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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with buttery minced garlic, grilled over medium-high heat until the steak is browned and the shrimp turn pink. Alternating steak, shrimp, and vegetables on skewers keeps every bite saucy with reserved garlic butter.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp kabobs
  • 1 lb sirloin steak Cubed.
  • 1 lb large shrimp Peeled. Look for pink when cooked.
  • 1 bell peppers and onions Cut into chunks sized to skewer (amount as needed).
  • 1 wooden or metal skewers Soak wooden skewers in water 15-30 minutes if using to reduce burning.
Garlic butter
  • 6 tbsp butter Melted.
  • 4 garlic Minced.
  • 1 tbsp fresh parsley Chopped.
  • 1 tbsp lemon juice Fresh.
  • 1 salt and pepper To taste.

Equipment

  • 1 grill

Method
 

Make garlic butter
  1. In a bowl, mix melted butter, minced garlic, chopped parsley, lemon juice, salt, and pepper until evenly combined, then set the mixture aside.
Reserve for basting and marinate
  1. Reserve half of the garlic butter for basting and pour the remaining half into a dish with the cubed sirloin steak and peeled shrimp.
  2. Marinate the steak and shrimp for 30 minutes.
Skewer and grill
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers, keeping pieces snug so they cook evenly.
  2. Grill the kabobs over medium-high heat for 3 minutes per side, basting with the reserved garlic butter until browned on the steak.
  3. Grill another 1 to 4 minutes per side, basting as needed, until shrimp turn pink and opaque.
Serve
  1. Serve immediately while the garlic butter is hot and the skewers are visually blistered and saucy.

Notes

Pro tip: cut steak and vegetables into similar-sized chunks so they hit doneness at the same time as the shrimp. Refrigerate leftovers in a sealed container up to 3 days (reheat gently in a skillet to avoid rubbery shrimp); freezing is not recommended for best texture. For a lighter option, use reduced-fat butter or a butter alternative that still browns on the grill.