Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled Garlic Butter Steak and Shrimp Kabobs

Grilled garlic butter steak and shrimp kabobs with buttery minced garlic, char-ready skewers, and a quick 3–4 minutes per side grill. Marinade time helps the steak and shrimp stay juicy, with melted butter basting for glossy flavor.

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Prep Time 25

Cook Time 10

Marinating 30

Total Time 1 5

Servings: 6 servings

Course: Main Dish

Cuisine: American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

sirloin steak

1 lb sirloin steak, cubed

large shrimp

1 lb large shrimp, peeled

bell peppers and onions

1 Bell peppers and onions

garlic butter

6 tbsp butter, melted
4 garlic, minced
1 tbsp fresh parsley, chopped
1 tbsp lemon juice
0.25 tsp salt
0.25 tsp pepper

skewers

1 Wooden or metal skewers

Equipment

1 grill

Method

Make the garlic butter and prep to marinate

Mix melted butter, minced garlic, chopped parsley, lemon juice, salt, and pepper until smooth and evenly combined.
Reserve half of the garlic butter for basting so you have a fresh portion to brush onto the kabobs while grilling.
Marinate the cubed sirloin steak and peeled shrimp in the remaining garlic butter for 30 minutes.

Thread and grill the kabobs

Thread steak, shrimp, and bell peppers and onions alternately onto skewers with visible layers.
Grill over medium-high heat for 3-4 minutes per side, basting with the reserved garlic butter so it turns glossy and lightly browned.

Serve

Serve immediately while the steak is hot and the shrimp are pink and just cooked through.

Notes

Pro tip: If using wooden skewers, soak them in water for 20–30 minutes before threading to help prevent scorching. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently so shrimp don’t turn rubbery. Freezing is not recommended due to texture changes in shrimp. For a lower-fat option, use reduced-fat butter or replace part of the butter with olive oil for similar grill-ready coating.