Surf and Turf Kabobs Chimichurri Sauce – Easy Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and for good reason! Who doesn’t love the decadent pairing of tender, succulent steak and sweet, plump shrimp, all perfectly grilled on skewers? These kabobs are more than just a meal; they’re an experience. We’re talking about the ultimate in flavor-packed, easy-to-make grilling perfection. The beauty of Surf and Turf Kabobs with Chimichurri Sauce lies in their versatility and the sheer explosion of taste that happens with every bite. The vibrant, herbaceous chimichurri sauce is the secret weapon, cutting through the richness of the meat and seafood with its zesty, garlicky goodness. It elevates simple ingredients into something truly extraordinary, making it a guaranteed hit for any backyard barbecue or special occasion.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s the perfect combination of rich, savory steak and delicate, succulent seafood, all grilled to smoky perfection. And when you pair it with a vibrant, herbaceous chimichurri sauce, you elevate this classic dish to an entirely new level of deliciousness. These Surf and Turf Kabobs are incredibly easy to put together, making them ideal for a weeknight indulgence or a show-stopping appetizer for your next gathering. The chimichurri sauce, with its bright, zesty flavor, cuts through the richness of the steak and beautifully complements the sweetness of the shrimp. Let’s get grilling!

Ingredients:

Chimichurri Sauce Preparation

The heart and soul of this dish lies in its incredible chimichurri sauce. This is where all those fresh herbs come to life. First, gather all your fresh herbs: parsley, basil, thyme, oregano, cilantro, and the finely chopped jalapeno. The fresher the herbs, the more vibrant your sauce will be. Mince them as finely as you can, aiming for consistency so they distribute evenly throughout the sauce. In a medium bowl, combine the minced garlic and minced shallots. Add the chopped herbs and jalapeno.

Now for the liquids. Pour in the 1 cup of olive oil and the ½ cup of red grape juice vinegar. The vinegar provides a lovely tang that balances the oil. Add the sea salt and the cayenne pepper. I like to start with ⅛ teaspoon of cayenne and then add more if I want a bit more heat, but be cautious as it can pack a punch! Stir everything together thoroughly. It’s best to make this sauce at least 30 minutes before you plan to serve the kabobs, or even a few hours in advance, to allow the flavors to meld beautifully. You can even make it a day ahead and store it in an airtight container in the refrigerator. Just remember to bring it to room temperature and give it a good stir before serving.

Kabob Assembly and Grilling

With our vibrant chimichurri ready to go, it’s time to prepare the star ingredients for our kabobs. We’re using beautiful sirloin steak, cut into 1-inch cubes. For the best grilling results, ensure your steak pieces are relatively uniform in size so they cook evenly. Pat the steak cubes dry with paper towels. This is an important step as it helps to achieve a nice sear on the meat.

Next, we have our jumbo shrimp. These have already been peeled and deveined, and we’re keeping the tails on for a more elegant presentation and easier handling on the grill. Again, pat them dry with paper towels. In a separate bowl, toss the steak cubes with a tablespoon of olive oil and a pinch of salt and pepper. We don’t want to over-season the steak at this stage, as the chimichurri will provide plenty of flavor.

Now, let’s thread our kabobs. You can use metal skewers or wooden skewers that have been soaked in water for at least 30 minutes to prevent burning. Alternate the steak cubes and shrimp on the skewers. I like to place a shrimp, then a piece of steak, then another shrimp, and so on. Don’t pack the ingredients too tightly, as this will prevent them from cooking evenly and achieving a nice char. Leave a little space between each piece.

Grilling for Perfection

Preheat your grill to medium-high heat. This is crucial for getting those beautiful grill marks and a perfectly cooked interior on both the steak and shrimp. Once the grill is hot, carefully place the assembled kabobs onto the grates.

Grill the kabobs for approximately 4-6 minutes per side for medium-rare steak, and until the shrimp are pink and opaque and cooked through. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. Keep a close eye on them; shrimp cook very quickly and can easily become overcooked. For the steak, you’re looking for a nice sear on the outside with a juicy, pink interior. If you prefer your steak more well-done, you can adjust the cooking time accordingly, but be mindful of the shrimp’s delicate nature.

Serving Your Masterpiece

Once your kabobs are cooked to perfection, remove them from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Arrange the hot kabobs on a serving platter. Now comes the best part: generously spoon the vibrant chimichurri sauce over the kabobs. You can also serve the extra chimichurri on the side for dipping. The bright, fresh flavors of the sauce will tie everything together beautifully. Serve these Surf and Turf Kabobs immediately, perhaps with a side of grilled vegetables or a fresh salad, and enjoy the incredible combination of flavors and textures. It’s a dish that’s sure to impress!

Conclusion:

You’ve just unlocked the secret to an absolutely show-stopping meal: Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a winner because it perfectly balances the rich, savory flavors of perfectly grilled steak and succulent shrimp with the bright, herbaceous punch of a homemade chimichurri. It’s an elegant yet incredibly approachable dish, ideal for a weeknight treat or a special occasion al fresco dining. The beauty of these kabobs lies in their versatility. Serve them as is for a light and flavorful main course, or pair them with grilled corn on the cob, a fresh quinoa salad, or crusty bread to soak up that delicious chimichurri. Don’t be afraid to get creative with your protein choices – chicken or even firm white fish can be fantastic additions. I truly encourage you to give these Surf and Turf Kabobs a try. They’re not just a meal; they’re an experience, and one I guarantee you’ll love recreating again and again.

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 in advance, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What kind of steak works best for these kabobs?

For the best results, I recommend a tender cut like sirloin, New York strip, or even filet mignon. Cut the steak into uniform cubes for even cooking.

Are there any non-seafood protein alternatives?

Certainly! While this is a Surf and Turf recipe, feel free to substitute chicken thighs, beef tenderloin, or even firm tofu for a delicious vegetarian option. Just adjust the marinating and grilling times accordingly.

Surf and Turf Kabobs with Chimichurri Sauce

Flavorful sirloin steak and jumbo shrimp kabobs marinated and served with a vibrant, herbaceous chimichurri sauce.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
42 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 bowl, combine 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, and ⅛ teaspoon cayenne pepper. Whisk to combine and set aside.
2. Step 2
   Prepare the kabobs: In a large bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Let marinate for at least 30 minutes.
3. Step 3
   Thread the marinated sirloin steak onto skewers, alternating with shrimp. For optimal cooking, ensure ingredients are not overcrowded on the skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 8-12 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Remove kabobs from the grill and serve immediately, drizzled with the remaining 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.