Grilled Steak Shrimp Kabobs Recipe

Grilled Steak Shrimp Kabobs with Smoky Chermoula & Herb Butter – A Moroccan-French Fusion on Skewers

Growing up in Morocco, the smell of charcoal mingled with cumin and coriander was the scent of celebration. My mother would pile skewers high with lamb and seafood, and we’d gather around the grill under the stars. Years later, in a Parisian kitchen, I learned to marry those North African spices with a classic French compound butter. These Grilled Steak Shrimp Kabobs are the delicious result of that fusion: tender sirloin steak and plump shrimp, marinated in a smoky chermoula and finished with a glossy herb butter. This is my go-to summer showstopper — perfect for backyard barbecues or a special weeknight dinner.

When I build these skewers, I think about contrast: the deep char on the beef, the sweet pop of shrimp, the bright hit of fresh herbs. The chermoula — a Moroccan sauce made with parsley, cilantro, cumin, paprika, and lemon — clings to every piece, infusing the meat and seafood with layers of warm spice. Then, just before serving, I brush on a herbed butter (a classic French technique that adds richness and a glossy sheen). The result? Skewers that are smoky, savory, and outrageously tender. Each bite brings you from a souk in Marrakech to a bistro in Montmartre — all on one stick.

I’ve tested this recipe at least a dozen times to get the timing perfect — steak and shrimp cook at different rates, so my method ensures both come out flawless. The secret? Cutting the steak into even cubes and marinating them in chermoula while you prep the shrimp. Then you thread them on separate skewers or alternate them cleverly so nothing overcooks. One common mistake I see home cooks make is piling too much on one skewer or letting the shrimp dry out. Don’t worry — I’ll walk you through every step, including a chef’s trick to keep the shrimp plump. Let’s fire up the grill!

Why This Grilled Steak Shrimp Kabobs Recipe Is the Best

The Flavor Secret: The marinade is my mother’s chermoula recipe — a bold blend of fresh herbs, garlic, cumin, and smoked paprika — combined with a splash of preserved lemon liquid (or lemon juice) that tenderizes the beef without making it mushy. The herb butter finish adds a silky, French touch that elevates the whole skewer. Every element has a purpose; nothing is accidental.

Perfected Texture: Steak and shrimp need different heat. I use a high, even sear on a charcoal or gas grill, and I arrange the skewers so the steak gets a bit more direct heat. The shrimp are brushed with butter halfway through to prevent drying. The result: steak that’s charred outside, medium-rare inside, and shrimp that’s snappy and juicy. I learned this precise timing from a Michelin-starred chef in Paris who insisted on “respecting each protein’s soul.”

Foolproof & Fast: From prep to plate in just over 30 minutes, these Grilled Steak Shrimp Kabobs are beginner-friendly because I’ve eliminated guesswork. The marinade doubles as a basting sauce, and the compound butter can be made ahead. I’ve even included a quick indoor option using a cast-iron grill pan. You’ll feel like a pro griller even if it’s your first time.

Grilled Steak Shrimp Kabobs Ingredients

On Saturday mornings, I walk to the Union Square Greenmarket for fresh herbs and locally raised beef. The shrimp I get from a fishmonger on the Upper West Side who sources wild-caught Gulf shrimp. If you can’t find preserved lemons in your grocery store (check the international aisle), don’t worry — I’ve tested a substitute using fresh lemon zest and a pinch of salt. Here’s exactly what you need:

Ingredients List

• 1½ lbs sirloin steak (or ribeye), cut into 1½-inch cubes
• 1 lb large raw shrimp (16–20 count), peeled and deveined, tails on optional
• 1 cup fresh parsley and cilantro leaves (mixed)
• 4 cloves garlic, minced
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• ½ tsp cayenne (optional, for heat)
• ¼ cup olive oil + extra for grilling
• 2 tbsp preserved lemon paste (or juice of 1 lemon + 1 tsp salt)
• 4 tbsp unsalted butter, softened
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• Salt and black pepper to taste
• Wooden skewers, soaked in water for 30 minutes (or metal skewers)

Ingredient Spotlight

Sirloin Steak: I choose sirloin because it’s lean but still tender when marinated. It takes the smoky chermoula flavor beautifully. Look for bright red meat with even marbling. If you prefer, ribeye adds more fat and juiciness, but trim any large silver skin. Substitute with boneless short rib for extra richness — expect a longer marinating time (2 hours).

