Shrimp and steak Kabob on the grill from our Guest blogger
Author Bio
Abigail Murphy is a Community Outreach at Lobster Anywhere, a mail-order seafood company based in New England.
Summer is fast approaching, and that means it’s time to dust off the grill and prepare it for delicious meals that can only be cooked and enjoyed outdoors. Long story short, grilling shrimp & steak kabobs are a great appetizer worth learning how to prepare and serve at this year’s summer parties—and even serve as the main dish, because who doesn’t want to have shrimp & steak kabobs during summer?
For one, kabobs are a versatile meal. Sure, you can get chicken, cherry tomatoes, and nothing else and call it a kabob, but you can add fruit, meat, and veggies to your liking. We’ll go with a fresh Maine shrimp and steak for our recipe because it’s a hearty combination of protein.
Yep, Maine shrimp is a fantastic summer seafood option. They come with a firm texture and sweet flavor and are very low in cholesterol and fat. You can sauté them with garlic and olive oil or use them in salads, soups, and casseroles.
Step 1 for Shrimp & Steak Kabobs: Prep the Steak
Timing is everything, so start prepping your items in advance. Cut the steak into 1-inch cubes and marinate in a ziplock bag or bowl with two tablespoons of olive oil, two tablespoons of Worcestershire sauce, one tablespoon of lemon juice, and pepper, and one teaspoon of garlic powder and dried oregano. Add a pinch of cayenne pepper. Let it sit for an hour.
Use any cut you prefer, as most people like to use sirloin steak because it has a less fat content and is usually a little cheaper. You can also use cilantro in this recipe because it goes well with seafood, but parsley would be a good substitute if you don’t like cilantro. You could also add other veggies like cherry tomatoes or red onion to the skewers if you want them.
Step 2: Move on to the Shrimp
While the steak is marinating, you can prepare the shrimp. After washing them thoroughly under running water, remove their heads and shells by pulling on the head until it pops off. Then peel away the shell from top to bottom. Rinse again to remove any additional covers and pat dry before cutting a small slit down the center vein on the backside of each shrimp. This will help keep them from curling up when they go onto the skewers.
The key to grilling shrimp is making sure they don’t stick to the grill grates and overcook them. We recommend adding just enough olive oil, so the shrimp are lightly coated without being saturated. Rub seasonings into the shrimp until they stick. This helps prevent the spices from falling off.
The shrimp in this meal can be used fresh or thawed from frozen, but either way should have the heads removed. Fresh shrimp is a little messier and will take more time to peel, but you should be able to find it prepared at most seafood markets.
What Type of Skewers Should I Use for Your Shrimp & Steak Kabobs?
When it comes to skewers, cooks typically use bamboo skewers. The only problem with bamboo skewers is that they need to be soaked in water before using, or they will burn. If you don’t want to deal with soaking them ahead of time, use metal skewers instead.
Step 3: Cooking Time
Next, cook the steak long enough to brown it on high heat. Then reduce the heat to low, simmer the steak, and add the shrimps later because they need less cooking time, and trust us, you don’t want to overcook shrimp.
You can assemble the Kabobs when the meat is “rare.” Alternate the items on skewers and grill or broil—brush kabobs with lemon basting sauce. Serve rice, or you can cook some corn on the cob.
Final Thoughts
And there you have it! If you’re looking for a fresh, fun meal to make on the grill, you can’t go wrong with these kabobs. The shrimp is spicy, while the steak is wonderfully juicy and flavorful. The great thing about this recipe is that it’s super simple and tastes fantastic. Plus, when grilling season starts in earnest, having recipes like this on hand will come in handy. Enjoy delicious shrimp & steak kabobs!
