Garlic Butter Surf & Turf Skewers – Juicy, Buttery & Fast

Garlic Butter Surf & Turf Skewers — Juicy Steak & Shrimp Basted in Golden Garlic Herb Butter

I grew up watching my mother work magic over a charcoal grill in our kitchen in Morocco, basting lamb and fish with handfuls of fresh herbs and warm spices. That memory is what I think about every time I make my garlic butter surf and turf skewers — but now, I’ve given them a New York twist. Juicy sirloin cubes and sweet jumbo shrimp are threaded onto soaked wooden skewers, seared in a hot cast-iron skillet until gloriously charred, then slathered in a rich, glossy garlic herb butter that turns every single bite into a celebration. It’s the ultimate high-protein handheld feast, and honestly, one of the simplest impressive dinners I know. You’ll love how quickly it comes together on a busy weeknight.

The magic truly happens in the final sixty seconds of cooking. You’ll smell the butter foaming in the pan, hear the gentle sizzle, and watch the garlic turn golden while the lemon juice cuts through all that richness like a beam of sunlight. The steak cubes develop a deep, caramelized crust — almost like a mini steakhouse sear — while the shrimp stay plump, pink, and beautifully tender. The paprika adds a subtle warmth, and the fresh parsley folds in a bright, peppery finish. I love how the skewers look on the table, too: rustic, charred, and dripping with buttery goodness. Every time I serve them to friends, they dig in before I even get the camera ready!

A professional French culinary education taught me that great cooking comes down to timing and temperature, not complicated techniques. So this surf and turf skewers recipe is built around one simple but essential idea: uniform pieces, high heat, and a generous butter baste at the very end. I’ve tested these garlic herb butter steak and shrimp skewers dozens of times in my own kitchen and at backyard cookouts across New York, and I’m confident they’ll work in any kitchen, whether you’re using a grill pan on a gas stove in Manhattan or cooking over an open flame in a summer garden. Keep reading for my favorite pro tips and a common mistake worth avoiding!

Why This Garlic Butter Surf & Turf Skewers Recipe Is the Best

The Flavor Secret. The flavor secret in these grilled surf and turf kebabs is the butter basting technique. Instead of marinating for hours, I season simply, then finish with a vibrant garlic herb butter that melts into every crevice. It’s a classic French technique, learned in Paris, where sauces and beurres blancs reign supreme, combined with the North African love of warm spices and bold flavors.

Perfected Texture. I’m completely obsessed with texture, which is why I insist on cutting sirloin into uniform one-inch cubes and pairing them with jumbo shrimp. At high heat, the steak develops a caramelized crust that locks in the juices, while the shrimp turn sweet, snappy, and just barely opaque. The whole thing cooks in under ten minutes, so nothing gets tough or rubbery.

Foolproof & Fast. This is the weeknight dinner for people who want to feel like a professional chef without the stress. Using a cast-iron skillet means you get restaurant-style char marks indoors, no outdoor grill required. With just 25 minutes from prep to table, it’s perfect for busy New York evenings, and it’s equally at home on a weekend barbecue spread.

Garlic Butter Surf and Turf Skewers Ingredients

Whenever I make these garlic butter surf and turf skewers, I head to the Union Square Greenmarket for the freshest parsley and a neighborhood butcher for thick-cut sirloin. From my Paris days, I learned to treat every ingredient with respect — buy the best you can, season boldly, and let the natural flavors shine. It’s also a recipe that reminds me of my mother’s kitchen, where butter and garlic were the base of so many of her most loved dishes.

Ingredients List

• 1 lb sirloin steak, cut into 1-inch cubes
• 1 lb jumbo shrimp, peeled and deveined
• 8 wooden skewers (soaked in water for 20 minutes)
• 1 tsp garlic powder
• 1 tsp paprika
• Salt and black pepper, to taste
• For the Garlic Herb Butter:
• 4 tbsp melted butter
• 4 cloves garlic, minced
• 1 tbsp lemon juice
• 2 tbsp fresh parsley, chopped

Ingredient Spotlight

Sirloin steak: Sirloin steak is my go-to pick for these skewers — it’s lean, relatively affordable, and widely available in every US grocery store. Look for a thick-cut sirloin (at least 1 inch) with a bright cherry-red color and even marbling. The cut may be a little firmer than ribeye, but when seared at high heat and basted with garlic butter, it becomes wonderfully tender.

