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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with juicy steak cubes and pink shrimp, finished with melted garlic-herb butter. Marinate for 30 minutes, then grill skewers until you get visible char and glossy basting.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp
  • 1 lb sirloin steak cubed
  • 1 lb large shrimp peeled
  • 1 bell peppers and onions cut into chunks for skewering
For garlic butter
  • 6 tbsp butter melted
  • 4 clove garlic minced
  • 1 tbsp fresh parsley chopped
  • 1 tbsp lemon juice
  • 0.25 tsp salt
  • 0.25 tsp pepper
Skewers
  • 12 wooden or metal skewers use what you have; if wooden, soak before grilling

Equipment

  • 1 grill

Method
 

Make the garlic butter and marinate
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper in a bowl until glossy. Visual cue: the mixture should look evenly speckled with garlic and herbs.
  2. Reserve half the garlic butter for basting and set aside. Visual cue: you should have enough for brushing during grilling.
  3. Marinate the steak and shrimp in the remaining garlic butter for 30 minutes. Visual cue: the surfaces will look coated and slightly glossy.
Thread and grill the kabobs
  1. Thread steak, shrimp, and vegetables alternately onto skewers. Visual cue: visible steak cubes and pink shrimp should be spaced along the skewer.
  2. Grill over medium-high heat for 3 to 4 minutes per side, basting with the reserved garlic butter as they cook. Visual cue: you should see char and caramelized edges while the shrimp turn opaque and pink.
Serve
  1. Serve the kabobs immediately after grilling. Visual cue: melted butter will cling to the meat and vegetables for a shiny finish.

Notes

For best grilling results, keep shrimp from overcooking by flipping once and basting near the last minute per side so the garlic-herb butter stays vibrant. Store leftovers in the fridge up to 3 days in an airtight container; freeze cooked kabobs up to 2 months for later reheating. For a lighter option, use reduced-fat butter or a butter substitute in the garlic butter without changing the marinating time.