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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with tender steak cubes and pink shrimp, finished with a melted garlic-herb butter basting sauce. Thread steak and shrimp with bell peppers and onions, then grill until lightly charred and juicy.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp kabobs
  • 1 lb sirloin steak cubed
  • 1 lb large shrimp peeled
  • 1 bell peppers and onions, cut into chunks
Garlic butter
  • 6 tbsp butter melted
  • 4 garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.5 tsp salt
  • 0.5 tsp pepper
Assembly
  • 1 wooden or metal skewers

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper in a bowl until evenly combined. The mixture should look glossy and well seasoned.
  2. Reserve half of the garlic butter for basting and set the rest aside for marinating. Keep the reserved portion covered so it stays ready for grilling.
Marinate the steak and shrimp
  1. Marinate the steak and shrimp in the remaining garlic butter and stir to coat. Cover and refrigerate for 30 minutes.
Assemble the kabobs
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers. Arrange them so steak cubes are spaced with vegetables for even grilling.
Grill
  1. Preheat the grill to medium-high heat, about 400°F to 450°F, and place the kabobs on the grates. Grill for 3 to 4 minutes per side, basting with the reserved garlic butter during cooking.
  2. Flip the kabobs halfway through grilling and continue basting as they develop grill marks. Cook until the shrimp are pink and curled and the steak is cooked through to your preferred doneness.
Serve
  1. Serve immediately while the garlic butter is still hot and glossy. Garnish with any remaining chopped parsley if you like.

Notes

Pro tip: keep shrimp near the outer edges of the skewers so they cook in the same window as the steak. Refrigerate leftovers in an airtight container up to 3 days; reheat gently so shrimp don’t overcook. Freezing isn’t recommended for best texture. For a lighter option, swap half the butter for olive oil or a light butter spread, keeping the garlic and lemon for the same flavor.