Surf and Turf Kabobs Chimichurri – Grilled Flavor

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte tender morsels of juicy steak and succulent shrimp, perfectly grilled and bursting with smoky flavor, all infused with the vibrant, herbaceous punch of a homemade chimichurri. This iconic pairing, the rich indulgence of “turf” meeting the fresh kiss of the “surf,” has captured hearts for a reason. It’s the ultimate celebratory dish, effortlessly elegant yet surprisingly simple to prepare, making it ideal for everything from a backyard barbecue with friends to a romantic dinner for two. What truly sets these surf and turf kabobs apart is the dazzling chimichurri sauce. This Argentinian masterpiece, a zesty blend of fresh parsley, oregano, garlic, and a hint of chili, cuts through the richness of the meat and seafood beautifully, creating a flavor profile that is utterly unforgettable.

Why You’ll Love This Recipe

Get Ready for a Flavor Explosion!

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a culinary adventure that brings the best of both land and sea to your grill. These Surf and Turf Kabobs are elevated by a vibrant, zesty Chimichurri sauce that cuts through the richness of the steak and complements the sweetness of the shrimp beautifully. This recipe is perfect for a backyard barbecue, a special occasion, or simply when you’re craving something truly delicious and impressive. The beauty of kabobs lies in their versatility and the ease of grilling, ensuring perfectly cooked components every time. The Chimichurri sauce, a staple of Argentinian cuisine, is incredibly fresh and herbaceous, making it a fantastic accompaniment not just for these kabobs, but for grilled meats, fish, and even roasted vegetables. Don’t be intimidated by the ingredient list for the sauce; the result is well worth the effort, and it can be made ahead of time to simplify your grilling day.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce:

Start by making your vibrant Chimichurri sauce. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Add the minced garlic, minced shallot, and all of the fresh herbs: parsley, basil, thyme, oregano, and cilantro. Don’t forget to add the finely chopped jalapeno for a touch of heat. The amount of jalapeno can be adjusted to your preference; remove the seeds and membranes for less heat, or leave some in for a spicier kick. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Stir everything together thoroughly. For the best flavor, allow the sauce to meld for at least 30 minutes at room temperature, or refrigerate it for up to a week. If refrigerating, let it come to room temperature for about 20 minutes before serving to allow the flavors to bloom. The fresh herbs are key here, so make sure they are finely minced for the best texture and flavor distribution.

Marinate the Steak:

Now, let’s prepare the star of our surf and turf: the sirloin steak. You’ll need 3 pounds of sirloin steak, cut into uniform 1-inch cubes. Uniformity is important for even cooking. Place the steak cubes in a large bowl or a resealable plastic bag. Pour about half of your prepared Chimichurri sauce over the steak. Reserve the other half for serving. Gently toss the steak cubes to ensure they are evenly coated with the sauce. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 2 hours. We’re not looking for a deep marinade here, but rather a light coating to infuse some flavor before grilling. Over-marinating can sometimes make the steak mushy, so a shorter time is ideal.

Prepare the Shrimp and Skewers:

While the steak is marinating, prepare your jumbo shrimp. You should have one package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails still on. The tails add a nice visual appeal and can help prevent the shrimp from drying out too much during cooking. If your shrimp are frozen, make sure they are fully thawed. Pat the shrimp dry with paper towels. This is a crucial step for achieving a good sear on the shrimp and preventing them from steaming on the grill. Lightly toss the dried shrimp with 1 tablespoon of olive oil and a pinch of salt and pepper. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before you plan to assemble the kabobs. This will prevent them from burning on the grill. Metal skewers do not require soaking.

Assemble the Kabobs:

Now for the fun part – assembling your kabobs! Thread the marinated steak cubes and the prepared shrimp onto your soaked wooden or metal skewers. Aim for an alternating pattern of steak and shrimp. Don’t overcrowd the skewers; leave a little space between the pieces. This allows for better heat circulation and ensures everything cooks evenly. If you have leftover steak or shrimp, you can make additional kabobs or grill them separately. You can also add other vegetables to your kabobs if you like, such as bell peppers, onions, or cherry tomatoes, threading them alongside the steak and shrimp. Just remember that vegetables will have different cooking times, so plan accordingly.

Grill the Kabobs:

Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). Clean your grill grates thoroughly and lightly oil them to prevent sticking. Place the assembled kabobs on the hot grill. Cook the steak for about 3-4 minutes per side for medium-rare, and the shrimp for about 2-3 minutes per side, until they turn pink and opaque. The cooking time will vary depending on the thickness of your steak cubes and the size of your shrimp, as well as the heat of your grill. Keep an eye on them and rotate them frequently to ensure even cooking and beautiful grill marks. You don’t want to overcook either the steak or the shrimp, as they can become tough. Use a meat thermometer to check the internal temperature of the steak if you want to be precise (130-135°F for medium-rare).

Serve and Enjoy:

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for a few minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Arrange the kabobs on a serving platter. Drizzle the reserved Chimichurri sauce generously over the kabobs, or serve it on the side for dipping. The bright, herbaceous sauce is the perfect complement to the rich steak and sweet shrimp. Serve immediately with your favorite sides, such as grilled corn on the cob, a fresh salad, or roasted potatoes. The combination of the savory, smoky kabobs and the vibrant, fresh sauce is truly spectacular and guaranteed to impress. Enjoy the fruits of your labor!

Conclusion:

You’ve just discovered a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s truly special. This dish perfectly balances the richness of perfectly grilled steak with the delicate sweetness of succulent shrimp, all brought together by the vibrant, herbaceous punch of homemade chimichurri. It’s a flavor explosion that’s surprisingly easy to create, making it ideal for weeknight dinners or impressive backyard barbecues. The beauty of these kabobs lies in their versatility; they’re a fantastic centerpiece for any meal, especially when paired with grilled vegetables like bell peppers, onions, and zucchini, or served alongside fluffy rice or a crisp, fresh salad. I encourage you to give this recipe a try – you won’t be disappointed!

Frequently Asked Questions about Surf and Turf Kabobs:

Can I use different types of seafood or meat?

Absolutely! While steak and shrimp are classic, feel free to experiment. Firm white fish like cod or halibut, scallops, or even lobster tails can be fantastic substitutes for the shrimp. For the meat, flank steak, sirloin, or even chicken breast can be used, though cooking times may vary slightly. The key is to choose ingredients that grill well and complement each other.

How do I prevent the kabobs from falling apart on the grill?

Soaking your wooden skewers in water for at least 30 minutes before assembling is crucial. This prevents them from burning. Also, ensure your ingredients are cut into uniform, bite-sized pieces and thread them onto the skewers snugly but not too tightly, alternating softer items with firmer ones to create a stable structure. Overcrowding the grill can also cause them to stick and break.

What are some other serving suggestions besides rice or salad?

These kabobs are wonderful served with grilled corn on the cob, a hearty quinoa pilaf, or even stuffed into warm pita bread for a more casual take. A side of creamy mashed potatoes or roasted sweet potatoes also makes for a satisfying accompaniment.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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
   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 to allow flavors to meld.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon olive oil and a pinch of sea salt.
3. Step 3
   Thread the marinated sirloin steak cubes onto skewers, alternating with the jumbo shrimp. Be sure not to overcrowd the skewers.
4. Step 4
   Preheat grill to medium-high heat. Clean and oil the grill grates.
5. Step 5
   Grill the kabobs for approximately 12-15 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 let rest for a few minutes before serving. Drizzle 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.