These grilled steak and shrimp kabobs are a tasty treat! Juicy chunks of steak and succulent shrimp are skewered with colorful veggies for a delightful summer meal.
Honestly, who can resist a meal on a stick? I always challenge myself to get a bite of each ingredient in one go—it makes eating so much more fun! 😄
Cooking these kabobs is super easy and quick! Just marinate, skewer, and grill. Perfect for a weeknight dinner or a backyard BBQ with friends!
Key Ingredients & Substitutions
Beef Steak: Sirloin or ribeye are great choices for this recipe due to their tenderness. If you want a leaner option, consider using flank steak or tenderloin. They work well too!
Shrimp: Large shrimp are perfect for kabobs. If seafood is not your thing, feel free to substitute with chicken pieces or tofu for a different protein option.
Zucchini: This adds a nice crunch and color. If zucchini isn’t available, yellow squash or even cherry tomatoes can be great substitutes.
Bell Pepper: Any color bell pepper works well. For a different flavor, consider using poblano or even mushroom caps, which add a nice earthy taste.
Olive Oil: It’s essential for the marinade. If you don’t have it, avocado oil or canola oil can also be used. They’ll still give your kabobs a lovely flavor.
How Do You Ensure Your Kabobs Don’t Fall Apart on the Grill?
Assembling kabobs can seem tricky, but there are simple tips to keep everything intact. Start by soaking wooden skewers, if using, to prevent them from burning on the grill. Make sure not to overcrowd the skewers; allowing space between ingredients helps them cook evenly.
- When threading, alternate between protein and veggies to create a colorful presentation.
- Don’t pack ingredients too tightly; this helps with even cooking and easier turning on the grill.
- Make sure the grill is preheated. It’ll help seal up the meat and shrimp quickly to prevent sticking.
How to Make Grilled Steak and Shrimp Kabobs
Ingredients You’ll Need:
For the Kabobs:
- 1 lb beef steak (such as sirloin or ribeye), cut into 1-inch cubes
- 1 lb large shrimp, peeled and deveined
- 1 medium zucchini, sliced into 1/2-inch rounds
- 1 bell pepper (red, yellow, or green), cut into 1-inch pieces
- 1 medium onion, cut into wedges
- Skewers (wooden or metal)
For the Marinade:
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe will take about 30 minutes to prepare and marinate, plus an additional 10-15 minutes for grilling. Altogether, you’re looking at just under 1 hour for a flavorful meal!
Step-by-Step Instructions:
1. Prepare the Skewers:
If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes. This prevents them from burning on the grill. If using metal skewers, you can skip this step!
2. Make the Marinade:
In a medium bowl, whisk together the olive oil, minced garlic, balsamic vinegar, smoked paprika, dried oregano, salt, and pepper. This mixture will add great flavor to your kabobs!
3. Marinate the Steak and Shrimp:
Divide the marinade into two separate bowls. In the first bowl, add the cubed steak and toss it to make sure it’s coated evenly. In the second bowl, add the shrimp and toss lightly. Let both the steak and shrimp marinate for at least 30 minutes at room temperature (or refrigerate for up to 2 hours to enhance the flavor).
4. Preheat the Grill:
While the steak and shrimp are marinating, preheat your grill to medium-high heat. This will ensure your kabobs cook perfectly!
5. Assemble the Kabobs:
Once marinated, it’s time to assemble. Carefully thread the marinated steak, shrimp, zucchini, bell pepper, and onion onto the skewers. Try to alternate each item for a colorful and delicious look.
6. Grill the Kabobs:
Place the skewers on the preheated grill, cooking for about 8-10 minutes. Make sure to turn them occasionally. You’ll know they’re done when the steak reaches your desired doneness and the shrimp turns pink and opaque.
7. Let Them Rest:
Once cooked, carefully remove the kabobs from the grill and let them rest for a few minutes. This helps keep them juicy!
8. Garnish and Serve:
Just before serving, sprinkle the kabobs with chopped fresh parsley for a bright finish. Enjoy your tasty grilled steak and shrimp kabobs!
## FAQ Section
Can I Use Different Types of Meat for the Kabobs?
Absolutely! You can substitute the beef steak with chicken, pork, or even tofu for a vegetarian option. Just keep in mind that cooking times will vary. Chicken and pork should be cooked to an internal temperature of 165°F, while tofu just needs to be heated through.
How Do I Store Leftover Kabobs?
Store any leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a grill or in the oven at a low temperature to warm them without drying out. You can also microwave them if you’re in a hurry, but be sure to cover them to retain moisture.
Can I Make the Marinade Ahead of Time?
Yes, you can! Make the marinade up to 2 days in advance and store it in the refrigerator. Just give it a good stir before using to combine any settled ingredients. This can save you time on the day of grilling!
What Can I Substitute for Balsamic Vinegar?
If you don’t have balsamic vinegar, you can use red wine vinegar or apple cider vinegar as a substitute. For a touch of sweetness, you might want to add a teaspoon of honey or maple syrup to mimic the flavor profile of balsamic.
