Steak and Shrimp Kabobs (Surf and Turf Skewers)
These juicy steak and shrimp kabobs bring the ultimate surf and turf experience straight to your backyard grill. Marinated in a bold, herby blend and charred to perfection, these skewers are a guaranteed crowd-pleaser.
The Ultimate Surf and Turf Kabobs for Your Next Cookout
There is something undeniably exciting about pulling a platter of steak and shrimp kabobs off the grill. The sizzle, the char marks, the way the smoky marinade hits the air as you slide everything off the skewer onto a plate. Whether you are hosting a summer backyard cookout or just making a weeknight dinner feel a little more special, these grilled surf and turf skewers deliver big, restaurant-quality flavor with surprisingly little effort.
This recipe threads juicy cubes of sirloin steak and plump, butterflied shrimp onto the same skewer alongside colorful bell peppers and red onion. Everything gets bathed in a bold marinade built on olive oil, garlic, Worcestershire, smoked paprika, and a hit of lemon. The result is a surf and turf kabob recipe that is smoky, savory, and just a little bright, the kind of dish that disappears from the table fast.
Why This Surf and Turf Skewer Recipe Works So Well
Most surf and turf recipes feel complicated, but kabobs are the exception. The skewer format actually solves one of the biggest challenges with cooking steak and shrimp together, which is the timing difference. By keeping the shrimp on their own separate skewers, you can pull them off the grill at exactly the right moment without waiting on the beef. It is a small move that makes a big difference.
The marinade does a lot of heavy lifting here. The Worcestershire and soy sauce build deep umami flavor into the steak, while the lemon juice keeps the shrimp bright and fresh-tasting rather than heavy. Smoked paprika adds a subtle smokiness that feels right at home on the grill.
Chef's Tip: Always marinate the steak and shrimp separately. Shrimp only need 15 to 20 minutes in acidic marinade before the lemon juice starts breaking down their texture. The steak can handle up to 2 hours, which means you can prep it well ahead of time.
Choosing the Right Steak and Shrimp
For the best surf and turf kabobs on the grill, you want a steak cut that stays tender and holds its shape as a cube. Top sirloin is the ideal everyday choice. It is affordable, easy to find, and has enough marbling to stay juicy over high heat. Ribeye is a step up in richness if you want to treat yourself, and tenderloin works beautifully if budget is no concern.
For shrimp, go with large or jumbo shrimp (21/25 count or bigger). Smaller shrimp cook through so quickly that they are easy to overcook, and they can also fall through grill grates. Peeled and deveined with the tails left on is the ideal prep for skewering.
Using the right tools matters just as much as the ingredients when you are working over high heat.
The Surf and Turf Skewers Marinade, Broken Down
This marinade is bold but balanced, and it pulls double duty on both the beef and the shrimp:
- Olive oil forms the base and helps carry fat-soluble flavors into the meat
- Soy sauce and Worcestershire layer in deep, savory umami
- Fresh lemon juice brightens everything and gently tenderizes the shrimp
- Garlic (real, minced, not powder) gives the marinade its backbone
- Smoked paprika and oregano add warmth and a hint of Mediterranean character
- Red pepper flakes bring optional heat that plays beautifully against the sweetness of the shrimp
This same marinade base works wonderfully as the foundation for surf and turf chimichurri skewers if you want to take things even further. Just make a quick chimichurri with fresh parsley, garlic, red wine vinegar, and olive oil and drizzle it generously over the finished kabobs before serving.
Chef's Tip: If you want that authentic grilled surf and turf skewers flavor, resist the urge to move the kabobs too often. Let them sit undisturbed for 3 to 4 minutes per side so you get those gorgeous, caramelized grill marks.
Ready to fire up the grill? Here is everything you need to make these incredible surf and turf kabobs at home:
Steak and Shrimp Kabobs (Surf and Turf Skewers)
These juicy steak and shrimp kabobs bring the ultimate surf and turf experience straight to your backyard grill. Marinated in a bold, herby blend and charred to perfection, these skewers are a guaranteed crowd-pleaser.
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
- 2 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 tsp dried oregano
- 1/2 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 yellow bell pepper, cut into 1.5-inch pieces
- 1 red onion, cut into 1.5-inch wedges
- 2 tbsp fresh parsley, chopped, for garnish
- 4 lemon wedges, for serving
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 the olive oil, soy sauce, Worcestershire sauce, lemon juice, minced garlic, smoked paprika, oregano, red pepper flakes, salt, and black pepper to form the marinade.
Place the steak cubes in a zip-lock bag or shallow dish and pour half the marinade over them. Toss well to coat, then refrigerate for at least 15 minutes and up to 2 hours.
Place the shrimp in a separate bag or bowl with the remaining marinade. Toss to coat and refrigerate for no more than 20 minutes, as the lemon juice will begin to cure the shrimp if left longer.
Preheat your grill to medium-high heat, around 425 to 450 degrees F (218 to 232 degrees C). Brush the grates lightly with oil.
Thread the steak cubes, shrimp, bell pepper pieces, and red onion wedges onto the skewers, alternating ingredients evenly. Leave a small gap between each piece to allow even heat distribution.
Place the kabobs on the hot grill. Cook the steak and vegetable skewers for 3 to 4 minutes per side for medium doneness. Add the shrimp skewers and grill for 2 to 3 minutes per side until the shrimp are pink, opaque, and lightly charred.
Remove everything from the grill and let the steak rest for 2 to 3 minutes before serving.
Arrange on a platter, garnish with fresh chopped parsley, and serve immediately with lemon wedges on the side.
Equipment
- Grill (gas or charcoal)
- Metal or wooden skewers (12-inch)
- Two mixing bowls
- Whisk
- Zip-lock bags or shallow dish
- Tongs
- Cutting board
- Sharp chef's knife
- Basting brush
Notes
Serving Ideas and Variations
These grilled surf and turf skewers are a complete meal on their own, but a few great sides really round out the plate:
- Cilantro lime rice or a simple herbed couscous
- Grilled corn on the cob brushed with garlic butter
- A crisp arugula salad with shaved Parmesan and lemon vinaigrette
- Warm pita or flatbread to scoop up any marinade juices from the platter
For a flavor variation, try finishing the kabobs with a spoonful of chimichurri sauce over the top the moment they come off the grill. The herbaceous, garlicky sauce turns these into proper surf and turf chimichurri skewers that feel completely elevated. A squeeze of fresh lemon over everything right before serving is non-negotiable.
Leftovers, if you have any, reheat well in a skillet over medium-low heat. Serve them the next day tucked into warm tortillas with avocado and a drizzle of hot sauce for a next-level taco situation.
