Surf and Turf Brochette Fiesta

Skewered steak and shrimp kissed with smoky cumin, lime, and a hint of chili heat, then grilled to charred perfection. Each bite balances tender beef with sweet, snappy shrimp, finished with a squeeze of fresh lime and a scatter of cilantro. Perfect for summer nights or any time you want bold, festive flavors without the fuss.

Ingredients

  • 1 lb sirloin or ribeye steak, cut into 1-inch cubes
  • 1 lb large shrimp, peeled and deveined, tails on or off
  • 3 tbsp olive oil
  • 2 tbsp lime juice, freshly squeezed
  • 3 cloves garlic, minced
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder
  • 1 tsp kosher salt
  • ½ tsp black pepper, freshly ground
  • ¼ cup fresh cilantro, chopped
  • for serving lime wedges

Instructions

  1. If using bamboo skewers, submerge 8 to 10 skewers in water and let soak for 30 minutes to prevent burning.
  2. Cut 1 lb sirloin or ribeye steak into 1-inch cubes.
  3. Peel and devein 1 lb large shrimp (16–20 count), leaving tails on or removing them as you prefer. Pat dry with paper towels.
  4. Mince 3 cloves garlic.
  5. Squeeze 2 tbsp lime juice (about 1 large lime) into a small bowl.
  6. In the small bowl with the lime juice, whisk together 3 tbsp olive oil, 2 tbsp lime juice, 3 cloves garlic, minced, 1½ tsp ground cumin, 1 tsp smoked paprika, ½ tsp chili powder, 1 tsp kosher salt, and ½ tsp black pepper, freshly ground until well combined.
  7. Place the 1 lb steak cubes and 1 lb peeled and deveined shrimp in a large mixing bowl. Pour the marinade over the top and toss gently until everything is evenly coated. Let sit while you preheat the grill, about 10 minutes at room temperature.
  8. Preheat your grill or grill pan to medium-high heat (about 400°F / 200°C).
  9. Thread the marinated steak cubes and shrimp onto the soaked or metal skewers, alternating between steak and shrimp. Leave a little space between pieces so they cook evenly.
  10. Oil the grill grates lightly with a paper towel dipped in oil (use tongs to hold it). Place the skewers on the grill and cook for 3 to 4 minutes per side, turning once, until the steak has a charred crust and reaches medium (internal temp about 135°F / 57°C) and the shrimp are opaque, pink, and firm.
  11. Transfer the skewers to a serving platter. Chop ¼ cup fresh cilantro and scatter it over the top. Serve immediately with lime wedges for squeezing.