Large Shrimp: Wild-caught Gulf shrimp have the best texture. Avoid pre-cooked shrimp; they’ll turn rubbery on the grill. The 16–20 count per pound size is perfect for skewers — they cook in about 2–3 minutes per side. If using frozen, thaw overnight in the fridge and pat very dry. A great swap is jumbo scallops (cut in half if huge) — they also take well to chermoula.

Fresh Herbs (Parsley & Cilantro): The soul of chermoula. Never use dried — the bright, grassy flavor is essential. If you’re one of the “cilantro-haters,” use all parsley and add a teaspoon of fresh mint for a different twist. I also add a handful of fresh dill to the compound butter; it’s a nod to the dill-pickled vegetables my French chef used to pair with grilled meats.

Preserved Lemons: This Moroccan staple adds a salty, tangy depth that lemon juice alone can’t match. You can find them in jars at Middle Eastern markets or online. For a quick substitute: zest 1 lemon, then mix the zest with 1 tablespoon lemon juice and ½ teaspoon salt. Let it sit while you prep other ingredients.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Sirloin steak	Ribeye or boneless short rib	More fat, richer flavor; increase marinating time to 2 hours
Large shrimp	Jumbo scallops (halved)	Similar quick cooking, sweet and tender; pat dry well
Fresh parsley & cilantro	All parsley + 1 tsp fresh mint	Still bright, slightly sweeter; omit mint if you prefer classic
Preserved lemon paste	Fresh lemon zest + juice + salt	Lacks fermented funk but still acidic and salty; use immediately

How to Make Grilled Steak Shrimp Kabobs — Step-by-Step

Ready to create the best skewers of the summer? Follow these steps, and you’ll have perfectly cooked steak and shrimp every time. I’ve broken it down into manageable stages, with my personal tips woven in to guarantee success.

Step 1: Make the Chermoula Marinade

In a food processor, combine 1 cup packed fresh parsley and cilantro leaves (stems okay), 4 minced garlic cloves, 1 tablespoon smoked paprika, 1 teaspoon ground cumin, ½ teaspoon cayenne (optional), ¼ cup olive oil, and 2 tablespoons preserved lemon paste (or the substitute). Pulse until a coarse paste forms — you want texture, not a puree. Season with ½ teaspoon salt and several grinds of black pepper. Set aside 2 tablespoons of this mixture for the herb butter later. Transfer the rest to a large bowl.

💡 Olga’s Pro Tip: Make the chermoula up to 3 days ahead and store it in the fridge. The flavors deepen beautifully. Let it come to room temperature before using.

Step 2: Marinate the Steak and Shrimp

Add the cubed sirloin steak to the bowl with the chermoula. Toss well to coat. Cover and refrigerate for at least 20 minutes (up to 1 hour). Meanwhile, place the peeled shrimp in a separate bowl, sprinkle with a pinch of salt and pepper, and drizzle with 1 teaspoon olive oil. Toss lightly. Do not marinate the shrimp in the chermoula — the acid can start to “cook” the shrimp, making them mushy. Keep them plain; they’ll get flavor from the basting later.

⚠️ Common Mistake to Avoid: Marinating shrimp in acidic ingredients for more than 15 minutes. The shrimp will turn opaque and tough on the grill. Just season lightly before grilling.

