Ultimate Surf and Turf Shish Kabobs: The Complete Grilling Guide

My first attempt at making shish kabobs ended with a kitchen full of smoke and some very questionable meat. Years later, I’ve perfected the art of creating these flavor-packed skewers. Grilled Shish Kabobs are an excellent and healthy meal that satisfies every craving at once. These loaded skewers, featuring chicken, bacon-wrapped shrimp, steak, pineapple, and vegetables, are marinated, perfectly seasoned, and grilled to juicy perfection before being served with a rich garlic butter sauce. It’s caveman cooking at its finest, combining primal flames with sophisticated flavors. We know you are going to love our shish kabob recipe.

The Science of Perfect Kabobs: Why This Method Delivers

• Balanced protein combination offers varied flavors and textures in every bite
• Precise cutting techniques ensure uniform sizes so everything cooks at the same rate
• Brief marination adds flavor while preserving each ingredient’s natural taste
• Strategic ingredient placement allows meat juices to baste vegetables naturally
• Regular rotation on the grill creates even caramelization without drying anything out

Ingredients You Need

For the Kabobs:

• Jumbo shrimp – Provides sweet, tender seafood element that cooks quickly
• Bacon – Adds smoky flavor and protects delicate shrimp from overcooking
• Green bell pepper – Contributes fresh crunch and slight bitterness that balances rich meats
• Red bell pepper – Offers natural sweetness and vibrant color contrast
• Red onions – Delivers aromatic foundation that mellows beautifully when grilled
• Steak – Contributes hearty, rich flavor (sirloin or ribeye work best)
• Chicken breasts – Provides lean protein that absorbs marinade flavors exceptionally well
• Pineapple – Adds tropical sweetness and natural tenderizing enzymes

For the Seasoning and Sauce:

• Black pepper – Adds essential spicy warmth to balance the flavors
• Cayenne pepper – Provides gentle heat that enhances other seasonings
• Paprika – Contributes subtle smokiness and beautiful color
• Unsalted butter – Creates rich, luxurious sauce base
• Granulated garlic – Infuses garlic flavor throughout without burning
• White wine – Adds acidity and complexity to the butter sauce
• Italian dressing – Serves as quick, flavorful marinade with balanced herbs and acidity

How to Make Shish Kabobs

Making shish kabobs on the grill is super easy. If it isn’t grilling season, you may want to try my air fryer chicken shish kabobs.

1. Rinse shrimp in strainer or colander.
2. Remove most of the shell of each shrimp leaving the last section and tail intact.
3. Devein shrimp. Rinse and drain the shrimp, then refrigerate them in a covered dish.
4. Cut bacon slices in half.
5. Combine black pepper, cayenne, and paprika until well-blended.
6. Whip softened butter with garlic and wine until well combined.
7. Wrap bacon around each shrimp body (not the tail).
8. To make eash shish kebab: skewer meat, pineapple, and veggies in this order:
   • Green pepper
   • Steak
   • Onion
   • Chicken
   • Red bell pepper
   • Bacon-wrapped shrimp (skewer through the main body)
   • Pineapple
   • Bacon-wrapped shrimp
   • Red bell pepper
   • Chicken
   • Red onion
   • Steak
   • Green bell pepper
9. Refrigerate skewers while preparing a medium fire (or low flame on a gas grill with the lid open).
10. Soak skewers in Italian dressing for a few minutes before grilling.
11. Place skewers on the grill. Sprinkle with the seasoning mixture and baste with butter mixture.
12. Grill, turning skewers occasionally until the desired doneness is reached.
13. Melt the remaining butter mixture to serve with the shish kabobs.

Expert Troubleshooting Tips

• Too much flare-up? Move skewers to indirect heat until flames subside, then return to direct heat.
• Ingredients cooking unevenly? Ensure all pieces are cut to the same size and maintain consistent spacing.
• Wooden skewers burning? Soak them in water or marinade for at least 30 minutes before threading.
• Shrimp overcooked? Place shrimp toward the center of the skewer where heat is less direct.
• Vegetables still too crunchy? Pre-cook them in the microwave for 1 minute before skewering.
• You can make your life easier by using metal Shish Kabobs skewers. Soaking wooden skewers in the same liquid used as a marinade will help prevent them from burning. It might even add a bit more flavor. But is the hassle worth it? Metal skewers are an inexpensive, fireproof, and reusable solution.
• Serve with rice, couscous, or pita bread. Any rice works, but if you want to be a bit more traditional, try making Middle Eastern-style rice, like this rice recipe from Lebanon. Couscous is tiny balls of dried pasta; it’s delicious and so simple to cook. Just add boiling water, cover, and wait! Warm pita bread offers the option of turning the Shish Kabobs into a sandwich!

Ingredient Substitutions and Variations

Protein Options:

• Sea scallops – Replace shrimp for a different seafood experience
• Lamb – Use 1½-inch cubes of lamb leg or shoulder for Mediterranean flavor
• Tofu – Extra-firm tofu, pressed and marinated, works for vegetarian version
• Sausage – Pre-cooked andouille or kielbasa adds smoky flavor

Vegetable Alternatives:

• Zucchini – Cut into ½-inch rounds for quick-cooking vegetable option
• Cherry tomatoes – Add whole for bursts of juicy flavor
• Mushrooms – Whole button or cremini mushrooms add earthy notes
• Brussels sprouts – Halved and pre-blanched for unique nutty flavor

Marinade Options:

• Teriyaki sauce – For Asian-inspired flavor profile
• Chimichurri – Adds bright, herbal notes
• Greek dressing – Creates Mediterranean flavor with lemon and oregano
• Balsamic vinaigrette – Contributes rich, slightly sweet profile

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Check out more of my easy recipes for dinner and the best summer recipes here on CopyKat!