Name: Garlic Butter Surf and Turf Kabobs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 pound steak, cut into 1.5 inch chunks (top sirloin or other grilling steak, about 1.25 inches thick); 1 pound large shrimp, de-veined and shells removed; 3 tablespoons olive oil; Salt and pepper to taste; 6 tablespoons salted butter, melted (if using unsalted, add ½ teaspoon salt); 1 tablespoon finely chopped fresh parsley; 2 teaspoons minced garlic; ½ teaspoon garlic powder; Zest of one small lemon; 1 teaspoon dried Italian herb blend (or Herbs de Provence); ¼ teaspoon black pepper

Jump to Recipe· 4.1 from 7 reviews

I am absolutely in love with this Garlic Butter Surf and Turf Kabobs Recipe because it perfectly blends juicy, flavorful steak with tender, succulent shrimp, all kissed with the richest garlic butter you can imagine. It’s one of those dishes that feels fancy enough for a special occasion but comes together quickly enough to make a weeknight dinner feel like a treat. Every bite bursts with a vibrant mix of herbs, lemon zest, and garlic that keeps me coming back for more.

Why You’ll Love This Garlic Butter Surf and Turf Kabobs Recipe

What makes this recipe truly stand out for me is that incredible balance between surf and turf — the hearty, meaty steak alongside sweet and tender shrimp creates such a satisfying contrast. The garlic butter coating elevates everything, wrapping each piece in silky richness with just the right hint of herbs and lemon zing. I love how the flavors come alive without overwhelming the natural taste of the fresh ingredients.

Also, this recipe couldn’t be easier or more flexible. The prep is straightforward with simple ingredients, and the grilling time is quick, which means I spend less time in the kitchen and more time enjoying the meal with friends or family. It’s perfect whether you’re firing up the grill for a casual weekend barbecue, celebrating a holiday, or craving a delicious, crowd-pleasing dinner that feels special but doesn’t require complicated steps.

Ingredients You’ll Need

A close-up of a silver fork held by a woman's hand showing a bite-sized piece of food with two layers: on top, a cooked shrimp with light orange color and some green herbs; on the bottom, a small piece of brown grilled meat with visible grill marks and a bit of green herb on top. In the blurred background, a white plate holds more shrimp and meat pieces on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are all easy to find but crucial for delivering the perfect taste, texture, and color to the Garlic Butter Surf and Turf Kabobs Recipe. Each one plays a key role in achieving that wonderful balance of juicy steak, tender shrimp, and flavorful garlic butter finish.

1 pound steak (top sirloin or grilling steak): Choose a cut about 1.25 inches thick for the best grilling results and juicy texture.
1 pound large shrimp (de-veined and shells removed): Using large shrimp provides a tender and succulent contrast to the steak.
3 tablespoons olive oil: Helps coat the proteins for even grilling and enhances flavor without overpowering.
Salt and pepper to taste: Simple seasonings that bring out the natural flavors of the steak and shrimp.
6 tablespoons salted butter: This is the heart of the garlic butter sauce, adding richness and smoothness.
1 tablespoon finely chopped fresh parsley: Offers a fresh herbal note and lovely green color.
2 teaspoons minced garlic: Gives the dish that iconic bold garlic flavor we all love.
½ teaspoon garlic powder: Adds depth to the garlic profile without overpowering.
Zest of one small lemon: Brings a bright, citrusy lift to balance the richness.
1 teaspoon dried Italian herb blend: Provides Mediterranean herbal complexity that rounds out the flavor.
¼ teaspoon black pepper: Adds just the right touch of spice to finish the dish.

Directions

Step 1: In a small bowl, combine the melted butter, chopped parsley, minced garlic, garlic powder, lemon zest, dried Italian herb blend, and black pepper. Stir everything together really well, making sure the flavors are fully integrated. Set this delicious garlic butter aside—it will be your finishing magic.

Step 2: In a larger bowl, toss the steak chunks and shrimp with olive oil, salt, and pepper until everything is nicely coated. This ensures even seasoning and prevents sticking while grilling.

Step 3: Thread the steak and shrimp alternately onto your skewers. Preheat your grill to medium-high heat and place the kabobs on it. Grill them for about 10 minutes total, turning every few minutes so each side gets a nice sear and even cooking. For me, the steak is perfectly medium doneness at about 10 minutes, but you can adjust the time depending on your preference.

Step 4: As soon as the kabobs come off the grill, brush the prepared garlic butter generously over the steak and shrimp. The heat will help the butter glide over the kabobs, infusing them with flavor and giving them an irresistible, glossy finish. Serve right away while hot.

Servings and Timing

This Garlic Butter Surf and Turf Kabobs Recipe makes about 4 generous servings, perfect for a small group or family meal. The total prep time takes around 10 minutes, mainly to cut your steak and prepare the garlic butter. Cooking time is roughly 10 minutes on the grill, so altogether, you’re looking at about 20 to 25 minutes to have an incredible, restaurant-quality meal ready to enjoy. There’s no additional resting time required — you can dive straight in after brushing with the butter.