Jumbo shrimp: For the best texture, choose jumbo shrimp that are peeled and deveined with the tail left on. If you have access to a fish counter in New York, ask for wild-caught shrimp — the sweetness is unmatched. If using frozen shrimp, let them thaw slowly in the refrigerator overnight; dry them well before seasoning to ensure a proper sear.

Garlic: Garlic is the heart of the butter and I always use fresh cloves. At cooking school in Paris, my chef used to say that garlic is the perfume of the kitchen. Skip the pre-minced jarred garlic; fresh garlic releases a sweet, pungent aroma that turns into a golden, nutty flavor in the butter without burning.

Butter: Good butter makes a noticeable difference here. I’m a fan of European-style butter with a high butterfat content, which makes the baste extra rich and glossy. If you’re using salted butter, reduce or skip the added salt in the seasoning.

Original Ingredient	Best Substitution	Flavor / Texture Impact
Sirloin steak	Ribeye or NY strip	Richer flavor and more marbling; slightly longer sear time
Jumbo shrimp	Extra-large shrimp or sea scallops	Different texture; adjust cooking time to size
Butter	Ghee or high-quality vegan butter	Nutty note if ghee; dairy-free option, but lower smoke point
Fresh parsley	Cilantro or tarragon	Cilantro brightens; tarragon adds anise-like depth
Paprika	Smoked paprika or cayenne	Smoky flavor or spicy kick; use cayenne sparingly

How to Make Garlic Butter Surf & Turf Skewers — Step-by-Step

Ready to cook? Here’s how to build perfectly charred, buttery garlic herb butter steak and shrimp skewers in three simple steps. Just follow along, and dinner will be on the table in about 25 minutes.

Step 1: Thread the Skewers

Thread steak cubes and jumbo shrimp alternately onto the soaked wooden skewers. I like two pieces of steak and two to three shrimp per skewer, depending on size. Season generously all over with garlic powder, paprika, salt, and black pepper. Let the skewers sit at room temperature for 10 minutes before cooking.

💡 Sara’s Pro Tip: Give the butter plenty of room to shine by patting the steak and shrimp dry with a paper towel before seasoning. Dry proteins always sear better!

Step 2: Sear the Skewers

Heat a grill pan or cast-iron skillet over high heat with 1 tbsp of neutral oil (avocado or canola work beautifully). Place the skewers in a single layer and sear for 3–4 minutes per side, turning once, until the steak cubes are deeply browned and the shrimp turn pink, opaque, and lightly charred at the edges.

⚠️ Common Mistake to Avoid: Don’t crowd the pan! When you pack too many skewers in at once, the temperature of the skillet drops and the proteins release steam. Instead of a beautiful golden sear, you get gray, dry meat and rubbery shrimp. Cook in batches and keep the heat high.

Step 3: Baste with Garlic Herb Butter

While the skewers cook, combine the melted butter, minced garlic, lemon juice, and chopped parsley in a small bowl. During the final minute of cooking, brush or spoon the garlic herb butter generously over the hot skewers. Remove from the heat and let them rest for 2 minutes, then serve immediately warm with any remaining butter drizzled on top.

💡 Sara’s Pro Tip: Add the garlic herb butter only during the final minute. Garlic burns quickly, so brushing too early turns it bitter. Toss the skewers in the butter for the last 60 seconds to get a rich, glossy coating without breaking the delicate emulsion.

📝 Sara’s Recipe Note: Cut the steak into uniform 1-inch cubes so they cook at the exact same pace as the jumbo shrimp without overcooking either protein. Who owes you a Surf & Turf night? Tag them below!

Step	Action	Duration	Key Visual Cue
Step 1	Thread & season skewers	10 minutes	Steak and shrimp evenly alternated
Step 2	Sear in hot skillet	3–4 minutes per side	Deep golden crust, shrimp opaque and pink
Step 3	Baste with garlic herb butter	1 final minute	Glossy butter coating, garlic golden and fragrant

Serving & Presentation

These grilled surf and turf kebabs are best served straight from the pan, when the butter is still bubbling and the steak is perfectly pink inside. I like to arrange them on a large wooden board with the tails facing one direction, a bowl of extra garlic herb butter on the side for dipping, and a sprinkle of flaky sea salt right before serving. It’s the kind of platter that instantly becomes the centerpiece of the table.

In New York, I love serving them with a simple arugula salad topped with shaved Parmesan and a squeeze of lemon — the peppery greens cut through the richness beautifully. If you’re feeling nostalgic for summer cookouts, pile them onto warm tortillas with grilled peppers and onions for messy, juicy, absolutely glorious bites. In my mother’s home in Morocco, we would have served these with crusty bread and a bowl of green olives on the side; the bread is essential for soaking up every drop of garlic butter.

