Surf and Turf Kabobs Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce represent the ultimate marriage of land and sea, a culinary delight that never fails to impress. There’s something undeniably celebratory about skewering succulent pieces of tender steak and plump shrimp, then grilling them to smoky perfection. It’s the kind of dish that instantly elevates a weeknight dinner or becomes the star of any backyard barbecue. The magic of these surf and turf kabobs lies in the harmonious contrast: the rich, savory beef complementing the sweet, briny shrimp. But what truly takes them to the next level, making them undeniably special, is the vibrant, zesty chimichurri sauce. This herbaceous, garlicky wonder cuts through the richness of the proteins, adding a burst of fresh flavor that will have everyone asking for seconds. Get ready to create an unforgettable meal with these fantastic surf and turf kabobs!

Why You’ll Love This Recipe:

A Perfect Balance of Flavors

Quick and Easy Grilling

Visually Stunning Presentation

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a flavor explosion with these Surf and Turf Kabobs, perfectly complemented by a vibrant, herbaceous Chimichurri sauce. This recipe brings together the best of both land and sea, grilled to smoky perfection and bursting with fresh, zesty goodness. Whether you’re hosting a backyard barbecue or just craving something special for dinner, these kabobs are sure to impress. The combination of tender sirloin steak and succulent jumbo shrimp, marinated and then grilled alongside your favorite vegetables, creates a meal that’s both elegant and incredibly satisfying. The star of the show, however, is the homemade chimichurri. This Argentinian sauce, packed with fresh herbs, garlic, and a touch of heat, elevates every bite from delicious to absolutely unforgettable. It’s the perfect counterpoint to the rich flavors of the steak and the delicate sweetness of the shrimp.

Ingredients:

Instructions:

1. Prepare the Chimichurri Sauce:

The foundation of this delicious dish is the vibrant chimichurri. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This liquid base will help meld all the wonderful fresh flavors. Next, add your aromatics and herbs. Stir in the 2 cloves of minced garlic, ensuring it’s finely minced for maximum flavor distribution. Then, add the ⅔ cup of minced shallot, which provides a milder, sweeter onion flavor than regular onions. Now for the herbaceous powerhouse: stir in the 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 more fresh herbs, the better! The combination of these herbs creates a complex and refreshing aroma and taste. For a touch of heat, add the 1 medium finely chopped jalapeno. If you prefer a milder sauce, be sure to remove the seeds and membranes from the jalapeno before chopping. Finally, season your chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. This cayenne pepper adds a subtle warmth that can be adjusted to your preference. Whisk everything together thoroughly. For the best flavor, cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes, or even better, refrigerate it for a few hours or overnight. This allows the flavors to meld and deepen. Taste and adjust seasoning as needed before serving.

2. Marinate the Sirloin Steak:

While your chimichurri is developing its incredible flavor, let’s prepare the star of the surf and turf – the sirloin steak. Place the 3 pounds of sirloin steak, cut into uniform 1-inch cubes, in a large bowl or a resealable plastic bag. Drizzle the steak with a small amount of the prepared chimichurri sauce – about ¼ cup should be sufficient. You want to coat the steak without drowning it in the sauce at this stage. Toss the steak gently to ensure each cube is lightly coated. The acidity from the vinegar in the chimichurri will help to tenderize the steak, while the herbs and garlic will infuse it with flavor. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. Avoid marinating the steak in the chimichurri for too long, as the acid can start to “cook” the meat, making it mushy.

3. Prepare the Jumbo Shrimp and Assemble the Kabobs:

Once your steak has marinated and the chimichurri has had time to meld, it’s time to prepare the shrimp and assemble the kabobs. Take the 1 package (16 ounces) of jumbo shrimp, which should be peeled and deveined, with the tails left on for easier handling and presentation. Add the shrimp to the same bowl or bag that the steak was in (no need to wash it). Drizzle the shrimp with a bit more chimichurri – about 2 tablespoons should do. Toss gently to coat. The shrimp will marinate very quickly, so you only need to let them sit for about 10-15 minutes while you prepare your vegetables and skewers. If you’re using vegetables, now is the time to chop them into bite-sized pieces that are similar in size to the steak and shrimp. This ensures even cooking. Thread the marinated steak, shrimp, and your chosen vegetables (if using) onto skewers, alternating the ingredients. Don’t pack the ingredients too tightly; leave a little space between each piece so that the heat can circulate and cook everything evenly. 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.

