Surf & Turf Skewers
Surf & Turf Skewers
Steak and shrimp on the grill at the same time, seasoned with Kinder’s All Purpose and finished with a caramelized BBQ glaze. That’s the surf and turf skewer, and it’s the cookout move people don’t forget.
Two proteins on one stick means two different cook times, so the shrimp goes on later than instinct suggests. More skewers in the seafood collection.
The build is direct. Sirloin or ribeye cut into uniform 1 to 1.5-inch cubes. Large shrimp, peeled and deveined, tail-on for the grip. Vegetables, red bell pepper, yellow squash, red onion, cremini mushrooms, threaded in between for color and char. Everything gets a coat of olive oil and a generous season of Kinder’s All Purpose on all sides before the thread.
The technique is where the gap between a good skewer and a forgettable one shows up. Steak and shrimp go on separate skewers, they cook at completely different rates, and mixing them means one protein pays the price. The steak hits the grill first at 400 to 450°F, 8 to 12 minutes with a turn every couple of minutes. Shrimp follows three to four minutes later and needs just four to six minutes total.
Kinder’s All Purpose does the seasoning work across both proteins without leaning too hard in any direction, savory, slightly smoky, built for high grill heat. The Kinder’s Mild BBQ Sauce closes it out in the last two to three minutes: brush on, flip, brush again, pull. That’s the window where the sugars caramelize instead of char.
Six servings. Thirty-five minutes from start to finish. Right for a game day spread, a backyard cookout, or a weeknight where the grill needs to do something serious.
Flavor First.
Surf & Turf Skewers
Ingredients
Equipment
Method
- Prep: Preheat grill to medium-high (400–450°F). If using wooden skewers, soak in water 30 minutes.
- Season: Lightly coat steak cubes and shrimp separately with olive oil. Season generously with Kinder’s All Purpose Seasoning on all sides.
- Thread skewers: Keep steak and shrimp on separate skewers — they cook at different rates. Thread steak alternating with squash, bell pepper, onion, and mushroom. Thread shrimp similarly but with fewer veggie pieces per skewer.
- Grill steak skewers: Place steak skewers first. Cook 8–12 minutes total, turning every 2–3 minutes for even char. Aim for medium-rare (135°F) or desired doneness.
- Grill shrimp skewers: Add shrimp skewers after steak has 3–4 minutes head start. Cook 4–6 minutes total, turning once, until shrimp are pink and opaque.
- Baste and finish: During the last 2–3 minutes on both steak and shrimp skewers, brush generously with Kinder’s Mild BBQ Sauce. Flip, baste again, and remove.
- Rest: Tent loosely with foil and rest 3–5 minutes. Serve hot with extra Mild BBQ Sauce on the side for dipping.
Nutrition
Notes
- Separate the proteins — Steak and shrimp cook at completely different rates. Mix them on one skewer and one finishes overcooked before the other is done. Keep them on separate skewers — it’s the most important move in this recipe.
- Baste in the last 2–3 minutes only — Kinder’s Mild BBQ Sauce is high in sugar. Add it too early and it chars before the proteins reach temp. The window is the final two to three minutes per protein: brush on, flip, brush again, pull.
- Cut everything uniform — 1 to 1.5-inch cubes for steak, similar-sized chunks for vegetables. Even sizing means everything on the skewer finishes at the same time.
- Cremini mushrooms soak up the glaze — Don’t skip them. They absorb the Kinder’s seasoning and the BBQ glaze and deliver one of the best bites on the whole skewer.
- Pat the steak dry before oiling — Surface moisture steams instead of sears. Pat dry with paper towels first, then coat with olive oil. That’s how you get actual char on the exterior.
- Metal skewers are worth it — No soaking time, better heat conduction, and proteins don’t spin when you flip. If using wooden, soak in cold water for at least 30 minutes before threading.
- White rice is the cleanest base — it soaks up the BBQ glaze that drips off the skewers. Grilled potatoes work just as well and keep everything on the same grill. For something lighter, couscous with a squeeze of lemon and fresh parsley under the skewers cuts through the richness of the steak without competing with it.
- For a cookout setup, slide everything off the skewers onto a large board. Set out lemon wedges, fresh herbs, and two dipping bowls — extra Kinder’s Mild BBQ Sauce on one side, something acidic like chimichurri on the other. Grilled corn and a crisp green salad round out the spread without crowding the main event.
- Put extra Mild BBQ Sauce on the table. People will reach for it.
- Pull proteins and vegetables off the skewers before refrigerating. Store steak, shrimp, and vegetables in separate airtight containers — they reheat at different speeds and taste better stored apart. Refrigerate for up to 3 days.
- Reheat steak and vegetables in a skillet over medium heat with a splash of olive oil, 2–3 minutes. Shrimp reheats fast — one minute per side maximum, or it turns rubbery. Leftover steak works well sliced cold into rice bowls or salads where room-temperature protein is an asset, not a problem.
- Skip freezing the cooked shrimp. The texture breaks down significantly after one freeze-thaw cycle. Cooked steak freezes better — up to 2 months tightly wrapped.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What steak works best for surf and turf skewers?
Sirloin gives great flavor and holds up on skewers without falling apart. Ribeye works too, richer, but trim excess fat before cubing or it’ll flare on the grill. Flat iron and strip steak are solid alternatives. Skip lean cuts like eye of round, they toughen fast on high grill heat.
How do I keep shrimp from falling off the skewer?
Thread shrimp through both the body and the tail, two attachment points hold much better than one. For extra security, use double skewers: two parallel skewers per set keeps shrimp flat, prevents spinning when you flip, and makes turning the whole set clean and easy.
Can I make surf and turf skewers in the oven?
Yes. Bake at 425°F for 15–20 minutes, rotating halfway through. Broil the last 2–3 minutes for caramelization on the surface. Brush on Kinder’s Mild BBQ Sauce in the final 5 minutes the same way you would on the grill.
Can I prep the skewers ahead of time?
Thread and season everything up to 4 hours ahead and store covered in the fridge. Pull them out 15 minutes before grilling to take off the chill. Don’t add BBQ sauce until they’re on the grill.
What internal temperature should the steak reach?
Pull steak at 135°F for medium-rare, it carries over to about 140°F during the 3 to 5 minute rest. Medium is 145°F. Use an instant-read thermometer; guessing by color on a skewer is unreliable.
Do I need charcoal or can I use a gas grill?
Either works. You need to hit 400–450°F and hold it. Oil the grate right before the skewers go on to prevent sticking. Both steak and shrimp cook over direct heat the entire time.
More like this: Grilling Recipes · Game Day Recipes · Kinder’s Recipes
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