Surf and Turf Kabobs Chimichurri-Easy & Delicious

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, a perfect marriage of land and sea that promises an explosion of flavor in every bite. Imagin extracte tender, succulent chunks of prime steak and juicy shrimp, marinated to perfection and threaded onto skewers with vibrant vegetables, all kissed by the grill’s smoky char. What makes this dish so incredibly beloved? It’s the sheer indulgence, the celebratory feel it brings to any occasion, and the delightful contrast between the rich, savory surf and turf elements. But the true magic ingredient, the one that elevates these kabobs from delicious to unforgettable, is the zesty, herbaceous chimichurri sauce. This bright, garlicky condiment cuts through the richness and adds a fresh, vibrant counterpoint that you’ll find yourself craving long after the last skewer is gone. Get ready to impress yourself and your guests with these incredible Surf and Turf Kabobs with Chimichurri Sauce.

this Recipe

Ingredients:

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The delightful medley of tender steak and succulent shrimp, kissed by the flame and bursting with flavor, is a crowd-pleaser for any occasion. And when we elevate it with a vibrant, zesty chimichurri sauce, it transforms into an unforgettable culinary experience. This recipe for Surf and Turf Kabobs with Chimichurri Sauce is designed to impress without being overly complicated, allowing you to enjoy a gourmet meal right in your backyard. The star of the show, beyond the premium steak and plump shrimp, is the herbaceous chimichurri, a South American condiment that sings with fresh herbs and a hint of spice.

The beauty of these kabobs lies in their versatility. You can easily swap out the sirloin for a different cut of beef like ribeye or even tenderloin if you’re feeling particularly indulgent. Similarly, the shrimp can be complemented with scallops or chunks of firm white fish. The chimichurri, however, is where the magic truly happens. Its bright, herbaceous notes cut through the richness of the steak and seafood, creating a perfectly balanced bite. We’ll be making the chimichurri first, allowing its flavors to meld beautifully while we prepare the kabobs.

Crafting the Vibrant Chimichurri Sauce

This sauce is the heart and soul of our kabobs. It’s incredibly simple to make and the results are spectacular. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms our flavorful base. Next, we add our aromatic elements. The 2 cloves of minced garlic provide a pungent kick, while the ⅔ cup of minced shallot brings a delicate, sweet onion flavor. The generous amounts of fresh herbs are crucial: ⅔ cup minced fresh parsley, 2 teaspoons chopped fresh basil, 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh oregano, and 2 teaspoons chopped cilantro. Don’t be shy with these; they are what give the chimichurri its characteristic freshness and complexity. For a touch of heat, we add 1 medium finely chopped jalapeno. You can adjust this to your spice preference; if you like it milder, remove the seeds and membranes before chopping. Finally, season with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The cayenne adds a subtle warmth that builds gently, but feel free to add more if you enjoy a spicier sauce. Whisk everything together until well combined. For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes, or ideally, refrigerate it for a few hours (or even overnight) to allow the flavors to meld. You can make this sauce a day in advance, which is always a helpful tip for busy cooks!

Preparing the Surf and Turf Kabobs

Now for the main event: the kabobs themselves. Ensure you have your wooden or metal skewers ready. If using wooden skewers, it’s essential to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill. In a large bowl, place your 3 pounds of sirloin steak, cut into 1-inch cubes. Add the 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails still on for visual appeal and to help them stay on the skewer. Drizzle the 1 tablespoon of olive oil over the steak and shrimp. Season lightly with a pinch more salt and pepper if desired, though the chimichurri will provide plenty of flavor. Gently toss to coat everything evenly.

The art of threading the kabobs is where presentation meets deliciousness. Alternate pieces of sirloin steak with the jumbo shrimp on the skewers. Try to keep the pieces relatively uniform in size to ensure even cooking. Don’t overcrowd the skewers; leave a little bit of space between each piece of meat and shrimp so that the heat can circulate effectively and everything cooks evenly. Some people like to add colorful vegetables like bell peppers, onions, or cherry tomatoes to their kabobs for added flavor and visual appeal, which is a fantastic idea if you have them on hand!

Grilling Perfection

Preheat your grill to medium-high heat. This is crucial for achieving a beautiful sear on both the steak and the shrimp. Once the grill is hot, carefully place the prepared kabobs on the grates. Grill for approximately 3-5 minutes per side for medium-rare steak and perfectly cooked shrimp. 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, as shrimp can overcook very quickly. You want the steak to have nice grill marks and be slightly pink in the center, and the shrimp to be opaque and slightly curled.

Resting and Serving

Once the kabobs are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes on a clean platter. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite.

To serve, arrange the surf and turf kabobs on a serving platter. Drizzle generously with the prepared chimichurri sauce, ensuring each piece gets a good coating. You can also serve the remaining chimichurri on the side for those who want to add extra. These kabobs are fantastic on their own or can be served with a side of grilled corn, a fresh salad, or fluffy rice. Enjoy the explosion of fresh, vibrant flavors!

Conclusion:

There you have it! Our Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. We’ve crafted this recipe to bring together the best of both land and sea, with succulent shrimp and tender steak coated in a vibrant, herbaceous chimichurri. It’s a dish that’s surprisingly easy to assemble, making it perfect for a weeknight treat or an impressive centerpiece for your next gathering. The smoky char from the grill, combined with the zesty punch of the chimichurri, creates a flavor profile that is truly unforgettable.

I encourage you to give these Surf and Turf Kabobs a try! They’re fantastic served alongside fluffy rice, a crisp green salad, or even some grilled corn on the cob. For variations, feel free to swap the shrimp for scallops or add chunks of firm white fish. You could also experiment with different cuts of steak, like sirloin or flank steak. Don’t be afraid to get creative with your vegetable choices too – bell peppers, onions, and zucchini all grill beautifully.

FAQs:

Can I make the chimichurri sauce ahead of time?

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

What kind of wood or charcoal should I use for grilling?

For a classic smoky flavor, I recommend using hardwood charcoal. If you’re using a gas grill, you can achieve a similar effect by using a smoker box with wood chips like hickory or mesquite. Enjoy grilling!

Can I make these kabobs indoors?

While grilling offers the best flavor, you can definitely make these kabobs indoors! You can pan-sear the ingredients in a hot skillet, or use a grill pan on your stovetop. Just ensure you get a good sear on all sides for optimal texture and taste.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 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
• 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
   Prepare 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. Stir well to combine. Set aside.
2. Step 2
   Marinate the sirloin steak: In a separate bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil, half of the prepared chimichurri sauce, and a pinch of sea salt and cayenne pepper. Let marinate for at least 15 minutes.
3. Step 3
   Prepare the shrimp: While the steak is marinating, toss the 1 package of jumbo shrimp with the remaining chimichurri sauce and a pinch of sea salt and cayenne pepper. Ensure the shrimp are evenly coated.
4. Step 4
   Assemble the kabobs: Thread the marinated sirloin steak cubes and jumbo shrimp onto skewers, alternating between the two. Be careful not to overcrowd the skewers.
5. Step 5
   Grill the kabobs: Preheat your grill to medium-high heat. Grill the kabobs for 7-10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve: Remove the kabobs from the grill and serve immediately with the remaining 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.