Surf and Turf Kabobs Chimichurri Grilled Perfection

ByRowan

Surf and Turf Kabobs with Chimichurri Sauce are a culinary dream team, bringin extractg together the best of both land and sea in a vibrant, flavor-packed package. We all love a dish that feels both sophisticated and effortlessly fun, and these kabobs deliver on both fronts. Imagin extracte tender, juicy chunks of perfectly grilled steak mingling with succulent shrimp, all kissed by the smoky char of the grill. It’s a classic combination, but what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce is the zingy, herb-forward chimichurri. This Argentinean sauce, bursting with fresh parsley, cilantro, garlic, and a hint of chili, cuts through the richness of the meat and seafood beautifully, adding a bright, herbaceous counterpoint that’s utterly addictive. This recipe is perfect for your next backyard barbecue, a special occasion dinner, or even just a weeknight when you want to treat yourself to something truly delicious.

Why This Recipe is a Crowd-Pleaser

A symphony of textures and tastes

Surf and Turf Kabobs with Chimichurri Sauce

Surf and Turf Kabobs with Zesty Chimichurri Sauce

Get ready for a flavor explosion with these incredible Surf and Turf Kabobs! We’re talking tender, juicy steak and succulent shrimp, grilled to perfection and drizzled with a vibrant, herbaceous chimichurri sauce. This dish is perfect for a weekend barbecue, a special occasion, or simply when you’re craving something a little bit fancy but still incredibly easy to make. The combination of smoky grilled flavors and the bright, zesty notes of the chimichurri is simply irresistible. We’ll be marinating the steak for maximum tenderness and flavor, and the shrimp cooks up in a flash. Let’s get started!

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

    • Chimichurri Sauce:

    This vibrant green sauce is the star of the show, adding a burst of freshness and a hint of spice that perfectly complements the richness of the surf and turf. It’s incredibly simple to make and can be prepared ahead of time, which is always a bonus!

  • In a medium bowl, whisk together the 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. Taste and adjust the cayenne pepper if you prefer more heat. This will yield about 2 cups of chimichurri. Set aside about ½ cup of the chimichurri for serving, and use the remaining 1 ½ cups to marinate the steak.

    • Marinating the Steak:

    Properly marinating your steak is crucial for both flavor and tenderness. It allows the vinegar to tenderize the meat while the herbs and garlic infuse it with delicious aromas.

  • Place the 3 pounds of sirloin steak cubes into a large resealable plastic bag or a shallow dish. Pour the reserved 1 ½ cups of chimichurri sauce over the steak, ensuring all the pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours. Avoid marinating for too long, as the acid in the vinegar can start to break down the steak too much, making it mushy.

    • Preparing and Assembling the Kabobs:

    Now it’s time to get everything ready for the grill! Using skewers makes grilling easy and allows for even cooking.

  • If you are using wooden skewers, remember to soak them in water for at least 30 minutes before assembling the kabobs. This prevents them from burning on the grill. Once soaked, thread the marinated steak cubes onto the skewers, leaving a little space between each piece for even cooking. Don’t overcrowd the skewers, as this can lead to unevenly cooked meat.
  • Next, prepare the shrimp. In a separate bowl, toss the 1 package (16 ounces) of jumbo shrimp with 1 tablespoon of olive oil and a pinch of salt and pepper. Thread the shrimp onto separate skewers. Shrimp cooks much faster than steak, so it’s best to keep them on their own skewers to avoid overcooking the steak while waiting for the shrimp.

    • Grilling the Kabobs:

    The grill is where all the magic happens! We want a nice char on the outside and a perfectly cooked interior.

  • Preheat your grill to medium-high heat. Clean your grill grates thoroughly and lightly oil them to prevent sticking.
  • Place the steak kabobs on the preheated grill. Grill for about 3-4 minutes per side for medium-rare, or longer for your desired doneness. Remember that the steak cubes are small, so they will cook relatively quickly.
  • Once the steak is almost done, add the shrimp kabobs to the grill. Shrimp only needs about 2-3 minutes per side, or until they turn pink and opaque and are slightly curled. Be careful not to overcook the shrimp, as they can become tough and rubbery.

    • Serving Your Delicious Kabobs:

    The final step is the most rewarding – enjoying your incredible meal!

  • Once everything is grilled to perfection, remove the kabobs from the grill. Let the steak rest for a few minutes before serving.
  • Arrange the surf and turf kabobs on a platter. Drizzle generously with the reserved ½ cup of chimichurri sauce. Serve immediately and watch your guests rave about this fantastic dish! This is best served with some grilled vegetables or a fresh salad for a complete and satisfying meal.

    • Surf and Turf Kabobs with Chimichurri Sauce

    Conclusion:

    There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s guaranteed to impress! This dish truly embodies the best of both worlds, marrying the succulent flavors of perfectly grilled steak with the sweet, oceanic taste of shrimp, all elevated by the vibrant, herbaceous punch of homemade chimichurri. It’s an elegant yet remarkably straightforward meal, perfect for a special occasion or simply a fun weeknight adventure in your kitchen. The smoky char from the grill, the tender bites of protein, and that zesty sauce create a symphony of flavors and textures that will have everyone asking for seconds.

    We love serving these kabobs alongside fluffy couscous, a crisp green salad, or even some grilled corn on the cob. For a heartier meal, consider a side of roasted potatoes. Don’t be afraid to get creative with your variations! You could easily swap the shrimp for scallops or lobster chunks, or even incorporate chunks of firm white fish like swordfish. If steak isn’t your preference, try using chicken thighs for a delicious poultry option. The beauty of these Surf and Turf Kabobs with Chimichurri Sauce lies in its adaptability.

    We wholeheartedly encourage you to give this recipe a try. It’s a fantastic way to explore bold flavors and enjoy a meal that feels both sophisticated and satisfyingly approachable. We’re confident it will become a new favorite in your grilling repertoire!

    Frequently Asked Questions:

    Can I prepare the chimichurri sauce ahead of time?

    Absolutely! The chimichurri sauce is even better when made a few hours or even a day in advance, as it allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator and bring it to room temperature before serving. You may need to give it a good stir.

    What kind of steak is best for these kabobs?

    For tender and flavorful kabobs, we recommend using cuts like sirloin, flank steak, or ribeye. These cuts grill well and have enough marbling to remain juicy. Cut them into uniform cubes for even cooking.

    I don’t have a grill. Can I make these indoors?

    Yes, you can! You can achieve a similar char and flavor by using a grill pan on your stovetop or by broiling the kabobs in your oven. Just keep a close eye on them to prevent overcooking.

    Surf and Turf Kabobs with Chimichurri Sauce

    Surf and Turf Kabobs with Chimichurri Sauce

    Tender sirloin steak and plump 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
      To make the chimichurri sauce, combine 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper in a bowl. Stir well and set aside.
    2. Step 2
      Thread the sirloin steak cubes onto skewers, alternating with shrimp. Ensure they are not too crowded.
    3. Step 3
      Brush the kabobs lightly with 1 tablespoon of olive oil.
    4. Step 4
      Preheat grill to medium-high heat.
    5. Step 5
      Grill the kabobs for 6-8 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
    6. Step 6
      Remove kabobs from the grill and let them rest for a few minutes before serving.
    7. Step 7
      Serve the Surf and Turf Kabobs hot, with the 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.

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