Surf and Turf Kabobs Chimichurri – Easy Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece that ignites the senses and transports you to a world of vibrant flavors. Imagin extracte perfectly grilled chunks of succulent steak and plump shrimp, lovingly skewered and kissed by the flames. This isn’t just any grilled meal; it’s a celebration of contrasting textures and tastes, a symphony where the richness of the beef harmonizes with the delicate sweetness of the seafood. What makes these Surf and Turf Kabobs with Chimichurri Sauce so utterly irresistible? It’s the magical combination of the smoky char from the grill, the tender morsels that practically melt in your mouth, and the star of the show: a zesty, herb-packed chimichurri sauce that cuts through the richness with its bright, herbaceous punch. It’s the perfect dish for a summer barbecue, a special occasion, or any time you crave an elevated yet surprisingly simple dining experience. We’ll guide you through creating these unforgettable Surf and Turf Kabobs with Chimichurri Sauce, ensuring every bite is a revelation.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The luxurious combination of tender steak and succulent shrimp just screams “special occasion.” But who says you have to wait for one? These Surf and Turf Kabobs with Chimichurri Sauce are surprisingly easy to make and deliver a huge flavor punch that will impress your taste buds and anyone lucky enough to be sharing your meal. The star of the show, besides the perfectly grilled steak and shrimp, is the vibrant, zesty chimichurri sauce. It’s a fresh, herbaceous condiment that elevates everything it touches, cutting through the richness of the meat and seafood with a delightful tang. Let’s get grilling!

Ingredients:

Chimichurri Sauce Preparation

This is where the magic begin extracts. The chimichurri sauce is incredibly simple to whip up and can be made ahead of time, allowing the flavors to meld beautifully.

1. In a medium bowl, combine the 1 cup of olive oil with the ½ cup of red grape juice vinegar. This forms the base of our bright, flavorful sauce.
2. Next, add all of your finely minced aromatics and herbs. This includes the 2 cloves of minced garlic, the ⅔ cup of minced shallot, the ⅔ cup of minced fresh parsley, the 2 teaspoons of chopped fresh basil, the 2 teaspoons of chopped fresh thyme, the 2 teaspoons of chopped fresh oregano, and the 2 teaspoons of chopped cilantro. Don’t skimp on the fresh herbs; they are the heart and soul of chimichurri. The combination of parsley and cilantro provides a fresh, grassy base, while the basil, thyme, and oregano add layers of aromatic complexity.
3. Introduce a touch of heat and subtle spice with the finely chopped 1 medium jalapeno. You can adjust the amount of jalapeno to your preference for spiciness. If you like things really fiery, you can leave some of the seeds in, or even add a touch more cayenne pepper.
4. Season the sauce with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. The cayenne pepper adds a gentle warmth that complements the other flavors without overpowering them. Remember, you can always add more seasoning later, so start conservatively.
5. Whisk everything together thoroughly. Ensure all the ingredients are well combined. Taste the sauce and adjust the salt, pepper, or vinegar as needed. If you prefer a thinner sauce, you can add a tablespoon or two more of olive oil. For a thicker sauce, you can let it sit for a bit to allow the herbs to release their juices and slightly thicken the mixture. Once you’re happy with the flavor, cover the bowl and let it rest at room temperature for at least 30 minutes, or refrigerate it for up to 3 days. The longer it sits, the more the flavors will develop.

Kabob Assembly and Grilling

Now that our vibrant chimichurri is ready, it’s time to prepare the kabobs.

1. Start by preparing your sirloin steak. You should have 3 pounds of sirloin steak, cut into uniform 1-inch cubes. It’s important for the steak cubes to be roughly the same size so that they cook evenly on the grill. If some pieces are much larger than others, they might end up undercooked while the smaller pieces are overcooked. Pat the steak cubes dry with paper towels. This helps create a better sear on the grill.
2. Next, prepare your jumbo shrimp. You should have 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails left on. Leaving the tails on makes the shrimp easier to handle on the grill and adds a visually appealing touch. Again, pat the shrimp dry with paper towels to ensure a good sear.
3. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before you plan to assemble the kabobs. This prevents the skewers from burning on the grill. If you have metal skewers, this step is not necessary.
4. Thread the steak cubes and shrimp onto the prepared skewers, alternating between the two. You can also add other vegetables to your kabobs if you like, such as bell peppers, onions, or cherry tomatoes, but for this classic surf and turf, we’re focusing on the star ingredients. Leave a little space between the pieces on the skewer; don’t pack them too tightly, as this will prevent them from cooking evenly and hinder the marinade from reaching all surfaces. Drizzle the assembled kabobs with the 1 tablespoon of olive oil and season lightly with a pinch more sea salt and black pepper.
5. Preheat your grill to medium-high heat. A hot grill is key to getting a good sear on the steak and shrimp. Once the grill is hot, carefully place the kabobs on the grill grates. Grill for about 4-5 minutes per side for the steak, or until it reaches your desired level of doneness (medium-rare is ideal for sirloin). The shrimp will cook much faster, usually taking only 2-3 minutes per side, until they turn pink and opaque. Keep a close eye on them to prevent overcooking, as shrimp can go from perfectly cooked to rubbery very quickly.
6. Once the kabobs are cooked through, remove them from the grill and let them rest for a few minutes before serving. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite.

Serve the hot Surf and Turf Kabobs immediately, with generous spoonfuls of the fresh chimichurri sauce drizzled over the top, or serve the sauce on the side for dipping. This dish pairs wonderfully with grilled corn on the cob, a fresh salad, or some fluffy rice. Enjoy the explosion of flavors!

Conclusion:

You’ve just unlocked the secret to an incredibly satisfying and visually stunning meal with these Surf and Turf Kabobs with Chimichurri Sauce. This recipe is a winner because it delivers a perfect balance of succulent steak and tender shrimp, all infused with the vibrant, herbaceous punch of homemade chimichurri. It’s a fantastic way to elevate your grilling game, offering a complete and flavorful experience in every bite. Whether you’re hosting a backyard barbecue or enjoying a weeknight treat, these kabobs are sure to impress.

Serve these delicious kabobs alongside a fresh quinoa salad, grilled corn on the cob, or a simple side of roasted asparagus for a complete and delightful meal. They are versatile enough for a casual get-together or a more special occasion. Don’t hesitate to experiment with variations! Feel free to swap out the steak for sirloin or even tenderloin, and consider adding other colorful vegetables like bell peppers, cherry tomatoes, or chunks of pineapple to the skewers. The possibilities are endless, and the rewarding experience of creating these flavorful kabobs is truly worth it. Give them a try – I promise you won’t be disappointed!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is even better when it has a chance to meld its flavors for a few hours or even overnight in the refrigerator. Just store it in an airtight container.

What kind of steak is best for these kabobs?

For the best results, I recommend using a tender cut of steak like sirloin, ribeye, or even tenderloin. Cut it into uniform cubes for even cooking.

Can I grill these kabobs indoors if I don’t have an outdoor grill?

Yes, you can definitely achieve delicious results indoors! Use a grill pan on your stovetop or even your oven broiler. Just keep a close eye on them to prevent overcooking.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled on skewers, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 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: In a bowl, whisk together 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.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and half of the chimichurri sauce. Let marinate for at least 15 minutes.
3. Step 3
   Thread the marinated steak cubes onto skewers, alternating with the jumbo shrimp.
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 grill and serve immediately with the remaining chimichurri sauce 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.