Surf and Turf Kabobs Chimichurri – Easy Grilling Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent pieces of tender steak, perfectly grilled alongside plump, sweet shrimp, all threaded onto skewers and kissed by the flame. This classic combination, elevated by a vibrant, herbaceous chimichurri sauce, has captured hearts and taste buds for a reason. It’s the ultimate celebration of contrasting textures and complementary flavors – the rich earthiness of the beef meeting the delicate brininess of the seafood. What makes these surf and turf kabobs truly special is the incredible freshness and zesty punch of the homemade chimichurri. It’s a bright, garlicky, parsley-infused sauce that cuts through the richness and brings everything to life, transforming a delicious meal into an unforgettable culinary adventure. Get ready to impress yourself and your guests with this show-stopping dish!

Why You’ll Love These Kabobs

A Symphony of Flavors

People adore surf and turf kabobs because they offer the best of both worlds without the fuss. You get that satisfying chew of perfectly cooked steak and the delightful snap of grilled shrimp, all in one bite. It’s a dish that feels both indulgent and remarkably easy to enjoy, especially when served fresh off the grill.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The vibrant colors, the smoky aroma, and the delightful medley of flavors all come together to create a truly satisfying meal. And when you combine the richness of tender sirloin steak with the succulent sweetness of jumbo shrimp, you have a dish that’s pure indulgence. But the real star that elevates these surf and turf kabobs from delicious to extraordinary is a bright, herbaceous, and zesty chimichurri sauce. This Argentinian staple is surprisingly simple to make and provides the perfect counterpoint to the grilled proteins, cutting through the richness with its fresh, garlicky, and slightly spicy notes. Get ready to impress your taste buds and your guests with this fantastic recipe!

Ingredients:

Making the Chimichurri Sauce

The secret to these incredible kabobs lies in this vibrant, homemade chimichurri. It’s a wonderfully fresh sauce that’s incredibly forgiving and can be made ahead of time, allowing the flavors to meld beautifully. To begin extract, gather all your fresh herbs: parsley, basil, thyme, oregano, and cilantro. You’ll want to mince them as finely as possible. The finer you mince the herbs, the more readily their flavors will infuse into the sauce. In a medium bowl, combine the 1 cup of olive oil with the ½ cup of red grape juice vinegar. Add the minced garlic, minced shallot, and all of your finely chopped fresh herbs. Next, introduce the finely chopped jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping. For a spicier kick, leave them in! Season the sauce with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. You can adjust the cayenne pepper to your personal preference for heat; start with the recommended amount and add a touch more if you like it fiery. Whisk everything together thoroughly. For the best flavor, cover the bowl and let the chimichurri rest in the refrigerator for at least 30 minutes, or ideally for a few hours, to allow all the ingredients to harmonize. This resting period is crucial for developing the depth of flavor that makes this sauce so special.

Preparing the Kabobs

While your chimichurri is chilling, let’s get our surf and turf ready for the grill. Ensure your sirloin steak is cut into uniform 1-inch cubes. This consistency in size is important for even cooking. In a large bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a generous pinch of salt and pepper. You don’t need to over-season at this stage, as the chimichurri will provide plenty of flavor. For the shrimp, make sure they are fully peeled and deveined, leaving the tails on if you prefer for easier handling on the grill and a more attractive presentation. The tails also help keep the shrimp moist during cooking.

Assembling and Grilling the Kabobs

Now for the fun part: assembling the kabobs! If you are using wooden skewers, remember to soak them in water for at least 30 minutes beforehand. This prevents them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, leaving a small space between each piece to ensure even cooking. Alternate the steak pieces with the jumbo shrimp. You can also add some of your favorite vegetables to the kabobs at this stage, such as bell peppers, onions, or cherry tomatoes, for added color and flavor.

Preheat your grill to medium-high heat. This is essential for achieving a beautiful sear on both the steak and the shrimp, locking in their juices. Once the grill is hot, carefully place the kabobs onto the grates. Grill for approximately 3-4 minutes per side for the shrimp, and about 4-5 minutes per side for the steak, or until the steak reaches your desired level of doneness (medium-rare to medium is generally recommended for sirloin). The shrimp will turn pink and opaque when cooked through. Avoid overcooking, as both the steak and shrimp can become tough.

Serving Your Masterpiece

Once your kabobs are perfectly grilled, remove them from the grill and let them rest for a couple of minutes. This brief resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Arrange the kabobs on a serving platter. Drizzle a generous amount of your freshly made chimichurri sauce over the top of the kabobs, ensuring each piece gets a good coating. You can also serve the remaining chimichurri on the side for dipping. These surf and turf kabobs are fantastic served with a side of grilled vegetables, a fresh salad, or fluffy rice. Enjoy the explosion of flavors!

Conclusion:

There you have it! Our Surf and Turf Kabobs with Chimichurri Sauce recipe is a truly fantastic way to elevate your grilling game. The combination of succulent seafood and perfectly grilled steak, all brought together by the vibrant, herbaceous punch of fresh chimichurri, creates a flavor explosion that’s both sophisticated and incredibly satisfying. These kabobs are incredibly versatile, making them ideal for a casual weeknight dinner, a special occasion, or even entertaining guests. The ease of preparation means less time in the kitchen and more time enjoying the company and the delicious food.

For serving, these kabobs are wonderful on their own, but they also pair beautifully with a light quinoa salad, grilled corn on the cob, or even some crusty bread to soak up any extra chimichurri. Don’t be afraid to get creative with variations! Swap out the shrimp for scallops or chunks of firm white fish like cod or halibut. For the surf and turf, consider using beef tenderloin or lamb chunks as alternatives to beef. Experiment with different vegetables on your kabobs too – bell peppers, zucchini, and cherry tomatoes are always crowd-pleasers.

We wholeheartedly encourage you to give this Surf and Turf Kabobs with Chimichurri Sauce recipe a try. It’s a rewarding culinary adventure that is sure to impress!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce actually benefits from resting. You can prepare it a day or two in advance and store it in an airtight container in the refrigerator. The flavors will meld beautifully. Just give it a good stir before serving.

What’s the best way to prevent seafood from overcooking on the kabobs?

The key is to ensure your seafood, especially shrimp, is cooked through but still tender. Don’t overcrowd the kabob skewers, allowing for even heat distribution. Grill the seafood for a shorter duration than the steak, and if your shrimp are large, consider adding them a few minutes after the steak has started grilling.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
15 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, ((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 bowl, whisk together 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. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with any desired vegetables (not included in ingredients list).
3. Step 3
   Thread the jumbo shrimp onto separate skewers.
4. Step 4
   Heat 1 tablespoon olive oil in a large skillet or grill pan over medium-high heat.
5. Step 5
   Sear the steak kabobs for 2-3 minutes per side for medium-rare, or to your desired doneness. Remove from skillet and set aside.
6. Step 6
   Add the shrimp kabobs to the hot skillet and cook for 2-3 minutes per side, until pink and opaque. Remove from skillet.
7. Step 7
   Serve the 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.