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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with juicy sirloin, pink shrimp, and a glossy melted-butter garlic baste. Skewered and grilled over medium-high heat for quick, tender doneness with a fresh parsley lemon finish.
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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 Method Notes

Ingredients
  

Kabobs
  • 1 lb sirloin steak
  • 1 lb large shrimp peeled
  • 1 bell peppers and onions
  • 1 wooden or metal skewers
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 black pepper

Method
 

Make the garlic butter
  1. In a bowl, mix melted butter with minced garlic, chopped parsley, lemon juice, salt, and pepper until evenly combined. The mixture should look glossy and fragrant.
  2. Reserve half of the garlic butter for basting, and keep the rest for marinating. Set aside so it’s ready for the grill.
Marinate
  1. Add cubed sirloin steak and peeled shrimp to the remaining garlic butter, coating all surfaces. Cover and marinate for 30 minutes.
Assemble skewers
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers, leaving small gaps for even grilling. Arrange so both steak and shrimp are visible on the skewers.
Grill and baste
  1. Preheat the grill to medium-high heat, then place the kabobs on the grate. Grill with the lid closed as much as possible.
  2. Grill for 3 to 4 minutes per side, basting with the reserved garlic butter during grilling. Look for browned edges on the steak and pink, opaque shrimp.
Serve
  1. Transfer kabobs to a platter and serve immediately. The garlic butter should still look melted and shiny.

Notes

For best results, keep shrimp separate from long cooking exposure by assembling skewers so the shrimp aren’t tightly packed together. Marinated steak-and-shrimp can be refrigerated up to 1 day; cook within that window for the juiciest texture. Freezing cooked kabobs isn’t recommended due to shrimp texture. Dietary swap: use vegan butter in the garlic-butter steps for a dairy-free option.