Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a celebration of flavor, a vibrant dance between land and sea that’s simply irresistible. There’s something inherently fun and engagin extractg about skewered ingredients, making them perfect for grilling, entertaining, or just a delightful weeknight meal that feels extra special. We all crave that perfect balance of succulent, perfectly cooked steak and plump, juicy shrimp, and these kabobs deliver that in spades. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from delicious to downright dazzling is the accompanying chimichurri. This bright, herbaceous Argentinian sauce, bursting with fresh parsley, garlic, and a hint of vinegar, cuts through the richness of the meat and seafood, creating a flavor profile that’s both bold and refreshing. Get ready to impress yourself and your loved ones with this incredibly satisfying dish.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The way the ingredients are threaded onto skewers, mingling and transforming under the heat of the grill, is a culinary art form in itself. And when you combine the richness of tender sirloin steak with the sweet, succulent bite of jumbo shrimp, you’ve got a winning combination. But what truly elevates these Surf and Turf Kabobs from delicious to divine is a vibrant, herbaceous Chimichurri sauce. This Argentinian staple is packed with fresh herbs, garlic, and a tangy kick that cuts through the richness of the meat and seafood beautifully. It’s the perfect counterpoint, adding a burst of freshness that makes every bite sing.

This recipe is surprisingly straightforward, making it ideal for a weeknight treat or a show-stopping addition to your next barbecue. The key is in the preparation – getting your ingredients ready, marinating the steak, and whipping up that incredible chimichurri. Let’s get started on creating a meal that’s as much a feast for the eyes as it is for the palate.

Ingredients:

Chimichurri Sauce Preparation

The heart and soul of these kabobs lies in the chimichurri sauce. Making it is a breeze and the flavor payoff is immense. In a medium bowl, combine the 1 cup of 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. This is where the magic happens! The combination of fresh herbs creates a complex and aromatic profile, while the vinegar adds a delightful tang. The jalapeno provides a subtle warmth that can be adjusted to your preference – if you love a bit of heat, feel free to add a little more. Whisk everything together until well combined. For the best flavor, I like to let the chimichurri sit for at least 30 minutes at room temperature, or even better, in the refrigerator for an hour or two. This allows all those beautiful flavors to meld and develop. You can make this sauce ahead of time, which is a lifesaver when you’re prepping for a cookout.

Steak and Shrimp Preparation

Now, let’s talk about our stars: the sirloin steak and jumbo shrimp. We’ll begin extract by preparing the sirloin steak. Ensure your steak is cut into uniform 1-inch cubes. This is crucial for even cooking. If you have larger pieces, they’ll take longer to cook, while smaller pieces might overcook. In a large bowl, toss the sirloin steak cubes with the 1 tablespoon of olive oil. This light coating of oil will help prevent sticking to the skewers and promote even browning on the grill. Season them generously with a little more sea salt and freshly cracked black pepper if you like.

Next, we prepare the jumbo shrimp. It’s important to make sure they are fully peeled and deveined. Leaving the tail on adds a nice visual appeal and a little handle to grab onto when you’re eating them, so I always opt for tail-on shrimp. Pat the shrimp dry with paper towels; this might seem like a small step, but it’s vital for achieving a good sear. Wet shrimp will steam rather than grill, and we want that beautiful char.

Assembling the Kabobs

This is where the fun really begin extracts! If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes prior to assembling. This prevents them from burning on the grill. Now, it’s time to thread your kabobs. Alternate the steak cubes and shrimp on each skewer. I like to place a piece of steak, then a shrimp, then another piece of steak, and so on, ensuring a good distribution of both. Don’t pack the ingredients too tightly; leave a little space between each item. This allows the heat to circulate freely, ensuring everything cooks evenly and develops a lovely char. You can also add colorful vegetables like bell peppers, onions, or cherry tomatoes to your kabobs at this stage for added flavor, texture, and visual appeal.

Grilling the Kabobs

Preheat your grill to medium-high heat. It’s important to have a hot grill to get a good sear on the steak and shrimp. Once the grill is hot, carefully place the assembled kabobs onto the grates.

Now, for the grilling itself. You’ll want to cook the kabobs for approximately 3-4 minutes per side. Keep an eye on them and turn them frequently using tongs. The steak should be cooked to your desired level of doneness, whether that’s medium-rare, medium, or well-done. The shrimp will turn opaque and pink when they are cooked through. Be careful not to overcook the shrimp, as they can become tough and rubbery very quickly. The goal is for the steak to have a beautiful char on the outside and be tender and juicy on the inside, and for the shrimp to be plump and perfectly cooked.

Serving Your Surf and Turf Masterpiece

Once your kabobs are perfectly grilled, remove them from the grill and let them rest for just a few minutes. This resting period allows the juices in the steak to redistribute, ensuring a more tender and flavorful result. Arrange the kabobs on a serving platter. Now, for the grand finnon-alcoholic ale: drizzle a generous amount of your homemade chimichurri sauce over the kabobs. The vibrant green sauce against the charred steak and shrimp is a stunning sight. Serve immediately with extra chimichurri on the side for dipping. This dish pairs wonderfully with a fresh green salad, grilled corn on the cob, or some fluffy rice. Enjoy the explosion of flavors and textures!

Conclusion:

There you have it! These Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper for any occasion. The beauty of this recipe lies in its simplicity and the incredible flavor payoff. You get the best of both worlds – succulent, perfectly grilled steak and tender, juicy shrimp, all brought together by the vibrant, herbaceous punch of homemade chimichurri. It’s a dish that feels gourmet but is surprisingly accessible to home cooks.

For serving, I love to pair these kabobs with a simple side salad, some grilled corn on the cob, or fluffy rice pilaf to soak up any extra chimichurri. Don’t be afraid to get creative with your variations! Swap the shrimp for scallops or chunks of firm white fish. For the steak, sirloin, ribeye, or even filet mignon work wonderfully. If you don’t have skewers, you can grill the steak and shrimp separately, then serve them with the chimichurri spooned over the top. I truly encourage you to give this Surf and Turf Kabobs with Chimichurri Sauce a try. You won’t regret it!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made a few hours or even a day in advance. This allows the flavors to meld together beautifully. Store it in an airtight container in the refrigerator, and bring it to room temperature before serving for the best taste.

What kind of vegetables can I skewer with the surf and turf?

The possibilities are endless! Bell peppers (any color), red onion wedges, cherry tomatoes, zucchini slices, and even chunks of pineapple work wonderfully. Just make sure to cut them into pieces roughly the same size as your steak and shrimp so they cook evenly.

How do I prevent the shrimp from overcooking?

Shrimp cook very quickly! A good rule of thumb is to cook them for just 2-3 minutes per side, or until they turn pink and opaque. It’s better to err on the side of slightly undercooked and let them finish cooking on the plate from residual heat, rather than overcook them until they’re tough and rubbery.

Surf and Turf Kabobs with Chimichurri Sauce

Delicious surf and turf kabobs featuring sirloin steak and jumbo shrimp, served with a vibrant and zesty homemade chimichurri sauce.

Prep Time
25 Minutes

Cook Time
10 Minutes

Total Time
35 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 medium 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. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with shrimp.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for about 4-5 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the grilled surf and turf kabobs immediately, with the prepared chimichurri sauce 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.