Surf and Turf Kabobs Chimichurri Sauce-Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, a perfect symphony of land and sea that practically screams celebration! Imagin extracte succulent bites of tender steak and plump shrimp, expertly grilled and bursting with smoky flavor, all drizzled with a vibrant, herbaceous chimichurri sauce that cuts through the richness with its zesty brilliance. This is the kind of dish that elevates any meal from ordinary to extraordinary, making it a favorite for backyard barbecues, special occasions, or just when you’re craving something truly delicious. What makes these Surf and Turf Kabobs with Chimichurri Sauce so irresistible is the incredible balance of textures and tastes – the slight chew of the steak, the delicate sweetness of the shrimp, and the bright, garlicky punch of the chimichurri. It’s a culinary adventure on a stick, and I can’t wait to share how we’re going to create this masterpiece together.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s a classic pairing for a reason, offering the best of both worlds: the rich, savory satisfaction of beef and the delicate sweetness of shrimp. Elevating this beloved combination into vibrant, flavorful kabobs with a zesty, herbaceous chimichurri sauce is an absolute game-changer. These kabobs are perfect for grilling season, backyard barbecues, or even a special weeknight dinner that feels a little fancy. The beauty of kabobs is their versatility, allowing for even cooking and beautiful presentation. And the chimichurri? It’s an Argentinian sauce that’s bursting with fresh herbs, garlic, and a touch of heat, providing the perfect counterpoint to the grilled proteins. Get ready to impress your taste buds and your guests with this incredible dish!

Ingredients:

Chimichurri Sauce Preparation:

This vibrant sauce is incredibly simple to make and elevates the kabobs to a whole new level. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our flavorful sauce. Next, add the minced garlic and the finely minced shallot. These aromatics will infuse the oil and vinegar with their pungent, savory notes. Now comes the star of the show: the fresh herbs. Stir in 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. The combination of these herbs creates a beautifully complex and aromatic profile. For a touch of heat, add the finely chopped medium jalapeno. Remember to adjust the amount of jalapeno to your preferred spice level – you can always add more! Finally, season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The cayenne pepper adds a subtle warmth that complements the other flavors. Whisk everything together thoroughly until well combined. For the best flavor, let the chimichurri sauce sit for at least 15-30 minutes at room temperature, or even better, refrigerate it for a few hours to allow the flavors to meld and deepen. You can make this sauce a day in advance, which is a great time-saver.

Kabob Assembly and Grilling:

Now that our chimichurri is ready, let’s prepare the kabobs. You’ll need wooden or metal skewers for this. If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes before use. This prevents them from burning on the grill. Take your 3 pounds of sirloin steak, which has been cut into 1-inch cubes, and place them in a separate bowl. Drizzle the steak cubes with the 1 tablespoon of olive oil. You don’t need much oil here, as the steak itself will render some fat during cooking. Gently toss the steak cubes to ensure they are lightly coated. Now, thread the steak cubes onto your prepared skewers, leaving a little space between each piece to allow for even cooking. Aim for about 3-4 pieces of steak per skewer, depending on their size. Next, take your 1 package (16 ounces) of jumbo shrimp, which have been peeled and deveined, leaving the tails on for visual appeal and easier handling. Thread the shrimp onto separate skewers, or intersperse them with the steak cubes if you prefer. Be careful not to overcrowd the skewers, as this can lead to uneven cooking.

Grilling the Kabobs:

Preheat your grill to medium-high heat. A clean, well-oiled grill grate is essential for preventing the kabobs from sticking. Once the grill is hot, carefully place the steak kabobs onto the grates. Grill for approximately 3-4 minutes per side for medium-rare, turning them frequently to ensure even searing and cooking. The exact cooking time will depend on the thickness of your steak cubes and your desired level of doneness. For medium-rare, you’re looking for a nice crust on the outside and a pink center. If you prefer your steak more well-done, add a few extra minutes per side. Once the steak is almost cooked to your liking, add the shrimp kabobs to the grill. Shrimp cook much faster than steak, so they only need about 2-3 minutes per side, or until they turn pink and opaque. Overcooked shrimp can become tough and rubbery, so keep a close eye on them. Once both the steak and shrimp are perfectly cooked, remove the kabobs from the grill.

Serving and Enjoying:

Arrange the surf and turf kabobs on a serving platter. Drizzle a generous amount of the prepared chimichurri sauce over the kabobs. You can also serve the remaining chimichurri sauce on the side for dipping, allowing everyone to add as much as they like. These kabobs are wonderfully versatile and pair beautifully with a variety of sides. Consider serving them with grilled corn on the cob, a fresh green salad, fluffy rice, or roasted potatoes. The bright, herbaceous chimichurri sauce will cut through the richness of the steak and shrimp, creating a perfectly balanced and incredibly satisfying meal. The combination of tender, juicy steak and succulent shrimp, all infused with the vibrant flavors of the chimichurri, is simply divine. Enjoy every delicious bite!

Conclusion:

We’ve reached the end of our exciting journey creating these Surf and Turf Kabobs with Chimichurri Sauce! I hope you’re as enthusiastic about this recipe as I am. This dish is a true winner because it perfectly balances the rich, savory flavors of succulent steak and fresh, briny seafood. The vibrant, herbaceous chimichurri sauce acts as a bright, zesty counterpoint, elevating every bite. These kabobs are not only incredibly delicious but also visually stunning, making them perfect for any occasion, from a casual backyard barbecue to a more elegant dinner party.

For serving, consider pairing them with a fresh, crisp side salad, fluffy rice pilaf, or grilled corn on the cob. You can also get creative with variations! If steak isn’t your preference, try lamb or beef tenderloin. For the surf component, shrimp, scallops, or even firm white fish like cod would be fantastic. Don’t be afraid to experiment with adding colorful vegetables like bell peppers, cherry tomatoes, or red onion to your kabobs for added flavor and visual appeal. So go ahead, gather your ingredients, fire up the grill, and experience the pure joy of these Surf and Turf Kabobs. I promise, you won’t be disappointed!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best when made a few hours ahead, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What if I don’t have a grill? Can I cook these indoors?

Yes, you can! You can achieve delicious results by broiling the kabobs in your oven or cooking them in a grill pan on the stovetop. Just keep a close eye on them to prevent overcooking.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection, served with a vibrant and 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: In a bowl, 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. Whisk until well combined.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon olive oil and half of the chimichurri sauce. Marinate for at least 20 minutes.
3. Step 3
   Add the peeled and deveined shrimp to the remaining chimichurri sauce and toss to coat. Marinate for about 10 minutes.
4. Step 4
   Preheat your grill to medium-high heat. Thread the marinated sirloin steak cubes and shrimp onto skewers, alternating between them.
5. Step 5
   Grill the kabobs for 7-9 minutes per side for medium-rare steak, or until the shrimp is pink and cooked through. Cooking time will vary depending on the size of the steak cubes and shrimp.
6. Step 6
   Remove kabobs from the grill and let them rest for a few minutes before serving. Drizzle with any remaining chimichurri sauce if desired.

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.