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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with tender steak cubes, bright pink shrimp, and a lemony garlic-butter basting that keeps every side glossy. Thread steak, shrimp, and colorful peppers and onions onto skewers, then grill until cooked through and serve hot.
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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
  

Steak
  • 1 lb sirloin steak
Shrimp
  • 1 lb large shrimp peeled
Vegetables
  • 1 Bell peppers and onions
Garlic butter
  • 6 tbsp butter melted
  • 4 garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp pepper
Skewers
  • 1 Wooden or metal skewers

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper in a bowl until combined, then set aside.
  2. Reserve half of the garlic butter for basting and keep the other half ready for marinating.
Marinate
  1. Toss steak and shrimp with the remaining half of the garlic butter, then cover and marinate for 30 minutes in the refrigerator.
Assemble the kabobs
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers, keeping pieces snug so they cook evenly.
Grill and baste
  1. Preheat the grill to medium-high heat, then grill the kabobs for 3 minutes while leaving the lid mostly closed and basting with reserved garlic butter.
  2. Flip the kabobs and grill for 1 to 2 minutes more, basting again, until shrimp are pink and steak is cooked to your preferred doneness.
Serve
  1. Serve immediately with any remaining grilled garlic butter spooned over top.

Notes

Pro tip: pat shrimp dry before marinating so they sear instead of steaming on the grill. Refrigerate cooked kabobs in an airtight container for up to 3 days; reheat gently (covered) until warm. Freezing is not recommended due to texture changes. For a lower-fat swap, use half butter and half olive oil for the garlic butter while keeping the same seasoning.