Surf and Turf Kabobs Chimichurri-Flavor Packed Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they are a celebration on a skewer! Imagin extracte succulent pieces of perfectly grilled steak and plump, juicy shrimp, threaded together with vibrant vegetables, all kissed by the smoky char of the grill. This classic combination, elevated by the zesty, herbaceous punch of homemade chimichurri, has a way of making any occasion feel special, from a casual weeknight dinner to a backyard barbecue with friends. What truly sets these Surf and Turf Kabobs with Chimichurri Sauce apart is the incredible balance of flavors and textures. The richness of the beef, the sweetness of the shrimp, and the bright, fresh notes of the chimichurri create a symphony in every bite. It’s the kind of dish that looks as impressive as it tastes, and trust me, it tastes absolutely phenomenal.

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Ingredients:

Chimichurri Sauce Preparation

Now, let’s get to the star of our show, the vibrant and zesty chimichurri sauce! This Argentinian condiment is incredibly versatile and the perfect bright counterpoint to the rich surf and turf.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Whisk these together until they are well emulsified.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro to the oil and vinegar mixture.
3. Stir in the finely chopped jalapeno. If you’re sensitive to spice, you can remove the seeds and membranes from the jalapeno before chopping, or even omit it altogether if you prefer. Remember, you can always add more heat later if you like.
4. Season the chimichurri with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. Give it a good stir to ensure all the herbs and seasonings are evenly distributed.
5. Taste the chimichurri and adjust the salt and cayenne pepper as needed. You’re looking for a balance of fresh, herbaceous flavors with a pleasant kick. Let the sauce sit for at least 15-20 minutes at room temperature, or even longer in the refrigerator, to allow the flavors to meld beautifully. The longer it sits, the more complex and delicious it becomes.

Kabob Assembly and Cooking

With our incredible chimichurri ready to go, it’s time to assemble and grill our spectacular surf and turf kabobs!

1. Begin extract by preparing your sirloin steak. Pat the steak cubes dry with paper towels. This is a crucial step for achieving a good sear on the meat. In a clean bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. You want to lightly coat the steak so it doesn’t stick to the grill.
2. Next, prepare your shrimp. Ensure they are peeled and deveined, leaving the tails on for an attractive presentation and a convenient handle. Pat the shrimp dry as well. Toss the shrimp with a little bit of the remaining olive oil, just enough to coat them lightly. Season with a little salt and pepper.
3. Now it’s time to assemble your kabobs. Thread the steak cubes and shrimp onto your prepared skewers, alternating between the two. Don’t overcrowd the skewers; leave a little space between each piece of meat and shrimp. This allows for even cooking. If you have extra vegetables like bell peppers, onions, or cherry tomatoes, this is the perfect time to add them to your kabobs for added color and flavor.
4. Preheat your grill to medium-high heat. If you’re using a gas grill, this usually means setting the knobs to around 400-450°F. For a charcoal grill, you’ll want a nice layer of glowing coals. Make sure your grill grates are clean and well-oiled to prevent sticking.
5. Place the assembled kabobs on the preheated grill. Grill the steak and shrimp for about 3-5 minutes per side, or until the steak is cooked to your desired doneness (medium-rare is recommended for sirloin) and the shrimp are pink and opaque. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. Keep a close eye on them, as shrimp cook very quickly and can easily become overdone. You may want to remove the shrimp from the grill a minute or two before the steak is finished if you’re worried about them overcooking.
6. Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, ensuring a more tender and flavorful bite.

Serving Your Masterpiece

To serve, arrange the surf and turf kabobs on a platter. Generously spoon or drizzle the prepared chimichurri sauce over the hot kabobs. The vibrant green sauce against the perfectly grilled steak and shrimp is a beautiful sight, and the aroma will be irresistible. This dish is fantastic on its own, or you can serve it with grilled vegetables, a fresh salad, or your favorite rice pilaf. Enjoy the incredible combination of tender, juicy steak, succulent shrimp, and the bright, herbaceous punch of the chimichurri!

Conclusion:

You’ve just discovered the secret to an unforgettable meal: Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a culinary triumph because it perfectly balances the rich, savory flavors of premium steak and succulent shrimp with the bright, herbaceous punch of homemade chimichurri. The grilling process infuses everything with that irresistible smoky char, making each bite a delightful explosion of textures and tastes. It’s surprisingly easy to prepare, making it ideal for weeknight dinners, weekend BBQs, or even impressing guests at your next gathering. I truly encourage you to give these surf and turf kabobs a try – you won’t be disappointed!

For serving, these kabobs are incredibly versatile. They shine on their own, but consider pairing them with a fresh quinoa salad, grilled corn on the cob, or a simple side of roasted potatoes for a complete and satisfying experience. Don’t hesitate to get creative with variations, either! Swap the shrimp for scallops or firm white fish, or use sirloin or ribeye for the steak. Adjust the spice level of your chimichurri to your preference. The possibilities are endless!

Frequently Asked Questions:

Q: Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The flavors actually meld beautifully over time. You might want to give it a good stir before serving.

Q: What kind of wood or charcoal is best for grilling these kabobs?

While any charcoal or gas grill will work well, using a mild wood like hickory or mesquite can add an extra layer of smoky complexity to your surf and turf kabobs. Just a little smoke goes a long way in enhancing the flavors.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump shrimp marinated and grilled to perfection, 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, 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 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper in a bowl. Whisk to combine.
2. Step 2
   In a separate bowl, toss the 3 pounds of sirloin steak cubes and 1 package of jumbo shrimp with 1 tablespoon of olive oil.
3. Step 3
   Thread the steak and shrimp onto skewers, alternating between the two.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 3-4 minutes per side for medium-rare steak and until shrimp are pink and opaque.
6. Step 6
   Serve the surf and turf kabobs hot, 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.