Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and for good reason! This dish effortlessly combines the best of both worlds, offering a delightful marriage of succulent steak and tender shrimp, all marinated to perfection and grilled to smoky perfection. If you’re looking to impress your guests or simply treat yourself to something truly special, these kabobs deliver. What makes them so beloved? It’s the perfect harmony of textures and flavors: the satisfying chew of the steak, the delicate sweetness of the shrimp, and the vibrant, herbaceous punch of the homemade chimichurri. This isn’t just another grilled meal; it’s an experience. The fiery zest of the chimichurri, a bright Argentinian sauce, cuts through the richness of the meat and seafood, creating a flavor explosion that will have you reaching for another skewer before you’ve even finished the first. Get ready to elevate your grilling game with these incredible Surf and Turf Kabobs with Chimichurri Sauce!

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Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a surf and turf combination, and when you elevate it to the skewer with vibrant, herbaceous chimichurri, you’ve got a meal that’s perfect for grilling season, a backyard barbecue, or even just a special weeknight treat. These kabobs are a fantastic way to enjoy the best of both worlds – succulent steak and sweet, plump shrimp – all infused with the zesty, fresh flavors of a homemade Argentinian sauce.

The beauty of kabobs is their versatility and ease of cooking. Everything cooks together, allowing the flavors to meld beautifully. The chimichurri, a bright and tangy condiment, cuts through the richness of the steak and complements the delicate sweetness of the shrimp. It’s a flavor explosion that’s surprisingly simple to achieve. We’ll be marinating our steak briefly and then threading it onto skewers with the shrimp for a quick grill session.

Ingredients:

Chimichurri Sauce Preparation

This is where the magic truly happens. The chimichurri is what elevates these simple kabobs from good to absolutely unforgettable. It’s a fresh, vibrant sauce that requires no cooking, just a little chopping and whisking. You’ll want to make this first so the flavors have a chance to meld while you prepare the kabobs.

Start by combining the 1 cup of olive oil and ½ cup of red grape juice vinegar in a medium bowl. This forms the base of our sauce. To this, add your aromatics: 2 cloves of finely minced garlic, ⅔ cup of minced shallots, and a generous amount of fresh herbs. We’re using ⅔ cup of minced fresh parsley, which provides a beautiful green color and a clean, grassy flavor. Then, add 2 teaspoons each of chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these herbs creates a complex, layered flavor profile that is incredibly refreshing. For a touch of heat, finely chop 1 medium jalapeno (seeds removed if you prefer less spice). Stir in 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper for a little extra kick – feel free to add more cayenne if you like it spicier. Whisk everything together until well combined. Taste and adjust seasoning if needed. You can make this sauce a few hours ahead of time, or even the day before, and store it in the refrigerator. The flavors will only deepen and improve.

Kabob Assembly and Grilling

Now that your vibrant chimichurri is ready, it’s time to get our surf and turf prepared for the grill. This stage is all about bringin extractg everything together.

1. Prepare the Steak for Skewering: Take your 3 pounds of sirloin steak, which should be cut into uniform 1-inch cubes. It’s important to cut the steak against the grain for maximum tenderness. If you find your steak is a bit too soft to cube cleanly, partially freezing it for about 30 minutes can make the process much easier. Place the steak cubes in a bowl. Add 1 tablespoon of olive oil and a generous pinch of sea salt and freshly ground black pepper. Toss to coat the steak evenly. You don’t need a long marinade for the steak since it will be absorbing flavors from the grill and the chimichurri, but this light coating ensures it doesn’t stick and adds a touch of seasoning.

2. Assemble the Kabobs: If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes before you start assembling. This prevents them from burning on the grill. Thread the steak cubes onto the skewers, alternating them with the 1 package of jumbo shrimp (peeled and deveined, with tails left on for a nice presentation and easier handling). Try to distribute the ingredients evenly on each skewer to ensure they cook at a similar rate. Don’t overcrowd the skewers; leave a little space between each piece of steak and shrimp so that the heat can circulate and cook everything properly. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on the length of your skewers.

