Surf and Turf Kabobs Chimichurri-Easy & Delicious

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a vibrant celebration on a stick! If you’re looking for a way to impress your guests or simply elevate your weeknight dinner, these kabobs are the answer. We all love the classic combination of succulent steak and fresh seafood, but transforming it into portable, grilled perfection takes it to a whole new level. What truly sets these Surf and Turf Kabobs with Chimichurri Sauce apart is the electrifying punch of the chimichurri. This herbaceous, garlicky, and slightly tangy Argentinian sauce is the perfect counterpoint to the rich flavors of the beef and shrimp, creating a symphony of tastes and textures that will leave you craving more. Get ready for a grilling experience that’s both incredibly delicious and wonderfully easy to assemble!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The smoky char, the tender morsels of protein, and the vibrant burst of flavor from a zesty sauce – it’s a culinary experience that brings sunshine and smiles. Today, we’re taking this classic to new heights with our Surf and Turf Kabobs, featuring succulent sirloin steak and plump jumbo shrimp, all brought together with a bright and herbaceous Chimichurri sauce. This dish is surprisingly simple to prepare, making it ideal for a weeknight treat or an impressive backyard barbecue centerpiece. The beauty of kabobs lies in their versatility and the way they allow individual ingredients to shine. The rich, beefy notes of the sirloin pair wonderfully with the sweet, delicate flavor of the shrimp, and the Chimichurri sauce acts as the perfect conductor, tying all these delicious elements into a harmonious symphony of taste.

Let’s get started by gathering our ingredients. The Chimichurri sauce, with its fresh herbs and a hint of spice, is what truly elevates these kabobs. It’s a sauce that’s meant to be spooned generously over everything, so don’t be shy! The quality of your steak and shrimp will also play a significant role, so opt for the freshest ingredients you can find.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce

First things first, let’s get our vibrant Chimichurri sauce ready. 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. This forms the flavorful base of our sauce. Next, add in the generous amount of fresh herbs: ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these herbs is what gives Chimichurri its distinctive, herbaceous aroma and taste. For a touch of heat and a wonderful freshness, add in 1 medium jalapeno, finely chopped. Remember to remove the seeds and membranes if you prefer a milder sauce, or leave some in for an extra kick. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Feel free to adjust the cayenne pepper to your personal spice preference – start with a little and add more if you like it spicier. Whisk everything together until well combined. For the best flavor, it’s ideal to let the Chimichurri sauce sit for at least 30 minutes at room temperature to allow the flavors to meld. This can be done while you prepare the kabobs. You can also make this sauce a day in advance; it stores beautifully in an airtight container in the refrigerator and will continue to develop even more depth of flavor.

Marinate the Sirloin Steak

Now, let’s prepare our sirloin steak for grilling. Take your 3 pounds of sirloin steak, cut into uniform 1-inch cubes. Uniformity in size is key here to ensure even cooking. Place the steak cubes in a large bowl. Drizzle them with 1 tablespoon of olive oil. This light coating of olive oil helps to prevent the steak from sticking to the grill and also aids in getting a nice sear. Season the steak generously with salt and pepper. Toss the steak gently to coat all the pieces evenly. You can let the steak marinate at room temperature for about 30 minutes while you assemble the kabobs, or if you have more time, you can cover the bowl and refrigerate it for up to 2 hours. Avoid marinating for too long in acidic marinades like this, as it can start to break down the protein too much and make the steak mushy. For this recipe, a short marination is perfect to infuse just a touch of flavor without altering the steak’s texture.

Assemble the Kabobs

It’s time to bring our kabobs to life! If you are using wooden skewers, it’s crucial to soak them in water for at least 30 minutes before using them. This prevents the skewers from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, alternating them with the jumbo shrimp. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on the size of your skewers and how much you like of each. Ensure the shrimp are peeled and deveined, with the tails left on for presentation and easier handling on the skewer. Try to keep the spacing between the ingredients relatively consistent. This will help them cook at a similar rate. Don’t overcrowd the skewers; leave a little bit of space between each piece. This allows the heat to circulate freely around the ingredients, ensuring they cook evenly and get a nice char. If you have any leftover steak or shrimp, you can always grill them directly on the grates.

Grill the Kabobs

Get your grill ready for some serious flavor! Preheat your grill to medium-high heat. You want a hot grill to get a beautiful sear on the steak and shrimp quickly, locking in their juices. Once the grill is hot, lightly oil the grates to prevent sticking. Carefully place the assembled kabobs onto the hot grill. Grill the kabobs for approximately 3-4 minutes per side for the shrimp and 4-5 minutes per side for the steak. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. The shrimp should turn pink and opaque, and the steak should be cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of about 130-135°F (54-57°C). Use a meat thermometer to check for accuracy. It’s important not to overcook the shrimp, as they can become tough and rubbery. Likewise, overcooked steak will lose its tenderness. The goal is to achieve a beautiful char on the outside while keeping the inside tender and juicy.

Serve and Enjoy

Once your Surf and Turf Kabobs are perfectly grilled, remove them from the grill and let them rest for a minute or two. This allows the juices to redistribute, resulting in more tender and flavorful meat. Arrange the kabobs on a serving platter. Now comes the best part: generously drizzle or spoon the prepared Chimichurri sauce over the hot kabobs. The vibrant green sauce against the beautifully grilled steak and shrimp is a sight to behold! Serve immediately and watch as your guests marvel at this delicious creation. These kabobs are fantastic served with a simple side salad, grilled corn on the cob, or fluffy rice. Don’t forget to offer extra Chimichurri sauce on the side for those who can’t get enough of its amazing flavor!

Conclusion:

There you have it – a fantastic recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! This dish truly shines with its vibrant flavors and elegant presentation, making it perfect for a special occasion or just a fun weeknight meal. The juicy, perfectly grilled steak and succulent shrimp, complemented by the zesty, herbaceous chimichurri, create a flavor explosion that’s both satisfying and refreshing. It’s a simple yet sophisticated way to enjoy the best of both land and sea, making these surf and turf kabobs a guaranteed crowd-pleaser.

We love serving these kabobs alongside some fluffy quinoa, a crisp garden salad, or even some grilled corn on the cob for a complete and balanced meal. Feeling adventurous? Don’t hesitate to try variations! Swap out the shrimp for scallops or lobster chunks, or perhaps add some colorful bell peppers, onions, and cherry tomatoes directly onto the skewers for extra texture and visual appeal. The beauty of these kabobs is their adaptability. We wholeheartedly encourage you to give this recipe a try – we’re confident you’ll fall in love with its delicious simplicity and incredible taste!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made at least an hour in advance, and even better if it can sit for a few hours or overnight. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What kind of steak is best for these kabobs?

For tender and flavorful surf and turf kabobs, we recommend using cuts like sirloin, New York strip, or even filet mignon. These steaks are less likely to dry out on the grill and offer a delicious, beefy flavor.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp grilled on skewers and drizzled 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, ((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 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.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with any desired vegetables (not provided in ingredient list).
3. Step 3
   Thread the jumbo shrimp onto separate skewers.
4. Step 4
   In a large bowl, toss the steak kabobs with 1 tablespoon of olive oil and season with salt and pepper.
5. Step 5
   Preheat grill to medium-high heat.
6. Step 6
   Grill the steak kabobs for 8-10 minutes, turning occasionally, until cooked to desired doneness.
7. Step 7
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque.
8. Step 8
   Serve the surf and turf kabobs hot, drizzled generously with the 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.