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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with buttery garlic, pink shrimp, and charred grill marks. Marinated for 30 minutes, then cooked fast with basting for juicy surf-and-turf skewers.
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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: 720
Ingredients Method Notes

Ingredients
  

Steak and shrimp kabobs
  • 1 lb sirloin steak
  • 1 lb large shrimp peeled
  • 1 bell peppers and onions cut into chunks for skewering
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
For skewers
  • 1 wooden or metal skewers

Method
 

Make the garlic butter and marinate
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper in a bowl until smooth.
  2. Reserve half of the garlic butter for basting.
  3. Marinate the sirloin steak and large shrimp in the remaining garlic butter for 30 minutes.
Assemble and grill
  1. Thread the sirloin steak, large shrimp, and bell peppers and onions alternately onto skewers.
  2. Grill the kabobs over medium-high heat for 3-4 minutes per side, basting with the reserved garlic butter as they cook.
  3. Serve immediately after grilling for the best hot, juicy bite.

Notes

Pro tip: if using wooden skewers, soak them in water for 15-30 minutes so they don’t scorch on the grill. Refrigerate leftovers in a covered container for up to 3 days; freeze is not recommended because shrimp can turn rubbery when thawed. For a lighter option, use 4 tbsp butter and add 2 tbsp olive oil to keep the garlic-herb coating flavorful (though calories will still be higher than chicken).