Introduction
Transform ordinary steak and shrimp into an extraordinary weeknight dinner with these incredibly easy grilled kabobs! This recipe is your secret weapon for a delicious, impressive meal that takes only 30 minutes from prep to plate. Perfect for busy weeknights, these kabobs are packed with flavor and require minimal cleanup—leaving you more time to enjoy your meal!
Why This Works
This recipe shines because it’s incredibly versatile, quick, and utterly delicious. The combination of savory steak and succulent shrimp is a crowd-pleaser, and the grilling method adds a smoky char that elevates the flavors. Plus, the prep is a breeze, making it ideal for any weeknight dinner rush.
Key Ingredients
🥩 1 lb sirloin steak, cut into 1-inch cubes
🍤 1 lb large shrimp, peeled and deveined
🧅 1 large red onion, cut into 1-inch chunks
🫑 1 green bell pepper, cut into 1-inch chunks
🍋 1 lemon, cut into wedges
🌿 2 tbsp olive oil
🧂 1 tsp garlic powder
🧂 1 tsp onion powder
🧂 ½ tsp paprika
🧂 Salt and pepper to taste
Instructions
1️⃣ Prep the Ingredients: Cut the steak, shrimp, onion, and bell pepper into 1-inch pieces. In a large bowl, combine the steak, shrimp, onion, and bell pepper.
2️⃣ Marinate: Drizzle the olive oil over the mixture. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Toss gently to coat everything evenly.
3️⃣ Assemble the Kabobs: Thread the steak, shrimp, onion, and bell pepper onto skewers, alternating the ingredients for an appealing look. (If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.)
4️⃣ Grill: Preheat your grill to medium-high heat. Place the kabobs on the grill and cook for 3-4 minutes per side, or until the steak is cooked to your desired doneness and the shrimp is pink and opaque.
5️⃣ Serve: Remove the kabobs from the grill and serve immediately with lemon wedges.
Handy Tips
- Use metal skewers for easier grilling and cleanup.
- Don’t overcrowd the grill; this will lower the temperature and result in uneven cooking.
- For extra flavor, marinate the kabobs for at least 30 minutes before grilling, or even longer for a deeper taste.
Heat Control
Medium-high heat on the grill is key to achieving perfect kabobs. Too low, and the food will cook too slowly and become dry. Too high, and it will burn before cooking through. Keep an eye on the grill temperature and adjust accordingly.
Crunch Factor
The grilling process adds a lovely char to the vegetables and a delightful crispness to the shrimp. The steak gets a nice sear on the outside while maintaining a tender interior.
Pro Kitchen Tricks
- For even faster cooking, partially pre-cook the steak cubes in a skillet before threading onto skewers.
- Add a pinch of cayenne pepper to the marinade for a spicy kick.
- Use different vegetables like zucchini, cherry tomatoes, or mushrooms for variety.
Storage Tips
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Gift Packaging Ideas
These kabobs are perfect for summer picnics or BBQs! Package them in individual containers with a small side of your favorite dipping sauce or a lemon wedge, or use attractive reusable containers for a gift that’s both delicious and environmentally friendly.
Flavor Variations
🌟 Mediterranean Twist: Add crumbled feta cheese and Kalamata olives to the kabobs. Marinate with a lemon-herb dressing.
🌟 Spicy Southwestern: Use chipotle powder instead of paprika and add diced jalapeños. Serve with a cilantro-lime crema.
🌟 Teriyaki Glazed: Brush the kabobs with teriyaki sauce during the last few minutes of grilling for a sweet and savory flavor.
🌟 Honey Garlic: Marinate the kabobs in a mixture of honey, soy sauce, and minced garlic.
Troubleshooting
- Kabobs are burning: Reduce the heat on the grill or move them to a less hot area.
- Steak is tough: Don’t overcook the steak. Use a meat thermometer to ensure it reaches your desired internal temperature.
- Shrimp is rubbery: Don’t overcook the shrimp. They are done when they turn pink and opaque.
FAQ
Q: Can I use frozen shrimp? A: It’s best to thaw the shrimp completely before grilling to ensure even cooking.
Q: Can I make these kabobs ahead of time? A: Yes, you can assemble the kabobs up to a day in advance and store them in the refrigerator.
Q: What kind of grill is best? A: Gas, charcoal, or even a grill pan will work perfectly.
Q: What are some good dipping sauces? A: Try chimichurri sauce, aioli, or a simple pesto.
Conclusion
These Grilled Steak & Shrimp Kabobs are a guaranteed weeknight winner! They’re quick, easy, delicious, and perfect for impressing family and friends. Give them a try and let us know what you think! Don’t forget to share your culinary creations with us on [link to Ratemyrecipes]. Happy grilling!
5-Ingredient Steak & Shrimp Kabobs: Dinner in 15!
Quick and delicious kabobs featuring tender steak and juicy shrimp, perfect for a weeknight dinner.
Ingredients
- 1 pound steak, cut into 1-inch cubes
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, cut into chunks
- 1 onion, cut into chunks
- 1/4 cup teriyaki sauce
Instructions
- Preheat the grill to medium-high heat (approximately 200u00b0C).
- In a large bowl, combine steak, shrimp, bell pepper, onion, and teriyaki sauce; toss to coat evenly.
- Thread the steak, shrimp, bell pepper, and onion onto skewers, alternating between each ingredient.
- Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until steak is cooked to your liking and shrimp is opaque.
- Remove from the grill and let rest for a few minutes before serving.
Tips
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- For added flavor, marinate the steak and shrimp in teriyaki sauce for 30 minutes before assembling.