Step 3: Make the Herb Butter

In a small bowl, combine 4 tablespoons softened unsalted butter with the reserved 2 tablespoons of chermoula, plus 1 tablespoon each of chopped fresh chives and dill. Mix until smooth. Season with a tiny pinch of salt if needed. Form into a log on plastic wrap, roll up, and refrigerate until firm (about 10 minutes). You’ll slice off rounds to melt over the hot skewers.

💡 Olga’s Pro Tip: For the most luscious finish, make double the herb butter and keep it in the freezer. It’s amazing on grilled corn, steak, or even crusty bread.

Step 4: Assemble the Skewers

If using wooden skewers, remember to soak them in water for at least 30 minutes to prevent burning. I prefer metal skewers for even heat conduction. For best results, thread steak and shrimp on separate skewers — this lets you control cooking times. For a mixed look, alternate 2 steak cubes and 2 shrimp, but leave a small gap between pieces so heat circulates. Leave a 1-inch handle on each skewer. Brush the exposed veggies (if using bell peppers or onions) lightly with oil.

⚠️ Common Mistake to Avoid: Packing the skewers too tightly. Overcrowding steams the meat instead of searing it. Leave tiny spaces — trust me, the char is worth it.

Step 5: Grill to Perfection

Preheat your grill to medium-high heat (400°F to 450°F). Clean and oil the grates well. Place the steak skewers on the hottest part of the grill. Cook for 3–4 minutes per side for medium-rare (adjust for your preferred doneness). After flipping the steak skewers, add the shrimp skewers to the grill. Cook shrimp for 2 minutes per side, basting with a slice of the herb butter as soon as you flip them. The shrimp will turn pink and opaque — don’t overcook! Total time: steak ~8 minutes, shrimp ~4–5 minutes. If using mixed skewers, start with steak and add shrimp halfway through.

💡 Olga’s Pro Tip: Use an instant-read thermometer for the steak: 130°F to 135°F for medium-rare. For shrimp, look for a “C” shape (not a tight “O”) — that means they’re just done.

Step 6: Rest and Serve

Transfer the skewers to a platter. Immediately top each with another slice of cold herb butter — it will melt into a glossy sauce. Let the skewers rest for 5 minutes (this allows juices to redistribute). Sprinkle with flaky sea salt and a squeeze of fresh lemon juice. Serve hot with your favorite sides.

⚠️ Common Mistake to Avoid: Skipping the rest. If you cut into the steak immediately, all the juice will run out onto the board. 5 minutes of patience pays off.

Step	Action	Duration	Key Visual Cue
1	Make chermoula	5 mins	Coarse, herby paste
2	Marinate steak; season shrimp	20 mins	Red meat coated in green paste
3	Make herb butter	10 mins	Firm log, speckled with herbs
4	Assemble skewers	5 mins	Even pieces with space between
5	Grill steak & shrimp	8–10 mins	Nice char, pink center for steak; opaque, curled shrimp
6	Rest & serve	5 mins	Butter melting, juices settling

Serving & Presentation

I love serving these Grilled Steak Shrimp Kabobs on a large wooden platter, nestled among grilled lemon halves and a scattering of fresh mint leaves. The contrast of the bright green herbs, the deep red of the steak, and the pink shrimp against the char is stunning. In my NYC apartment, I often pair them with a simple couscous salad (inspired by my mother’s Friday couscous) or a crisp fattoush with sumac. For a touch of Paris, serve with a dollop of the extra herb butter and crusty baguette.

The beauty of these skewers is their versatility. They’re equally at home at a backyard barbecue with corn on the cob and coleslaw, or as a sophisticated appetizer at a dinner party, served on a bed of arugula with a lemon vinaigrette. My kids love them with a side of garlic yogurt sauce — a quick blend of Greek yogurt, minced garlic, and a pinch of cumin.

Don’t forget the wine: a chilled rosé from Provence or a lighter Zinfandel works beautifully. For a non-alcoholic option, try a minty lime seltzer.

