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Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with tender, juicy meat and a glossy butter-basted finish. Cubed sirloin and pink shrimp are marinated in garlic butter, threaded with bell peppers and onions, then grilled quickly over medium-high heat for charred edges.
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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
Ingredients Equipment Method Notes

Ingredients
  

Steak and shrimp kabob base
  • 1 lb sirloin steak Cubed
  • 1 lb large shrimp Peeled
  • 1 bell peppers Cut into chunks for skewering
  • 1 onions Cut into chunks for skewering
  • 1 wooden or metal skewers Wooden skewers should be soaked if using
Garlic butter marinade and basting
  • 6 tbsp butter Melted
  • 4 garlic Minced
  • 1 tbsp fresh parsley Chopped
  • 1 tbsp lemon juice
  • 1 salt To taste
  • 1 pepper To taste

Equipment

  • 1 grill

Method
 

Make garlic butter
  1. Mix melted butter, garlic, parsley, lemon juice, salt, and pepper until evenly combined. This creates the marinade and basting sauce with a smooth, fragrant garlic aroma.
  2. Reserve half of the garlic butter in a separate container for basting. Set it aside while you prep the meat so it stays ready for grilling.
Marinate
  1. Marinate the steak and shrimp in the remaining garlic butter for 30 minutes. Keep covered and refrigerated during the marinating time so the flavors penetrate.
Thread the skewers
  1. Thread steak, shrimp, and bell peppers and onions alternately onto skewers. Leave small gaps between pieces for even grilling and visible browning.
Grill and baste
  1. Grill the skewers over medium-high heat for 3-4 minutes per side, basting with the reserved garlic butter. Look for grill marks, steak that is just cooked through, and shrimp that turn opaque with a pink color at the center.
Serve
  1. Serve immediately while the garlic butter is melted and glossy. Plate the kabobs so the steak and shrimp are clearly visible.

Notes

Pro tip: If using wooden skewers, soak them in water beforehand to help prevent scorching on the grill. Refrigerate leftovers in a sealed container up to 2 days; reheat gently so shrimp don’t overcook. Freezing is not recommended due to shrimp texture. Dietary swap: For a lower-fat option, use olive-oil butter (or a reduced-fat butter) in the garlic butter while keeping the same garlic, lemon, and herbs.