Surf and Turf Kabobs Chimichurri-Easy Grilled Recipe

Surf and Turf Kabobs with Chimichurri Sauce beckon, promising a culinary adventure that’s both exciting and deeply satisfying. There’s a reason why this classic pairing of succulent seafood and perfectly grilled steak is a crowd-pleaser: it hits all the right notes. We love surf and turf because it’s a luxurious experience without the fuss, a delightful dance between land and sea on a single skewer. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from simply delicious to absolutely unforgettable is the vibrant, herbaceous chimichurri. This zesty Argentine sauce, bursting with fresh parsley, garlic, and a touch of chili, cuts through the richness of the meat and seafood, creating a symphony of flavors that will have you reaching for another kabob before you’ve even finished the first.

Why You’ll Adore This Recipe

Get ready for grilling perfection!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The rich, savory steak paired with the sweet, briny shrimp is a classic for a reason. Elevating this beloved combination into vibrant kabobs, bursting with fresh flavors and grilled to smoky perfection, makes for an unforgettable meal. And what better way to complement these grilled delights than with a zesty, herb-infused chimichurri sauce? This recipe brings together the best of land and sea with an Argentinian-inspired twist that’s surprisingly simple to prepare. Get ready to impress your family and friends with these spectacular Surf and Turf Kabobs with Chimichurri Sauce.

Ingredients:

Chimichurri Sauce Preparation

This vibrant, herbaceous sauce is the star that ties our kabobs together. It’s incredibly fresh and packs a punch of flavor that cuts beautifully through the richness of the steak and shrimp. To begin extract, gather all your fresh herbs. The key to a great chimichurri is using fresh ingredients, so don’t skimp here! In a medium bowl, combine the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. Add the finely chopped jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping.

Next, pour in the red grape juice vinegar and the olive oil. This creates the perfect tangy and luscious base for our sauce. Add the sea salt and the cayenne pepper. Remember, the cayenne is for a touch of heat, so adjust it to your preference. You can always add more later if you feel it needs an extra kick. Stir everything together thoroughly until well combined. Taste the chimichurri and adjust the seasoning if needed. You might want a little more salt, a touch more vinegar for tang, or perhaps a pinch more cayenne. Once you’re happy with the flavor profile, cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld beautifully. This resting period is crucial for developing that deep, complex herbaceousness.

Kabob Assembly and Grilling

Now that our magnificent chimichurri is ready, it’s time to prepare our kabobs. For this, you’ll need skewers. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before you start threading the ingredients. This prevents them from burning on the grill.

First, let’s prepare the steak. Ensure your sirloin steak is cut into uniform 1-inch cubes. This ensures even cooking. In a large bowl, toss the steak cubes with the 1 tablespoon of olive oil. This helps prevent sticking to the grill and gives them a nice sear. You can also add a pinch of salt and pepper to the steak at this stage if you like, though the chimichurri will provide plenty of seasoning.

Next, prepare the shrimp. Make sure they are peeled and deveined, and leave the tails on for a more appealing presentation and easier handling. The shrimp will cook much faster than the steak, so we’ll add them to the kabobs a bit later in the grilling process to ensure they don’t overcook.

Now, begin extract threading the ingredients onto your prepared skewers. Alternate pieces of sirloin steak with any vegetables you might like to add. While this recipe focuses on the surf and turf, bell peppers, red onion chunks, or cherry tomatoes would be wonderful additions. However, for a pure surf and turf experience, just focus on the steak. Place the steak cubes onto the skewers, leaving a little space between each piece for even cooking.

Grilling the Kabobs

Preheat your grill to medium-high heat. A well-preheated grill is essential for achieving those lovely grill marks and a good sear. Once the grill is hot, carefully place the steak kabobs onto the grates. Grill the steak for about 4-5 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. Remember, the steak will continue to cook slightly after you remove it from the grill.

After the steak has cooked for about 8-10 minutes total, it’s time to add the shrimp. Carefully place the shrimp onto the grill, either on separate skewers or interspersed with the steak on the same skewers if you have enough space and are confident in your timing. Shrimp cook very quickly, usually taking only 2-3 minutes per side until they turn pink and opaque. Be vigilant to avoid overcooking them, as they can become tough.

Once both the steak and shrimp are perfectly cooked, remove the kabobs from the grill.

Serving Your Masterpiece

Transfer the glistening surf and turf kabobs to a serving platter. Drizzle a generous amount of the prepared chimichurri sauce over the hot kabobs. The heat from the grilled meat and shrimp will help to warm the sauce slightly, releasing even more of its incredible aroma. You can also serve the remaining chimichurri sauce on the side for dipping. These kabobs are absolutely fantastic served with a simple side salad, grilled corn on the cob, or fluffy rice. Enjoy the explosion of flavors!

Conclusion:

There you have it – the ultimate guide to crafting delicious Surf and Turf Kabobs with a vibrant Chimichurri Sauce! This recipe is a true winner because it effortlessly combines the luxurious flavors of perfectly grilled steak and succulent shrimp, all elevated by the zesty, herbaceous punch of homemade chimichurri. It’s a meal that feels special enough for a celebration but is surprisingly easy to whip up for a weeknight treat. The beauty of these kabobs lies in their versatility; you can easily customize them to your liking, making them a truly adaptable dish for any occasion. I truly encourage you to give this Surf and Turf Kabob recipe a try – I guarantee it will become a favorite in your grilling repertoire!

For serving, these kabobs are fantastic on their own, but they also pair wonderfully with a fresh side salad, grilled corn on the cob, or some fluffy rice to soak up any extra chimichurri. Don’t be afraid to experiment with different cuts of steak or types of seafood to discover your perfect combination.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made a few hours in advance, or even the day before. This allows the flavors to meld beautifully, resulting in an even more robust and delicious sauce.

What kind of vegetables can I add to the kabobs?

Almost any sturdy vegetable will work wonderfully! Consider colorful bell peppers, red onions, cherry tomatoes, zucchini, or even chunks of pineapple for a touch of sweetness. Just ensure they are cut into similar-sized pieces for even cooking.

How can I ensure my steak and shrimp cook evenly on the kabobs?

The key is to cut your steak into uniform cubes and to use shrimp that are roughly the same size. Also, be mindful of the cooking times – shrimp cook much faster than steak, so you might consider removing the shrimp a little earlier if necessary.

Surf and Turf Kabobs with Chimichurri Sauce

Flavorful sirloin steak and jumbo shrimp kabobs marinated and served with a vibrant homemade 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
   For the chimichurri sauce: In a food processor, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves 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 medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Pulse until finely chopped and well combined.
2. Step 2
   In a large bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
3. Step 3
   Thread the marinated sirloin steak onto skewers, alternating with pieces of shrimp.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-6 minutes per side for medium-rare steak, or until shrimp are pink and cooked through. Adjust cooking time as needed for desired doneness.
6. Step 6
   Serve the kabobs immediately, with the remaining chimichurri sauce on the side for dipping.

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.