Pin
Grilled Steak and Shrimp Kabobs bring bold summer flavors to the table and turn an ordinary barbecue into a celebration. These skewers combine juicy beef sirloin and plump shrimp, all soaking up a tangy-sweet teriyaki marinade. Paired with colorful bell peppers, onions, mushrooms, and cherry tomatoes, every bite feels fresh and festive. I love how quickly they come together and how you can easily customize the vegetables for whatever is in season.
I started making these kabobs for backyard cookouts and quickly discovered they disappear fast Everyone loves the combination of steak and shrimp and I love how colorful they look fresh off the grill
Ingredients
- Beef top sirloin steak: cut into cubes This tender cut holds its juiciness on the grill Choose pieces with some marbling for best flavor
- Raw large shrimp: peeled and deveined Go for fresh or frozen just make sure they are uniform size so they cook evenly
- Teriyaki sauce: This is the flavor backbone Use a thicker variety for better cling or make your own for extra freshness
- Pineapple juice: Adds sweetness and helps tenderize the meat Choose pure juice for cleanest flavor
- Minced garlic: Adds sharp aroma and depth Fresh is best here
- Worcestershire sauce: Contributes umami and tang Look for a brand with balanced flavor not too salty
- Black pepper: For a peppery kick Use freshly cracked for the brightest taste
- Whole fresh mushrooms: Add earthiness and soak up marinade Avoid mushrooms with bruising or sliminess
- Large green red and yellow bell peppers: Add crunch sweetness and vibrant color Choose firm peppers with smooth skin
- Medium onions: Brings mildness and rounds out the vegetable mix Yellow or white both work
- Cherry tomatoes: Provide juiciness and a pop of color Look for ripe tomatoes that give slightly when pressed
- Fresh parsley for garnish: Lends a fresh herbal finish Use flat leaf for best flavor
Step-by-Step Instructions
- Prepare the Marinade:
- Mix teriyaki sauce pineapple juice minced garlic Worcestershire sauce and black pepper in a large bowl Whisk until well blended and aromatic
- Divide and Marinate:
- Pour half of the marinade into a resealable bag with the steak and shrimp Place the other half in a second bag with all the cut vegetables Seal bags pressing out excess air Turn to coat everything well then refrigerate for four to six hours or overnight for the fullest flavor
- Preheat the Grill:
- Set your grill to medium high heat Allow it to heat for at least ten to fifteen minutes until hot so the kabobs sear properly and do not stick
- Assemble the Kabobs:
- Thread skewers alternating pieces of steak shrimp peppers onion mushrooms and cherry tomatoes so each stick is loaded colorfully Try to keep similar sized pieces together so they cook evenly
- Grill the Kabobs:
- Arrange kabobs on the hot grill Turn every two minutes for even browning Grill for about eight to twelve minutes total until steak is just cooked through shrimp is pink and vegetables show light char Always watch closely to avoid overcooking the shrimp
- Finish and Serve:
- Remove kabobs from grill and set aside for a couple of minutes Sprinkle with fresh parsley before serving so the flavors settle and look extra tempting
Pin
One of my favorite parts is the way the cherry tomatoes burst with sweet juiciness I remember watching my dad try to steal the crispiest bits of marinated steak from the grill when I was growing up Honestly I still try to do the same
Storage Tips
Store any leftover kabobs in an airtight container in the refrigerator for up to two days To reheat place them back on a hot grill or under the broiler until just warmed through Avoid microwaving as it can make the shrimp rubbery
Ingredient Substitutions
You can swap the beef for chicken thighs or even chunks of firm tofu for a different protein If you do not have pineapple juice orange juice works in a pinch For a soy free version use coconut aminos instead of teriyaki sauce
Serving Suggestions
Serve these kabobs over steamed rice a bowl of quinoa or your favorite salad For extra brightness add a squeeze of fresh lime juice on the finished kabobs Kids love dipping them in extra teriyaki sauce
Pin
Cultural Context
Kabobs originated in Middle Eastern and Mediterranean cooking and have since traveled around the world The American version often mixes meat and vegetables for a playful and colorful dish perfect for casual summer gatherings These kabobs always remind me of the way food brings people together outside under the sun
Frequently Asked Questions About the Recipe
- → How long should I marinate the steak and shrimp?
For best results, marinate steak and shrimp for at least 4-6 hours or overnight in the refrigerator to maximize flavor infusion.
- → Do I need to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water for 30 minutes helps prevent burning or charring during grilling.
- → What can I use instead of teriyaki sauce?
Alternative marinades such as soy sauce with honey and garlic or balsamic vinaigrette offer flavorful results.
- → How do I know when the kabobs are done grilling?
The steak should be cooked to your desired doneness and shrimp should be opaque and pink, usually after 8-12 minutes.
- → Can I prepare kabobs in advance?
Yes, you can assemble the skewers a few hours ahead and keep them refrigerated until ready to grill.