Surf and Turf Kabobs

There’s something truly special about the combination of land and sea — the rich, hearty flavors of tender beef paired with the delicate sweetness of succulent shrimp. Surf and turf dishes have been a favorite for many, but turning this classic combo into kabobs makes it even better. Skewered, grilled, and bursting with flavor, these Surf and Turf Kabobs are perfect for summer barbecues, casual dinners, or even special occasions. Juicy beef cubes and perfectly marinated shrimp come together with colorful vegetables to create a feast that’s as beautiful to look at as it is delicious to eat.

Why This Recipe Is a Must-Try

Surf and Turf Kabobs are the ultimate crowd-pleaser, combining two protein favorites into one mouthwatering dish. What makes this recipe stand out is its simplicity and versatility. The marinade infuses both the beef and shrimp with layers of flavor, ensuring every bite is tender and juicy. Plus, grilling the kabobs brings out a smoky char that elevates the taste to new heights.

Not only are these kabobs incredibly flavorful, but they’re also packed with colorful veggies, making it a well-rounded meal. Whether you’re a grilling newbie or a seasoned pro, this recipe is straightforward to follow and yields impressive results every time. It’s a fantastic way to impress guests or treat yourself to a delicious and satisfying meal.

Ingredients

• 1 lb beef sirloin, cut into 1-inch cubes
• 1 lb large shrimp, peeled and deveined
• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 4 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon chili powder (optional for a bit of heat)
• Salt and freshly ground black pepper, to taste
• Wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)

How To Make Surf and Turf Kabobs

Step 1: Prepare the Marinade

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, smoked paprika, cumin, oregano, chili powder (if using), salt, and pepper. This marinade will add a fragrant, smoky flavor that complements both the beef and shrimp perfectly.

Step 2: Marinate the Beef and Shrimp

Divide the marinade into two bowls. Add the beef cubes to one bowl and the shrimp to the other. Toss each until well coated. Cover and refrigerate the beef for at least 1 hour, up to 4 hours, to allow the flavors to penetrate. Shrimp only need about 30 minutes in the marinade, so add them to the fridge after the beef has been marinating for 30 minutes.

Step 3: Prepare the Vegetables and Skewers

While the proteins are marinating, prep your vegetables by cutting them into uniform pieces. This ensures even cooking. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning on the grill.

Step 4: Assemble the Kabobs

Thread the beef, shrimp, and vegetables onto each skewer, alternating pieces to create a colorful and balanced kabob. Aim for about 4-5 pieces of protein and 4-5 pieces of vegetables per skewer, depending on size.

Step 5: Grill the Kabobs

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the kabobs on the grill and cook for about 3-4 minutes per side, turning carefully so the shrimp and beef cook evenly. The beef should be cooked to your preferred doneness (medium-rare to medium is recommended), and the shrimp should turn pink and opaque.

Step 6: Serve and Enjoy

Remove the kabobs from the grill and let them rest for a few minutes. Serve with your favorite side dishes like rice, grilled corn, or a fresh salad. These Surf and Turf Kabobs are perfect for dipping in garlic sauce, tzatziki, or even a squeeze of fresh lemon.

Expert Tips

• Use sirloin or another tender cut of beef for the best texture — avoid tougher cuts that require long cooking times.
• Don’t over-marinate the shrimp; they absorb flavors quickly and can become mushy if left too long.
• Cut all vegetables and proteins into similar-sized pieces for even cooking on the grill.
• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• Preheat the grill well before cooking to get those perfect grill marks and prevent sticking.
• Let the kabobs rest for a few minutes after grilling to allow juices to redistribute for maximum flavor.
• If grilling indoors, use a grill pan or broiler and adjust cooking times accordingly.

Variations and Customizations

• Protein swaps: Try lamb cubes instead of beef for a richer flavor, or substitute shrimp with scallops or chicken breast pieces.
• Vegetable options: Add mushrooms, cherry tomatoes, or asparagus for extra variety.
• Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce to the marinade for those who love heat.
• Herb twist: Fresh herbs like parsley, cilantro, or mint can be sprinkled on top just before serving to brighten the dish.
• Glaze option: Brush kabobs with a honey-soy glaze during the last few minutes of grilling for a sticky, caramelized finish.

How to Store Leftovers

Leftover kabobs can be refrigerated in an airtight container for up to 2 days. To reheat, warm them gently in a skillet over medium heat or in the oven at 350°F (175°C) until heated through. Avoid microwaving if possible, as it can make the shrimp rubbery and the beef dry. If you want to save the beef and shrimp separately, remove them from the skewers before storing to maintain texture and flavor.

FAQ

Can I prepare these kabobs ahead of time?

Yes! You can marinate the beef and shrimp a few hours ahead or even the night before. Just keep them covered in the refrigerator. Assemble the kabobs right before grilling for best results.

What if I don’t have a grill?

No grill? No problem. You can use a grill pan on the stove or broil the kabobs in your oven. Just keep an eye on them to avoid overcooking.

How do I know when the beef is cooked perfectly?

For tender, juicy beef, aim for medium-rare to medium doneness. This means an internal temperature of about 135°F to 145°F (57°C to 63°C). Using a meat thermometer helps ensure accuracy.

Can I use frozen shrimp for this recipe?

Yes, but be sure to thaw the shrimp completely before marinating and grilling. Pat them dry to help the marinade stick better and avoid steaming on the grill.

Conclusion

Surf and Turf Kabobs are a delightful way to enjoy the best of both worlds — the robust flavor of beef and the light, tender taste of shrimp — all grilled to perfection alongside vibrant vegetables. This recipe is simple, flexible, and packed with flavor, making it a fantastic option whether you’re cooking for a family dinner or a summer gathering. With easy-to-follow steps and plenty of room for customization, these kabobs are sure to become a new favorite in your recipe collection. Fire up the grill, gather your ingredients, and get ready to savor every delicious bite!