Surf and Turf Kabobs Chimichurri – Easy Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and I’m so excited to share this recipe with you! Imagin extracte tender, succulent bites of prime steak and plump shrimp threaded onto skewers, kissed by the grill’s smoky embrace. It’s a dish that screams celebration, a perfect fusion of land and sea that tantalizes the taste buds. The magic truly lies in the vibrant, herbaceous chimichurri sauce that cuts through the richness of the meat and seafood with its zesty, garlicky punch. This isn’t just any surf and turf; these kabobs elevate the classic with their easy preparation and irresistible presentation, making it a guaranteed crowd-pleaser for your next backyard barbecue or special occasion. Get ready to impress your guests and yourself with this unforgettable meal!

Why We Love This Dish

A Symphony of Flavors and Textures

There’s something undeniably satisfying about the marriage of juicy steak and sweet, briny shrimp. When grilled to perfection and coated in our bright, homemade chimichurri, these Surf and Turf Kabobs with Chimichurri Sauce become an experience. The tender steak melts in your mouth, while the slightly charred shrimp offer a delightful chew. It’s the kind of dish that makes you close your eyes with every bite, savoring the complex yet harmonious blend of smoky, savory, and herbaceous notes. Plus, the kabob format makes serving a breeze and adds a fun, interactive element to any meal.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s the ultimate indulgence, a perfect pairing of land and sea that promises a flavor explosion. And when you translate that into vibrant, colorful kabobs, grilled to perfection and drizzled with a zesty, herbaceous chimichurri sauce, you’ve got a meal that’s not just delicious, but also a feast for the eyes. These kabobs are surprisingly easy to assemble, making them ideal for a weekend dinner party, a backyard barbecue, or even a weeknight when you’re craving something special. The chimichurri, with its bright and punchy flavors, cuts through the richness of the steak and shrimp beautifully, creating a truly unforgettable dish.

Ingredients:

Chimichurri Sauce Preparation

The heart of this dish lies in its vibrant chimichurri sauce. This Argentinian classic is a symphony of fresh herbs, garlic, and vinegar, creating a flavor profile that’s both invigorating and incredibly versatile. To begin extract, gather all your fresh herbs: parsley, basil, thyme, oregano, and cilantro. It’s important to use fresh herbs for the best flavor; dried herbs won’t give you that same bright, zesty punch. Finely mince your parsley and cilantro – you want them to be small enough to meld beautifully with the other ingredients. Next, mince your shallots and garlic. Shallots offer a milder, sweeter onion flavor than regular onions, and when minced finely, they dissolve into the sauce, adding a subtle depth. The garlic provides that essential pungent kick. For a hint of heat, finely chop your jalapeno. You can leave the seeds in for more spice, or remove them for a milder flavor.

In a medium bowl, combine the minced parsley, shallot, garlic, basil, thyme, oregano, cilantro, and jalapeno. Now, it’s time to build the sauce. Pour in the 1 cup of olive oil. The olive oil acts as the base, carrying all those wonderful herb and garlic flavors. Next, add the red grape juice vinegar. This vinegar provides a crucial acidity that balances the richness of the oil and herbs, making the sauce incredibly refreshing. Stir in the sea salt and cayenne pepper. You can adjust the cayenne pepper to your personal spice preference – a little goes a long way! Give everything a really good stir to combine all the ingredients. For the best flavor, I highly recommend letting your chimichurri sauce sit for at least 30 minutes at room temperature, or even better, refrigerate it for a couple of hours. This allows the flavors to meld and deepen. Before serving, give it another good whisk.

Steak and Shrimp Preparation

While your chimichurri is developing its full flavor potential, let’s turn our attention to the star proteins: the sirloin steak and jumbo shrimp. For the sirloin steak, you’ll want to cut it into uniform 1-inch cubes. This ensures even cooking on the skewers. If your steak has any excess fat or silverskin, trim it off. This will make for a more tender and enjoyable bite. In a separate bowl, toss the steak cubes with the 1 tablespoon of olive oil. You don’t need a lot of oil here, just enough to lightly coat the steak, which will help prevent it from sticking to the grill and encourage a nice sear. Season the steak generously with salt and pepper. I find that seasoning the steak directly before skewering is best, as the salt can start to draw out moisture if left for too long.

