Surf and Turf Kabobs Chimichurri-Easy Flavorful Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a spectacular way to elevate any meal. Imagin extracte tender morsels of succulent steak and juicy shrimp, perfectly charred and bursting with flavor, all threaded onto skewers. This classic combination, elevated by the vibrant, herbaceous punch of a homemade chimichurri sauce, is a true crowd-pleaser for a reason. It’s the ultimate mash-up of land and sea, offering a delightful textural contrast and a symphony of tastes that keeps us coming back for more. What makes these Surf and Turf Kabobs with Chimichurri Sauce so special is the incredible balance of rich, savory proteins with the bright, zesty, and slightly spicy chimichurri. It’s a dish that feels both celebratory and incredibly accessible, making it perfect for a weeknight treat or a backyard barbecue. I’m so excited to share this recipe with you!

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a flavor explosion with these Surf and Turf Kabobs! We’re taking the best of both worlds – succulent steak and plump shrimp – and skewering them for a fun, interactive, and incredibly delicious meal. The secret weapon here is a vibrant, herbaceous chimichurri sauce that cuts through the richness of the meat and seafood with its bright, zesty kick. This recipe is perfect for grilling season, outdoor entertaining, or even a special weeknight treat.

Ingredients:

Chimichurri Sauce Preparation

Let’s start by crafting that incredible chimichurri sauce that will elevate these kabobs to gourmet status. This sauce is wonderfully versatile and can be made ahead of time, which is always a bonus when you’re planning a meal.

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. Next, add your finely minced aromatics: 2 cloves of minced garlic and ⅔ cup of minced shallot. These will provide a pungent base for our sauce.

Now for the herbs! This is where the magic truly happens. Stir in 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 fresh herbs is incredibly fragrant and will create a beautifully complex flavor profile.

For a touch of heat and vibrancy, add 1 medium, finely chopped jalapeno. If you prefer a spicier sauce, feel free to add more jalapeno or even a pinch of red pepper flakes. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne if you like it hot! Give everything a good stir to combine all the ingredients.

For the best flavor, cover the bowl and let the chimichurri sauce rest in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. You can even make this sauce a day in advance for even deeper flavor.

Kabob Assembly and Grilling

Now that our vibrant chimichurri is resting and developing its incredible flavor, it’s time to prepare our kabobs.

First, we need to prep our proteins. Ensure your 3 pounds of sirloin steak are cut into uniform 1-inch cubes. This ensures even cooking. For the shrimp, make sure they are peeled and deveined, leaving the tails on if you prefer for easier handling and a nicer presentation. We’ll lightly coat the steak with 1 tablespoon of olive oil and season it with a pinch of salt and pepper. This will help prevent sticking and add a little extra flavor.

If you are using wooden skewers, remember to soak them in water for at least 30 minutes before assembling your kabobs. This will prevent them from burning on the grill.

Begin extract threading the steak cubes and jumbo shrimp onto your prepared skewers, alternating between the two. You can also add other vegetables to your kabobs at this stage, such as bell peppers, onions, or cherry tomatoes, if you wish. I like to keep it simple with just the surf and turf for this recipe to really let the flavors of the meat, shrimp, and chimichurri shine. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, leaving a little space between each piece to ensure they cook evenly.

Preheat your grill to medium-high heat. It’s important to have a nice, hot grill to get a good sear on the steak and shrimp. Clean your grill grates thoroughly and then lightly oil them to prevent sticking.

Carefully place the assembled kabobs onto the hot grill. Grill for approximately 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, depending on your desired level of doneness. The shrimp should turn pink and opaque, and the steak should have a nice sear on the outside. Be careful not to overcook the shrimp, as they can become tough quickly. For medium-rare steak, aim for an internal temperature of around 130-135°F. Use a meat thermometer for accuracy.

Serving Suggestions

Once your Surf and Turf Kabobs are perfectly grilled, remove them from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, making the steak even more tender and flavorful.

To serve, arrange the kabobs on a platter. Drizzle generously with the prepared chimichurri sauce. This sauce is meant to be the star, so don’t be shy! The vibrant green sauce against the beautifully seared steak and shrimp is visually stunning and promises an explosion of fresh, herbaceous flavor with every bite.

These kabobs are fantastic served alongside a simple side salad, grilled corn on the cob, or fluffy rice. The combination of the savory surf and turf with the zesty, herby chimichurri is truly a winning combination. Enjoy this delightful meal!

Conclusion:

There you have it – a sensational recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! This dish is a fantastic choice for a weekend dinner party, a celebratory meal, or even just a special weeknight treat. The combination of succulent shrimp and tender steak, perfectly grilled and bursting with flavor, is truly a culinary delight. The vibrant, herbaceous chimichurri sauce elevates every bite, adding a zesty and fresh counterpoint to the richness of the surf and turf. We’ve crafted this recipe to be approachable, allowing you to create a restaurant-quality meal right in your own kitchen.

I highly recommend serving these kabobs with some grilled corn on the cob, a simple quinoa salad, or a fresh green salad for a complete and balanced meal. Don’t be afraid to get creative with your variations! You could swap the shrimp for scallops, use sirloin or even lamb for the turf component, or add chunks of bell peppers and red onions to the skewers for extra color and texture.

I truly hope you give these Surf and Turf Kabobs with Chimichurri Sauce a try. They are incredibly rewarding to make and even more enjoyable to eat. Let the bold flavors and delightful textures inspire your next culinary adventure!

Frequently Asked Questions:

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

A: Absolutely! The chimichurri sauce can be made up to 2 days ahead of time and stored in an airtight container in the refrigerator. The flavors will actually meld beautifully. For the kabobs, you can marinate the steak for up to 4 hours and the shrimp for about 30 minutes to an hour before grilling. Avoid marinating the shrimp for too long, as they can become mushy.

Q: What if I don’t have a grill? Can I still make these kabobs?

A: Yes, you can! You can achieve a similar delicious result by cooking the kabobs indoors. Use a grill pan on your stovetop over medium-high heat, turning the kabobs frequently. Alternatively, you can bake them in a preheated oven at 400°F (200°C) for about 12-15 minutes, or until cooked through, turning them halfway.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp marinated and grilled, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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
   Prepare the chimichurri sauce: In a bowl, whisk together 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.
2. Step 2
   Marinate the steak: In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and half of the prepared chimichurri sauce. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
3. Step 3
   Prepare the shrimp: Add the peeled and deveined jumbo shrimp to the remaining chimichurri sauce. Toss to coat and refrigerate for 15-20 minutes while the steak marinates.
4. Step 4
   Assemble the kabobs: Thread marinated steak and shrimp alternately onto skewers. Discard any remaining marinade.
5. Step 5
   Grill the kabobs: Preheat grill to medium-high heat. Grill kabobs for 4-6 minutes per side for medium-rare steak, or until shrimp are pink and cooked through, turning occasionally.
6. Step 6
   Serve: Remove kabobs from grill and let rest for a few minutes. Serve hot with any extra chimichurri sauce on the side.

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.