Grilling is one of our favorite ways to cook, especially in the summer. There’s nothing better than a good kabob. We’ve had this recipe for a couple years, and have made some changes/improvements to it over the years. Finally, we have the recipe just where we want it.
A few years ago, when we got our first house (and grill), we started looking up recipes for grilling marinades. I like bold, powerful flavors, so I wanted something that really packed a punch, but wasn’t spicy. I believe this marinade started from a book that my aunt had, and then, as we do, we changed it to what we liked. Sometimes our recipes get changed because we have to substitute an ingredient we don’t have to something else.
These kabobs, as the title suggests, are made with steak and shrimp. Then past that, it’s up to you to decide what other vegetables you want to add to the meal. We typically make ours with red pepper, green pepper, and white onion. It could also be made with other peppers, and possibly red onion, but we haven’t tried that ourselves.
Step by Step
Once you decide what vegetables you want to have in it, chop those up into pieces that are about one inch. You want to make sure that they are big enough that they won’t fall apart when you try to put them on the skewers.
Mix together everything for the marinade. We use vegetable or olive oil, soy sauce, lemon juice, worcestershire sauce, mustard, pepper, and garlic. The flavor is bold, but not too much, with a bit of a zing to it because of the mustard and worcestershire sauce. It’s difficult to explain the taste, other than saying it’s just delicious!
If you bought the steak as a whole, chop that up into one-inch cubes as well. We will also sometimes buy the steak cubes so we don’t have to do as much work. Mostly it just depends on what kind of steak we are wanting at that time. I like to go ahead and remove the tails from the shrimp as we thaw them so it’s less work later. We got these wonderful flexible cutting mats for Christmas this year, and they are perfect. I love that they have an icon on each so you don’t cross-contaminate the boards.
Once you have your marinade mixed, and your steak, shrimp, and veggies cut up, add everything to the marinade. You can either put it in a large ziplock bag, or in a mixing bowl with a lid. We like to marinade everything for at least 4 hours to really get the flavor in, but you can do it for up to 24 hours.
After the meat and vegetables have been in the marinade for a few hours and you are about ready to grill, it’s time to build your kabobs. We love the metal skewers we bought years ago when we got our first grill. We’ve had them for years and they are still holding up fine. They are reusable, and we don’t have to worry about the wood getting into the food from wooden skewers.
The great thing about kabobs is the versatility you have when creating it. For example, I don’t care for cooked onion, so we will often make me one or two without onion on it. Thread the skewers in whatever combination you want.
Set the grill to medium heat and put the skewers over the flame. Close the grill and cook for about 6-8 minutes, making sure to turn them once. We have found that amount of time usually yields steak that is cooked to medium.
I prefer my steak cooked more than that, so we leave a few of mine on longer. Again, the advantage of having multiple skewers is being able to cook to the desired doneness that each person wants. If you bought uncooked shrimp, you will also want to make sure that they have turned pink and are cooked through as well.
Steak and Shrimp Kabobs
- 1/3 cup vegetable oil
- 1/2 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup worcestershire sauce
- 1/4 cup mustard
- 1 1/2 tsp black pepper
- 2 cloves garlic (minced)
- 1/2 lb beef sirloin steak (boneless)
- 3/4 lb shrimp (large, deveined)
- 8 skewers
- 1 red bell pepper
- 1 green bell pepper
- 1 onion
- In a large ziplock, combine oil, soy sauce, lemon juice, Worcestershire sauce, mustard, pepper, and garlic
- Cut steak and vegetables into 1 inch pieces
- Place meat and vegetables in ziplock
- Seal the bag and refrigerate for 4-24 hours to marinade
- Heat grill on medium
- Alternately thread steak and shrimp with vegetables onto 8 skewers
- Brush with any extra marinade
- When ready to grill, place kabobs on grill over medium heat
- Cover grill
- Cook 6-8 minutes, turning once, or until steak is of desired doneness and shrimp turn pink
Shop This Recipe
When making any recipe, it’s essential to make sure you have the correct equipment. The following items are hand-selected for this recipe and are all items I have personally used and/or recommend.
These are affiliate links. See disclosures for more information.