This post contains affiliate links, which means I receive a commission if you make a purchase using these links. As a Walmart and King Arthur Baking affiliate, and an Amazon Associate, I earn from qualifying purchases.
Make Steak and Shrimp Shish Kabobs the next time you grill this summer! The homemade teriyaki marinade is amazing and gives the meat and vegetables a wonderful flavor.
Our daughters love shish kabobs and this recipe is a fun way to make them smile. Along with the steak and shrimp, I opted for slices of zucchini, green peppers, onions, mushrooms, and pineapple. Other suggestions could be small chunks of chicken, red or orange bell peppers, yellow squash, and cherry or grape tomatoes.
When you’re needing a little change to your grilling routine, I encourage you to make Shish Kabobs. Not only can you get others involved in making the sticks, you can opt to serve them buffet-style for a summer gathering. Meat, vegetables, and fruit. A little meal-in-one.
Tips
- When marinating the meat, be sure to put the plastic bag in a large bowl to protect your refrigerator from accidental spills.
- I like to alter meat and vegetables when filling the kabob, and load it with as many pieces as possible leaving room at the bottom so the food doesn’t come off.
- If you are planning to serve off the skewer (for a crowd), you might consider filling the skewers by ingredients–all vegetable, all chicken, all beef, etc. Then place them in bowls for easy serving.
- When choosing between metal or bamboo skewers, I prefer stainless, as the pieces come off a bit easier and they are easy to clean. No waste.
- Always soak wooden or bamboo skewers for 30 minutes before using, to help prevent scorching on the grill.
As an Amazon Associate, I earn from qualified purchases at no price change for you.
Buy Now → 
Buy Now → 
Buy Now → Ingredients for Steak and Shrimp Shish Kabobs
(See the full recipe at the bottom of this post.)
Instructions for this Recipe
Gather the ingredients so you have everything close at hand on the counter or table. I recommend marinating the beef for at least 6-8 hours before grilling, so we’ll begin by making the marinade.
Make the Marinade
Drain the pineapple chunks and reserve the juice in a glass measuring cup. You should have about 3/4 cups of juice. Place the pineapple in a covered dish and refrigerate until ready to make the kabobs. If you’re making a homemade teriyaki sauce, go ahead and do that now. See my easy Homemade Recipe Here.
In a large bowl, combine the teriyaki sauce, reserved pineapple juice, brown sugar, minced garlic, Worcestershire sauce, and freshly ground black pepper. Stir to combine.
Next, trim and slice the sirloin or round steak into 1″ – 1 1/2″ cubes. Try to keep all of the meat pieces about the same size to ensure everything is cooked evenly.
Place the pieces of beef in the bag, then pour half of the sauce (about 1 cup) over the beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Go ahead and refrigerate the remaining marinade for use later in this recipe.
I like to squish the meat around in the bag with my fingers to make sure the marinade coats all the pieces. Do this 2-3 times while the meat marinates.
Prepare the Ingredients
When you’re ready to grill, prepare the ingredients while the grill heats up. Place the frozen shrimp in a colander under running cool water to thaw. If necessary, peel and devein the shrimp. I prefer to keep the tails on, just because I think it looks nicer on the kabob.
Using a Chef’s knife and cutting board, slice the mushrooms in half. Cut the green bell peppers and onion in small chunks, then thickly slice the zucchini. Try to keep the vegetable pieces about the same size for even cooking.
Assemble the Kabobs
Now it’s time to thread the kabobs. Drain the marinade from the beef and place it in a bowl with the thawed shrimp. Place the meat and vegetables close together on the workspace for easy handling.
On metal or bamboo skewers, alternately thread the beef, shrimp, vegetables, and pineapple. Place kabobs on a baking sheet. Set aside.
Thicken the Sauce
In a small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until the sauce is thickened.
