Surf and Turf Kabobs with Zesty Chimichurri Sauce

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleasers, and for good reason! This dynamic duo of succulent steak and tender seafood, all grilled to smoky perfection and drizzled with a vibrant, herbaceous sauce, is a true celebration on a skewer. What is it about these Surf and Turf Kabobs with Chimichurri Sauce that captures our hearts and taste buds? It’s the irresistible combination of rich, savory beef and delicate, sweet shrimp or scallops, kissed by the flames and brought to life by the zesty, garlicky punch of the chimichurri. It’s an elegant yet wonderfully approachable meal, perfect for a backyard barbecue, a special occasion, or simply when you crave something truly delicious. Get ready to impress yourself and your guests with these flavorful skewers!

Why You’ll Love This Dish:

This recipe takes the beloved concept of surf and turf and elevates it with the convenience and fun of kabobs. The ease of grilling individual portions means perfectly cooked components every time. The bright, fresh chimichurri sauce acts as the perfect counterpoint to the richness of the meat and seafood, cutting through the savory notes with its herbal zing. It’s a dish that feels both sophisticated and wonderfully relaxed, making it ideal for any gathering.

this Recipe

Surf and Turf Kabobs with Chimichurri Sauce

Prepare yourself for a culinary adventure that brings together the best of land and sea, all grilled to perfection and elevated by a vibrant, herbaceous chimichurri sauce. These Surf and Turf Kabobs are an absolute showstopper, perfect for a summer barbecue, a special occasion, or even just a weeknight when you want to treat yourself. The succulent steak and plump shrimp, marinated and grilled alongside colorful vegetables, are then generously drizzled with a zesty, homemade chimichurri that will tantalize your taste buds. Let’s get started!

Ingredients:

Chimichurri Sauce Preparation:

The heart of this dish lies in its incredibly flavorful chimichurri sauce. This uncooked Argentinean sauce is packed with fresh herbs and a bright, tangy kick that perfectly complements grilled meats and seafood. It’s surprisingly simple to make, and the results are truly remarkable.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the flavorful base of our chimichurri.
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. Don’t be shy with the herbs; they are what give this sauce its incredible aroma and taste.
3. Stir in the finely chopped jalapeno. You can adjust the amount of jalapeno based on your spice preference. For a milder sauce, remove the seeds and membranes before chopping. For a spicier kick, leave some of them in.
4. Season the mixture with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne later if you desire more heat. Taste and adjust the salt and spice levels as needed.
5. Whisk everything together thoroughly to ensure all the ingredients are well combined. Once mixed, cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld. The longer it sits, the more intense the flavors will become. You can also make this sauce a day in advance and store it in the refrigerator; just bring it back to room temperature before serving.

Kabob Assembly and Grilling:

Now that our vibrant chimichurri is ready, let’s move on to the star of the show: the kabobs themselves. We’ll be marinating the sirloin steak to infuse it with even more deliciousness before grilling.

1. In a large bowl, place the 3 pounds of sirloin steak cubes. Drizzle them with the 1 tablespoon of olive oil. This might seem like a small amount, but it’s just enough to help the steak brown nicely on the grill.
2. Add about half of the prepared chimichurri sauce to the steak cubes. Reserve the remaining chimichurri for serving. Gently toss the steak cubes to ensure they are evenly coated with the marinade. Cover the bowl and let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Avoid marinating the steak for too long in the acidic chimichurri, as it can start to break down the meat texture.
3. While the steak is marinating, prepare your skewers. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before using them. This prevents them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, leaving a little space between each piece for even cooking.
4. Next, add the 1 package (16 ounces) of jumbo shrimp, peeled and deveined with tails on, to separate skewers. It’s generally best to skewer the shrimp separately from the steak because shrimp cook much faster than steak. This ensures that neither component is overcooked or undercooked. You can also add your favorite vegetables to the skewers at this stage, such as bell peppers, onions, zucchini, or cherry tomatoes, alternating them with the steak and shrimp for a beautiful and flavorful presentation.
5. Preheat your grill to medium-high heat. You want a nice, hot grill to get a good sear on the steak and shrimp. Lightly oil the grill grates to prevent sticking. Carefully place the steak kabobs on the hot grill. Grill for about 4-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. Once the steak kabobs are almost done, add the shrimp kabobs to the grill. Shrimp cook very quickly, typically taking only 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.

Serving Your Masterpiece:

Once your surf and turf kabobs are perfectly grilled, it’s time for the grand finnon-alcoholic ale. Remove the kabobs from the grill and let them rest for a couple of minutes. Then, artfully arrange them on a serving platter. Generously spoon the reserved chimichurri sauce over the hot kabobs. The vibrant green sauce cascading over the grilled steak and shrimp is a feast for the eyes as well as the palate. Serve immediately and watch as your guests rave about this incredible dish. This Surf and Turf Kabob with Chimichurri Sauce is a true celebration of flavors and textures, and it’s sure to become a favorite in your recipe repertoire. Enjoy every delicious bite!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that is as vibrant and flavorful as it is surprisingly easy to make! These kabobs are a fantastic way to elevate any meal, whether it’s a casual weeknight dinner or a special occasion. The perfect marriage of succulent shrimp and tender steak, kissed by the grill and brightened by the zesty, herbaceous chimichurri, truly makes for an unforgettable dining experience. I highly recommend giving these Surf and Turf Kabobs a try. They are guaranteed to impress your taste buds and your guests alike.

For serving, these kabobs are wonderfully versatile. They pair beautifully with a simple rice pilaf, a crisp green salad, or grilled corn on the cob. You can even serve them over a bed of quinoa for a more substantial and nutritious meal. Don’t be afraid to get creative with variations! If steak isn’t your preference, try substituting chunks of firm white fish like cod or halibut. For a different seafood element, scallops are an excellent choice. You can also add colorful vegetables to your kabobs, such as bell peppers, onions, cherry tomatoes, or zucchini, for added texture and flavor.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors actually meld and deepen beautifully over time, making it even more delicious. Just give it a good stir before serving.

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

The key is to add the shrimp to the grill during the last few minutes of cooking. They cook very quickly and are done when they turn pink and opaque. Avoid overcrowding the kabobs so they cook evenly.

Can I make these kabobs indoors?

Yes, you can! While grilling imparts a wonderful smoky flavor, you can also cook these kabobs under the broiler in your oven or in a grill pan on the stovetop. Keep a close eye on them, as cooking times may vary.

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
20 Minutes

Cook Time
12 Minutes

Total Time
32 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
   For the chimichurri sauce: In a food processor, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves 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 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Pulse until finely chopped but not puréed. Set aside.
2. Step 2
   Thread the 3 pounds sirloin steak cubes and 1 package jumbo shrimp onto skewers, alternating between steak and shrimp.
3. Step 3
   Brush the kabobs with 1 tablespoon olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-6 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached. Cooking time will vary based on the size of the cubes and shrimp.
6. Step 6
   Serve the surf and turf kabobs hot, 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.