Surf and Turf Kabobs Chimichurri Grilled Perfection

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, perfect for elevating any backyard barbecue or weeknight dinner. There’s something inherently celebratory about skewering succulent chunks of prime steak and plump, sweet shrimp, then grilling them to smoky perfection. This classic pairing, the rich, savory beef dancing with the delicate ocean sweetness of the shrimp, is a flavor combination that has delighted palates for generations. But what truly sets these Surf and Turf Kabobs apart is the vibrant, herbaceous punch of the chimichurri sauce. This zesty Argentinian condiment, bursting with fresh parsley, garlic, oregano, and a hint of chili, cuts through the richness of the meat and seafood beautifully, creating a harmonious explosion of taste and texture. Get ready to impress yourself and your guests with this unforgettable culinary creation.

Why You’ll Love This Dish:

We all crave those dishes that are both impressive and surprisingly easy to make, and these Surf and Turf Kabobs with Chimichurri Sauce tick all the boxes. They offer the luxurious feel of a restaurant-quality meal without the fuss. The kabob format makes for incredibly even cooking and effortless serving, and the bright chimichurri sauce is a game-changer. It’s the perfect way to bring a touch of gourmet flair to your table.

Get Ready to Grill!

Let’s dive into creating your own amazing Surf and Turf Kabobs with Chimichurri Sauce.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a good surf and turf. It’s a classic for a reason, offering the best of both land and sea in a single, satisfying bite. And when you take that concept and put it on a skewer, turning it into vibrant, smoky kabobs, you elevate it even further. These Surf and Turf Kabobs with Chimichurri Sauce are perfect for grilling season, a special occasion, or simply when you crave a dish that feels both impressive and incredibly easy to assemble. The star of the show, beyond the juicy steak and succulent shrimp, is the bright, herbaceous chimichurri sauce. This Argentinian condiment is a revelation, cutting through the richness of the meat and seafood with its zesty, garlicky punch. Let’s get started!

Ingredients:

Making the Chimichurri Sauce

The chimichurri is where the magic truly begin extracts, and thankfully, it’s incredibly simple to whip up. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the vibrant base for our sauce. Next, add all the finely minced aromatics and herbs: the 2 cloves of minced garlic, the ⅔ cup of minced shallot, the 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 fresh herbs is key to chimichurri’s distinctive flavor. Don’t skimp on the parsley; it’s the backbone of the sauce.

Now, for a touch of heat, add the finely chopped medium jalapeno. You can adjust the amount of jalapeno to your preference. If you like it spicier, use more, or remove the seeds and membranes for a milder kick. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper later if you desire a bit more heat. Give everything a really good stir to ensure all the ingredients are well incorporated. For the best flavor, let the chimichurri sauce sit for at least 30 minutes at room temperature, or even better, refrigerate it for an hour or two to allow the flavors to meld beautifully. This resting period is crucial for developing that deep, complex taste.

Preparing the Kabobs

While the chimichurri is resting, let’s get our surf and turf ready for the grill. Take your 3 pounds of sirloin steak, which should be cut into uniform 1-inch cubes. Uniformity is important for even cooking. If your steak isn’t already cubed, it’s a simple step with a sharp knife. Ensure the cubes are roughly the same size so they cook at the same rate on the grill. For the shrimp, use a 16-ounce package of jumbo shrimp. They should be peeled and deveined, and leaving the tails on adds a nice visual appeal and a bit of extra flavor.

In a separate bowl, toss the steak cubes and shrimp with the remaining 1 tablespoon of olive oil. This light coating of oil helps prevent sticking and allows for a nice sear on the grill. Season the steak and shrimp very lightly with salt and pepper at this stage. Remember, the chimichurri sauce is already seasoned, so you don’t want to overdo it here.

