Steak and Shrimp Kabobs

 

Ingredients:

1 lb steak (sirloin or ribeye), cut into 1-inch cubes
1 lb large shrimp, peeled and deveined
1 bell pepper, cut into 1-inch pieces
1 red onion, cut into wedges
1 zucchini, sliced into rounds
1/4 cup olive oil
3 cloves garlic, minced
2 tbsp soy sauce
1 tbsp lemon juice
1 tsp paprika
1/2 tsp black pepper
Salt to taste
Skewers (soaked in water if wooden)

Instructions

Step 1: Prepare the Marinade
In a medium bowl, mix together the olive oil, minced garlic, soy sauce, lemon juice, paprika, black pepper, and salt. This combination creates a robust, tangy marinade with a hint of smokiness from the paprika.

Step 2: Marinate the Steak and Shrimp
Add the steak cubes and shrimp into the marinade bowl. Toss everything to ensure all pieces are thoroughly coated. Cover the bowl and let it sit in the refrigerator for at least 30 minutes. This step allows the meat and shrimp to absorb all the rich flavors, making the final dish more flavorful and tender.

Step 3: Prepare the Vegetables
While the steak and shrimp marinate, prepare the vegetables. Cut the bell pepper into 1-inch pieces, slice the zucchini into rounds, and cut the red onion into wedges. These vegetables not only add color to your kabobs but also provide texture and flavor to complement the savory steak and shrimp.

Step 4: Assemble the Kabobs
Once marinated, it’s time to thread the steak, shrimp, and vegetables onto the skewers. Start with a piece of steak, then add shrimp, followed by a piece of bell pepper, onion, and zucchini. Continue alternating the ingredients until the skewer is filled. This process ensures that every bite offers a mix of textures and flavors. If using wooden skewers, remember to soak them in water for at least 20 minutes beforehand to prevent burning on the grill.

Step 5: Grill the Kabobs
Preheat your grill to medium-high heat. Once the grill is hot, place the kabobs directly on the grates. Grill them for 2-3 minutes per side. The steak should reach your desired level of doneness (medium-rare, medium, etc.), and the shrimp should turn opaque and lightly charred. Be careful not to overcook the shrimp, as it can become rubbery.

Step 6: Rest and Serve
After grilling, remove the kabobs from the heat and let them rest for a few minutes. This resting time helps the juices redistribute, ensuring tender and flavorful bites. Serve the kabobs immediately for the best taste.