Grilled Steak Shrimp Kabobs (Print-Friendly Version)
Juicy steak, shrimp, and vegetables marinated and grilled on skewers for a vibrant cookout favorite.
# Ingredients:
→ Proteins
01 -
450 g beef top sirloin steak, cut into 2.5 cm cubes
02 -
450 g raw large shrimp, peeled and deveined
→ Marinade
03 -
240 ml teriyaki sauce
04 -
175 ml pineapple juice
05 -
4 tablespoons minced garlic
06 -
1 tablespoon Worcestershire sauce
07 -
1 teaspoon ground black pepper
→ Vegetables
08 -
450 g whole fresh mushrooms
09 -
1 large green bell pepper, cut into 2.5 cm pieces
10 -
1 large red bell pepper, cut into 2.5 cm pieces
11 -
1 large yellow bell pepper, cut into 2.5 cm pieces
12 -
2 medium onions, cut into quarters
13 -
475 ml cherry tomatoes
→ Garnish
14 -
2 tablespoons fresh parsley, finely chopped
# Steps:
01 -
In a large mixing bowl, combine teriyaki sauce, pineapple juice, minced garlic, Worcestershire sauce, and black pepper thoroughly.
02 -
Divide the marinade evenly into two resealable plastic bags: place the cubed steak and shrimp in one, and the prepared vegetables in the other. Seal and refrigerate for 4–6 hours, or overnight for optimum flavor.
03 -
Preheat the grill to medium-high heat to ensure even cooking.
04 -
Alternately thread marinated steak, shrimp, and vegetables onto metal or pre-soaked wooden skewers, distributing ingredients evenly.
05 -
Place skewers on the grill and cook for 8–12 minutes, turning every few minutes until the steak and shrimp are cooked through and vegetables are charred at the edges.
06 -
Transfer kabobs to a platter, let rest for a few minutes, then garnish with freshly chopped parsley before serving.
# Notes & Tips:
01 -
Soaking wooden skewers in water for at least 30 minutes helps prevent burning during grilling.