Pairing Type	Suggestions	Why It Works
Side Dish	Garlic butter rice, grilled asparagus, or a crisp arugula salad	Bright, fresh sides balance the rich butter
Sauce / Dip	Extra garlic herb butter, lemon aioli, or tzatziki	Adds creaminess and a tangy counterpoint
Beverage	Chilled rosé, crisp lager, or sparkling lemonade	Refreshes the palate between bites
Garnish	Fresh parsley, flaky sea salt, lemon zest	Brightens color and enhances the savory flavor

Make-Ahead, Storage & Reheating

I’m a big fan of meal-prepping for my busy week in the city, and these garlic butter surf and turf skewers are a champion when it comes to prep-ahead dinners. Thread the skewers, season them, and store them in an airtight container in the fridge for up to 24 hours. Pull them out, cook, and dinner is ready in 10 minutes flat. I often do this on Sunday nights so that Monday dinner comes together without even thinking about it.

Method	Container	Duration	Reheating Tip
Refrigerator	Airtight glass container	Up to 3 days	Reheat in a hot skillet 1–2 minutes per side
Freezer	Freezer-safe bag or container	Up to 2 months	Thaw in the fridge overnight; reheat in skillet until warmed through
Make-Ahead	Covered tray or airtight container	Up to 24 hours ahead	Cook straight from the fridge; add 1 extra minute per side

The most important thing when reheating is to avoid the microwave — it can turn the shrimp rubbery within seconds. I always use a hot skillet on the stove, adding a small knob of butter or a splash of water to bring back moisture. The steak will cook a bit more on the second pass, so I prefer to pull it from the fridge 15 minutes before reheating.

For meal prep, I often thread all eight skewers on Sunday and keep them covered in the fridge. On a busy evening, I sear them in the cast-iron skillet while the rice cooks, and dinner is on the table before the oven even preheats. It’s the kind of practical, delicious meal I rely on in my own kitchen.

Variations & Easy Swaps

Variation	Key Change	Best For	Difficulty Impact
Moroccan Charmoula Marinade	Toss steak cubes in chermoula before threading	Herb-forward, aromatic North African twist	Easy
Dairy-Free Garlic Butter	Use vegan butter or garlic-infused olive oil instead of butter	Dairy-free diners	Easy
Spicy Harissa Honey Butter	Fold 1 tbsp harissa paste + 1 tsp honey into the butter baste	Sweet-heat lovers	Easy

Moroccan Charmoula Marinade

Chermoula is a North African marinade of cilantro, parsley, garlic, lemon, cumin, and paprika. If you want to take these jumbo shrimp and sirloin skewers in a Moroccan direction, toss the steak cubes in a generous spoonful of chermoula before threading them onto skewers. It adds an aromatic, herby depth that instantly transports the dish. In my mother’s kitchen, chermoula was a staple for fish, but it works wonderfully with steak and shrimp too — the bright citrus and warm cumin echo the garlic butter beautifully.

Dairy-Free Garlic Butter

For dairy-free diners, swap the melted butter for your favorite vegan butter or a high-quality garlic-infused olive oil. While you lose some of the glossy richness, the taste is still bright, savory, and delicious. I’ve tested this version many times for friends with food allergies, and the texture remains gorgeous — just keep the baste for the final minute so the garlic doesn’t burn. The lemon juice and parsley still shine through and keep the skewers juicy and full of flavor.

Spicy Harissa Honey Butter

For a twist that I love when I’m craving a little heat, blend 1 tablespoon of harissa paste into the garlic butter along with 1 teaspoon of honey. The result is a sweet-spicy glaze that caramelizes beautifully on the steak cubes. Harissa is a staple in my spice cabinet, a reminder of my roots in North Africa — a spoonful instantly transforms this classic surf and turf skewers recipe into something unforgettable. The mild smokiness pairs wonderfully with the charred shrimp.

Share Your Version!

I hope these garlic butter surf and turf skewers become a favorite in your kitchen the way they are in mine! If you make them, I’d love to hear how they turn out. Leave a star rating and a comment below — your feedback means the world to me and helps other readers discover the recipe.

Snap a photo and share it on Instagram or Pinterest and tag @cheerychop. I love seeing your creations and I always do my best to reply to every tag. And here’s a question for you: are you team basting-with-butter or team dry rub for your surf and turf skewers? Let me know in the comments!

From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Sara 🧡