Go Back

Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with tender, quick-cooked skewers and a buttery garlic baste. Marinated in garlic butter for 30 minutes, then grilled 3-4 minutes per side until the steak is juicy and the shrimp turns pink.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 10 minutes
marinating 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp kabobs
  • 1 lb sirloin steak cut into cubes
  • 1 lb large shrimp peeled
  • 1 bell peppers and onions chopped into chunks
  • 1 wooden or metal skewers have 12-18 ready
Garlic butter
  • 6 tbsp butter melted
  • 4 garlic cloves, minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper until combined, then pour it into a bowl. Visual cue: the mixture should look glossy and evenly speckled with garlic and parsley.
  2. Reserve half the garlic butter for basting, and set the rest aside for marinating. Visual cue: you should have two portions of similar color and texture.
Marinate
  1. Add sirloin steak and large shrimp to the remaining garlic butter and toss to coat well. Visual cue: the cubes and shrimp should look slick and lightly coated all over.
  2. Marinate for 30 minutes. Visual cue: the steak should look slightly darker and the shrimp should look lightly opaque at the edges.
Assemble skewers
  1. Thread steak, shrimp, and bell peppers and onions alternately onto wooden or metal skewers. Visual cue: leave small spaces so the heat reaches all sides.
Grill
  1. Grill over medium-high heat for 3-4 minutes per side, turning once and keeping the grill at steady heat. Visual cue: the steak should develop grill marks and the shrimp should turn pink.
  2. Baste with the reserved garlic butter during grilling while the kabobs cook. Visual cue: the butter should look melted and lightly sizzling on the surface.
Serve
  1. Serve immediately after grilling. Visual cue: the shrimp should be pink and the steak should look juicy, not dried out.

Notes

Pro tip: keep shrimp and steak on separate segments as you skewer so you can visually judge doneness, and baste during grilling instead of after so it stays glossy. Store leftovers in an airtight container in the fridge up to 3 days; reheat gently. Freezing isn’t recommended because shrimp texture can soften after thawing. For a lighter option, use 1/2 the butter and replace the rest with olive oil while still mixing with garlic, parsley, lemon juice, salt, and pepper.