Surf and Turf Kabobs with Zesty Chimichurri Sauce

Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece designed to ignite your taste buds and impress your guests. There’s something undeniably exhilarating about combining the succulent richness of perfectly grilled steak with the delicate sweetness of tender shrimp, all expertly threaded onto skewers for an effortless yet elegant presentation. This dish transcends the ordinary; it’s a celebration of contrasting textures and complementary flavors. The smoky char from the grill, the juicy marbling of the beef, the plump bite of the shrimp – each element plays a vital role. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri sauce. Its zesty, garlicky, and slightly spicy notes cut through the richness of the surf and turf beautifully, creating a symphony of taste that’s simply unforgettable. Get ready to experience a flavor explosion with every bite!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something inherently celebratory about kabobs. The vibrant colors, the ease of grilling, and the delicious, bite-sized portions all scream fun. And when you’re talking about surf and turf, you’re elevating that fun to a whole new level. Tender sirloin steak mingling with plump, juicy shrimp, all coated in a bright, herbaceous, and slightly spicy chimichurri sauce – it’s a match made in culinary heaven. This recipe is surprisingly simple to put together, making it perfect for a weekend barbecue, a special weeknight dinner, or even entertaining guests. The real magic here lies in the fresh, zesty chimichurri, which cuts through the richness of the steak and shrimp beautifully. Get ready for a flavor explosion!

Ingredients:

Chimichurri Sauce Preparation

Let’s start with the star of the show, the chimichurri sauce. This uncooked sauce is incredibly versatile and packed with fresh, invigorating flavors. In a medium bowl, combine 1 cup of olive oil with ½ cup of red grape juice vinegar. The red grape juice vinegar adds a delightful tang that complements the herbs perfectly. Next, stir in your aromatics: 2 cloves of minced garlic, which will provide a pungent base, and ⅔ cup of finely minced shallot. Shallots offer a milder, sweeter onion flavor than regular onions, making them ideal for a fresh sauce.

Now for the herbs! Finely mince ⅔ cup of fresh parsley – this will be the backbone of your chimichurri. Add 2 teaspoons each of chopped fresh basil, thyme, and oregano. These herbs contribute layers of fragrant complexity. Don’t forget 2 teaspoons of chopped fresh cilantro; its bright, citrusy notes are a fantastic addition. For a touch of heat, finely chop 1 medium jalapeno. Remember to remove the seeds and membranes if you prefer a milder sauce, or leave some in if you like it spicier. Season your chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can certainly add more cayenne if you crave extra heat. Stir everything together until well combined. For the best flavor, I like to let the chimichurri sit for at least 30 minutes at room temperature, or even better, refrigerate it for an hour or two to allow the flavors to meld. This is where the magic happens! You can make this sauce ahead of time, making your kabob assembly even quicker.

Preparing the Kabobs

Now, let’s get our surf and turf ready for grilling. Take your 3 pounds of sirloin steak, which you’ve already cut into 1-inch cubes. Pat the steak dry with paper towels. This is an important step as it helps to achieve a better sear on the grill. Place the steak cubes in a large bowl.

Next, add your shrimp. We’re using 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails still on for a beautiful presentation and easier handling on the skewers. Add the shrimp to the bowl with the steak. Drizzle the entire mixture with 1 tablespoon of olive oil. This will help prevent sticking and ensure a nice, even cooking. Gently toss the steak and shrimp to coat them evenly with the olive oil. Season them lightly with a pinch more sea salt and black pepper if you desire.

Assembling and Grilling the Kabobs

This is where the fun really begin extracts! If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the prepared skewers, alternating between the two. You can also add colorful vegetables like bell peppers, onions, or cherry tomatoes to your kabobs for added flavor, texture, and visual appeal. I like to aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, but adjust this based on your preference and skewer size. Ensure the pieces aren’t too tightly packed, as this will allow for better heat circulation and more even cooking.

Preheat your grill to medium-high heat. You want the grill to be hot enough to get a nice sear on the steak and shrimp without burning them. Once the grill is ready, carefully place the assembled kabobs onto the grates. Grill for approximately 3-4 minutes per side for medium-rare steak, or until the shrimp are pink and opaque. The cooking time will vary depending on the thickness of your steak cubes and the heat of your grill. Keep an eye on them, as both steak and shrimp cook relatively quickly. You’re looking for a beautiful char on the steak and perfectly cooked, juicy shrimp.

Serving Your Delicious Kabobs

Once your surf and turf kabobs are grilled to perfection, remove them from the grill and let them rest for a minute or two. This brief resting period allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the kabobs on a platter. Now comes the best part: generously drizzle or spoon your vibrant chimichurri sauce over the hot kabobs. The aroma is incredible! Serve immediately. These kabobs are fantastic on their own, or you can serve them with your favorite sides like grilled corn on the cob, a fresh salad, or fluffy rice. Enjoy the delicious combination of smoky grilled flavors and the bright, herbaceous punch of the chimichurri!

Conclusion:

There you have it – the ultimate guide to creating delicious Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because it brings together the best of both worlds: tender, succulent steak and juicy, sweet shrimp, all elevated by the vibrant, herbaceous kick of homemade chimichurri. The grilling process infuses everything with a delightful smoky char, making each bite an explosion of flavor and texture. These kabobs are not just a meal; they’re an experience, perfect for a special occasion, a lively backyard barbecue, or even a weeknight treat when you want something a little more exciting.

I love serving these kabobs alongside fluffy rice, a fresh green salad, or grilled corn on the cob. For variations, feel free to swap the steak for lamb or beef tenderloin, or use scallops or firm white fish instead of shrimp. Don’t be afraid to add colorful bell peppers, onions, or cherry tomatoes to your skewers for an extra visual and flavorful punch. I highly encourage you to give these Surf and Turf Kabobs a try; I promise you won’t be disappointed!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is best made a few hours in advance, 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 for the best taste and consistency.

What kind of steak is best for these kabobs?

For tender and flavorful kabobs, I recommend cuts like sirloin, ribeye, or filet mignon. These cuts have a good balance of marbling and tenderness that hold up well to grilling.

Can I make these kabobs in the oven if I don’t have a grill?

Yes, you can! Preheat your oven to 400°F (200°C). Arrange the prepared kabobs on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway through, or until the steak and shrimp are cooked through. You might want to broil them for the last minute or two to get a nice char.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp marinated and grilled on skewers, served with a vibrant and zesty chimichurri sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 3 pounds sirloin steak, cut into 1-inch cubes
• 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
• 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
• 1 tablespoon olive oil

Instructions

1. Step 1
   For the chimichurri sauce: In a 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. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
2. Step 2
   Prepare the kabobs: Thread the sirloin steak cubes onto skewers, alternating with shrimp. Drizzle with 1 tablespoon olive oil.
3. Step 3
   Preheat grill to medium-high heat.
4. Step 4
   Grill the kabobs for 7-10 minutes per side for steak, or until desired doneness, and until shrimp are pink and opaque. Adjust cooking time as needed for your preference.
5. Step 5
   Remove kabobs from the grill.
6. Step 6
   Serve the surf and turf kabobs immediately, with the prepared chimichurri sauce on the side 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.