Description
These Grilled Steak & Shrimp Kabobs combine juicy ribeye steak cubes and succulent shrimp with vibrant vegetables, all marinated in a flavorful blend of spices and grilled to perfection. Perfect for a quick and delicious outdoor meal bursting with smoky, savory flavors.
Ingredients
Scale
Meat and Seafood
- 2 boneless ribeye steaks (about 1 lb each)
- 1 lb large shrimp, peeled and deveined
Vegetables
- 2 bell peppers, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced into rounds
- 1 lemon, sliced into wedges
- 1 tablespoon fresh parsley, chopped
Seasonings and Oils
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it’s hot enough for cooking the kabobs evenly.
- Prepare the Steak: Trim any excess fat off the ribeye steaks and cut them into 1-inch cubes for easy skewering and even cooking.
- Make the Seasoning Mix: In a large bowl, combine olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried oregano, black pepper, salt, and crushed red pepper flakes to create a flavorful marinade.
- Marinate the Steak: Add the steak cubes to the seasoning mixture, tossing thoroughly to coat each piece evenly with the spices and oil.
- Prepare the Shrimp: Ensure the shrimp are peeled and deveined if not already done for ease of eating and better texture.
- Marinate the Shrimp: Add the shrimp to the same bowl with the seasoning mixture, tossing gently so the delicate shrimp absorb the flavors without breaking.
- Slice the Vegetables: Cut bell peppers and red onion into chunks, and slice zucchini into rounds based on your preference for kabob size and shape.
- Assemble the Kabobs: Thread onto metal or soaked wooden skewers the steak cubes, shrimp, bell peppers, onion, and zucchini in alternating patterns for a colorful, balanced kabob.
- Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes prior to assembling to prevent burning on the grill.
- Grill the Kabobs: Place assembled kabobs on the preheated grill and cook for 3 to 4 minutes on each side, turning carefully to ensure even cooking and desired doneness of steak.
- Rest the Kabobs: Once grilled, remove kabobs from heat and let them rest for a few minutes to allow juices to redistribute and retain moisture.
- Prepare Lemon Wedges: Cut lemon into wedges to be squeezed over the kabobs before serving for a fresh citrus kick.
- Add Lemon and Garnish: Just before serving, squeeze lemon wedges over the kabobs and sprinkle with freshly chopped parsley to enhance flavor and presentation.
- Serve and Enjoy: Serve the hot grilled steak and shrimp kabobs immediately for the best taste experience.
Notes
- For wooden skewers, soaking in water before grilling prevents them from burning.
- You can customize the vegetable selection based on season and preference.
- Adjust grilling time depending on steak thickness and desired doneness.
- If preferred, marinate the steak and shrimp separately for stronger flavors.
- Ensure even cutting of ingredients for uniform cooking.