4. Grill the Kabobs:

Preheat your grill to medium-high heat. This is crucial for achieving a nice sear on the steak and perfectly cooked shrimp without overcooking them. Clean the grill grates thoroughly and then lightly grease them with the 1 tablespoon of olive oil. You can do this by dipping a paper towel in olive oil and using tongs to rub it over the hot grates. Carefully place the assembled kabobs onto the preheated grill. You’ll want to grill the kabobs for about 3-4 minutes per side for medium-rare steak, adjusting the time based on your preferred level of doneness. The shrimp will cook much faster; they should turn pink and opaque after about 2-3 minutes per side. Keep a close eye on them to prevent overcooking, which can make them tough and rubbery. Rotate the kabobs regularly to ensure even browning and char marks on all sides.

5. Serve and Enjoy:

Once the kabobs are perfectly grilled and cooked through, remove them from the grill and let them rest for a few minutes. This resting period allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Arrange the kabobs on a serving platter. Generously spoon the remaining chimichurri sauce over the top of the hot kabobs. The vibrant green sauce will beautifully contrast with the seared steak and pink shrimp. Serve these delicious Surf and Turf Kabobs immediately with your favorite sides, such as a fresh salad, grilled corn on the cob, or fluffy rice. The bright, herbaceous chimichurri sauce is truly the perfect accompaniment, cutting through the richness of the steak and complementing the sweetness of the shrimp, making every bite an adventure. Enjoy the taste of summer and the incredible flavors you’ve created!

Conclusion:

There you have it – a delicious and impressive recipe for Surf and Turf Kabobs with Chimichurri Sauce! This dish truly is a showstopper, combining the succulent richness of perfectly grilled steak with the sweet, delicate flavor of shrimp, all elevated by the vibrant, herbaceous punch of homemade chimichurri. It’s surprisingly simple to prepare, making it ideal for a weeknight treat or a festive gathering with friends and family. The beauty of these kabobs lies in their versatility; serve them as is with a side of crusty bread to soak up that incredible sauce, or pair them with grilled corn on the cob, a fresh quinoa salad, or even some simple roasted potatoes for a complete and satisfying meal.

I encourage you to give these Surf and Turf Kabobs a try! Don’t be intimidated by making your own chimichurri – it’s incredibly easy and makes all the difference. Feel free to customize your kabobs with your favorite vegetables like bell peppers, red onion, zucchini, or cherry tomatoes. You could even swap the steak for chicken or beef, or use different types of seafood like scallops or firm white fish.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made a few hours ahead of time, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.

What kind of steak is best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, ribeye, or filet mignon. These steaks are well-marbled and grill up beautifully. Just be sure to cut them into uniform cubes for even cooking.

How can I ensure my shrimp cook perfectly and don’t get rubbery?

The key to perfectly cooked shrimp is not to overcook them. Add them to the grill during the last few minutes of cooking the steak, or cook them on a separate, slightly cooler part of the grill. They should turn pink and opaque when done.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 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: 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 to combine and set aside.
2. Step 2
   Prepare the Kabobs: In a separate bowl, toss the 3 pounds of sirloin steak cubes and 1 package of jumbo shrimp with 1 tablespoon of olive oil.
3. Step 3
   Assemble the Kabobs: Thread the steak cubes and shrimp onto skewers, alternating between the two. You can add vegetables like bell peppers or onions if desired, though they are not listed in the provided ingredients.
4. Step 4
   Grill the Kabobs: Preheat grill to medium-high heat. Grill the kabobs for 3-4 minutes per side for medium-rare steak and until shrimp are pink and opaque.
5. Step 5
   Serve: Remove kabobs from the grill. Drizzle generously with the prepared chimichurri sauce before serving.

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.