Amazing 12 grilled surf and turf skewers

There is nothing, absolutely nothing, that screams summer cookout like perfectly cooked meat and seafood hitting the grill, right? If you’re looking for a showstopper that somehow manages to be incredibly easy, then you’ve found your people. My recipe for grilled surf and turf skewers is the weeknight secret weapon I pull out when I want maximum flavor with minimum fuss.

The magic here isn’t just that you’re getting juicy steak alongside plump shrimp; it’s how those separate little flavor bombs—garlic and citrus for the shrimp, savory soy for the steak—create this incredible smoky combination. I’ve tried mixing them before, but trust me, keeping them separate on their own skewers is the only way to guarantee perfection. These grilled surf and turf skewers cook fast, they look amazing lined up on a platter, and they always disappear first at any gathering I bring them to. Get your coals hot, because we’re about to make the best bite you’ve had all season!

Essential Components for Flavorful grilled surf and turf skewers

Listen, you can have the best marinade in the world, but if your gear isn’t ready to go, you’re going to end up with sad, stuck food. For these grilled surf and turf skewers, preparedness is key because the shrimp cooks so fast! We need separate bowls for our two different marinades because the steak marinade is savory and the shrimp needs that bright lemon punch. Don’t skip the soaking step for the wooden skewers, either; that’s a rookie mistake that leads to charcoal bits on your plate!

Necessary Equipment for Making grilled surf and turf skewers

Having everything lined up before you start chopping means you can focus entirely on the grilling when the time comes. You’ll definitely want these items handy:

• A reliable grill (gas or charcoal works great!)
• Two medium mixing bowls for the separate marinades
• Wooden skewers (don’t forget the water bath!)
• Tongs for turning the skewers
• A pastry brush or silicone brush for oiling the grates
• A meat thermometer—seriously, it’s a lifesaver for the steak

Gathering Ingredients for Your grilled surf and turf skewers

Okay, let’s talk about what makes these grilled surf and turf skewers sing! Since we are cooking the steak and shrimp separately, we have two totally distinct flavor profiles going on, which is why having two separate ingredient piles is so important. Don’t rush this part; measure everything out first, and cleanup will be a breeze later.

We need good quality stuff here, especially for the steak. You want something that holds up well to high heat, so I always lean toward sirloin or ribeye cut into nice, hearty 1-inch cubes. For the shrimp, make sure they are large and already peeled and deveined—it saves so much messy time later when you’re ready to marinate!

Steak and Marinade Ingredients

The steak marinade is all about savory depth. We are using olive oil as the base, but the soy sauce (or coconut aminos if you’re watching salt) combined with fresh minced garlic really pulls out that beef flavor. Remember to cut your steak into uniform 1-inch cubes so they cook evenly on the grill. If the chunks are too varied, you’ll have some that are raw and some that are tough!

Shrimp and Marinade Ingredients

The shrimp side is bright and zesty! That fresh lemon juice is non-negotiable; it cuts through the richness beautifully. We also use smoked paprika here—it gives the shrimp a gorgeous color and a hint of smokiness even before they hit the grates. Make sure your shrimp are patted dry just slightly before marinating so they soak up all that wonderful citrus!

Table of Ingredients for grilled surf and turf skewers

Here is the full rundown so you can make your shopping list. Seriously, check this against your pantry before you start mixing anything!

Ingredient	Quantity	Preparation Note
Sirloin or Ribeye Steak	1 pound	Cut into 1-inch cubes
Olive Oil (Steak)	\u00bc cup	For marinade
Soy Sauce or Coconut Aminos	2 tablespoons	For steak marinade
Garlic Cloves (Steak)	2	Minced for steak marinade
Salt (Steak)	\u00bd teaspoon	For steak marinade
Black Pepper	\u00bc teaspoon	For steak marinade
Large Shrimp	1 pound	Peeled and deveined
Olive Oil (Shrimp)	\u00bc cup	For shrimp marinade
Fresh Lemon Juice	\u00bc cup	For shrimp marinade
Garlic Cloves (Shrimp)	2	Minced for shrimp marinade
Salt (Shrimp)	\u00bd teaspoon	For shrimp marinade
Smoked Paprika	\u00bc teaspoon	For shrimp marinade
Olive Oil Spray or Brush	As needed	For oiling the grill grates
Lemon Wedges	For serving	Fresh is best!
Chopped Parsley	For garnish	Adds a pop of green

Step-by-Step Prep for Amazing grilled surf and turf skewers

This is where the flavor starts building! The biggest thing to remember for these grilled surf and turf skewers is that the steak needs longer to soak up those savory juices than the shrimp does. If you throw them both in together, the shrimp will get mushy waiting for the steak to finish marinating. So, we tackle them in order, starting with the meat that needs more time in the flavor bath.

