Surf and Turf Kabobs Chimichurri-Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and for good reason! Who can resist the allure of perfectly grilled steak and succulent shrimp mingling together on a skewer? It’s a flavor combination that has captured hearts (and taste buds) for years, offering the best of both worlds in every bite. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri. This Argentinean classic, with its zesty blend of parsley, cilantro, garlic, and vinegar, cuts through the richness of the meat and seafood beautifully, adding a fresh, bright counterpoint that is utterly addictive. They’re perfect for a summer barbecue, a special occasion, or simply when you want to treat yourself to something truly spectacular.

Why You’ll Love This Recipe:

An Unforgettable Flavor Experience

This dish is all about the harmonious marriage of land and sea. The tender, juicy steak, whether it’s a prime cut like sirloin or a more budget-friendly option like flank, pairs exquisitely with the sweet, firm texture of plump shrimp. The grill imparts a lovely smoky char to both, enhancing their natural flavors. But the real magic happens when you drizzle that irresistible chimichurri over everything. Its bright, garlicky, and slightly spicy notes awaken your palate and tie all the elements together in a way that’s truly unforgettable.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably special about a perfectly grilled kabob. The smoky char, the tender morsels of protein, and the burst of fresh flavor – it’s a summer barbecue dream. And when you elevate it with the vibrant, herbaceous punch of homemade chimichurri sauce, you’re in for a serious treat. This Surf and Turf Kabob recipe brings together the best of both worlds: succulent sirloin steak and plump, juicy jumbo shrimp, all marinated and grilled to perfection. The star of the show, however, might just be the bright, zesty chimichurri that ties everything together. It’s a simple sauce, but its impact is profound, cutting through the richness of the meat and seafood with its fresh herbiness. Let’s get grilling!

Ingredients:

Chimichurri Sauce Preparation

The magic of this dish truly comes alive with the chimichurri sauce. It’s incredibly easy to make and elevates your kabobs from delicious to absolutely unforgettable. The key is using the freshest herbs you can find, as their bright flavors are essential to the sauce’s character.

1. Combine Wet Ingredients and Aromatics: In a medium bowl, whisk together the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our zesty sauce. Next, add the 2 cloves of minced garlic and ⅔ cup of minced shallot. These aromatics provide a wonderful depth of flavor that complements the fresh herbs.

2. Incorporate Fresh Herbs and Spice: Now it’s time for the star players: the herbs! Add 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 to the bowl. The combination of these herbs creates a complex and refreshing flavor profile. For a touch of heat, stir in the finely chopped medium jalapeno. If you prefer more spice, feel free to add a little more jalapeno or even a pinch of red pepper flakes.

3. Season and Rest: Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper to taste if you like it spicier. Give everything a good stir to ensure all the ingredients are well combined. Once mixed, cover the bowl and let the chimichurri sauce rest in the refrigerator for at least 30 minutes, or preferably longer. This resting period allows the flavors to meld and deepen, making the sauce even more delicious. You can even make this sauce a day in advance.

Kabob Assembly and Grilling

With our vibrant chimichurri ready, it’s time to prepare and grill our surf and turf. We’ll be skewering the steak and shrimp for even cooking and maximum char.

Steak Preparation

1. Marinate the Steak: Take your 3 pounds of sirloin steak, cut into 1-inch cubes, and place them in a large bowl. Drizzle them with 1 tablespoon of olive oil and season generously with salt and pepper. Toss to coat the steak cubes evenly. While not strictly necessary for this recipe since the chimichurri is so flavorful, a brief marinade for the steak can further tenderize it. For this recipe, we’re letting the chimichurri be the primary flavor driver.

Shrimp Preparation

1. Prepare the Shrimp: Ensure your 1 package (16 ounces) of jumbo shrimp are peeled and deveined, with the tails still on. The tails add a lovely presentation and a handle to hold onto while you eat. Pat them dry with paper towels; this helps them sear better on the grill.

Skewering the Kabobs

1. Thread the Kabobs: If you’re using wooden skewers, remember to soak them in water for at least 30 minutes before you start threading. This prevents them from burning on the grill. Begin extract by threading the sirloin steak cubes onto the skewers, leaving a small space between each piece. Then, thread the jumbo shrimp onto separate skewers or alternate them with the steak pieces on the same skewers. Aim for about 3-4 steak pieces and 3-4 shrimp per skewer, depending on the size of your skewers and your preference. Ensure the shrimp are threaded through the thicker part of their bodies for stability.

Grilling the Kabobs

1. Preheat the Grill: Preheat your grill to medium-high heat. This is crucial for achieving a good sear on both the steak and the shrimp. You want the grill grates to be nice and hot before you place the kabobs on.

2. Grill the Kabobs: Place the assembled kabobs on the hot grill grates. For the steak, you’ll want to grill them for about 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remember that steak cubes cook relatively quickly. For the shrimp, they cook even faster. Grill the shrimp for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. You can tell they are done when they are no longer translucent and have a slightly firm texture.

3. Rest and Serve: Once the kabobs are cooked to your liking, remove them 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.

Finishing Touches

1. Serve with Chimichurri: Arrange the hot surf and turf kabobs on a serving platter. Generously spoon the fresh chimichurri sauce over the kabobs, or serve it on the side for dipping. The vibrant green sauce is not only beautiful but also bursting with flavor. These kabobs are fantastic served with grilled vegetables, rice pilaf, or a fresh salad. Enjoy this taste of summer!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! These kabobs are a fantastic way to bring together the best of both worlds, offering a delightful balance of succulent seafood and tender steak, all elevated by the bright, herbaceous punch of our homemade chimichurri. It’s an incredibly versatile dish, perfect for a backyard barbecue, a special occasion, or even a weeknight meal that feels like a treat. The ease of preparation and the stunning presentation make it a winner every time.

For serving, I love to pair these Surf and Turf Kabobs with a refreshing quinoa salad or some grilled corn on the cob. They also stand beautifully on their own as a complete meal. Don’t be afraid to get creative with your variations! You could swap the shrimp for scallops or mussels, or use flank steak or sirloin. Experiment with different vegetables like bell peppers in various colors, cherry tomatoes, or even chunks of pineapple for a sweet and savory twist.

I truly encourage you to give this recipe a try. It’s an adventure for your taste buds and a fantastic way to elevate your grilling game. You won’t be disappointed!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually even better when it’s made a few hours or even a day in advance. This allows all the fresh herbs and garlic flavors to meld together beautifully. Store it in an airtight container in the refrigerator.

What kind of steak is best for these kabobs?

For Surf and Turf Kabobs, you want a steak that’s tender and grills well. Cuts like sirloin, flank steak, or even ribeye are excellent choices. Cut them into uniform cubes to ensure even cooking.

Can I use other types of seafood besides shrimp?

Certainly! While shrimp is a classic and easy choice, you can absolutely substitute it with other firm-fleshed seafood. Scallops, chunks of firm white fish like cod or halibut, or even calamari rings would work wonderfully.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and plump jumbo shrimp grilled to perfection and served with a vibrant, 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
   For 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 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Whisk well and set aside.
2. Step 2
   Thread the 3 pounds sirloin steak cubes onto skewers, alternating pieces.
3. Step 3
   Thread the 1 package (16 ounces) jumbo shrimp onto separate skewers.
4. Step 4
   Preheat grill to medium-high heat. Lightly brush the grill grates with 1 tablespoon olive oil.
5. Step 5
   Grill the steak kabobs for 4-5 minutes per side, or until desired doneness.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and cooked through.
7. Step 7
   Serve the surf and turf kabobs immediately, drizzled generously with the 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.