How to Serve This Garlic Butter Surf and Turf Kabobs Recipe

The image shows a white round plate placed on a white marbled surface, holding several metal skewers with alternating layers of grilled shrimp and beef chunks. The shrimp are pink-orange with light char marks and are sprinkled with small green herb pieces and bits of garlic. The beef pieces are dark brown with a slightly shiny, juicy texture and are also lightly garnished with green herbs and bits of garlic. The skewers are arranged in a neat row covering the plate, creating a colorful mix of pink shrimp and dark beef. Photo taken with an iphone --ar 4:5 --v 7

I love serving these kabobs with bright, fresh side dishes that complement their rich flavors. A crisp green salad with lemon vinaigrette or a simple tomato and cucumber salad balances the buttery richness beautifully. For something heartier, creamy mashed potatoes or grilled vegetables like asparagus and bell peppers are absolute winners.

Presentation matters to me, so I often garnish the kabobs with extra fresh parsley and a sprinkle of lemon zest before serving. Serving them still warm straight off the grill ensures the garlic butter is melting deliciously over every bite, making the experience feel indulgent. If you’re hosting a party, I recommend arranging several kabobs on a large platter with lemon wedges and fresh herbs to make a stunning centerpiece.

When it comes to drinks, these kabobs pair wonderfully with a crisp white wine like Sauvignon Blanc or a light, refreshing beer. For non-alcoholic options, sparkling water with a splash of lemon or a citrusy iced tea brightens the palate perfectly. I find this recipe works beautifully for casual dinners, celebratory weekends, or even outdoor gatherings where you want something flavorful yet fuss-free.

Variations

One of my favorite things about this Garlic Butter Surf and Turf Kabobs Recipe is how adaptable it is. You can easily swap the steak for chicken breast or thighs if you prefer white meat, or try using scallops instead of shrimp for a slightly different seafood touch. For a smoky flavor, adding a pinch of smoked paprika to the garlic butter really amps up the depth.

If you’re looking to make this recipe gluten-free or paleo, you’re already set since it’s naturally free of gluten and grain-based ingredients. For a vegan twist, you could substitute the steak and shrimp with firm tofu chunks and king oyster mushroom slices, and use a dairy-free vegan butter blend instead. The garlic butter mixture can be tweaked by adding nutritional yeast for a savory boost.

Cooking methods can vary too — if you don’t have a grill, I’ve had great results using a cast iron grill pan on the stovetop or broiling the kabobs in the oven. Just keep a close eye to avoid overcooking and continue to baste with the garlic butter so you don’t lose that luscious flavor.

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend transferring the kabobs to an airtight container and refrigerating them within two hours of cooking. Stored properly, they keep well for up to 3 days. Using a glass container helps preserve freshness and prevents flavors from mingling with other foods in your fridge.

Freezing

Freezing these kabobs is possible but I find the texture of the shrimp can change a bit after thawing. If you do want to freeze, wrap each kabob tightly in plastic wrap, then place in a freezer-safe zip-top bag or container. They’ll keep well for up to 2 months. For best results, thaw overnight in the refrigerator before reheating gently.

Reheating

The best way to reheat is either in a low oven (about 300°F) for 10-15 minutes or in a covered skillet on medium-low heat, brushing additional garlic butter to keep everything moist. Avoid microwaving if you can, as it tends to dry out both steak and shrimp. Reheating slowly preserves the juicy texture and helps keep that buttery garlic flavor intact.

FAQs

Can I use other types of seafood instead of shrimp for this recipe?

Absolutely! I’ve swapped shrimp for scallops or chunks of lobster tail, and both work beautifully. Just adjust the cooking time since scallops and lobster cook quickly and you don’t want to overdo it. The key is to keep that lovely garlic butter flavor front and center.

What’s the best way to prevent the steak from drying out during grilling?

Choosing a nice cut like top sirloin and not overcooking it is essential. I recommend grilling over medium-high heat and turning frequently to get even cooking and a good sear. Resting it briefly after grilling also helps the juices redistribute, making the steak tender and juicy.

Can I prepare the garlic butter in advance?

Definitely! Making the garlic butter ahead of time actually allows the flavors to meld beautifully. I keep it covered in the fridge and bring it to room temperature before brushing on the hot kabobs. It’s a great time saver and ensures every bite is packed with flavor.

Are wooden skewers or metal skewers better for this recipe?

Both work well, but I personally prefer metal skewers because they’re reusable and conduct heat, helping the kabobs cook more evenly from the inside as well. If you use wooden skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent burning.

Is this recipe suitable for meal prepping?

Yes, it’s a great option for meal prep. You can grill the kabobs, store them in airtight containers in the fridge, and reheat as needed throughout the week. Just be sure to keep the garlic butter separate if you want to avoid the kabobs becoming soggy—brush it on freshly when reheating.

Conclusion

If you’re looking for a delicious, easy-to-make crowd-pleaser that combines the best of land and sea, I can’t recommend this Garlic Butter Surf and Turf Kabobs Recipe enough. It’s packed with bold flavors and so versatile that it fits perfectly into any meal occasion. Once you try it, I promise it’ll become a new favorite in your recipe rotation — a real joy to cook and even more fun to share.