3. Preheat Your Grill: Get your grill ready for action. Whether you’re using a charcoal grill or a gas grill, you want it to be preheated to medium-high heat. For a charcoal grill, this means having hot coals that have turned gray and are covered with a light layer of ash. For a gas grill, preheat it with the lid closed for about 10-15 minutes until it reaches around 450-500°F (230-260°C). Clean your grill grates thoroughly with a wire brush to prevent any sticking, and then lightly oil them. This is a vital step to ensure your beautiful kabobs don’t end up glued to the grill.

4. Grill the Kabobs: Carefully place the assembled kabobs onto the preheated grill. You’ll want to grill them for approximately 3-4 minutes per side for medium-rare steak and for the shrimp to turn pink and opaque. The cooking time will vary depending on the thickness of your steak cubes and shrimp, as well as the heat of your grill. Resist the urge to move the kabobs around too much, especially in the first few minutes, as this helps to develop those delicious grill marks. Use tongs to carefully turn each skewer, ensuring even cooking on all sides. You’re looking for a nice char on the steak and perfectly cooked shrimp that are no longer translucent.

5. Rest and Serve: Once the kabobs are cooked to your desired doneness, remove them from the grill and let them rest on a clean platter for about 5 minutes. This resting period is essential as it allows the juices in the steak to redistribute, resulting in more tender and flavorful meat. While the kabobs are resting, you can give your chimichurri sauce a quick stir. Serve the surf and turf kabobs immediately, generously spooning the fresh chimichurri sauce over them. This dish is fantastic served on its own, or you can pair it with a simple side salad, grilled corn on the cob, or some fluffy rice. Enjoy the incredible combination of flavors and textures!

Conclusion:

There you have it! My recipe for Surf and Turf Kabobs with Chimichurri Sauce is a true showstopper that brings together the best of both land and sea. The tender shrimp and succulent steak, marinated to perfection and grilled alongside vibrant vegetables, create a flavor explosion that’s both satisfying and visually appealing. The bright, herbaceous chimichurri sauce cuts through the richness of the kabobs beautifully, elevating the entire dish. It’s a fantastic option for a special occasion, a backyard barbecue, or simply when you want to treat yourself to something truly delicious. I encourage you to give this recipe a try – you won’t be disappointed!

These surf and turf kabobs are incredibly versatile. Serve them over a bed of fluffy rice, alongside a crisp green salad, or even tucked into warm pita bread for a hearty wrap. For variations, consider swapping the steak for lamb or beef tenderloin, or using firm tofu for a vegetarian option. You could also add other vegetables like bell pepper chunks, zucchini rounds, or cherry tomatoes to the skewers.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually even better when made a few hours or even a day in advance. This allows the flavors to meld and deepen. Store it in an airtight container in the refrigerator, and give it a good stir before serving.

What kind of steak is best for these kabobs?

For the best results with these surf and turf kabobs, I recommend using a tender cut of steak like sirloin, ribeye, or New York strip. These cuts are flavorful and will become tender when cut into cubes and grilled properly.

How can I ensure my shrimp don’t overcook?

Shrimp cook very quickly! Add them to the grill during the last few minutes of cooking, when the steak and vegetables are almost done. They’ll turn pink and opaque in just 2-3 minutes per side. Keep a close eye on them to prevent them from becoming tough.

Surf and Turf Kabobs with Chimichurri Sauce

A flavorful combination of sirloin steak and jumbo shrimp grilled on skewers and served with a vibrant, herbaceous chimichurri sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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, ((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 fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between the two. Drizzle with 1 tablespoon olive oil.
3. Step 3
   Preheat grill to medium-high heat.
4. Step 4
   Grill the kabobs for 6-8 minutes per side for medium-rare steak, or until shrimp are pink and cooked through. Adjust grilling time based on desired doneness.
5. Step 5
   Remove kabobs from the grill and let rest for a few minutes.
6. Step 6
   Serve the surf and turf kabobs hot, 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.