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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with marinated steak, pink shrimp, and vegetables threaded onto skewers. Cook quickly over medium-high heat with butter basting for glossy, garlicky results.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 grill

Method
 

Make the garlic butter
  1. Mix melted butter, garlic, fresh parsley, lemon juice, salt, and pepper until evenly combined and glossy, then set aside.
  2. Reserve half the garlic butter mixture for basting during grilling and keep it aside for later.
Marinate
  1. Marinate the sirloin steak and large shrimp in the remaining garlic butter for 30 minutes, covered, in the refrigerator until the butter coats the seafood and beef.
Assemble skewers
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers so each piece is spaced for even cooking.
Grill and baste
  1. Grill the kabobs over medium-high heat for 3-4 minutes per side, basting with the reserved garlic butter near the end of each turn.
  2. Continue grilling until the steak is cooked through and the shrimp are pink and opaque, then remove the kabobs from the grill.
Serve
  1. Serve immediately while the garlic butter is melted and the skewers are hot.

Notes

For best texture, let the steak and shrimp marinate in a single layer so the garlic butter coats evenly, then grill right after skewering. Refrigerate leftovers in an airtight container for up to 3 days; freezer: no. Dietary swap: use olive oil or plant-based butter in place of butter to keep the same garlicky basting style.