Surf and Turf Kabobs
These Surf and Turf Kabobs combine tender beef and succulent shrimp with colorful vegetables, marinated and grilled to perfection for a flavorful and satisfying meal perfect for summer barbecues or casual dinners.
Servings: 4 servings
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 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment
- Grill
- Medium Bowl
- Skewers
Notes
Use sirloin or another tender cut of beef for best texture; avoid tougher cuts. Don’t over-marinate shrimp to prevent mushiness. Cut all vegetables and proteins into similar-sized pieces for even cooking. Soak wooden skewers in water before grilling to prevent burning. Preheat grill well and let kabobs rest after grilling for maximum flavor. For indoor cooking, use a grill pan or broiler and adjust cooking times. Variations include swapping proteins, adding different vegetables, spicing up the marinade, using fresh herbs, or glazing kabobs during grilling. Leftovers keep in the refrigerator for up to 2 days; reheat gently to maintain texture.