Surf and Turf Kabobs – Flavorful Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an invitation to a culinary adventure that tantalizes the taste buds and elevates any gathering. Imagin extracte succulent, perfectly grilled chunks of tender steak mingling with plump, sweet shrimp, all threaded onto skewers and kissed by the smoky char of the grill. It’s this classic pairing, elevated by the vibrant, herbaceous punch of a homemade chimichurri sauce, that makes these kabobs so utterly irresistible. People adore surf and turf kabobs because they offer the best of both worlds in a fun, interactive format. What truly sets our Surf and Turf Kabobs with Chimichurri Sauce apart is the explosion of fresh, zesty flavors from the chimichurri, a bright Argentinian condiment that cuts through the richness of the meat and seafood beautifully. Get ready to impress your friends and family with this show-stopping dish!

Ingredients:

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The rich, savory steak paired with the sweet, succulent shrimp creates a culinary harmony that’s hard to beat. And when you elevate it with vibrant, herbaceous chimichurri, you’ve got a meal that’s perfect for a backyard barbecue, a special occasion, or simply a Tuesday night that deserves a little extra flair. These kabobs are not only visually stunning but bursting with fresh flavors that will transport your taste buds. The beauty of kabobs is their versatility; you can grill them, bake them, or even pan-sear them. Plus, they’re a fantastic way to get everyone involved in the cooking and eating experience.

The star of this show, besides the perfectly cooked steak and shrimp, is the homemade chimichurri sauce. This Argentinian classic is a zesty, uncooked sauce made primarily from fresh herbs, garlic, vinegar, and olive oil. It’s incredibly simple to make, requiring just a quick chop and whisk, and it adds an incredible depth of flavor to almost anything. It’s the perfect bright counterpoint to the richness of the meat and seafood.

Marinating the Steak

Before we even think about skewering, let’s get our steak ready. For these kabobs, we’re using sirloin, which is a fantastic choice for grilling. It has a great beefy flavor and a good balance of tenderness and texture. We’re cutting it into uniform 1-inch cubes to ensure they cook evenly. The goal here is to get those cubes infused with flavor and tenderized just enough for a quick grill. While you can certainly grill the steak plain, a little marinade goes a long way in enhancing its natural deliciousness. However, for these kabobs, we’re actually going to let the chimichurri do most of the heavy lifting in the flavor department. We’ll simply toss the steak cubes with a touch of olive oil and let them sit while we prepare the rest of our components. This allows the steak to come up to room temperature slightly, which also helps with even cooking on the grill.

Preparing the Chimichurri Sauce

This is where the magic happens! The chimichurri is what truly sets these kabobs apart. It’s a wonderfully fresh and flavorful sauce that’s incredibly easy to whip up. Start by combining all of your finely minced fresh herbs: parsley, basil, thyme, oregano, and cilantro. The combination of these herbs creates a complex and aromatic profile. Next, add your minced garlic and shallot. The shallot offers a milder, sweeter onion flavor than regular onions, which is perfect for a sauce like this. Now, introduce the finely chopped jalapeno. If you prefer a milder sauce, be sure to remove the seeds and membranes from the jalapeno before chopping. For those who like a little heat, you can leave some or all of them in.

In a separate bowl, whisk together the olive oil and red grape juice vinegar. The red grape juice vinegar provides a lovely fruity acidity that cuts through the richness of the steak and shrimp. Add the minced herb mixture, sea salt, and cayenne pepper to the oil and vinegar. Whisk everything together until well combined. Taste and adjust seasoning as needed. You might want a little more salt, a touch more vinegar for tangin extractess, or a pinch more cayenne for extra spice. This sauce can be made ahead of time, which is a huge advantage. In fact, I find that chimichurri often tastes even better after it’s had a chance to sit for an hour or two, allowing the flavors to meld beautifully. You can store any leftover chimichurri in an airtight container in the refrigerator for up to a week.