Grill the Kabobs
Grill kabobs over hot coals for 5-6 minutes, then turn. Baste with sauce. Continue turning and basting every 2-3 minutes for a total of 12-14 minutes or until beef reaches desired doneness and the vegetables are nicely charred.
Remove kabobs from the grill and place on a clean baking sheet. Cover with aluminum foil and allow to set for a few minutes before serving.
This recipe will serve 4-6 people.
Browse Similar Categories
Steak and Shrimp Shish Kabobs
(As an Amazon Associate, I earn from qualifying purchases.)
Ingredients
Marinade
- 1 cup teriyaki sauce (Try my Homemade Version Here)
- 20 oz pineapple chunks (drained, juice reserved)
- 1/2 cup brown sugar
- 2 tablespoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1/8 teaspoon freshly ground black pepper
Kabob Ingredients
- 1 pound sirloin or round steak (cut into 1 – 1 1/2" cubes)
- 12 oz large or extra large shrimp (thawed)
- 6-8 whole button mushrooms (halved)
- 1 large green pepper (cut into chunks)
- 1 large sweet onion (cut into chunks)
- 2 medium zucchini (sliced)
- 1 1/2 teaspoon cornstarch (to thicken the marinade sauce)
Instructions
- Gather the ingredients so you have everything close at hand on the counter or table. I recommend marinating the beef for at least 6-8 hours before grilling, so we’ll begin by making the marinade.
- If using wooden or bamboo skewers, be sure to soak them for 30 minutes before using, to help prevent scorching on the grill.
Make the Marinade
- Drain the pineapple chunks and reserve the juice in a glass measuring cup. You should have about 3/4 cups of juice. Place the pineapple in a covered dish and refrigerate until ready to make the kabobs. If you’re making a homemade teriyaki sauce, go ahead and do that now.
- In a large bowl, combine the teriyaki sauce, reserved pineapple juice, brown sugar, minced garlic, Worcestershire sauce, and freshly ground black pepper. Stir to combine.
- Next, trim and slice the sirloin or round steak into 1″ – 1 1/2″ cubes. Try to keep all of the meat pieces about the same size to ensure everything is cooked evenly.
- Place the pieces of beef in the bag, then pour half of the sauce (about 1 cup) over the beef. Seal and set inside a large bowl to keep from having an accident spill. Refrigerate for 6-8 hours. Refrigerate the remaining marinade for use later in this recipe.
Prepare the Ingredients
- When you’re ready to grill, prepare the ingredients while the grill heats up. Place the frozen shrimp in a colander under running cool water to thaw. If necessary, peel and devein the shrimp.
- Using a Chef’s knife and cutting board, slice the mushrooms in half. Cut the green bell peppers and onion in small chunks, then thickly slice the zucchini. Try to keep the vegetable pieces about the same size for even cooking.
Assemble the Kabobs
- Now it’s time to thread the kabobs. Drain the marinade from the beef and place it in a bowl with the thawed shrimp. Place the meat and vegetables close together on the workspace for easy handling.
- On metal or bamboo skewers, alternately thread the beef, shrimp, vegetables, and pineapple. Place kabobs on a baking sheet. Set aside.
Thicken Marinade
- In a small saucepan, combine 1 1/2 teaspoons cornstarch with remaining marinade, whisking until smooth. Bring to a boil and cook for 1-2 minutes until the sauce is thickened.
Grill Kabobs
- Grill kabobs over hot coals for 5-6 minutes, then turn. Baste with sauce. Continue turning and basting every 2-3 minutes for a total of 12-14 minutes or until beef reaches desired doneness and the vegetables are nicely charred.
- Remove kabobs from the grill and place on a clean baking sheet. Cover with aluminum foil and allow to set for a few minutes before serving. Serves 4-6.
I would like to cook a special food that I can cook for my son tomorrow because he really love eating stir fry. I will definitely cook this for him.
Easy Stir Fry
Thanks for viewing this recipe. I hope you will like it as much as we do!