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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with tender steak, pink shrimp, and glossy melted butter brushed on while grilling. Alternating skewers lock in even cooking over medium-high heat for juicy surf-and-turf bites.
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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
  

Sirloin steak
  • 1 lb sirloin steak, cubed
Shrimp
  • 1 lb large shrimp, peeled
Vegetables for skewers
  • 1 bell peppers and onions
Garlic butter
  • 6 tbsp butter, melted
  • 4 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1 salt and pepper
Skewers
  • 1 wooden or metal skewers

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. In a small bowl, mix melted butter, garlic, parsley, lemon juice, salt, and pepper until evenly combined. The mixture should look glossy and speckled with herbs.
  2. Set aside half of the garlic butter for basting. Keep the reserved portion covered so it’s ready for grilling.
Marinate the steak and shrimp
  1. Toss the cubed sirloin steak and peeled shrimp in the remaining garlic butter until coated. Press the meat and shrimp gently to help the butter cling.
  2. Marinate the steak and shrimp for 30 minutes. Keep refrigerated during this time for food safety.
Assemble the kabobs
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers, leaving a little space between pieces. Arrange so the steak and shrimp both remain clearly visible.
Grill
  1. Preheat the grill over medium-high heat, then place the skewers on the grates. Grill for 3 to 4 minutes per side, keeping the heat steady.
  2. Baste the kabobs with the reserved garlic butter during grilling. Look for caramelized edges on the steak and pink shrimp as they finish.
  3. Serve immediately after grilling. Plate the kabobs right away so the butter stays melted and the shrimp stays tender.

Notes

Pro tip: If using wooden skewers, soak them in water for 20 to 30 minutes before assembling so they don’t scorch on the grill. Refrigerate leftovers in a covered container up to 3 days; reheat gently so the shrimp doesn’t overcook. Freezing is not recommended because shrimp texture can get rubbery. For a lighter option, use half the butter and add an extra tablespoon of lemon juice to keep the flavor bright.