Surf and Turf Kabobs with Zesty Chimichurri Recipe

ByMaribel

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a skewer! Imagin extracte succulent pieces of tender steak and plump, juicy shrimp, grilled to smoky perfection and bursting with flavor. This classic combination, elevated by a vibrant, herbaceous chimichurri sauce, is a guaranteed crowd-pleaser for any occasion, from casual weeknight dinners to impressive backyard barbecues. What makes surf and turf kabobs so universally loved? It’s the irresistible interplay of textures and tastes – the rich, savory beef meeting the sweet, oceanic shrimp, all brought together by that zesty, garlicky, and bright chimichurri. It’s the ultimate fusion of land and sea, offering a delicious adventure with every bite. Get ready to impress yourself and your guests with this unforgettable dish!

Why You’ll Love This Recipe:

The Perfect Balance of Flavors
Effortless Grilling Magic
Versatile and Customizable

Surf and Turf Kabobs with Chimichurri Sauce

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly satisfying about skewering delicious ingredients and grilling them to perfection. And when those ingredients are succulent sirloin steak and plump, juicy shrimp, you know you’re in for a treat. This Surf and Turf Kabob recipe takes it to the next level with a vibrant, herbaceous chimichurri sauce that’s bursting with fresh flavors. It’s the perfect dish for a summer barbecue, a special occasion, or simply when you want to impress yourself and your loved ones with minimal fuss and maximum flavor. The combination of smoky grilled steak and shrimp, kissed by the bright, zesty chimichurri, is truly a culinary match made in heaven.

Ingredients:

  • 1 cup olive oil
  • ½ cup red grape juice vinegar
  • 2 cloves garlic minced
  • ⅔ cup minced shallot
  • ⅔ cup minced fresh parsley
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped cilantro
  • 1 medium jalapeno, (finely chopped)
  • 1 teaspoon sea salt
  • ⅛ teaspoon cayenne pepper, ((or more to taste))
  • 3 pounds sirloin steak, (cut into 1-inch cubes)
  • 1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
  • 1 tablespoon olive oil

    • Chimichurri Sauce Preparation

    This vibrant green sauce is the heart and soul of these kabobs, and it’s surprisingly easy to make. The key is to use the freshest herbs possible for the brightest flavor.

  • In a medium bowl, whisk together the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our sauce.
  • Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, 1 teaspoon of sea salt, and the ⅛ teaspoon of cayenne pepper. Whisk everything together until well combined. For a smoother sauce, you can pulse all the chimichurri ingredients in a food processor, but I prefer the slightly chunkier texture you get from chopping by hand – it gives it a lovely rustic feel. Taste and adjust the cayenne pepper if you prefer more heat. Let this sauce sit for at least 30 minutes at room temperature (or longer in the refrigerator) to allow the flavors to meld beautifully. This resting period is crucial for developing a rich, complex flavor profile that will truly elevate your kabobs.

    • Kabob Assembly and Grilling

    Now for the fun part – assembling and grilling these glorious kabobs!

  • Prepare your skewers. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before you plan to grill. This prevents them from burning up on the grill.
  • In a large bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and a generous pinch of salt and pepper. Make sure each piece is lightly coated.
  • Thread the steak cubes onto the prepared skewers, leaving a little space between each piece to ensure even cooking. Don’t overcrowd the skewers, as this can lead to steaming rather than grilling, and you won’t get that beautiful char.
  • Next, thread the 1 package of jumbo shrimp onto separate skewers. It’s best to keep the shrimp separate from the steak as they cook much faster. Again, leave a little space between each shrimp.
  • Preheat your grill to medium-high heat. Clean and oil your grill grates to prevent sticking.
  • Place the steak kabobs on the hot grill. Grill for about 4-5 minutes per side for medium-rare, or adjust the time to your desired level of doneness. Remember, the steak will continue to cook slightly after you remove it from the grill.
  • Once the steak is nearly done, add the shrimp kabobs to the grill. Shrimp cook very quickly – usually just 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery.
  • Remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bite.

