Leftovers

Store leftover kabobs in an airtight container in the refrigerator for up to three days. Remove the meat and shrimp from the skewers before storing for easier reheating. When ready to eat, reheat gently in a skillet or oven to prevent overcooking. Avoid using high heat because it can dry out the steak and shrimp. If needed, add a little butter during reheating to bring back moisture.

Conclusion

Steak and Shrimp Kabobs offer a simple yet flavorful way to upgrade your grilling routine. With a buttery garlic finish and bold seasoning, this dish stands out at any meal. It cooks quickly, looks impressive, and tastes even better than it looks. Once you try these kabobs, they will likely become a regular favorite for both casual dinners and special occasions.

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Frequently Asked Questions

Can I use wooden skewers for Steak and Shrimp Kabobs?

Yes, you can use wooden skewers, but soak them in water for at least 30 minutes before grilling. This step prevents them from burning on the grill and helps them stay intact during cooking.

What cut of steak works best for kabobs?

Tender cuts like sirloin or ribeye work best because they stay juicy and cook quickly. Avoid tougher cuts unless you marinate them longer to help soften the texture.

Can I cook these kabobs without a grill?

Yes, you can cook Steak and Shrimp Kabobs in a grill pan or under a broiler. Both methods still give good results, although you may miss some smoky flavor from outdoor grilling.