Surf and Turf Kabobs Chimichurri Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent chunks of perfectly grilled steak mingling with plump, juicy shrimp, all threaded onto skewers and kissed by the smoky embrace of the grill. This dynamic duo, the classic surf and turf, is elevated to an entirely new level with the vibrant, herbaceous punch of a fresh chimichurri sauce. It’s no wonder people adore this dish – it offers the best of both worlds, a harmonious balance of rich, savory meat and delicate, sweet seafood. What truly makes our Surf and Turf Kabobs with Chimichurri Sauce so special is the way the bright, zesty chimichurri cuts through the richness, creating an explosion of flavor with every bite. It’s a celebration on a skewer, perfect for a special occasion or simply a fantastic weeknight treat that feels effortlessly gourmet.

Ingredients:

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s the perfect combination of succulent, perfectly grilled steak and plump, sweet shrimp, all brought together with a vibrant, herbaceous sauce. And when you turn them into kabobs, you elevate the experience even further – they’re not only fun to eat, but they also ensure perfectly even cooking for every bite. Today, we’re making Surf and Turf Kabobs, generously drizzled with a zesty, homemade Chimichurri sauce that cuts through the richness of the meat and seafood beautifully. This recipe is perfect for a special occasion, a backyard barbecue, or just when you’re craving something truly delicious.

The magic of this dish lies in the quality of your ingredients and the simplicity of the preparation. The sirloin steak offers a robust, beefy flavor that stands up well to grilling, while the jumbo shrimp provide a delightful contrast in texture and a hint of the sea. The star, however, is our homemade chimichurri. It’s a fresh, uncooked sauce that’s packed with herbs, garlic, and a touch of spice. It’s incredibly easy to make and elevates both the steak and the shrimp to another level. We’ll be marinating the steak briefly to infuse it with flavor, and then the shrimp will be threaded onto the skewers alongside the steak for a harmonious cook.

Preparing the Chimichurri Sauce

First things first, let’s get our flavor powerhouse ready: the chimichurri. In a medium bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This forms our emulsified base. To this, we’ll add all our finely minced aromatics and herbs. This includes the 2 cloves of minced garlic, which should be potent and fragrant. Then, add the ⅔ cup of minced shallot, which provides a milder oniony sweetness compared to regular onions. The bulk of the flavor comes from the fresh herbs: ⅔ cup of fresh parsley, 2 teaspoons each of fresh basil, fresh thyme, fresh oregano, and fresh cilantro. The combination of these herbs is wonderfully aromatic and complex. Don’t skimp on the fresh ingredients here; they truly make the difference. For a touch of heat and brightness, add the 1 medium jalapeno, finely chopped. Remember to remove the seeds and membranes if you prefer a milder sauce. Finally, season with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Stir everything together thoroughly. Taste and adjust the cayenne pepper if you like it spicier. This sauce is best made at least 30 minutes before you plan to serve to allow the flavors to meld together beautifully. You can even make it a day in advance; the flavors will deepen even further.

Marinating and Assembling the Kabobs

Now, let’s get our surf and turf ready for the grill. In a separate bowl, combine the 3 pounds of sirloin steak, cut into 1-inch cubes, with about ¼ cup of the prepared chimichurri sauce. Gently toss to ensure each piece of steak is coated. We only need a short marinade for the steak, about 20-30 minutes, as we don’t want to “cook” the steak with the vinegar. While the steak is marinating, prepare your shrimp. You should have your 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails left on for a beautiful presentation and easier handling on the skewer.

Once the steak has had its brief marinade, it’s time to assemble the kabobs. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Thread the marinated sirloin steak cubes and the jumbo shrimp alternately onto the skewers. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on their size. You want a good balance of surf and turf on each one. Drizzle the assembled kabobs with the remaining 1 tablespoon of olive oil, just enough to lightly coat them. This will help them achieve a beautiful sear on the grill.

Grilling the Kabobs

Preheat your grill to medium-high heat. This is crucial for getting a good sear on the steak and perfectly cooked shrimp without overcooking them. You want the grill grates to be nice and hot. Place the assembled kabobs directly onto the hot grill grates.

