Steak and Shrimp Kabobs

Name: Steak and Shrimp Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Ingredients: 1 cup teriyaki sauce; 1 can (6 ounces) pineapple juice; 1/2 cup packed brown sugar; 6 garlic cloves, minced; 1/4 teaspoon Worcestershire sauce; 1/8 teaspoon pepper; 1 pound beef top sirloin steak, cut into 1-inch cubes; 1 pound uncooked shrimp (26-30 per pound), peeled and deveined; 1 pound whole fresh mushrooms; 2 large green peppers, cut into 1-inch pieces; 2 medium onions, halved and quartered; 1 pint cherry tomatoes; 1-1/2 teaspoons cornstarch

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Total Time

Prep: 20 min. + marinating Grill: 15 min.

Makes

8 servings

Updated: Apr. 27, 2022

These steak and shrimp kabobs make any get-together special. Cubes of marinated steak are skewered with shrimp and veggies, then grilled. For picnics, I assemble the kabobs at home and carry them in a large container. —Karen Mergener, St. Croix, Minnesota

Steak and Shrimp Kabobs Recipe photo by Taste of Home

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Ingredients

1 cup teriyaki sauce
1 can (6 ounces) pineapple juice
1/2 cup packed brown sugar
6 garlic cloves, minced
1/4 teaspoon Worcestershire sauce
1/8 teaspoon pepper
1 pound beef top sirloin steak, cut into 1-inch cubes
1 pound uncooked shrimp (26-30 per pound), peeled and deveined
1 pound whole fresh mushrooms
2 large green peppers, cut into 1-inch pieces
2 medium onions, halved and quartered
1 pint cherry tomatoes
1-1/2 teaspoons cornstarch

Directions

In a large bowl, combine the first 6 ingredients. Pour half of the marinade into a shallow dish; add beef. Cover and refrigerate 8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain and discard marinade from beef. On metal or soaked wooden skewers, alternately thread beef, shrimp, mushrooms, green peppers, onions and tomatoes. In a small saucepan, combine cornstarch and reserved marinade until smooth. Bring to a boil; cook and stir until thickened, 1-2 minutes.
Prepare grill for indirect heat, using a drip pan. Place kabobs over drip pan and grill, covered, over indirect medium heat for 5 minutes. Turn and brush with thickened marinade. Cover and cook until shrimp turn pink and beef reaches desired doneness, 5-10 minutes turning and brushing occasionally.

Steak and Shrimp Kabobs Tips

What are some variations of these steak and shrimp kabobs?

It's easy to swap out the ingredients for kabobs, as long as they hold up well on the grill. Try using zucchini, asparagus, yellow squash—even pineapple! Sirloin steak is commonly used in kabobs as it is a leaner, economical cut of beef, but if you want to splurge a little, go with ribeye or New York strip steak. Get to know more about these types of steak before you shop.

What is a good side dish with steak and shrimp kabobs?

Pair your steak and shrimp kabobs with a rice side dish such as this summer risotto or herbed rice pilaf. A crisp, green side salad would also do the trick (and keep it healthy)!

How do you store steak and shrimp kabobs?

The easiest way to store grilled kabobs is to remove everything from the skewers. Store the meat and vegetables in airtight containers in the refrigerator. The leftovers should be good for up to 4 days.

—Mark Neufang, Taste of Home Culinary Assistant

Nutrition Facts

1 kabob: 258 calories, 3g fat (1g saturated fat), 92mg cholesterol, 1326mg sodium, 30g carbohydrate (24g sugars, 2g fiber), 26g protein.