Surf & Turf Skewers

Surf and turf skewers recipe: sirloin and shrimp seasoned with Kinder's All Purpose, finished with a caramelized BBQ glaze. Ready in 35 minutes.

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Prep Time 20

Cook Time 12

Total Time 35

Servings: 6 servings

Course: Main Dishes

Cuisine: BBQ & Grilled

Occasion: Backyard Cookout, Game Day, Meal Prep, Summer Grilling

3–4 Tbsp Kinder's All Purpose Seasoning No Kinder’s? Use instead: 1 tsp garlic powder, ½ tsp onion powder, ½ tsp black pepper, ½ tsp salt, ¼ tsp smoked paprika — combined to replicate the blend
1/2–3/4 cup Kinder's Mild BBQ Sauce for basting and serving; No Kinder’s? Use instead: ½ cup ketchup, 2 Tbsp brown sugar, 1 Tbsp apple cider vinegar, 1 tsp Worcestershire sauce, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp smoked paprika, ¼ tsp black pepper — combined to replicate the blend
1.5 lbs sirloin or ribeye steak, cut into 1–1.5-inch cubes
1.5 lbs large shrimp, peeled and deveined tail-on
2–3 medium yellow squash, sliced into 1/2-inch rounds and halved
2–3 red bell peppers, cut into 1–1.5-inch chunks
2 medium red onions, cut into 1–1.5-inch chunks
16–20 cremini or button mushrooms, whole or halved if large
1/4 cup olive oil
16–20 skewers metal or pre-soaked wooden

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.

Calories: 340kcalCarbohydrates: 14gProtein: 38gFat: 14g

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.

Serving Suggestions

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.

Storage & Reheating

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.

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