Surf and Turf Kabobs Chimichurri-Flavorful Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and I’m thrilled to share my go-to recipe for this culinary masterpiece with you today. There’s something undeniably celebratory about combining the succulent richness of perfectly grilled steak with the sweet, delicate flavor of fresh shrimp, all skewered together and kissed by the flames. It’s no wonder this classic pairing has captured hearts and taste buds for generations. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri sauce. This zesty Argentinian condiment, packed with garlic, parsley, and a hint of chili, cuts through the richness of the meat and seafood, creating a symphony of flavors that dances on your palate. Get ready to impress your friends and family with a dish that’s as visually stunning as it is incredibly satisfying.

Why You’ll Love This Dish

The perfect balance of land and sea, enhanced by a bright, herbaceous sauce.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a surf and turf combination, and transforming it into vibrant, flavorful kabobs takes it to a whole new level of deliciousness. The succulent steak and plump shrimp, grilled to perfection and bathed in a zesty, herbaceous chimichurri sauce, create a dish that’s both impressive and surprisingly easy to prepare. This recipe is perfect for a backyard barbecue, a special occasion dinner, or even just a weeknight treat when you want to elevate your meal. The bright, fresh flavors of the chimichurri cut through the richness of the steak and seafood beautifully, making every bite a burst of pure flavor.

Ingredients:

Chimichurri Sauce Preparation:

Let’s start with the star of the show, the chimichurri. This vibrant green sauce is incredibly versatile and adds an incredible punch of flavor. To make it, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar in a medium bowl. This forms the base of our dressing.

Next, we’ll add our aromatics and herbs. Mince your 2 cloves of garlic finely. The smaller the mince, the more evenly the garlic flavor will distribute. Then, mince your ⅔ cup of shallot. Shallots offer a milder, sweeter onion flavor compared to regular onions, which complements the other ingredients perfectly. Generously chop your ⅔ cup of fresh parsley – this will be the dominant herb in our chimichurri, providing a fresh, earthy base. Follow this with 2 teaspoons each of chopped fresh basil, thyme, and oregano. These herbs add layers of fragrant complexity. Finally, add 2 teaspoons of chopped fresh cilantro for a bright, citrusy note.

For a touch of heat, finely chop 1 medium jalapeno. You can adjust the amount of jalapeno depending on your spice preference. If you like it milder, remove the seeds and membranes before chopping. Add 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne later if you want it spicier. Whisk all these ingredients together until well combined. The longer the chimichurri sits, the more the flavors will meld, so it’s ideal to make it at least 30 minutes before you plan to serve, or even the day before for maximum flavor. Cover and refrigerate until ready to use.

Kabob Assembly and Grilling:

Now, let’s prepare our kabobs. Take your 3 pounds of sirloin steak and cut it into uniform 1-inch cubes. Uniformity is key here for even cooking. Place the steak cubes in a large bowl. For the shrimp, ensure they are peeled and deveined, and if you prefer, leave the tails on for a more appealing presentation and easier handling. Add the 1 package (16 ounces) of jumbo shrimp to the bowl with the steak.

Drizzle the steak and shrimp with 1 tablespoon of olive oil and season lightly with a pinch of salt and pepper. You don’t want to overpower the flavors of the chimichurri, so keep this seasoning simple. Toss everything gently to ensure the steak and shrimp are lightly coated.

If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before assembling your kabobs. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the skewers, alternating between the two. Don’t overcrowd the skewers; leave a little space between each piece to allow for even heat circulation and cooking. You want each piece to get a good sear.

Grilling the Kabobs:

Preheat your grill to medium-high heat. Ensure your grill grates are clean and well-oiled to prevent sticking. Carefully place the assembled kabobs onto the preheated grill.

Grill the kabobs for approximately 3-4 minutes per side for medium-rare steak, and until the shrimp are pink and opaque. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. It’s always better to err on the side of caution and check for doneness. You can easily lift one piece of steak and shrimp to check its internal temperature or appearance. For steak, an internal temperature of 130-135°F (54-57°C) is ideal for medium-rare.

Once cooked to your liking, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the grilled kabobs on a platter and generously spoon the prepared chimichurri sauce over the top, or serve it on the side for dipping. Enjoy the incredible flavors of your homemade surf and turf kabobs!

Conclusion:

There you have it – the ultimate guide to creating mouthwatering Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because it combines the best of both worlds: the succulent richness of perfectly grilled steak and the sweet, tender bite of fresh seafood. The vibrant, herbaceous chimichurri sauce cuts through the richness beautifully, adding a burst of fresh flavor that elevates the entire dish. These kabobs are perfect for a backyard barbecue, a special occasion, or even a weeknight meal when you want to impress yourself and your loved ones. They are visually stunning and incredibly satisfying, making them a guaranteed crowd-pleaser.

For serving suggestions, I love to pair these kabobs with a simple side salad, grilled corn on the cob, or fluffy rice. They also make a fantastic appetizer for larger gatherings. Don’t be afraid to get creative with your variations! You can swap the shrimp for scallops or even chunks of firm white fish. For the meat, flank steak or sirloin are excellent choices, but ribeye can also be incredibly delicious if you’re feeling indulgent. The possibilities are truly endless, and the reward is a truly unforgettable meal. I wholeheartedly encourage you to give these Surf and Turf Kabobs a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I prepare the kabob ingredients ahead of time?

Yes, absolutely! You can chop your steak and seafood, and even marinate them separately, a few hours in advance. The chimichurri sauce can also be made a day ahead and stored in the refrigerator. Just assemble the kabobs just before grilling to prevent the ingredients from becoming soggy.

What kind of seafood works best for these kabobs?

While shrimp is a classic and delicious choice, large sea scallops, firm chunks of lobster tail, or even large pieces of calamari are fantastic alternatives. Just ensure they are cut into bite-sized pieces that will cook at a similar rate to your steak.

How do I ensure my steak and seafood cook evenly on the kabobs?

The key is to cut your steak and seafood into roughly uniform, bite-sized pieces. This ensures that they all cook at a similar pace. Also, try not to overcrowd the kabobs; leave a little space between the pieces to allow for even heat circulation.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump shrimp grilled to perfection and served with a vibrant, herbaceous chimichurri sauce.

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 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
   To make the chimichurri sauce, 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 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper in a bowl. Stir well to combine. Set aside.
2. Step 2
   Thread the 1-inch cubes of sirloin steak and the peeled and deveined jumbo shrimp onto skewers, alternating between steak and shrimp. Drizzle with 1 tablespoon of olive oil.
3. Step 3
   Preheat your grill to medium-high heat.
4. Step 4
   Grill the kabobs for 6-8 minutes per side for medium-rare steak and until the shrimp are pink and cooked through. Adjust cooking time based on your desired doneness.
5. Step 5
   Remove the kabobs from the grill and let them rest for a few minutes.
6. Step 6
   Serve the surf and turf kabobs immediately, with the prepared chimichurri sauce on the side for drizzling or 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.