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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with steak-and-pink-shrimp skewers, basting butter, and fast high-heat grilling. Marinade keeps the beef tender while the shrimp turn opaque and just springy.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp kabob base
  • 1 lb sirloin steak
  • 1 lb large shrimp peeled
  • 1 bell peppers and onions cut into chunks
  • 12 wooden or metal skewers if wooden, soak
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

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper until combined and glossy.
  2. Reserve half of the garlic butter for basting so it stays ready for grilling.
Marinate the steak and shrimp
  1. Coat the sirloin steak and large shrimp with the remaining garlic butter, then refrigerate for 30 minutes.
Assemble kabobs
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers, leaving a little space between pieces.
Grill and serve
  1. Grill the kabobs over medium-high heat for 3 minutes per side, basting during grilling for a shiny surface and visible butter gloss.
  2. Flip and grill for an additional 1 to 4 minutes per side, basting again, until steak is browned and shrimp are opaque and pink.
  3. Serve immediately while the garlic butter is still melted and the shrimp are tender.

Notes

For best texture, don’t overcook the shrimp—pull the kabobs when they turn fully opaque and curl slightly. Refrigerate leftovers up to 3 days; freeze cooked kabobs up to 2 months. For a lighter option, use half butter and half olive oil for the marinade and basting (flavor remains, richness is reduced).