Go Back

Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with alternating sirloin cubes and pink shrimp, basted in a golden butter-garlic mixture. Marinated for 30 minutes, then grilled hot until the shrimp curl and the steak reaches your preferred doneness.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
marinating 30 minutes
Total Time 1 hour 2 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

sirloin steak
  • 1 lb sirloin steak, cut into 1.5-inch cubes
large shrimp
  • 1 lb large shrimp, peeled and deveined
unsalted butter
  • 5 tbsp unsalted butter, melted
garlic
  • 5 garlic, minced
fresh lemon juice
  • 2 tbsp fresh lemon juice
lemon zest
  • 1 tbsp lemon zest
fresh parsley
  • 1 tbsp fresh parsley, chopped
smoked paprika
  • 1 tsp smoked paprika
Old Bay seasoning
  • 1 tsp Old Bay seasoning (for shrimp)
steak seasoning
  • 1 tsp steak seasoning
salt
  • 0.25 tsp salt to taste
pepper
  • 0.25 tsp pepper to taste

Equipment

  • 1 grill

Method
 

Season and marinate
  1. Season steak cubes with steak seasoning, salt, and pepper, and season the shrimp with Old Bay. Keep them separated so the flavors don’t mix before the butter goes on.
  2. Whisk melted butter, garlic, lemon juice, and lemon zest until combined, then toss the steak and shrimp in separate bowls with the butter mixture. Marinate for 30 minutes.
Assemble skewers
  1. Soak wooden skewers to prevent burning, then thread alternating steak and shrimp onto the skewers. Leave a little space between pieces so they cook evenly.
Grill and finish
  1. Preheat the grill to high heat. You want it hot enough to sear the steak quickly and get browning on the butter.
  2. Grill the kabobs for 4-5 minutes per side, basting with extra garlic butter as they cook. Cook until the shrimp are pink and curled and the steak is at your desired doneness.
  3. Finish the kabobs with fresh parsley and a squeeze of lemon. Serve right away while the garlic butter is caramelized.

Notes

For best grill marks, drain excess marinade from the steak and shrimp before assembly and baste during grilling in thin layers. Refrigerate in a sealed container up to 3 days; reheat gently over medium heat or in a 350°F oven until warmed through. Freezing is not recommended for the best shrimp texture. If you want a lighter option, use 2.5 tbsp unsalted butter instead of 5 tbsp (still combine with the garlic and lemon).