Steak and Shrimp Kabobs (Surf and Turf Skewers)
These juicy steak and shrimp kabobs bring the ultimate surf and turf experience straight to your backyard grill. Marinated in a bold, garlicky blend and served with chimichurri, they are impressive enough for company yet easy enough for any weeknight.
The Ultimate Surf and Turf Kabobs for Your Next Grill Night
There is something undeniably celebratory about skewering tender chunks of steak alongside plump, juicy shrimp and throwing them over a roaring hot grill. These steak and shrimp kabobs are the definition of a crowd-pleaser. They bring all the drama and indulgence of a classic surf and turf dinner into a format that is relaxed, fun, and surprisingly weeknight-friendly.
Whether you call them surf and turf skewers, surf and turf kabobs, or just the thing everyone asks for at every cookout, this recipe delivers bold flavor with minimal effort. A garlicky, smoky marinade handles the heavy lifting, and a bright herb chimichurri at the end pulls the whole plate together in the most satisfying way.
Why This Recipe Actually Works
Most surf and turf kabob recipes fail for one of two reasons: either the steak is overcooked or the shrimp are rubbery. The trick here is marinating them separately and adding the shrimp to the skewers at the very end of your prep, so both proteins hit the grill ready to cook at exactly the right rate.
The marinade does double duty. For the steak, it tenderizes and builds deep umami flavor from soy sauce and Worcestershire. For the shrimp, a lighter olive oil and paprika seasoning lets their natural sweetness come through without competing with the beef. Together on a skewer, they are a genuinely perfect pairing.
Chef's Tip: Pull your steak out of the refrigerator about 20 minutes before grilling. Letting it come closer to room temperature means it will cook more evenly and you will get a better sear without the center lagging behind.
The Right Tools Make All the Difference
For surf and turf skewers on the grill, a few good tools genuinely elevate the experience. Flat metal skewers keep the food from spinning when you flip them, an instant-read thermometer takes all the guesswork out of steak doneness, and a high-quality grill brush means nothing sticks.
Building the Perfect Skewer
The visual appeal of a great grilled surf and turf skewer comes down to how you build it. Alternate steak, shrimp, a chunk of bell pepper, and a wedge of red onion as you thread each skewer. This does two things: it makes each bite more interesting, and the vegetables act as natural spacers that help everything cook evenly.
Do not pack the pieces too tightly. A small gap between each item allows the heat to circulate and gives you those gorgeous grill marks on every side.
Color matters too. Using both red and green bell peppers alongside the charred onion makes these kabobs look as good as they taste, which is always a win when you are serving guests.
The Chimichurri That Ties It All Together
If you have never tried surf and turf chimichurri skewers, you are in for something special. This bright, herbaceous sauce made from parsley, cilantro, red wine vinegar, and garlic is the ideal counterpoint to the richness of steak and the sweetness of shrimp. It cuts through the smokiness of the grill in the best possible way.
The chimichurri comes together in about two minutes and can be made up to two days ahead, making it one of the most practical and rewarding finishing touches in your grilling arsenal.
Chef's Tip: For an extra punch, let your chimichurri sit at room temperature for at least 20 minutes before serving. The herbs bloom and the vinegar mellows just enough to bring everything into balance.
Ready to fire up the grill? Here is everything you need to make these incredible surf and turf kabobs at home:
Steak and Shrimp Kabobs (Surf and Turf Skewers)
These juicy steak and shrimp kabobs bring the ultimate surf and turf experience straight to your backyard grill. Marinated in a bold, garlicky blend and served with chimichurri, they are impressive enough for company yet easy enough for any weeknight.
Ingredients
- 1 1/2 lb sirloin steak, cut into 1.5-inch cubes
- 1 lb large shrimp, peeled and deveined, tails on
- 4 tbsp olive oil, extra virgin, divided
- 4 cloves garlic, minced
- 2 tbsp soy sauce, low sodium preferred
- 1 tbsp Worcestershire sauce
- 2 tbsp fresh lemon juice, from about 1 lemon
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes, optional, adjust to heat preference
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper, freshly ground
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 green bell pepper, cut into 1.5-inch pieces
- 1 red onion, cut into wedges, layers separated
- 1/4 cup fresh parsley, finely chopped, for chimichurri
- 1/4 cup fresh cilantro, finely chopped, for chimichurri
- 2 tbsp red wine vinegar, for chimichurri
Instruction
Soak wooden skewers in water for at least 30 minutes if using. Metal skewers can be used straight away.
In a large bowl, whisk together 2 tablespoons of olive oil, minced garlic, soy sauce, Worcestershire sauce, lemon juice, smoked paprika, oregano, red pepper flakes, half the salt, and black pepper to make the marinade.
Add the steak cubes to the marinade, toss to coat thoroughly, cover, and refrigerate for at least 20 minutes and up to 2 hours.
In a separate smaller bowl, toss the shrimp with 1 tablespoon of olive oil, the remaining salt, and a small pinch of smoked paprika. Set aside. Do not marinate the shrimp for more than 15 minutes or the lemon juice will begin to cook them.
Make the chimichurri by combining parsley, cilantro, red wine vinegar, the remaining 1 tablespoon of olive oil, 1 minced garlic clove, a pinch of salt, and red pepper flakes in a small bowl. Stir well and set aside.
Preheat your grill to high heat, around 450 to 500 degrees F (230 to 260 degrees C). Clean and oil the grates well.
Thread the steak, shrimp, bell pepper pieces, and red onion wedges alternately onto skewers, leaving a small gap between each piece for even cooking.
Grill the kabobs for 3 to 4 minutes per side, turning once, until the steak reaches your desired doneness and the shrimp are pink and opaque. Avoid overcooking the shrimp.
Transfer the kabobs to a serving platter and rest for 2 minutes. Drizzle generously with chimichurri and serve immediately.
Equipment
- Gas or charcoal grill
- Metal or wooden skewers (12-inch)
- Two large mixing bowls
- Tongs
- Instant-read meat thermometer
- Small bowl for chimichurri
- Sharp chef's knife and cutting board
Notes
Serving, Storing, and Making It Your Own
These grilled surf and turf skewers are spectacular on their own, but they pair beautifully with cilantro-lime rice, a crisp green salad, or warm grilled flatbread to catch all that chimichurri. For a full cookout spread, set them alongside corn on the cob or a simple cucumber tomato salad.
A few easy variations worth trying:
- Swap the sirloin for ribeye if you want an even more indulgent result
- Add cherry tomatoes or zucchini chunks to the skewers for extra color
- Use a store-bought chimichurri on busy nights, no judgment here
- For a spicier surf and turf kabob recipe, double the red pepper flakes in the marinade
Leftovers reheat beautifully in a covered skillet over medium-low heat. Avoid the microwave for the shrimp if you can since gentle stovetop heat keeps them from going rubbery. The chimichurri keeps in the refrigerator for up to two days and is just as good drizzled over eggs the next morning.