    • Serve the surf and turf kabobs immediately, drizzled generously with the prepared chimichurri sauce. This dish pairs wonderfully with a simple side salad, grilled corn on the cob, or some roasted potatoes. Enjoy the explosion of fresh flavors and the satisfying combination of perfectly grilled steak and shrimp! The bright acidity of the vinegar in the chimichurri cuts through the richness of the meat and seafood beautifully, while the fresh herbs provide a fragrant counterpoint. This is a meal that truly sings with summer freshness, even if you’re enjoying it year-round. The beauty of this recipe lies in its simplicity and the quality of the ingredients, allowing the natural flavors to shine. Don’t be afraid to experiment with the herbs in your chimichurri – while this combination is classic, feel free to add or substitute with herbs you have on hand, like marjoram or even a touch of mint for a surprising twist. The key is to have a good balance of savory, herbaceous, and a hint of heat.

    Surf and Turf Kabobs with Chimichurri Sauce

    Conclusion:

    These Surf and Turf Kabobs with Chimichurri Sauce are a true showstopper, perfect for impressing guests or simply elevating your weeknight dinner. The combination of perfectly grilled succulent shrimp and tender steak, marinated in a bright and zesty chimichurri, creates a symphony of flavors that is both refreshing and deeply satisfying. The smoky char from the grill combined with the herbaceous punch of the chimichurri makes this recipe an absolute winner. They’re incredibly versatile and relatively quick to prepare, making them ideal for everything from a casual BBQ to a more formal gathering.

    For serving, I love to pair these kabobs with fluffy rice, a simple grilled corn on the cob, or a fresh, crisp salad. They also make a fantastic appetizer for larger parties. Don’t hesitate to get creative with your vegetable choices on the skewers – bell peppers, onions, cherry tomatoes, and zucchini all grill beautifully alongside the surf and turf.

    I truly encourage you to give these Surf and Turf Kabobs a try. They’re a delicious way to enjoy the best of both land and sea, and the homemade chimichurri is a game-changer you’ll want to use on everything!

    Frequently Asked Questions:

    Can I prepare the chimichurri sauce ahead of time?

    Absolutely! The chimichurri sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors will meld even further, making it even more delicious. Just give it a good stir before serving.

    What other proteins can I use in these kabobs?

    While shrimp and steak are classic, feel free to experiment! Chicken, scallops, firm white fish like cod or halibut, or even beef tenderloin would be delicious alternatives. Just adjust grilling times accordingly to ensure everything is cooked through without overcooking.

    Surf and Turf Kabobs with Chimichurri Sauce

    Surf and Turf Kabobs with Chimichurri Sauce

    Tender sirloin steak and succulent jumbo shrimp grilled to perfection and served with a vibrant, herbaceous chimichurri sauce.

    Prep Time
    25 Minutes

    Cook Time
    15 Minutes

    Total Time
    40 Minutes

    Servings
    6 servings

    Ingredients

    • 1 cup olive oil
    • ½ cup red grape juice vinegar
    • 2 cloves garlic minced
    • ⅔ cup minced shallot
    • ⅔ cup minced fresh parsley
    • 2 teaspoons chopped fresh basil
    • 2 teaspoons chopped fresh thyme
    • 2 teaspoons chopped fresh oregano
    • 2 teaspoons chopped cilantro
    • 1 medium jalapeno, (finely chopped)
    • 1 teaspoon sea salt
    • ⅛ teaspoon cayenne pepper
    • 3 pounds sirloin steak, (cut into 1-inch cubes)
    • 1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
    • 1 tablespoon olive oil

    Instructions

    1. Step 1
      To make the chimichurri sauce, combine 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper in a bowl. Whisk well to combine. Set aside.
    2. Step 2
      Thread the sirloin steak cubes onto skewers, leaving a small space between each piece. If using wooden skewers, soak them in water for at least 30 minutes prior to use.
    3. Step 3
      Thread the jumbo shrimp onto separate skewers.
    4. Step 4
      Preheat grill to medium-high heat. Lightly brush the grill grates with 1 tablespoon olive oil.
    5. Step 5
      Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest.
    6. Step 6
      Grill the shrimp kabobs for 2-3 minutes per side, or until pink and cooked through. Be careful not to overcook.
    7. Step 7
      Serve the surf and turf kabobs immediately, drizzled generously with the prepared chimichurri sauce.

    Important Information

    Nutrition Facts (Per Serving)

    It is important to consider this information as approximate and not to use it as definitive health advice.

    Allergy Information

    Please check ingredients for potential allergens and consult a health professional if in doubt.

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