Name: Surf and Turf Kabobs with Chimichurri Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 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

Surf and Turf Kabobs with Chimichurri Sauce aren’t just a meal; they’re an experience. Imagin extracte succulent, perfectly grilled pieces of tender steak and plump, juicy shrimp, all threaded onto skewers and kissed by the smoky char of the grill. This classic pairing, elevated by a vibrant, herbaceous chimichurri, is a guaranteed showstopper. It’s no wonder people adore surf and turf kabobs – the luxurious combination of land and sea is inherently decadent, offering the best of both worlds in every bite. What truly sets these particular surf and turf kabobs apart is the bright, zesty punch of homemade chimichurri. This Argentinian sauce, bursting with fresh parsley, garlic, oregano, and a hint of chili, cuts through the richness of the meat and seafood beautifully, creating a flavor explosion that’s both sophisticated and incredibly satisfying. Get ready to impress yourself and your guests with this unforgettable dish.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The rich, savory steak paired with the sweet, succulent shrimp is a classic for a reason. And when you elevate it with vibrant, herbaceous chimichurri sauce, you’ve got a dish that’s truly restaurant-worthy, yet surprisingly simple to make at home. These kabobs are perfect for grilling season, a special occasion, or just when you’re craving something incredibly delicious. The magic lies in the fresh chimichurri, a zesty Argentinian sauce that cuts through the richness of the meat and seafood beautifully. Get ready to impress yourself and your guests!

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 (seeds removed for milder heat, if desired)

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 (for shrimp)

Wooden or metal skewers

Making the Vibrant Chimichurri Sauce

The heart of this dish is the fresh, bright chimichurri. It’s a no-cook sauce that relies on the quality of your ingredients. Don’t skimp here!

In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our sauce. Whisk them together until they are well emulsified.

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. The more fresh herbs you use, the more vibrant and flavorful your chimichurri will be. Make sure to chop them finely so they distribute evenly throughout the sauce.

Next, stir in the finely chopped jalapeno. If you’re sensitive to spice, remember to remove the seeds and membranes from the jalapeno before chopping. This is where you can really tailor the heat to your preference. A little cayenne pepper also adds a nice subtle warmth, so add the ⅛ teaspoon of cayenne pepper now, or a little more if you like it spicier. Season with 1 teaspoon of sea salt. Give everything a really good stir to ensure all the ingredients are well combined.

Let the chimichurri sauce sit for at least 30 minutes at room temperature, or ideally, cover it and refrigerate it for at least an hour (or even overnight) to allow the flavors to meld and deepen. This resting period is crucial for achieving the best flavor. Before using, give it another good stir. You can taste and adjust the salt, vinegar, or cayenne pepper at this point if needed.

Preparing and Skewering the Kabobs

Once your chimichurri is ready to go, it’s time to assemble the kabobs. Uniformity in size is key for even cooking.

Take your 3 pounds of sirloin steak, which has been cut into 1-inch cubes. Pat the steak dry with paper towels. This step is important for getting a good sear on the steak. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. If you’re using metal skewers, there’s no need to soak.

Thread the steak cubes onto the skewers, leaving a little space between each piece. You don’t want them to be too crowded, as this can lead to uneven cooking. Aim for about 4-5 steak cubes per skewer, depending on the length of your skewers.

Next, prepare your shrimp. You should have 1 package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails left on. The tails add a nice visual appeal and a bit of extra flavor. Drizzle the shrimp with 1 tablespoon of olive oil and season lightly with a pinch of salt and pepper.

Now, thread the shrimp onto separate skewers, or intersperse them with the steak on the same skewers if you prefer. If you’re putting them on the same skewers, try to arrange them so they cook at a similar rate to the steak. I often put shrimp on their own skewers because they cook a little faster.

Grilling the Surf and Turf

Grilling is the best way to achieve that perfect smoky char and tender texture for both the steak and the shrimp.

Preheat your grill to medium-high heat. Make sure your grill grates are clean and well-oiled to prevent sticking. This is crucial for a clean release of your kabobs.

Place the steak kabobs on the hot grill. Grill for about 3-4 minutes per side for medium-rare, or longer to your desired level of doneness. Remember that sirloin steak cooks relatively quickly. For medium, aim for about 4-5 minutes per side. Use tongs to turn the kabobs, ensuring even browning on all sides.

While the steak is grilling, or immediately after removing the steak kabobs, place the shrimp kabobs on the grill. Shrimp cook very quickly, typically needing only 2-3 minutes per side. They should turn pink and opaque when cooked through. Be careful not to overcook the shrimp, as they can become tough.

Once both the steak and shrimp are cooked to perfection, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat and seafood.

Arrange the cooked surf and turf kabobs on a platter. Drizzle generously with your homemade chimichurri sauce. You can also serve extra chimichurri on the side for dipping. Garnish with a little extra fresh parsley if you like. Enjoy your delicious homemade surf and turf kabobs!

Conclusion:

You’ve just explored a fantastic recipe for Surf and Turf Kabobs with Chimichurri Sauce! These vibrant kabobs are a true celebration of flavors and textures, bringin extractg together the best of the sea and the land. The tender shrimp and succulent steak, marinated to perfection and grilled to a smoky char, are beautifully complemented by the zesty, herbaceous punch of the homemade chimichurri. This dish is not only a feast for the eyes but also incredibly satisfying and surprisingly easy to make, making it perfect for a weeknight dinner or a special occasion. I truly encourage you to give these Surf and Turf Kabobs a try – you won’t be disappointed!

For serving, I love to pair these kabobs with fluffy couscous, grilled corn on the cob, or a simple garden salad to round out the meal. If you’re feeling adventurous, consider adding some halloumi cheese or chunks of pineapple to your kabobs for an extra layer of flavor and sweetness. The beauty of this recipe lies in its adaptability, so feel free to experiment with your favorite vegetables and proteins!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is actually best when made a few hours ahead of time, or even the day before. This allows the flavors to meld together beautifully. Simply store it in an airtight container in the refrigerator. You might need to give it a good stir before serving, as it can separate slightly.

What kind of steak is best for these kabobs?

For the best results, I recommend using a tender cut of steak like sirloin, flank steak, or ribeye. These cuts will grill quickly and remain juicy and flavorful on the kabobs. Ensure you cut the steak into uniform cubes for even cooking.

Surf and Turf Kabobs with Chimichurri Sauce

A delicious and easy recipe for surf and turf kabobs featuring sirloin steak and jumbo shrimp, all brought together with a vibrant homemade 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

Step 1
To make the chimichurri sauce: In a medium 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 until well combined. Set aside.
Step 2
Prepare the kabobs: Thread the 1-inch cubes of sirloin steak and the peeled and deveined jumbo shrimp onto skewers, alternating between the steak and shrimp.
Step 3
Brush the kabobs lightly with 1 tablespoon of olive oil.
Step 4
Preheat your grill to medium-high heat.
Step 5
Grill the kabobs for approximately 6-8 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached.
Step 6
Serve the grilled surf and turf kabobs hot, with the prepared chimichurri sauce for dipping or drizzling.

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.

Surf and Turf Kabobs- Zesty Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce