Surf and Turf Kabobs Chimichurri Easy Grilled Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece that perfectly marries the best of land and sea. We’re talking about succulent chunks of tender steak alongside plump, juicy shrimp, all expertly grilled and bursting with flavor. It’s no wonder why this classic combination is a perennial favorite at barbecues and special occasions alike. The magic lies in the delightful contrast: the rich, savory beef playing off the delicate sweetness of the seafood. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri. This zesty Argentinian sauce, packed with fresh parsley, cilantro, garlic, and a hint of vinegar, cuts through the richness of the kabobs beautifully, creating a symphony of tastes and textures that will have everyone asking for seconds. Get ready to impress your guests (and yourself!) with this unforgettable dish.

Surf and Turf Kabobs with Chimichurri Sauce

Get ready to impress your taste buds and your dinner guests with these incredible Surf and Turf Kabobs, elevated by a vibrant and zesty Chimichurri Sauce. This recipe is a celebration of textures and flavors, bringin extractg together the richness of sirloin steak and the delicate sweetness of jumbo shrimp, all bathed in a herbaceous, garlicky sauce that’s simply irresistible. It’s the perfect dish for grilling season, a special occasion, or just when you’re craving something truly delicious. The beauty of kabobs is their versatility; you can skewer your favorite vegetables alongside the protein for a complete meal. But today, we’re focusing on the star power of surf and turf.

Ingredients:

Chimichurri Sauce Preparation

Let’s start with the star of the show, the Chimichurri sauce. This Argentinian condiment is a revelation of fresh herbs and bright acidity, and it’s surprisingly simple to make. In a medium bowl, combine the 1 cup of 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. Stir everything together until well combined. You want all those beautiful herbs and aromatics to mingle and infuse the oil and vinegar. For the best flavor, I highly recommend making this sauce at least 30 minutes to an hour ahead of time, or even the day before. This allows the flavors to deepen and meld beautifully. If you’re making it in advance, store it in an airtight container in the refrigerator. Just before serving, give it a good stir as the herbs and oil might separate. Taste it and adjust the salt, pepper, or cayenne to your preference. If you like it spicier, don’t be afraid to add a little more cayenne or even a pinch of red pepper flakes.

Preparing the Surf and Turf

Now, let’s move on to our star proteins. Pat the sirloin steak cubes dry with paper towels. This is an important step as it helps to achieve a better sear when they hit the grill. In a large bowl, toss the steak cubes with the 1 tablespoon of olive oil and a pinch of salt and pepper. Don’t over-season at this stage, as the chimichurri will add plenty of flavor. Next, gently toss the peeled and deveined jumbo shrimp with a tiny bit more olive oil, just enough to lightly coat them. Again, a little salt and pepper here is fine.

Assembling 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 before assembling your kabobs. This prevents them from burning on the grill. If you have metal skewers, you can skip this step. Thread the steak cubes and shrimp onto the skewers, alternating between the two. I like to place a piece of steak, then a shrimp, then another steak, and so on. Try not to pack them too tightly, as this allows for even cooking. You can also add vegetables like bell peppers, red onions, or cherry tomatoes to your kabobs at this stage if you wish, cutting them into similar-sized pieces as the steak.

Grilling the Kabobs

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

Cook the kabobs for approximately 8-10 minutes, turning them every 2-3 minutes. You want to achieve a lovely char on all sides of the steak and ensure it’s cooked to your desired doneness. For the shrimp, they will cook much faster; you’re looking for them to turn pink and opaque. Overcooked shrimp can become tough, so keep a close eye on them. A good rule of thumb is that the steak should be medium-rare to medium when the shrimp are perfectly cooked. If you’re unsure about steak doneness, you can always use a meat thermometer. An internal temperature of 130-135°F (54-57°C) is medium-rare for sirloin.

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for a minute or two. This allows the juices to redistribute, making the steak more tender and flavorful. Arrange the kabobs on a platter. Now for the grand finnon-alcoholic ale: generously spoon the vibrant Chimichurri sauce over the kabobs. You can also serve extra sauce on the side for dipping. The herbaceousness of the chimichurri cuts through the richness of the steak and seafood beautifully, creating a truly harmonious bite. These kabobs are fantastic served on their own, or alongside a simple salad, rice, or roasted potatoes. Enjoy the explosion of flavor!

Conclusion:

So there you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s not only a feast for the eyes but an absolute explosion of flavor! These kabobs are incredibly versatile and surprisingly easy to assemble, making them perfect for a weeknight indulgence or a show-stopping dish for your next backyard barbecue. The succulent combination of tender steak and juicy shrimp, grilled to perfection and then drenched in our vibrant, herbaceous chimichurri, creates a truly memorable dining experience. This recipe is a winner because it delivers maximum taste with minimal fuss, allowing you to enjoy more time with your loved ones and less time stressing in the kitchen.

I love serving these kabobs with a fresh, crisp salad, some fluffy rice, or even grilled corn on the cob for a complete and satisfying meal. Don’t be afraid to get creative with your variations! You could easily swap out the shrimp for scallops or even chunks of firm white fish. For the land-lover in your life, consider adding some hearty vegetables like bell peppers, onions, and zucchini to the skewers for an even more substantial meal. The beauty of these Surf and Turf Kabobs with Chimichurri Sauce is their adaptability. I truly encourage you to give this recipe a try; I’m confident you’ll be hooked!

Frequently Asked Questions:

Q: Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best when made a few hours in advance, or even the day before. This allows the flavors to meld beautifully. Simply store it in an airtight container in the refrigerator.

Q: What kind of steak works best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, ribeye, or even flank steak. Just be sure to cut the steak into uniform cubes for even cooking.

Q: Can I grill the kabobs indoors if I don’t have an outdoor grill?

Yes, you can! You can achieve a similar result using a grill pan on your stovetop or even by broiling them in the oven. Just keep a close eye on them to prevent overcooking.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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
   Prepare the chimichurri sauce: In a bowl, whisk together 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves minced 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 finely chopped medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between steak and shrimp.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the surf and turf kabobs immediately 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.