Surf and Turf Kabobs with Zesty Chimichurri

Surf and Turf Kabobs with Chimichurri Sauce aren’t just a meal; they’re an experience. Imagin extracte succulent, perfectly grilled pieces of tender steak and plump, juicy shrimp, artfully skewered and kissed by the flames. This classic combination is a perennial favorite for a reason: it’s the ultimate expression of indulgence, offering the best of both land and sea in a single, delightful bite. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to unforgettable is the vibrant, herbaceous chimichurri sauce. Its zesty, garlicky, and slightly spicy notes cut through the richness of the proteins, creating a symphony of flavors that dance on your palate. It’s the kind of dish that brings smiles to the table, perfect for a special occasion or simply when you want to treat yourself to something extraordinary.

Why You’ll Adore This Recipe:

Effortless Elegance

These kabobs are surprisingly simple to assemble, making them ideal for entertaining without the stress.

Flavor Explosion

The dynamic duo of perfectly cooked proteins and the bright chimichurri is a match made in culinary heaven.

Customizable Delight

Feel free to add your favorite colorful vegetables to the skewers for extra nutrition and visual appeal.

Ingredients:

Surf and Turf Kabobs with Zesty Chimichurri Sauce

Get ready for a flavor explosion with these incredible Surf and Turf Kabobs, elevated by a vibrant and herbaceous chimichurri sauce. This dish is perfect for grilling season, special occasions, or whenever you crave a truly satisfying meal that’s both elegant and approachable. The combination of tender sirloin steak and plump, juicy shrimp, marinated and then grilled to perfection, is a classic for a reason. But what really sets these kabobs apart is the homemade chimichurri. This Argentinian-inspired sauce is a bright, tangy, and slightly spicy condiment that cuts through the richness of the meat and seafood beautifully. It’s surprisingly simple to make and packs an immense punch of fresh flavor.

Crafting the Irresistible Chimichurri Sauce

Let’s start with the star of our sauce: the chimichurri! This is where all the fresh herb magic happens. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, 2 cloves of minced garlic, and ⅔ cup of minced shallot. These aromatics form the flavorful base of our sauce. Now, for the herbs: add ⅔ cup of minced fresh parsley, 2 teaspoons each of chopped fresh basil, fresh thyme, fresh oregano, and chopped cilantro. Don’t be shy with the herbs; they are the heart and soul of chimichurri. For a touch of heat, finely chop 1 medium jalapeno and add it to the bowl. You can adjust the amount of jalapeno to your personal spice preference. Finally, season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. If you love a little extra kick, feel free to add a bit more cayenne. Whisk 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, cover and refrigerate it for a few hours to allow the flavors to meld. This is a great make-ahead component that will save you time when you’re ready to grill.

Preparing the Surf and Turf

Now, let’s get our steak and shrimp ready for their grilling adventure. Take your 3 pounds of sirloin steak and cut it into uniform 1-inch cubes. Uniformity is key here for even cooking. Pat the steak cubes dry with paper towels; this helps them get a better sear on the grill. Next, prepare your shrimp. You should have 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails still on for a beautiful presentation and easy handling. Again, pat the shrimp dry with paper towels. Drizzle the steak and shrimp with 1 tablespoon of olive oil and season them lightly with a pinch of salt and pepper. You don’t want to over-season at this stage, as the chimichurri will add plenty of flavor.

Assembling and Grilling the Kabobs

This is where the fun really begin extracts! If you’re using wooden skewers, make sure 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 skewers, alternating between the two. You can add vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this purist surf and turf experience, we’re keeping it simple and focused on the star ingredients. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, leaving a little space between each piece to ensure they cook evenly.

Preheat your grill to medium-high heat. You want a nice hot grill that will give you those beautiful grill marks and cook everything quickly. If you are using a gas grill, this usually means setting the burners to high and then adjusting. For a charcoal grill, let the coals burn until they are covered in gray ash.

The Grilling Process

Carefully place the prepared kabobs onto the hot grill. Grill the kabobs for about 3-5 minutes per side for the shrimp, and 4-6 minutes per side for the steak. The exact cooking time will depend on the thickness of your steak cubes and how you like your steak cooked (rare, medium-rare, etc.). The shrimp will turn pink and opaque when they are cooked through. It’s important not to overcook the shrimp, as they can become tough and rubbery. You can test a piece of steak by cutting into one of the cubes; it should be cooked to your desired doneness. Keep a close eye on the kabobs and rotate them frequently to ensure even cooking and prevent burning.

Serving Your Masterpiece

Once the kabobs are perfectly cooked, remove them from the grill and let them rest for just a couple of minutes. This allows the juices to redistribute throughout the steak, ensuring a more tender and flavorful bite. Arrange the hot kabobs on a platter. Now, generously spoon or brush the vibrant chimichurri sauce over the kabobs. The aroma alone is enough to make your mouth water! Serve immediately and watch as your guests rave about this incredible Surf and Turf Kabob creation. This dish is fantastic on its own, or you can serve it with a side of rice, a fresh salad, or grilled corn on the cob for a complete and satisfying meal. Enjoy!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that is sure to impress! This dish truly shines because it offers the best of both worlds: the succulent tenderness of perfectly grilled steak alongside the sweet, briny pop of fresh seafood. The vibrant, herbaceous chimichurri sauce cuts through the richness of the kabobs beautifully, adding a zesty, unforgettable flavor profile. It’s an elegant yet surprisingly straightforward meal, ideal for a special occasion or even a fun weeknight adventure. I highly recommend giving these Surf and Turf Kabobs a try for your next gathering; you won’t be disappointed by the delicious results!

For serving, these kabobs are fantastic on their own, but they also pair wonderfully with a simple side salad, grilled corn on the cob, or fluffy rice. Feel free to get creative with your kabob components! Consider adding colorful bell peppers, cherry tomatoes, or even chunks of pineapple for a touch of sweetness. If you’re not a fan of shrimp, scallops or calamari are excellent alternatives. The possibilities are truly endless, allowing you to tailor these kabobs to your personal preferences.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce actually benefits from being made ahead of time. This allows the flavors to meld and deepen. You can prepare it up to 24 hours in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

What kind of steak works best for these kabobs?

For the best results, I recommend using a tender cut of steak that grills quickly and holds its shape well. Sirloin, ribeye, or even tenderloin are excellent choices. Cut the steak into uniform cubes for even cooking.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 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
• 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, 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 in a bowl. Whisk well and set aside.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Thread the steak cubes onto skewers, leaving a small space between each piece.
3. Step 3
   Thread the jumbo shrimp onto separate skewers. Season the shrimp with a little salt and pepper.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque. Do not overcook.
7. Step 7
   Serve the surf and turf kabobs immediately, 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.