Assembling the Kabobs

Now for the fun part: assembling our kabobs! If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill. Metal skewers are also a great option and don’t require soaking. We’ll start by threading the sirloin steak cubes onto the skewers, leaving a little space between each piece to ensure they cook evenly. Don’t overcrowd the skewers, as this can lead to uneven cooking and steaming rather than grilling. Aim for a balanced distribution of steak on each skewer.

For the shrimp, we want to keep them whole with the tails on. This not only makes for a more attractive presentation but also helps to protect the delicate shrimp meat from drying out during the quick grilling process. Gently toss the peeled and deveined shrimp with the 1 tablespoon of olive oil. Then, thread the shrimp onto separate skewers, again leaving a little space between each one. You can alternate steak and shrimp on the same skewers if you prefer, but I often find it easier to manage grilling times by keeping them separate, as shrimp cook much faster than steak.

Grilling the Kabobs

Preheat your grill to medium-high heat. A hot grill is essential for achieving those beautiful char marks and ensuring the steak cooks quickly and evenly. Once the grill is hot, carefully place the steak kabobs onto the grates. Grill the steak for about 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remember that steak will continue to cook slightly after it’s removed from the heat, so it’s better to err on the side of slightly undercooked. Use tongs to turn the kabobs, ensuring you get a nice sear on all sides.

After you’ve flipped the steak kabobs for their second rotation, or once the steak is almost done to your liking, it’s time to add the shrimp. Shrimp cook very quickly, usually in just 2-3 minutes per side. You’ll know they’re done when they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once both the steak and shrimp are perfectly cooked, remove the kabobs from the grill.

Serving and Enjoying

Transfer the grilled surf and turf kabobs to a serving platter. Drizzle generously with the fresh chimichurri sauce. The vibrant green sauce against the perfectly grilled steak and shrimp is a feast for the eyes. Serve immediately. These kabobs are fantastic on their own, or you can serve them with a side of grilled vegetables, rice, or a fresh salad. The combination of tender steak, succulent shrimp, and the zesty, herb-infused chimichurri is truly a showstopper. Enjoy the fruits of your labor – this is a meal that’s sure to impress!

Conclusion:

I hope you’re as excited as I am to try these Surf and Turf Kabobs with Chimichurri Sauce! This recipe is truly a winner because it delivers maximum flavor with minimal fuss. The combination of tender, juicy steak and succulent shrimp, marinated and grilled to perfection, is simply irresistible. And that vibrant, herbaceous chimichurri? It’s the secret ingredient that elevates these kabobs from delicious to unforgettable. They’re perfect for a weeknight dinner that feels special, a backyard barbecue with friends, or even a celebratory meal.

For serving, I love pairing these kabobs with a refreshing quinoa salad, grilled corn on the cob, or some crusty bread to soak up any extra chimichurri. Feeling adventurous? You can easily swap out the steak for chicken breast or beef tenderloin, or use scallops instead of shrimp for a different seafood twist. The possibilities are endless! I encourage you to gather your ingredients and give these Surf and Turf Kabobs a go. You won’t be disappointed!

Frequently Asked Questions:

Can I prepare the kabobs ahead of time?

Yes, absolutely! You can marinate the steak and shrimp separately for up to 4 hours in the refrigerator. You can also chop all your vegetables and assemble the kabobs a few hours in advance, storing them covered in the fridge. Just grill them when you’re ready to serve!

What if I don’t have a grill?

No problem! You can achieve similar delicious results by cooking these kabobs under your oven’s broiler or in a hot cast-iron skillet on the stovetop. Just keep a close eye on them and turn them frequently to ensure even cooking and that perfect char.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection, served with a vibrant and zesty chimichurri sauce. A perfect combination for any occasion.

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, ((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 medium bowl, whisk together 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves 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 medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
2. Step 2
   Prepare the Kabobs: In a separate bowl, toss the 3 pounds sirloin steak cubes and 1 package jumbo shrimp with 1 tablespoon olive oil. Season with salt and pepper to taste.
3. Step 3
   Assemble the Kabobs: Thread the steak and shrimp onto skewers, alternating between them.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-5 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness.
6. Step 6
   Serve the Surf and Turf Kabobs hot, drizzled 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.