Assembling and Grilling the Kabobs

Now comes the fun part: assembling the kabobs! If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Thread the marinated steak cubes and shrimp onto the skewers, alternating between the two. You can also add vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this recipe, we’re focusing on the pure surf and turf experience. Don’t pack the ingredients too tightly onto the skewers; leave a little space between them to ensure they cook evenly and get a nice char.

Preheat your grill to medium-high heat. You want a hot grill to get a good sear on the steak and shrimp. Place the assembled kabobs on the hot grill grates. Grill the steak and shrimp for about 3-4 minutes per side, or until the steak is cooked to your desired doneness (medium-rare is recommended for sirloin) and the shrimp are pink and opaque. The cooking time will depend on the thickness of your steak cubes and the heat of your grill, so keep a close eye on them.

Serving Your Masterpiece

Once your kabobs are perfectly grilled and slightly charred, remove them from the grill and let them rest for a minute or two. This brief resting period allows the juices to redistribute throughout the steak, ensuring a more tender and flavorful bite. Arrange the kabobs on a platter. Drizzle a generous amount of your freshly made chimichurri sauce over the top. You can also serve the remaining chimichurri sauce on the side for dipping. The vibrant green sauce against the rich colors of the steak and shrimp is visually stunning, and the aroma is absolutely incredible. Serve immediately and enjoy this delicious surf and turf creation!

Conclusion:

There you have it! These Surf and Turf Kabobs with Chimichurri Sauce are a true showstopper, perfect for grilling enthusiasts and anyone looking to elevate their mealtime. The magic lies in the perfect marriage of succulent steak and tender shrimp, infused with smoky char from the grill, all brought together by the vibrant, herbaceous punch of our homemade chimichurri. This recipe is fantastic because it’s relatively simple to prepare yet delivers restaurant-quality flavor and presentation. It’s a celebration of fresh ingredients and bold tastes, ideal for a special occasion or just a delightful weeknight indulgence.

For serving, imagin extracte these beauties alongside fluffy rice, grilled corn on the cob, or a crisp, refreshing salad. They also make a stunning appetizer when made with smaller pieces of steak and shrimp. Don’t be afraid to get creative with variations! Swap the steak for sirloin or ribeye, or try scallops instead of shrimp. For a non-seafood option, consider chunks of chicken breast. The key is using good quality ingredients and letting the chimichurri shine.

I truly encourage you to give these Surf and Turf Kabobs a try. You’ll be amazed at how easily you can create such a memorable dish. Happy grilling!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. The flavors will meld even further, making it even more delicious. Just give it a good stir before serving.

What’s the best way to prevent the shrimp from overcooking?

Shrimp cooks very quickly! The best approach is to add them to the grill during the last few minutes of cooking. They should turn pink and opaque. Keep a close eye on them to ensure they don’t become rubbery.

Are there any vegetarian or vegan alternatives for the surf and turf kabobs?

While this recipe is specifically for surf and turf, you can absolutely create delicious vegetarian or vegan kabobs using firm tofu, tempeh, or hearty vegetables like portobello mushrooms, bell peppers, onions, and zucchini. The chimichurri sauce is naturally vegan and vegetarian-friendly!

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection, served with a vibrant and 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
   Prepare the Chimichurri Sauce: In a bowl, combine 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. Whisk to combine and set aside.
2. Step 2
   Prepare the Kabobs: Thread 3 pounds sirloin steak cubes and 1 package (16 ounces) jumbo shrimp onto skewers, alternating between steak and shrimp. You can also add vegetables like bell peppers and onions if desired.
3. Step 3
   Brush with Oil: Lightly brush the kabobs with 1 tablespoon of olive oil.
4. Step 4
   Preheat Grill: Preheat your grill to medium-high heat.
5. Step 5
   Grill Kabobs: Grill the kabobs for 3-4 minutes per side for medium-rare steak, or until shrimp are pink and opaque and cooked through. Adjust cooking time based on desired doneness.
6. Step 6
   Serve: Remove kabobs from the grill and serve immediately with the prepared chimichurri sauce on the side.

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.