Also, if you’re using wooden skewers, you absolutely must get them soaking right away. I learned this the hard way once when I was rushing, and half my beautiful steak cubes fell off because the stick just disintegrated on the heat. Give them at least 30 minutes submerged in water—I usually just fill up a tall glass with tap water and stick them in there!

Preparing the Steak Marinade and Soaking Skewers

First thing’s first: soak those wooden skewers! While they are getting good and wet, whisk together the steak marinade. Grab a medium bowl—the one you plan to marinate the steak in—and combine your olive oil, soy sauce, minced garlic, salt, and pepper. Toss those beautiful steak cubes in there until they are completely coated. Cover that bowl up tightly and stick it in the fridge for a full hour. That hour gives the steak time to tenderize and absorb that salty-garlicky goodness before we ever see the grill.

Preparing the Shrimp Marinade

Once the steak is chilling, move onto the seafood! For the shrimp marinade, we swap out the soy sauce for bright lemon juice and throw in that smoked paprika for color. Whisk the olive oil, lemon juice, garlic, salt, and paprika together in a separate bowl. Add your peeled and deveined shrimp, toss gently, and cover it. The shrimp only needs about 30 minutes in the fridge. Seriously, 30 minutes is perfect. Any longer and that lemon juice can start to “cook” the shrimp, turning them rubbery before they even hit the heat. Timing is everything with these grilled surf and turf skewers!

Grilling Instructions for Ultimate grilled surf and turf skewers

The moment of truth! This is where all that marinating pays off. Since we handled the prep so carefully by separating the steak and shrimp, we have to manage the grilling process with the same attention to detail. Remember, they cook at totally different speeds! If you have a grill with two different heat zones, that’s ideal, but we can manage it with careful placement too.

The goal here is smoky char on the outside and perfect doneness inside for both. Don’t just throw them on and walk away; these grilled surf and turf skewers need a little attention, especially when turning. We want that beautiful grill mark crust!

Preheating the Grill and Skewering Technique

First, get that grill hot! We’re preheating to medium-high, aiming for about 400°F. While it’s heating up, oil those grates really well—a quick brush with an oily paper towel held by tongs works wonders to prevent sticking. Now, grab your soaked skewers. Thread the steak cubes onto one set of skewers and the shrimp onto the others. Keep them separated! I like to alternate beef, seafood, beef, seafood on the meat skewers, but for this recipe, keeping them completely separate is non-negotiable because of the cook times we need to hit.

Cooking the Shrimp Skewers Perfectly

Shrimp cooks lightning fast, so these go on first! Lay the shrimp skewers directly over the hottest part of the grill. You’re looking for about 2 to 3 minutes per side. Watch them like a hawk! You’ll know they are done when they curl up slightly and turn completely pink and opaque. Seriously, the second they stop looking translucent, pull them off immediately and set them aside on a clean plate. If you leave them on even a minute too long, they get tough. We want plump, tender shrimp!

Cooking the Steak Skewers to Medium Doneness

Once the shrimp are safely off the heat, it’s steak time. Lay those steak skewers down. For medium doneness—which is what I aim for, juicy but safe—you need about 10 to 12 minutes total cooking time. The key is turning them every three minutes. This gives you an even sear on all four sides. Don’t forget your meat thermometer! You are aiming for an internal temperature of 145°F for a perfect medium. Pull them off the heat right when that thermometer hits 145°F, because they will carry-over cook another degree or two once they leave the fire. These grilled surf and turf skewers are best served right away!

Serving Suggestions for Your grilled surf and turf skewers

The best part about making these grilled surf and turf skewers is how impressive they look with almost no extra effort! Since the marinades are already packed with garlic and bright citrus from the shrimp side, you don’t need heavy sauces weighing everything down. We want the flavor of the smoke and the marinade to shine through. Presentation matters, especially when you’re serving something as classic as steak and shrimp together.