Now, let’s prepare the shrimp. Ensure your jumbo shrimp are peeled and deveined, and keep the tails on. The tails not only look attractive on the kabobs but also provide a handy handle for eating. Pat the shrimp dry with paper towels. This is a critical step for achieving a good sear on the grill. Excess moisture will steam the shrimp instead of searing them, resulting in a less desirable texture. Once dried, you can lightly season them with salt and pepper.

Assembling the Kabobs

With all your components prepped, it’s time to assemble the kabobs. If you are using wooden skewers, it’s essential to soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the skewers, alternating them for a visually appealing presentation. You can also add colorful vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this classic surf and turf experience, I prefer to let the steak and shrimp shine. Ensure that the ingredients are not packed too tightly on the skewers, as this can lead to uneven cooking. Leave a little space between each piece so that the heat can circulate effectively around them.

Grilling the Kabobs

Preheat your grill to medium-high heat. You want a nice, hot surface to get a good sear on both the steak and the shrimp. Once the grill is hot, lightly oil the grates to prevent sticking. Carefully place the assembled kabobs onto the hot grill. Grill the kabobs for about 3 to 5 minutes per side for the shrimp, and 4 to 6 minutes per side for the steak, depending on your desired level of doneness. For the steak, I recommend aiming for medium-rare to medium for the most tender results. The shrimp will turn opaque and slightly pink when they are cooked through. Avoid overcooking the shrimp, as they can become rubbery quickly. You’ll want to flip the kabobs carefully using tongs to ensure even cooking on all sides. The goal is to achieve beautiful grill marks and a lovely char on the steak and shrimp.

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for a minute or two. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the kabobs on a platter. Just before serving, generously drizzle the fresh chimichurri sauce over the kabobs. The vibrant green sauce against the beautifully seared steak and shrimp is a stunning sight. Serve immediately with your favorite sides, such as grilled corn, a fresh salad, or fluffy rice. The combination of the savory, grilled surf and turf with the bright, zesty chimichurri is a true culinary delight. Enjoy every delicious bite!

Conclusion:

As you can see, these Surf and Turf Kabobs with Chimichurri Sauce are an absolute winner! They’re a fantastic way to elevate your grilling game, offering a perfect balance of succulent seafood and tender steak, all brought together by the vibrant, herbaceous kick of homemade chimichurri. The beauty of this recipe lies in its relative simplicity for such an impressive dish. It’s ideal for a special occasion, a weekend gathering, or even just a weeknight treat when you’re craving something extraordinary.

We love serving these kabobs alongside a fresh quinoa salad, grilled corn on the cob, or crusty bread to soak up any extra chimichurri. Don’t be afraid to get creative with your variations! Swap shrimp for scallops or lobster tails, or try different cuts of steak like flank or sirloin. For a vegetarian twist, consider hearty mushrooms and firm tofu alongside colorful bell peppers and cherry tomatoes. We truly encourage you to give this Surf and Turf Kabobs recipe a try; you won’t be disappointed!

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. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You may need to give it a good stir before serving.

What kind of seafood works best for these kabobs?

While shrimp is a fantastic choice for its quick cooking time and sweet flavor, large sea scallops are another excellent option. For a truly luxurious experience, consider chunks of lobster tail. Just ensure the seafood is cut into bite-sized pieces similar to the steak for even cooking.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent 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
   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. Whisk until well combined and set aside.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and season with salt and pepper.
3. Step 3
   Thread the sirloin steak cubes onto skewers, alternating with pieces of bell pepper and onion if desired.
4. Step 4
   Thread the jumbo shrimp onto separate skewers.
5. Step 5
   Preheat grill to medium-high heat. Grill the steak kabobs for 3-4 minutes per side, or until desired doneness. Grill the shrimp kabobs for 2-3 minutes per side, or until pink and cooked through.
6. Step 6
   Serve the surf and turf kabobs immediately, drizzled generously with the prepared 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.