Surf and Turf Kabobs Chimichurri-Easy Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte tender morsels of succulent steak and plump, juicy shrimp dancing together on a skewer, kissed by the grill’s smoky embrace. This classic pairing, elevated by a vibrant, herbaceous chimichurri sauce, is a guaranteed crowd-pleaser and a personal favorite for good reason. It’s the perfect dish when you want something a little special without the fuss. People absolutely adore surf and turf kabobs because they deliver maximum flavor with minimal effort. The beauty of this dish lies in its simplicity and the incredible synergy of land and sea, enhanced by that bright, zesty chimichurri that cuts through the richness and awakens your palate. Get ready to impress yourself and everyone at your table with these fantastic Surf and Turf Kabobs with Chimichurri Sauce.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly satisfying about a perfectly grilled kabob. The smoky char, the tender morsels of protein, and the vibrant burst of fresh flavors – it’s a summer classic for a reason. And when you elevate it with the luxurious combination of succulent sirloin steak and plump jumbo shrimp, it becomes something truly special. This Surf and Turf Kabob recipe takes that classic to the next level with a zesty and herbaceous chimichurri sauce that perfectly complements the richness of the steak and the sweetness of the shrimp. Get ready to impress your friends and family with this showstopper!

Ingredients:

Chimichurri Sauce Preparation

Let’s start with the star of the show, the chimichurri sauce. This vibrant green sauce is incredibly easy to make and requires no cooking, allowing its fresh ingredients to shine. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, minced garlic, minced shallot, and all of your chopped fresh herbs: parsley, basil, thyme, oregano, and cilantro. For a touch of heat and brightness, add the finely chopped jalapeno. Season generously with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. If you like things spicier, feel free to add a little more cayenne. Stir everything together until well combined. For the best flavor, I highly recommend letting this sauce sit for at least 30 minutes at room temperature, or even better, cover it and refrigerate it for a few hours to allow the flavors to meld. This is where the magic happens! When you’re ready to serve, give it a good stir.

Kabob Assembly and Grilling

Now for the fun part – assembling the kabobs! Start with your 3 pounds of sirloin steak, which should be cut into uniform 1-inch cubes. This ensures even cooking. If your steak is particularly lean, you might consider marinating it for a short period in a simple blend of olive oil, salt, and pepper, but the chimichurri will also infuse it with flavor. Next, prepare your 1 package (16 ounces) of jumbo shrimp. Ensure they are peeled and deveined, and leaving the tails on adds a nice visual appeal and makes them easier to handle on the grill.

If you’re using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Once soaked, thread the steak and shrimp onto the skewers, alternating between the two. Don’t overcrowd the skewers; leave a little space between each piece to allow for even heat circulation.

Preheat your grill to medium-high heat. This is crucial for getting a good sear on the steak and perfectly cooked shrimp. While the grill is heating, lightly brush the assembled kabobs with the 1 tablespoon of olive oil. This helps prevent sticking and promotes a beautiful char.

Grilling the Surf and Turf

Place the kabobs on the preheated grill. You’ll want to grill the sirloin steak for about 4-5 minutes per side for medium-rare, adjusting the time based on your preferred level of doneness. Remember, thicker cuts will take longer. Keep a close eye on the steak to avoid overcooking. The shrimp will cook much faster, typically taking about 2-3 minutes per side. You’ll know they’re ready when they turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery. It’s often helpful to grill the steak and shrimp on separate skewers if you find their cooking times differ significantly, allowing you to remove them from the grill at different times.

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for a few minutes. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite. Arrange the kabobs on a platter and generously drizzle them with the prepared chimichurri sauce. You can also serve the extra chimichurri on the side for dipping. These kabobs are fantastic served with a simple side salad, grilled corn on the cob, or some fluffy rice. The combination of the juicy steak, plump shrimp, and the bright, herbaceous chimichurri is a flavor explosion that you won’t soon forget. Enjoy!

Conclusion:

And there you have it – the ultimate guide to creating mouthwatering Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly is a winner because it combines the succulent richness of perfectly grilled steak with the delicate sweetness of fresh shrimp, all elevated by the vibrant, herbaceous kick of a homemade chimichurri. It’s an impressive dish that looks as stunning as it tastes, making it ideal for everything from casual backyard barbecues to more elegant outdoor gatherings. You’ll love how quickly these kabobs come together, allowing you more time to enjoy your guests. For serving, I highly recommend pairing them with a simple quinoa salad, grilled corn on the cob, or a fresh green salad to balance the flavors. Don’t be afraid to get creative with variations! Swap the steak for sirloin or filet mignon, or try scallops or firm white fish instead of shrimp. The chimichurri is also incredibly versatile and can be used on chicken, vegetables, or as a marinade. I wholeheartedly encourage you to give this recipe a try – it’s a guaranteed crowd-pleaser and a delicious way to elevate your grilling game.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best made a few hours in advance, or even the day before. This allows the flavors to meld together beautifully. Just store it in an airtight container in the refrigerator. You might need to give it a good stir before serving, as it can separate slightly.

What kind of steak is best for these kabobs?

For our Surf and Turf Kabobs, I find that cuts like sirloin, New York strip, or even filet mignon work exceptionally well. Look for steaks that have a good balance of tenderness and flavor, and are about 1-1.5 inches thick so they can be cut into uniform cubes for even cooking on the skewers.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and juicy jumbo shrimp grilled to perfection and served with a vibrant, herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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
   Prepare the chimichurri sauce: In a bowl, whisk together 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves minced garlic, 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 finely chopped medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
2. Step 2
   In a separate bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Thread the steak cubes onto skewers, alternating with any desired vegetables (not listed in ingredients).
3. Step 3
   Thread the 1 package (16 ounces) of jumbo shrimp onto separate skewers. Ensure shrimp are peeled and deveined, tail-on.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque. Do not overcook.
7. Step 7
   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.