Surf and Turf Kabobs- Delicious Chimichurri Steak & Shrimp

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a stick. Who can resist the irresistible combination of tender, succulent steak and plump, juicy shrimp, all artfully skewered and grilled to perfection? This dynamic duo, lovingly known as surf and turf, truly shines when elevated by the vibrant, herbaceous punch of a homemade chimichurri sauce. It’s the kind of dish that instantly transports you to a summery al fresco dining experience, even if you’re just in your backyard. The beauty of these Surf and Turf Kabobs with Chimichurri Sauce lies in their versatility and the sheer delight they bring to any gathering. Whether you’re hosting a barbecue or simply craving a restaurant-quality meal at home, these kabobs deliver pure, unadulterated flavor and a touch of culinary adventure that makes them a guaranteed crowd-pleaser. Get ready to impress yourself and your guests with this unforgettable recipe!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly satisfying about a well-made kabob. It’s the perfect combination of tender, flavorful ingredients threaded onto a skewer, grilled to perfection. And when you elevate it with the vibrant, herbaceous punch of chimichurri sauce, you’ve got a dish that’s truly show-stopping. This Surf and Turf Kabob recipe brings together the best of both worlds: succulent sirloin steak and plump, juicy jumbo shrimp, all coated in a zesty marinade and grilled to a beautiful char. The star of the show, however, is the homemade chimichurri. This Argentinean sauce, bursting with fresh herbs, garlic, and a touch of heat, is the perfect complement to the rich flavors of the steak and the sweetness of the shrimp. It’s incredibly simple to make and elevates these kabobs from delicious to divine.

Ingredients:

Chimichurri Sauce Preparation:

Before we get to skewering and grilling, let’s make sure our chimichurri is ready to dazzle. This sauce is best made with fresh ingredients, and the more finely you chop everything, the more beautifully the flavors will meld.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our vibrant sauce.
2. Add the 2 cloves of minced garlic, ⅔ cup of minced shallot, ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these herbs is what gives chimichurri its signature fresh and aromatic profile. Don’t be shy with the herbs; they are the heart and soul of this sauce.
3. Now for a little kick! Stir in the 1 medium finely chopped jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping. For an extra bit of heat, you can add a little more jalapeno or leave some of the seeds in.
4. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can adjust the cayenne pepper to your personal preference for spice. Whisk everything together thoroughly.
5. Cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes (or refrigerate for up to 2 days) to allow the flavors to meld and develop. The longer it sits, the more intense the flavor will become. Give it a good stir before serving.

Kabob Assembly and Grilling:

With our glorious chimichurri ready, it’s time to bring our surf and turf together and get them ready for the grill.

1. First, prepare your steak. Ensure your 3 pounds of sirloin steak are cut into uniform 1-inch cubes. This ensures even cooking. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. If you’re using metal skewers, this step isn’t necessary.
2. In a large bowl, gently toss the steak cubes with about half of the prepared chimichurri sauce. Make sure each piece of steak is lightly coated. Reserve the remaining chimichurri for serving.
3. Now, it’s time to thread our kabobs. Alternate the marinated steak cubes with the 1 package (16 ounces) of jumbo shrimp, which have been peeled and deveined, leaving the tails on for presentation and easy handling. Don’t overcrowd the skewers; leave a little space between the ingredients to allow for even cooking. You want each piece to get a nice sear.
4. Prepare your grill for medium-high heat. You can do this by preheating your gas grill or by arrangin extractg your charcoal for direct cooking. Once the grill is hot, lightly brush the grill grates with 1 tablespoon of olive oil to prevent sticking. This is a crucial step to ensure your kabobs don’t adhere to the grill.
5. Carefully place the assembled kabobs onto the preheated grill. Grill for approximately 4-6 minutes per side for the shrimp and 6-8 minutes per side for the steak, or until the steak is cooked to your desired level of doneness (medium-rare to medium is recommended for sirloin) and the shrimp are pink and opaque. The exact cooking time will depend on the heat of your grill and the size of your ingredients. It’s always a good idea to use a meat thermometer to check the internal temperature of the steak for accuracy. For medium-rare, aim for 130-135°F.
6. Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite.

Serve your beautiful Surf and Turf Kabobs immediately, drizzled generously with the remaining chimichurri sauce. This dish is fantastic on its own, or you can serve it with a side of rice, grilled vegetables, or a fresh salad. Enjoy the explosion of flavors!

Conclusion:

You’ve just unlocked the secret to an incredibly satisfying and visually stunning meal: Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a winner because it perfectly balances the richness of succulent steak and plump shrimp with the bright, herbaceous punch of fresh chimichurri. It’s an ideal choice for weeknight dinners that feel special, backyard barbecues, or even elegant entertaining. The customizable nature of kabobs means you can tailor them to your exact preferences, making this dish truly your own. Don’t be intimidated by the chimichurri; it’s surprisingly simple to make and elevates every bite. I truly encourage you to give these Surf and Turf Kabobs a try – you won’t be disappointed!

For serving, these kabobs shine on their own, but they are also fantastic alongside a refreshing quinoa salad, grilled corn on the cob, or fluffy rice. Imagin extracte the vibrant colors and incredible flavors mingling on your plate!

Feeling adventurous? You can easily adapt this recipe. Swap the steak for tender lamb or beef tenderloin, or use scallops or firm white fish instead of shrimp. For a vegetarian twist, load your kabobs with hearty halloumi cheese and colorful bell peppers, drizzled with the same zesty chimichurri.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when made a few hours in advance, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator, and bring it to room temperature before serving. You may need to stir it well as the oil can separate.

What’s the best way to prevent the shrimp from overcooking?

The key is to cook the shrimp just until they turn opaque and pink. Since shrimp cook very quickly, they are best added to the kabobs towards the end of the grilling time, or even cooked separately for a minute or two on each side before threading them onto the kabobs with the already-cooked steak and vegetables.

Can I grill these kabobs indoors?

Yes, you can! If you don’t have an outdoor grill, a grill pan on the stovetop or even your oven broiler can be used. Just ensure good ventilation and keep a close eye on them to prevent burning. Adjust cooking times as needed for indoor methods.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp grilled to perfection, served with a vibrant, herbaceous chimichurri sauce. A delightful combination for any occasion.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6-8 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, ((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

Instructions

1. Step 1
   For the chimichurri sauce: In a medium bowl, whisk together 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced parsley, chopped basil, chopped thyme, chopped oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, leaving a small space between each cube for even cooking. 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. If using wooden skewers, soak them in water for at least 30 minutes prior to use.
4. Step 4
   Preheat your grill to medium-high heat. Lightly brush the grill grates with 1 tablespoon of olive oil to prevent sticking.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired level of doneness. Remove from grill and let rest.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque. Do not 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.