Surf and Turf Kabobs Chimichurri Grilled Delight

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate celebration on a stick, and I’m so excited to share this recipe with you. Who can resist the irresistible allure of perfectly grilled steak and succulent shrimp, bursting with flavor and artfully arranged on skewers? It’s a dish that embodies pure indulgence, a delightful dance between the rich, savory notes of the land and the fresh, briny kiss of the sea. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from simply delicious to absolutely extraordinary is the vibrant, herbaceous chimichurri. This zesty Argentinian sauce, packed with parsley, garlic, oregano, and a hint of chili, cuts through the richness of the meat and seafood, creating a flavor profile that is both complex and incredibly satisfying. It’s the perfect centerpiece for any gathering, a guaranteed crowd-pleaser that will have everyone asking for seconds.

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,” even if that occasion is simply a Tuesday night. And when you elevate it with vibrant, herbaceous chimichurri sauce and grill it all up on easy-to-manage kabobs, you’ve got a winning meal that’s both impressive and surprisingly straightforward to prepare. This recipe is my go-to for when I want to impress without spending hours in the kitchen. The bright, zesty chimichurri cuts through the richness of the steak and perfectly complements the sweetness of the shrimp, creating a flavor explosion with every bite.

Ingredients:

Chimichurri Sauce Preparation

The magic of this dish truly lies in the chimichurri sauce. It’s a South American condiment that’s incredibly fresh, zesty, and packed with flavor. It’s the perfect counterpoint to the grilled meats and seafood.

First, gather all your herbs. A good quality, fresh bunch of parsley is the backbone of the sauce, so don’t skimp on that. Mince your garlic and shallots as finely as possible. The finer the mince, the better they’ll meld into the sauce. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This vinegar provides a lovely tangin extractess without being overpowering. Add in the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped fresh cilantro. Don’t forget the finely chopped jalapeno for a hint of heat; if you prefer it milder, you can remove the seeds and membranes before chopping, or omit it altogether. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne if you like it spicier! Whisk everything together thoroughly until well combined. For the best flavor, I like to let this chimichurri sauce sit for at least 30 minutes at room temperature, or even better, let it chill in the refrigerator for a couple of hours. This allows all those wonderful flavors to meld together beautifully.

Steak and Shrimp Preparation

Now, let’s get our surf and turf ready for the grill. Take your 3 pounds of sirloin steak, cut into 1-inch cubes. You want uniform pieces so they cook evenly. Pat the steak cubes dry with paper towels. This is a crucial step for getting a good sear on the meat. In a separate bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. You can also add a little bit of your chimichurri sauce to marinate the steak for an extra boost of flavor, but it’s not strictly necessary as the sauce will be served alongside.

For the shrimp, you’ll need 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails left on for a more visually appealing presentation and easier handling on the kabob. Again, pat the shrimp dry with paper towels. This is important for getting a nice caramelization on the shrimp. You can toss the shrimp with a little bit of olive oil and salt and pepper, or even a light coating of your chimichurri sauce.

Assembling the Kabobs

This is where the fun really begin extracts! If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Metal skewers are also a great option and don’t require soaking.

Now, thread the steak cubes and shrimp onto the skewers, alternating between the two. You can also add vegetables to your kabobs if you like, such as bell peppers, onions, or cherry tomatoes, but for this classic surf and turf, I prefer to keep it simple and let the steak and shrimp shine. Aim for pieces that are close together but not so tightly packed that they won’t cook evenly. A good rule of thumb is to leave a tiny bit of space between each item.

Grilling the Kabobs

Preheat your grill to medium-high heat. You want it hot enough to get a good sear on the steak and shrimp, but not so hot that it burns them before the inside is cooked.

Place the assembled kabobs on the preheated grill. For the steak, you’ll want to grill them for about 3-4 minutes per side for medium-rare, depending on the thickness of your steak cubes and the heat of your grill. The shrimp cook much faster, usually taking about 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. It’s often a good idea to place the shrimp towards the edges of the grill or to grill them for a slightly shorter time if you are cooking them on the same kabobs as the steak.

Resting and Serving

Once the kabobs are cooked to your desired doneness, 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.

Serve the surf and turf kabobs immediately, with a generous drizzle of your homemade chimichurri sauce. This sauce is truly the star here, bringin extractg all the flavors together. It’s a simple yet incredibly satisfying meal that’s perfect for any occasion. Enjoy!

Conclusion:

There you have it – a recipe for absolutely sensational Surf and Turf Kabobs with Chimichurri Sauce! I hope you’re as excited to make these as I am to eat them again soon. These kabobs are a showstopper, perfectly balancing the richness of tender steak with the delicate sweetness of succulent shrimp, all brought together by the vibrant, herbaceous punch of homemade chimichurri. They’re incredibly versatile, making them ideal for a special occasion dinner, a fun backyard barbecue, or even a sophisticated weeknight meal when you want to impress. The beauty of these kabobs lies in their effortless elegance and the explosion of flavor in every bite. Don’t be afraid to get creative with your grilling; the sizzle and aroma will have everyone gathering around.

For serving, I love these alongside a crisp, refreshing salad or some garlic-roasted potatoes. They also pair wonderfully with a simple side of rice to soak up any extra chimichurri. If you’re looking to mix things up, consider adding some colorful bell peppers, cherry tomatoes, or even chunks of pineapple to your kabobs for an extra burst of flavor and texture. I truly encourage you to give these Surf and Turf Kabobs a try. You won’t be disappointed!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce actually tastes even better when it has had some time for the flavors to meld. You can prepare it up to 2-3 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

What kind of steak is best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, ribeye, or even tenderloin. Look for good marbling, as this contributes to juiciness and taste. Cut the steak into uniform cubes for even cooking.

Can I use other types of seafood besides shrimp?

Yes, you can! Scallops or firm white fish like cod or halibut would also be delicious on these kabobs. Just be mindful of their cooking times, as they might cook faster than shrimp.

Surf and Turf Kabobs with Chimichurri Sauce

Delicious and vibrant surf and turf kabobs featuring sirloin steak and jumbo shrimp, perfectly complemented by a fresh and zesty chimichurri sauce. Ideal for grilling and a crowd-pleaser.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6-8 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
   For the chimichurri sauce: In a food processor, combine ½ 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. Process until finely chopped and well combined. Set aside.
2. Step 2
   Prepare the kabobs: In a large bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil. Thread the steak cubes onto skewers, leaving a small space between each piece.
3. Step 3
   Thread the peeled and deveined jumbo shrimp onto separate skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for approximately 4-5 minutes per side, or until desired doneness. Grill the shrimp kabobs for 2-3 minutes per side, or until pink and opaque.
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.