Pairing Type	Suggestions	Why It Works
Side Dish	Couscous with raisins & almonds, grilled vegetables, or a Greek salad	The grains soak up juices; crunchy veg add texture contrast
Sauce / Dip	Tahini lemon dip, harissa yogurt, or chermoula aioli	Adds creamy, tangy, or spicy counterpoint to smoky char
Beverage	Provençal rosé, light Zinfandel, or mint lime seltzer	Rosé handles herbs and spice; Zinfandel stands up to beef
Garnish	Grilled lemon halves, fresh mint, flaky sea salt, edible flowers	Brightens flavor and adds visual pop on the platter

Make-Ahead, Storage & Reheating

As a busy mom and blogger in NYC, meal prep is my survival strategy. These Grilled Steak Shrimp Kabobs are fantastic for making ahead — just keep the components separate until the last minute. Here’s my tested system to keep everything tasting just-grilled.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight container, separate from butter	Up to 3 days	Reheat in a 350°F oven for 8 minutes, or in a hot skillet with a splash of water and the leftover herb butter
Freezer	Freezer-safe bag, skewers removed, separated steak/shrimp	Up to 2 months	Thaw overnight in fridge; reheat in a 400°F oven for 5–7 minutes; don’t microwave — it ruins texture
Make-Ahead	Marinate steak & make butter up to 1 day ahead	24 hours in advance	Assemble skewers just before grilling; keep shrimp separate until ready

For the absolute best results, I recommend grilling fresh. But if you have leftovers, don’t just nuke them — that’s a tragedy. Instead, slide the meat and shrimp off the skewers and quickly reheat in a hot cast-iron skillet with a little butter. The flavor stays incredibly vibrant.

One more thing: never reheat the shrimp in the microwave. It will turn into rubber bands. The oven or skillet method is the only way to preserve that tender snap.

Variations & Easy Swaps

Variation	Key Change	Best For	Difficulty Impact
Lamb & Swordfish Kabobs	Replace sirloin with lamb leg, shrimp with swordfish cubes	A more traditional Moroccan take – lamb and fish are classic there	Medium – swordfish needs careful timing
Vegetarian “Steak” & Mushroom	Use large portobello and extra-firm tofu marinated in chermoula	Plant-based twist that still feels hearty	Easy – tofu and mushrooms are forgiving
Spicy Harissa Glazed	Add 2 tbsp harissa to the chermoula, finish with harissa butter	For heat lovers – fiery and bold	Easy – just stir in extra ingredient

Lamb & Swordfish Kabobs

This version honors my North African roots. Use tender lamb leg, cut into 1½-inch cubes, and marinate it in the chermoula for at least 2 hours (the lamb can handle more time). Swordfish, with its meaty texture, stands up well to grilling without flaking. Cook the lamb to medium-rare (130°F) and the swordfish just until opaque — about 3 minutes per side. Brush with the herb butter as before. The flavor is deeply savory and satisfying.

Vegetarian “Steak” & Mushroom Kabobs

For a meatless version that doesn’t skimp on heft, use large portobello mushrooms caps (cut into wedges) and extra-firm tofu, pressed and cubed. Toss them in the chermoula and let marinate for 30 minutes. Grill over medium heat until mushrooms are tender and tofu is golden, about 4 minutes per side. The herb butter is still amazing here — use a vegan butter if you like. Serve over creamy polenta or grilled flatbread.

Spicy Harissa Glazed Kabobs

This is for when I want a serious kick — often after a chilly NYC day. Stir 2 tablespoons of rose harissa into the chermoula before marinating the steak. For the finish, make a harissa compound butter: blend 4 tablespoons softened butter with 1 tablespoon harissa and a squeeze of lemon. The heat builds slowly, then hits with a fruity warmth. Serve with a cooling cucumber-mint raita to balance the fire. My husband and I fight over the last skewer when I make this.