Steak and Shrimp Kabobs
Steak and Shrimp Kabobs with a tasty orange glaze is a great dinner on the grill for busy weeknights and backyard cookouts. Sirloin steak and shrimp makes an affordable surf and turf meal that is sure to be a hit with the entire family.
Food on a stick is always more fun, making kabobs a great idea for weekend get togethers, tailgating or any occasion to feed a crowd. Serve steak kabobs up with bacon ranch corn on the cob and garlic butter potatoes for a complete meal.
Ingredients for Steak and Shrimp Kabobs:
- Brown Sugar
- Green Chile Powder
- Granulated Garlic
- Ground Ginger
- Dried Thyme
- Kosher Salt
- Black Pepper
- Ground Chili Flakes
- Orange Marmalade
- Orange Juice
- Sirloin Steak
- Jumbo Shrimp
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How to Grill Steak and Shrimp Kabobs:
Make the Orange Glaze:
- In a bowl combine the brown sugar and spices.
- Add orange marmalade and orange juice to a small saucepan with brown sugar and spices.
- Cook over medium heat, whisking to combine. Bring mixture to a boil. Lower to simmer, cooking 10 minutes.
- Set aside to cool slightly.
Make the Kabobs:
Cut sirloin steak into 1/4 inch by 1 inch slices. This will help the steak and shrimp to cook evenly.
Peel and devein the shrimp. To devein the shrimp, run the tip of a sharp knife down the back side of the shrimp, remove the vein and discard.
- Thread steak and shrimp onto skewers and place in a 9 x 13 baking dish.
- Pour half of orange glaze over the kabobs. Reserving the other half for serving.
- Cover and refrigerate kabobs while you prepare a grill fire.
- Using pecan or hickory for smoke flavor, prepare a grill fire to about 350°.
- Place kabobs over indirect fire and pour any remaining glaze from the dish over the kabobs.
- Close the grill and cook for about 8 -10 minutes.
- Use a digital meat thermometer to check the steak and shrimp.
- Internal temperature of shrimp should be at least 145° and steak at least 135°.
- Remove to a serving platter.
- Brush with remaining orange glaze and serve immediately.
How to Store and Reheat:
Remove steak and shrimp from skewers and store in an airtight container in the refrigerator for up to 3 days.
Orange Glaze can be stored in an airtight container in the refrigerator up to 2 weeks. Stir before using.
Reheat in a skillet with orange glaze over medium-low heat, stirring until heated through.
The orange glaze is incredibly delicious and I’m pretty sure I could make it by the gallon and it wouldn’t last long. I already have plans to use it for chicken, pork chops and meatballs.
You might also enjoy these Steak and Shrimp Fajitas for a family favorite meal that is delicious enough for entertaining guests.
More Grilled Kabob Recipes to Try:
Steak and Mushroom Kabobs are seasoned with a maple and garlic marinade that adds incredible flavor.
Steak and Potato Kabobs is a meal in one. Sirloin steak, baby potatoes, red onion and our best dry rub seasoning.
Steak Kabobs with potatoes, squash, onions and mushrooms seasoned with our garlic and brown sugar rub. This is a summertime staple at our house.
You might also like this Grilled Buffalo Shrimp for a quick and easy recipe.
Making kabobs is a great way to feed a crowd or serve more expensive steak and shrimp for a large family. Steak and Shrimp Kabobs are a filling and delicious dinner to add to your grilling menu.
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Steak and Shrimp Kabobs
Ingredients
- 3 tablespoons brown sugar
- 2 teaspoons granulated garlic
- 2 teaspoons green chile powder
- 2 teaspoons ground ginger
- 2 teaspoons dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ⅛ teaspoon ground chili flakes
- 16 ounces orange marmalade
- 8 ounces orange juice
- 2 pounds sirloin steak
- 1 pound jumbo shrimp
Instructions
- Make the glaze by combining brown sugar, garlic, green chile powder, ginger, thyme, smoked paprika, black pepper and ground chili pepper in a bowl.
- Add orange marmalade and orange juice to a small pan with brown sugar and spice mixture.
- Whisk together and cook over medium heat, bringing mixture to a boil. Lower to simmer, cook 10 minutes, whisking occasionally. Set aside to cool.
- Slice sirloin steak into 1/4 inch by 1 inch slices.
- Peel and devein shrimp.
- Thread steak and shrimp into skewers.
- Place kabobs in a 9 x 13 inch baking dish.
- Pour half of orange glaze over the kabobs. Reserve the other half of the glaze for serving.
- Cover and refrigerate skewers while the grill fire is prepared.
- Hickory or pecan is great to add for smoke flavor. Build a grill fire to about 350°.
- Cook kabobs over indirect heat with the grill closed about 10 minutes.
- Check internal temperature of steak and shrimp using a digital thermometer.
- Steak should be at least 135° and shrimp should be 145°.
- Remove to a platter and serve immediately with remaining orange glaze.