These cook quickly, so have your plates ready to go! I usually serve them right off the grill, still sizzling slightly, alongside something light like a quick green salad or maybe some roasted broccoli and white beans sheet pan. Keep it simple so that amazing beef and seafood flavor is the star of the show.

Final Presentation and Flavor Boosts

Once you pull those finished skewers off the grill, arrange them nicely on a big platter. Don’t skip the garnish! I always grab some fresh parsley, chop it up roughly, and sprinkle it liberally over the top. It adds a beautiful pop of color that seriously elevates the look of the grilled surf and turf skewers.

But the real flavor booster is the lemon. You absolutely must serve these with plenty of fresh lemon wedges scattered around the platter. Squeezing a little extra fresh juice right before you take that first bite wakes everything up. That little bit of tartness cuts through the richness of the steak and brightens up the garlic in the shrimp. Trust me, everyone will grab a wedge! You can see more great recipe ideas on my Medium profile.

Storing and Reheating Leftover grilled surf and turf skewers

It’s rare that we have leftovers when I make these grilled surf and turf skewers because everyone devours them, but if you do manage to save some, you want to treat them right. The biggest challenge is reheating the shrimp without turning it into rubber, so gentle heat is the name of the game here. You definitely don’t want to throw these back on a screaming hot grill!

For safety, get any leftovers into an airtight container right away once they’ve cooled down a bit. They store best when you keep the steak and shrimp separate, even after they’ve been cooked, just because they have such different moisture levels. Don’t keep them longer than three days, though; seafood just doesn’t last as long as beef! For more tips on meal prep and storage, check out my Pinterest boards.

Storage Guidelines and Reheating Tips

When you’re ready for round two, the microwave is actually your best friend for the shrimp, surprisingly! Use short bursts of power. For the steak, I prefer a quick pan-sear over medium heat, just until it’s warmed through. If you must use the microwave for the steak, add a tiny splash of water to the plate to create a little steam pocket; that keeps the beef from drying out too much. These tips help keep your second meal almost as good as the first batch of grilled surf and turf skewers!

Storage and Reheating Guide Table

Here’s a quick cheat sheet for handling any leftovers:

Component	Storage Duration (Refrigerated)	Best Reheating Method
Steak Skewers	3 Days	Quick pan-sear over medium heat, or microwave in short bursts with a splash of water.
Shrimp Skewers	2 Days	Microwave on 50% power for 30-second intervals until just warm.

Frequently Asked Questions About grilled surf and turf skewers

I get so many messages asking for tweaks to this recipe, and honestly, I love hearing how you all adapt these grilled surf and turf skewers! It’s a flexible recipe, but a few things are best left alone to keep that perfect texture. Here are the most common things people ask me when they are planning their cookout.

Can I Use Different Cuts of Steak?

You absolutely can experiment with different cuts! Sirloin and ribeye are my favorites because they have great marbling and hold up well to the direct heat of the grill. If you want something leaner, top round or even filet mignon pieces work nicely. Just remember, leaner cuts won’t be as forgiving if you overcook them, so watch that internal temperature closely when making your steak and shrimp skewers!

What If I Do Not Have a Grill?

No grill? No problem! You can get fantastic results using your oven broiler. Set your oven rack to the highest position, about 6 inches from the heat element, and preheat the broiler. Lay the skewers on a foil-lined baking sheet. Broil the shrimp for about 4 minutes total, turning once. Then, switch to the steak skewers and broil for about 8 to 10 minutes total, turning halfway, until they hit that 145°F mark. It gives you that nice top char without the hassle of charcoal!

How Far in Advance Can I Marinate the Seafood and Steak?

This is critical for safety and texture, especially with the shrimp. The steak can hang out in its savory marinade for up to 24 hours—the longer the better, honestly! But the shrimp is delicate due to the acid in the lemon juice. You only want the shrimp marinating for about 30 minutes to an hour absolute maximum. If you are making both at the same time, start the steak first, and then prep the shrimp marinade about 45 minutes before you plan to start cooking your grilled surf and turf skewers.

Share Your Success with grilled surf and turf skewers

I put my heart and soul into making sure these grilled surf and turf skewers come out perfect for you every single time. Now that you’ve tried them, I really want to know what you thought! Did the garlic marinade knock your socks off? Did the kids love the steak and shrimp combo?

Don’t be shy! Head down to the comments below and tell me how everything turned out. If you have a favorite side dish you paired them with, drop that tip in there too. Seeing your cooking success is honestly the best part of my day!

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