Surf and Turf Kabobs- Flavorful Chimichurri Sauce Recipe

Surf and turf kabobs with chimichurri sauce are the ultimate celebration on a skewer, and trust me, they are surprisingly easy to master. Who doesn’t love the irresistible combination of tender, succulent steak and sweet, plump shrimp, all grilled to perfection? It’s a classic pairing for a reason – the richness of the beef beautifully complements the delicate seafood, creating a symphony of textures and flavors. But what truly elevates these surf and turf kabobs from simply delicious to utterly unforgettable is the vibrant, herbaceous chimichurri sauce. This zesty Argentinean condiment, packed with fresh parsley, garlic, and a hint of spice, cuts through the richness of the meats, leaving your taste buds singin extractg. It’s the perfect way to add a burst of freshness and a touch of sophistication to your next backyard barbecue or special occasion dinner. Get ready to impress yourself and your guests with these spectacular surf and turf kabobs with chimichurri sauce!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s a classic combination for a reason – the rich, savory beef perfectly complements the sweet, briny shrimp. Elevating this decadent duo to a skewer format makes it even more fun, especially for grilling season. And when you pair these flavorful kabobs with a vibrant, zesty chimichurri sauce, you’ve got a meal that’s truly restaurant-worthy, yet surprisingly easy to make at home. The bright, herbaceous notes of the chimichurri cut through the richness of the meat and seafood, creating a perfectly balanced bite. Let’s get grilling!

Ingredients:

Chimichurri Sauce Preparation

This is where the magic happens. The chimichurri sauce is what truly transforms these kabobs from delicious to extraordinary. It’s a fresh, uncooked sauce, packed with herbaceous flavor that is incredibly versatile. We’ll start by combining all the fresh herbs and aromatics. In a medium bowl, combine the minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped fresh cilantro, and the finely chopped jalapeno. Don’t be shy with the herbs; they are the star here. Next, add the minced garlic and minced shallot. These provide a pungent foundation for the sauce. Now, it’s time for the liquid components. Pour in the 1 cup of olive oil and the ½ cup of red grape juice vinegar. The vinegar adds a wonderful tang that brightens everything up. Finally, season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can adjust the cayenne pepper to your preference for heat – start with a little and add more if you like it spicier. Stir everything together thoroughly until well combined. For the best flavor, let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld. You can also make this sauce a few hours ahead of time and refrigerate it; just bring it back to room temperature before serving.

Kabob Assembly and Grilling

Now, let’s get our surf and turf ready for the grill. We have our sirloin steak cut into 1-inch cubes and our jumbo shrimp, peeled and deveined with the tails still on for visual appeal and a better grip when eating. It’s important that the steak cubes are roughly the same size to ensure even cooking. If your steak pieces are of varying sizes, you might want to trim them down so they’re uniform. For the shrimp, ensure they are fully thawed if they were frozen. In a large bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. This light seasoning will help the steak develop a nice crust on the grill. You don’t need to marinate the steak for a long time; the chimichurri will do most of the heavy lifting on the flavor front.

If you are using wooden skewers, remember to soak them in water for at least 30 minutes prior to assembling your kabobs. This prevents them from burning on the grill. Now, it’s time to thread your kabobs. Alternate between pieces of sirloin steak and jumbo shrimp. You can also add some vegetables to your kabobs if you like, such as bell peppers, onions, or cherry tomatoes. Just ensure that any vegetables you add are cut to a similar size as the meat and shrimp so they cook at the same rate. Aim for a good balance of steak and shrimp on each skewer, not packing them too tightly, as this will allow for better heat circulation and more even cooking.

Grilling the Kabobs

Preheat your grill to medium-high heat. A clean, well-oiled grill grate is crucial to prevent sticking. Once the grill is hot, carefully place the assembled kabobs onto the grates. We want a good sear on both sides. Grill the kabobs for about 3-4 minutes per side for medium-rare steak and perfectly cooked shrimp. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. You’re looking for the steak to have nice grill marks and a slightly pink center, and the shrimp to turn opaque and pink. Don’t overcrowd the grill; cook in batches if necessary. Turning the kabobs frequently will help ensure they cook evenly.

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for just a few minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. While the kabobs are resting, give your chimichurri sauce a final stir. Spoon the vibrant chimichurri sauce generously over the hot kabobs, or serve it on the side for dipping. The fresh herbs and zesty vinegar will coat the succulent steak and sweet shrimp, creating an explosion of flavor with every bite. These kabobs are fantastic served on their own or with a side of grilled corn on the cob, a fresh salad, or fluffy rice. Enjoy this delightful surf and turf experience!

Conclusion:

You’ve just unlocked the secret to a truly spectacular meal! These Surf and Turf Kabobs with Chimichurri Sauce are a guaranteed crowd-pleaser, offering a delightful balance of succulent grilled seafood and tender, flavorful steak, all elevated by the vibrant, zesty kick of homemade chimichurri. The beauty of this recipe lies in its versatility and relative ease of preparation, making it perfect for a weeknight treat or an impressive centerpiece for your next gathering. The smoky char from the grill, combined with the fresh herbs and garlic in the sauce, creates an unforgettable culinary experience. Don’t be afraid to get creative with your skewers; the possibilities are endless! I highly encourage you to give these delicious kabobs a try – you won’t be disappointed!

For an optimal dining experience, I love serving these kabobs alongside fluffy rice pilaf, a crisp green salad, or grilled corn on the cob. They also pair wonderfully with roasted potatoes. Feel free to experiment with different cuts of steak, such as sirloin or even filet mignon, and a variety of seafood like shrimp, scallops, or even chunks of firm white fish. The chimichurri sauce itself is incredibly adaptable; add a pinch of red pepper flakes for a touch of heat or a squeeze of lemon for extra brightness.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made at least an hour in advance to allow the flavors to meld beautifully. You can even make it a day ahead and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

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

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, or broil them in your oven. Ensure you turn them frequently for even cooking and a nice char.

What vegetables pair well with surf and turf kabobs?

Almost any firm vegetable works wonderfully! Consider chunks of bell peppers (any color), red onion, zucchini, cherry tomatoes, mushrooms, and even cubes of pineapple for a touch of sweetness.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce. A perfect combination of surf and turf for any occasion.

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 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, ((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, 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 medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Whisk to combine and set aside.
2. Step 2
   In a separate bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil and a pinch of salt and pepper. Thread the steak cubes onto skewers, alternating with any desired vegetables (not specified in ingredients).
3. Step 3
   In another bowl, toss the 1 package jumbo shrimp with a little olive oil and seasoning. Thread the shrimp onto separate skewers, or alternate with the steak if desired. Ensure shrimp are peeled and deveined with tails on.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the sirloin steak kabobs for 8-10 minutes, turning occasionally, until cooked to your desired doneness.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque.
7. Step 7
   Serve the surf and turf kabobs immediately, generously drizzled 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.