Grilled Steak and Shrimp Skewers

The first time I made these skewers was for a backyard birthday party that almost got rained out. Everyone huddled under the patio umbrella while the grill sizzled away, and something about the smell of garlic butter hitting the hot meat made strangers start talking like old friends. By the time we started eating, nobody cared about the weather anymore. That is the magic of surf and turf done right.

Last summer my neighbor Bob came over while I was brushing the skewers with that garlic butter. He stood there watching the steam rise off the grill for about three minutes before asking if there was any extra. Now he shows up every time I fire up the grill, claiming he is just taking out the trash.

Ingredients

• Sirloin steak: Cut into uniform cubes so everything cooks at the same speed, and pat the meat dry before marinating for better sear marks
• Large shrimp: Tail on looks prettier but tail off is easier to eat, just make sure they are deveined properly
• Olive oil: Use a good quality one since it is the base of your marinade and carries all those spices
• Fresh lemon juice: Bottled stuff works in a pinch but fresh makes such a difference in brightness
• Smoked paprika: This gives that subtle smoky flavor that makes people think you grilled over wood
• Unsalted butter: Control your salt levels by starting with unsalted, plus it melts more evenly
• Fresh garlic: Do not use jarred garlic here, the fresh stuff is what makes the sauce sing
• Fresh parsley: Add it at the very end so it keeps that bright green color and fresh flavor

Instructions

Whisk together the marinade:

Combine olive oil, lemon juice, smoked paprika, garlic powder, onion powder, salt, and pepper in a large bowl until well blended.

Marinate the proteins:

Add steak cubes and shrimp to the bowl, toss until everything is coated, then cover and refrigerate for 15 to 30 minutes but no longer or the lemon will start cooking the shrimp.

Prep your grill:

Heat grill to medium-high, about 220°C or 425°F, and soak wooden skewers for at least 20 minutes if you are using them.

Assemble the skewers:

Thread steak and shrimp alternately onto skewers with some space between pieces so heat can circulate and cook everything evenly.

Grill to perfection:

Cook skewers for 6 to 8 minutes, turning them occasionally, until steak is medium-rare and shrimp turn opaque and pink throughout.

Make the garlic butter:

Melt butter in a small saucepan over medium heat, add minced garlic and cook for 1 to 2 minutes until fragrant, then stir in parsley, lemon juice, salt, and pepper.

Finish and serve:

Remove skewers from the grill, immediately drizzle with warm garlic butter sauce, and serve with extra parsley and lemon wedges on the side.

Save

My daughter used to pick all the shrimp off and leave the steak, but somewhere around her eighth birthday she realized the steak part was actually good too. Now she fights me for the last piece, and I pretend to let her win.

Grill Setup Essentials

Medium-high heat is your sweet spot here, hot enough to get those beautiful grill marks but not so aggressive that you char the garlic butter immediately. I keep one section of the grill cooler as a safety zone in case anything starts cooking too fast. Clean grates with a brush right before cooking to prevent sticking.

Marinating Wisdom

The acid in the lemon juice starts breaking down proteins quickly, which is great for flavor but dangerous for texture if you walk away and forget them. I set a timer on my phone the moment everything hits the bowl. Glass or stainless steel bowls work better than plastic for marinades, especially with acidic ingredients.

Serving Ideas

These skewers are surprisingly forgiving when it comes to sides, which is part of why they have become my go-to for feeding a crowd. Keep it simple and let the seafood shine, or go all out with a full spread.

• Corn on the cob with extra butter never disappoints
• A light arugula salad with vinaigrette cuts through the richness
• Crusty bread for soaking up every drop of that garlic butter

Save

There is something uniquely satisfying about food on a stick that brings out the kid in everyone. These skewers have become my answer to any celebration that calls for gathering around the grill and staying a while.

Questions & Answers

→ What type of steak works best for skewers?

Sirloin is an excellent choice for skewers due to its balance of tenderness and flavor. You can also use ribeye for extra marbling or filet mignon for maximum tenderness. Cut the steak into uniform 2.5 cm cubes to ensure even cooking.

→ Should I use peeled or unpeeled shrimp?

Peeled and deveined shrimp work best for easy eating, though leaving the tails on adds visual appeal. If you prefer unpeeled shrimp, guests can easily remove the shells after grilling. Just ensure they're deveined for the best dining experience.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before threading your ingredients. This prevents them from charring on the grill. Alternatively, use metal skewers which eliminate this concern and conduct heat for more even cooking.

→ Can I prepare these skewers in advance?

Yes, you can marinate the steak and shrimp up to 30 minutes before grilling. Thread them onto skewers ahead of time and refrigerate until ready to grill. The garlic butter sauce can also be prepared in advance and gently reheated before serving.

→ What sides pair well with these skewers?

Grilled vegetables like bell peppers, zucchini, or red onions complement the flavors perfectly. Serve with steamed rice, roasted potatoes, or a crisp green salad. The dish also pairs beautifully with crusty bread to soak up extra garlic butter sauce.

→ How do I know when the steak and shrimp are done?

Cook steak to medium-rare (internal temperature of 54°C/130°F) for optimal tenderness. Shrimp are done when they turn pink and opaque, typically 2-3 minutes per side. Avoid overcooking both proteins to maintain juiciness and texture.