Surf and Turf Kabobs Chimichurri-Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent pieces of steak, perfectly grilled to your liking, alongside plump, juicy shrimp, all threaded onto skewers and kissed by fire. This dynamic duo, a classic for a reason, offers a delightful contrast in textures and flavors. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from great to extraordinary is the vibrant, herbaceous chimichurri. Its zesty, garlicky, and slightly spicy notes cut through the richness of the meat and seafood, creating a symphony in every bite. It’s the kind of dish that feels celebratory and impressive, yet surprisingly simple to bring to your table, making it a perfect choice for a weeknight indulgence or a weekend gathering. Let’s dive in and create some magic!

Surf and Turf Kabobs with Chimichurri Sauce

Get ready to impress with these absolutely stunning Surf and Turf Kabobs, perfectly complemented by a vibrant, zesty Chimichurri sauce. This recipe is a fantastic way to elevate a weeknight dinner into something special, or to wow your guests at your next backyard barbecue. The combination of tender, juicy sirloin steak and plump, succulent shrimp, all grilled to perfection and drizzled with our homemade chimichurri, is truly unforgettable. The chimichurri itself is a revelation – bright, herbaceous, and with just the right amount of kick to cut through the richness of the meat and seafood. Don’t be intimidated by making the sauce from scratch; it’s incredibly simple and the fresh flavors are miles beyond anything store-bought.

Ingredients:

Chimichurri Sauce Preparation

This is where the magic begin extracts! Making the chimichurri sauce is a simple yet rewarding process that will infuse your kabobs with incredible flavor.

1. In a medium bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This forms the base of our bright and tangy sauce.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro to the bowl. The combination of fresh herbs is what gives chimichurri its signature aromatic and herbaceous profile. Don’t be shy with the parsley – it’s the star of the show here.
3. Stir in the finely chopped jalapeno. For a milder sauce, you can remove the seeds and membranes of the jalapeno before chopping. For more heat, leave them in, or add a pinch more cayenne pepper later.
4. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can adjust the cayenne pepper to your preferred level of spice. Remember, you can always add more heat, but you can’t take it away! Whisk everything together until well combined.
5. Let the chimichurri sauce sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld together beautifully. You can also make this sauce a few hours ahead of time and store it in an airtight container in the refrigerator. Just let it come back to room temperature and give it a good stir before serving. The vibrant green color will be a feast for the eyes!

Kabob Assembly and Grilling

Now that our incredible chimichurri is ready, it’s time to prepare and grill our surf and turf.

1. Pat the 3 pounds of sirloin steak cubes dry with paper towels. This is a crucial step for achieving a good sear on the steak. If the steak is wet, it will steam rather than brown. Toss the steak cubes in a bowl with 1 tablespoon of olive oil and a pinch of salt and pepper.
2. Next, prepare your shrimp. Ensure they are peeled and deveined, with the tails still on if you prefer for easier handling on the skewers. If your shrimp are not already deveined, run a small, sharp knife along the back of each shrimp to expose the dark vein and then gently pull it out. Pat the shrimp dry as well.
3. Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating them for an appealing presentation. You can also add vegetables like bell peppers, onions, or cherry tomatoes to the skewers if you like, though this recipe focuses on the pure surf and turf experience. I like to ensure the steak pieces are relatively uniform in size so they cook evenly.
4. Preheat your grill to medium-high heat. This is essential for getting a nice char on the steak and shrimp without overcooking them. Make sure your grill grates are clean to prevent sticking.
5. Place the kabobs on the hot grill. Grill the steak and shrimp for about 3-4 minutes per side, or until the steak is cooked to your desired level of doneness and the shrimp are pink and opaque. The cooking time will vary depending on the thickness of the steak cubes and the size of the shrimp. For medium-rare steak, aim for an internal temperature of around 130-135°F. The shrimp will cook much faster, so keep an eye on them.
6. Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, ensuring maximum tenderness and flavor.

Serve the hot surf and turf kabobs immediately, generously drizzled with the prepared chimichurri sauce. This dish is fantastic on its own or served with a simple side salad or some grilled corn. Enjoy the explosion of fresh, vibrant flavors!

Conclusion:

You’ve now got the blueprint to create these absolutely sensational Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a true winner because it combines the best of both worlds – the succulent flavors of perfectly grilled steak and tender shrimp – with a vibrant, zesty chimichurri that cuts through the richness beautifully. They’re incredibly versatile, making them ideal for a fancy dinner party or a relaxed backyard barbecue. The ease of preparation, with everything skewered for effortless grilling and serving, means less time in the kitchen and more time enjoying your delicious creation with loved ones. Don’t be afraid to get creative with your vegetable choices or protein swaps!

I truly encourage you to give these Surf and Turf Kabobs a try. They’re a guaranteed crowd-pleaser and a fantastic way to elevate your grilling game. Serve them alongside some grilled corn on the cob, a fresh quinoa salad, or some crusty bread to soak up any extra chimichurri. For variations, consider adding chunks of pineapple for a sweet and savory twist, or swapping the shrimp for scallops or even chunks of firm white fish like cod. The possibilities are as endless as your imagin extractation!

Frequently Asked Questions:

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. Store it in an airtight container in the refrigerator.

What are the best vegetables to include on the kabobs?

The beauty of kabobs is their adaptability! Bell peppers (any color!), red onion, zucchini, cherry tomatoes, and mushrooms are all fantastic choices that grill up wonderfully and complement the steak and shrimp perfectly.

How do I prevent the shrimp from overcooking?

Shrimp cooks very quickly. Add them to the skewers during the last few minutes of grilling, or cook them on a separate, smaller skewer. They should turn pink and opaque when done. Aim for about 2-3 minutes per side over medium-high heat.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
25 Minutes

Cook Time
12 Minutes

Total Time
37 Minutes

Servings
6 servings

Ingredients

• 3 pounds sirloin steak, (cut into 1-inch cubes)
• 1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
• 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))
• 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 medium finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with any desired vegetables (not included in provided ingredient list). Brush lightly with 1 tablespoon olive oil.
3. Step 3
   Thread the jumbo shrimp onto separate skewers. Brush lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 4-6 minutes per side, or until desired doneness is reached. Remove from grill and let rest.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, or until pink and cooked through. Do not overcook.
7. Step 7
   Serve the surf and turf kabobs immediately, drizzled 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.