Cook the kabobs for approximately 3-4 minutes per side for medium-rare steak and perfectly cooked shrimp. This will vary depending on the thickness of your steak cubes and the size of your shrimp, as well as the exact temperature of your grill. Keep a close eye on them; you’re looking for nice grill marks on the steak and for the shrimp to turn opaque and pink. It’s important not to overcook the shrimp, as they can become tough. Flipping them frequently will help ensure even cooking on all sides.

Resting and Serving

Once your kabobs are grilled to perfection, remove them from the grill and let them rest for about 5 minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. While the kabobs are resting, you can give them a final generous drizzle of the remaining chimichurri sauce. Don’t be shy with the sauce; it’s what ties everything together! Serve the Surf and Turf Kabobs immediately, with extra chimichurri on the side for those who want to add even more of that vibrant herb goodness. This dish is fantastic on its own or served with a simple side salad or some grilled vegetables. Enjoy the incredible flavors of the sea and the land, perfectly balanced by our zesty chimichurri!

Conclusion:

And there you have it – a truly spectacular Surf and Turf Kabobs recipe that’s guaranteed to impress! This dish is a winner because it perfectly balances the richness of succulent steak with the delicate sweetness of plump shrimp, all brought together by the vibrant, herbaceous punch of our homemade chimichurri sauce. It’s a flavorful adventure that’s surprisingly easy to whip up, making it ideal for weeknight dinners or elegant backyard barbecues. The beauty of these kabobs lies in their versatility; they’re fantastic served over a bed of fluffy quinoa, alongside a crisp green salad, or even tucked into warm pita bread for a more casual experience. Don’t be afraid to get creative with your protein choices – chicken or firm white fish would also be delicious additions. I truly encourage you to give these Surf and Turf Kabobs a try. You won’t regret the explosion of flavors and the sheer joy of creating such a delicious meal!

Frequently Asked Questions:

Q: Can I prepare the chimichurri sauce and marinate the meat and shrimp in advance?

Absolutely! The chimichurri sauce is even better when made a few hours or a day ahead, allowing the flavors to meld beautifully. You can also marinate both the steak and shrimp for up to 4 hours in the refrigerator. Just remember to bring the marinated ingredients to room temperature for about 20-30 minutes before skewering and grilling for optimal cooking.

Q: What vegetables pair well with these kabobs?

This is where you can really have fun! Bell peppers (any color), red onion, cherry tomatoes, zucchini, and even pineapple chunks are fantastic choices. They add color, texture, and a touch of sweetness that complements the surf and turf perfectly.

Q: How do I ensure my shrimp don’t overcook?

Shrimp cook very quickly! It’s best to add them to the skewers during the last 5-7 minutes of grilling time, or until they turn pink and opaque. Watch them closely; overcooked shrimp can become tough and rubbery.

Surf and Turf Kabobs with Chimichurri Sauce

Delicious surf and turf kabobs featuring sirloin steak and jumbo shrimp, marinated and grilled, served with a vibrant and zesty chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6 servings

Ingredients

• 1 cup olive oil
• 1/2 cup red grape juice vinegar
• 2 cloves garlic minced
• 2/3 cup minced shallot
• 2/3 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
• 1/8 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
   For the chimichurri sauce: In a food processor, combine 1 cup olive oil, 1/2 cup red grape juice vinegar, 2 cloves minced garlic, 2/3 cup minced shallot, 2/3 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 1/8 teaspoon cayenne pepper. Pulse until finely chopped and well combined. Set aside.
2. Step 2
   In a large bowl, combine the 3 pounds of sirloin steak cubes and 1 tablespoon of olive oil. Toss to coat.
3. Step 3
   Thread the sirloin steak cubes onto skewers, alternating with the jumbo shrimp. Be careful not to overcrowd the skewers.
4. Step 4
   Preheat grill to medium-high heat. Clean and oil the grill grates.
5. Step 5
   Grill the kabobs for 4-6 minutes per side for medium-rare steak and fully cooked shrimp, or until desired doneness is reached. Adjust grilling time based on the thickness of the steak and shrimp.
6. Step 6
   Remove kabobs from the grill and let rest for a few minutes before serving. Serve hot with the prepared 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.