Surf and Turf Kabobs Chimichurri-Grilled Perfection

Surf and turf kabobs with chimichurri sauce are an absolute showstopper, and for good reason! If you’re looking to elevate your grilling game and impress your guests (or just treat yourself!), then these vibrant skewers are the answer. I adore how this dish perfectly marries the rich, savory flavors of succulent steak with the sweet, delicate taste of fresh seafood. It’s a classic pairing that simply never fails to delight. What truly sets these surf and turf kabobs with chimichurri sauce apart is the explosion of fresh, herbaceous goodness from the homemade chimichurri. This zesty, garlicky sauce cuts through the richness of the meats and seafood, creating a symphony of flavors that dances on your palate. Get ready for an unforgettable culinary adventure that’s both elegant and incredibly satisfying.

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a flavor explosion with these incredible Surf and Turf Kabobs, perfectly complemented by a vibrant, zesty Chimichurri sauce. This dish is perfect for grilling season, a special occasion, or simply when you’re craving something a little more exciting than your everyday meal. The combination of succulent steak and plump shrimp, all kissed by the grill and drizzled with our homemade herbaceous sauce, is simply divine. We’ll break it down step-by-step so you can create this restaurant-quality meal right in your own backyard.

Ingredients:

Chimichurri Sauce Preparation

Let’s start with the star of the show, our incredible chimichurri sauce. This Argentinian classic is bursting with fresh herbs and bright, tangy notes that cut through the richness of the surf and turf beautifully.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Whisk them together until they are well incorporated. This forms the base of our vibrant 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 more herbs, the merrier! Make sure they are finely chopped for the best texture and flavor distribution throughout the sauce.
3. Stir in the finely chopped medium jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping. For a spicier kick, leave them in, or even add a little more!
4. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. This salt will enhance all the flavors, and the cayenne pepper adds a subtle warmth that is truly addictive. Remember, you can always add more cayenne pepper to taste if you like it hot.
5. Whisk everything together thoroughly. Taste the sauce and adjust seasonings as needed. You might want a little more salt, a touch more vinegar for tang, or a pinch more cayenne for heat. Let the chimichurri sit for at least 15-30 minutes at room temperature to allow the flavors to meld and deepen. The longer it sits, the more delicious it becomes!

Kabob Assembly and Grilling

Now that our chimichurri is ready to impress, let’s get to the kabobs themselves. We’ll be marinating the steak briefly and then threading everything onto skewers for an easy and elegant grilling experience.

1. Prepare your sirloin steak. Ensure it’s cut into uniform 1-inch cubes. This ensures even cooking on the grill. Place the steak cubes in a large bowl. Drizzle them with 1 tablespoon of olive oil and season with a pinch of salt and pepper if desired. Toss gently to coat. You don’t need a long marinade for sirloin; a quick coating of oil and seasoning is enough to get them ready for the grill.
2. Prepare your jumbo shrimp. Make sure they are peeled and deveined, with the tails left on for easy handling and a beautiful presentation. The tails are not only visually appealing but also act as a handle when eating.
3. It’s time to assemble the kabobs. If you are using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Thread the sirloin steak cubes and jumbo shrimp onto the skewers, alternating them for an appealing visual and to ensure even cooking. Don’t overcrowd the skewers; leave a little space between each piece so that the heat can circulate properly and cook everything through.
4. Preheat your grill to medium-high heat. This is crucial for achieving those beautiful grill marks and ensuring a good sear on the steak and shrimp. Once the grill is hot, carefully place the assembled kabobs onto the grill grates.
5. Grill the kabobs for about 3-4 minutes per side for medium-rare steak and perfectly cooked shrimp. The exact cooking time will depend on the thickness of your steak cubes and the size of your shrimp. Keep a close eye on them; shrimp cook very quickly and can go from perfect to overcooked in a flash. The steak should have a nice crust on the outside and be tender and juicy on the inside. You’re looking for an internal temperature of around 130-135°F (54-57°C) for medium-rare steak.
6. Once the kabobs are cooked to your liking, remove them from the grill. Let them rest for a couple of minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Serve your glorious Surf and Turf Kabobs immediately, generously drizzled with the fresh, homemade Chimichurri sauce. This dish pairs wonderfully with grilled vegetables, a simple salad, or even some fluffy rice. Enjoy every delicious bite!

Conclusion:

So there you have it – a guide to creating these incredible Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because it brings together the best of both worlds: the succulent sweetness of perfectly grilled shrimp and the rich, savory flavor of tender steak. The vibrant, herbaceous chimichurri sauce is the absolute game-changer, adding a fresh and zesty kick that elevates every bite. It’s a dish that feels both elegant and incredibly approachable, making it ideal for a special occasion or even a weeknight treat.

We love serving these kabobs alongside fluffy white rice or a fresh, crisp green salad. Roasted potatoes or grilled corn on the cob are also fantastic accompaniments. Don’t be afraid to get creative with your variations! You could swap the shrimp for scallops, or use a different cut of steak like sirloin or ribeye. If you’re not a fan of beef, chicken breast cut into chunks works beautifully. The possibilities are endless, and the result is always delicious. We wholeheartedly encourage you to give these Surf and Turf Kabobs a try. You won’t be disappointed!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is actually best when made a few hours or even a day in advance. This allows the flavors to meld together beautifully. Store it in an airtight container in the refrigerator, and bring it to room temperature before serving.

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

The key is to cut your ingredients into uniform sizes. Steak will generally take a little longer to cook than shrimp. You can start by grilling the steak cubes first, removing them to a plate to rest, and then grilling the shrimp for a shorter time. Alternatively, you can thread them on separate skewers to control their cooking times more precisely.

Can I make these kabobs indoors?

Yes! While grilling provides a wonderful smoky flavor, you can achieve similar results indoors. Use a grill pan on your stovetop or broil them in the oven. Just keep a close eye on them as cooking times will vary. For broiling, place the kabobs on a baking sheet lined with foil and broil about 4-6 inches from the heat source, flipping halfway through.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and plump jumbo shrimp marinated and grilled to perfection, served with a vibrant and zesty homemade chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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, ((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
   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 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
2. Step 2
   Marinate the sirloin steak: In a separate bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil, half of the prepared chimichurri sauce, and a pinch of salt and pepper. Let marinate for at least 15 minutes.
3. Step 3
   Thread the marinated steak cubes onto skewers, alternating with the 1 package of jumbo shrimp. Do not overcrowd the skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-5 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the surf and turf kabobs immediately, with the remaining chimichurri sauce on the side for dipping.

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.