Surf and Turf Kabobs Chimichurri Flavorful Skewers

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and for good reason! If you’re looking for a dish that’s both impressive and incredibly satisfying, you’ve found it. I absolutely adore this recipe because it brings together the best of both worlds: the succulent richness of perfectly grilled steak and the delicate sweetness of fresh seafood, all threaded onto skewers for an effortless and fun dining experience. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri. Its zesty, garlicky punch cuts through the richness of the meat and seafood beautifully, creating a flavor explosion with every bite. It’s the perfect combination of robust and refined, making it ideal for backyard barbecues, special celebrations, or even just a delightful weeknight treat. Get ready to impress your taste buds!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably special about a perfectly grilled kabob. The way the ingredients char slightly, releasing their aromatic oils, and the delightful ease of eating them off a stick – it’s a culinary experience that’s both rustic and elegant. And when you elevate it with the vibrant, zesty punch of a homemade chimichurri sauce, you’ve got a dish that’s destined to impress. This Surf and Turf Kabob recipe brings together the best of both worlds: succulent sirloin steak and plump, juicy shrimp, all coated in a bright, herbaceous sauce that’s bursting with flavor. It’s the ideal meal for a summer barbecue, a festive gathering, or even just a weeknight dinner that you want to make feel a little more exciting.

The secret weapon in this recipe is the chimichurri. Origin extractating from Argentina, this uncooked sauce is a lively blend of fresh herbs, garlic, vinegar, and olive oil. It’s incredibly versatile, fantastic with grilled meats, fish, and even roasted vegetables. Making it from scratch is surprisingly simple and yields a much fresher, more potent flavor than any store-bought version. The combination of parsley, basil, thyme, oregano, and cilantro creates a complex herbaceousness that perfectly complements the richness of the steak and the delicate sweetness of the shrimp.

Ingredients:

Chimichurri Sauce Preparation:

The first step to amazing surf and turf kabobs is to create the star of the show: the chimichurri sauce. In a medium bowl, combine 1 cup of olive oil and ½ cup of red grape juice vinegar. This vinegar provides a pleasant tang without being too overpowering, and its beautiful ruby hue adds a visual appeal. Next, add the minced garlic and minced shallots. Shallots offer a milder, sweeter onion flavor than regular onions, which is perfect for this sauce. Now, for the heart of the chimichurri – the herbs! Generously add the minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. Don’t be shy with the herbs; their freshness is what makes this sauce sing. For a touch of heat, finely chop the medium jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes of the jalapeno before chopping. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne pepper if you like it spicier, but start with this amount and taste as you go. Stir everything together until well combined. For the best flavor, cover the bowl and let the chimichurri sauce sit in the refrigerator for at least 30 minutes to allow the flavors to meld together. This resting period is crucial for developing a truly delicious sauce.

Kabob Assembly and Grilling:

Once your chimichurri sauce has had time to work its magic, it’s time to prepare the kabobs. Take your 3 pounds of sirloin steak, cut into uniform 1-inch cubes. It’s important that the steak cubes are roughly the same size so they cook evenly on the grill. In a large bowl, toss the steak cubes with about half of the prepared chimichurri sauce. Make sure each piece of steak is well coated. Let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours for a more intense flavor. While the steak is marinating, prepare your jumbo shrimp. You should have about 1 pound of shrimp, peeled and deveined, with the tails still on. The tails add a touch of elegance and are easy to hold onto when eating. Toss the shrimp with 1 tablespoon of olive oil and a pinch of salt and pepper. You don’t want to marinate the shrimp for too long in anything acidic, as it can start to “cook” the shrimp.

Now, it’s time to assemble your kabobs. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Thread the marinated steak cubes and the shrimp onto the skewers, alternating them for a visually appealing presentation. You can also add other vegetables like bell peppers, onions, or cherry tomatoes if you like, threading them between the steak and shrimp.

Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Carefully place the assembled kabobs on the hot grill.

Grilling the Kabobs:

Grill the kabobs for approximately 3 to 4 minutes per side for the shrimp, and about 4 to 5 minutes per side for the steak. The exact cooking time will depend on the thickness of your steak cubes and how well-done you prefer your meat. You’re looking for the shrimp to turn pink and opaque, and the steak to have a nice char on the outside and be cooked to your desired internal temperature. Use a meat thermometer to check for doneness. For medium-rare steak, aim for an internal temperature of around 130-135°F (54-57°C). It’s always better to undercook slightly and put them back on for another minute or two if needed, as overcooked steak can be tough.

As the kabobs are grilling, you can brush them with some of the remaining chimichurri sauce during the last minute or two of cooking. This adds an extra layer of fresh, vibrant flavor. Be careful not to burn the sauce; it’s best to add it towards the end.

Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve the Surf and Turf Kabobs immediately with the remaining fresh chimichurri sauce on the side for dipping or drizzling. This dish pairs wonderfully with a simple rice pilaf, a fresh green salad, or grilled corn on the cob. Enjoy the explosion of flavors!

Conclusion:

You’ve just unlocked the secret to an incredibly impressive yet surprisingly simple meal: Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a showstopper because it perfectly balances the richness of succulent steak and sweet shrimp, all elevated by the vibrant, herbaceous punch of homemade chimichurri. The grilling process infuses everything with that irresistible smoky char, making each bite a delightful explosion of flavor and texture. It’s truly the best of both worlds on a stick!

These kabobs are incredibly versatile. Serve them over fluffy rice, alongside a crisp salad, or with grilled corn on the cob for a complete and satisfying feast. For a lighter option, enjoy them with roasted asparagus or a fresh quinoa salad. Don’t be afraid to get creative with your protein choices too – you could swap the shrimp for scallops or even chunks of firm white fish. If steak isn’t your preference, chicken or beef would also make delicious additions.

I highly encourage you to give these Surf and Turf Kabobs a try. They’re perfect for a weekend barbecue with friends, a special date night at home, or simply when you want to treat yourself to something extraordinary. You’ll be amazed at how quickly you can create such a gourmet-caliber dish.

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce actually tastes even better when it’s made a few hours, or even a day, in advance. This allows all the wonderful herb and garlic flavors to meld together beautifully. Just store it in an airtight container in the refrigerator.

What kind of steak is best for these kabobs?

For optimal tenderness and flavor, I recommend using a well-marbled cut like sirloin, ribeye, or even a tenderloin. Cut the steak into uniform cubes to ensure even cooking.

How can I prevent the shrimp from overcooking?

Shrimp cook very quickly! Add them to the kabobs during the last few minutes of grilling, or grill them separately for just 1-2 minutes per side until they turn pink and opaque.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and succulent shrimp are grilled to perfection 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
   To make the chimichurri sauce: Combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves minced garlic, 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 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper in a bowl. Whisk well to combine. Set aside.
2. Step 2
   Prepare the sirloin steak: In a medium bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Thread the steak onto skewers, alternating pieces if desired.
3. Step 3
   Prepare the jumbo shrimp: Season the 1 package of jumbo shrimp with salt and pepper. Thread the shrimp onto separate skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the sirloin steak kabobs for approximately 8-10 minutes, turning occasionally, until desired doneness is reached. Grill the shrimp kabobs for 3-5 minutes per side, until pink and opaque.
6. Step 6
   Remove kabobs from the grill. Serve immediately with the prepared chimichurri sauce for dipping.

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.