Surf and Turf Kabobs Chimichurri-Easy Gourmet Skewers

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleaser, a dish that instantly elevates any meal from ordinary to extraordinary. I’ve always been drawn to the sheer indulgence of perfectly grilled steak and succulent shrimp mingling together, and these kabobs take that classic pairing to a whole new level. What makes these Surf and Turf Kabobs with Chimichurri Sauce so undeniably delicious? It’s the incredible synergy of flavors and textures: the tender, juicy morsels of steak and shrimp grilled to perfection, absorbing the smoky char, and then… the chimichurri. This vibrant, herbaceous sauce, bursting with fresh parsley, cilantro, garlic, and a hint of spice, cuts through the richness of the meat and seafood beautifully, adding a bright, zesty counterpoint that you simply can’t get enough of. It’s a celebration on a stick, and I can’t wait to share how you can create this magic in your own kitchen.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The smoky char, the tender morsels of protein and vibrant vegetables all skewered together, ready to be devoured. And when you elevate that classic with the rich decadence of surf and turf, topped with a bright, herbaceous chimichurri sauce? Well, that’s a recipe for pure culinary joy. These Surf and Turf Kabobs with Chimichurri Sauce are perfect for a summer barbecue, a special occasion, or frankly, any night you want to impress yourself and your guests. The combination of juicy sirloin steak and plump, succulent shrimp is a winner, and the zingy chimichurri cuts through the richness beautifully, creating a flavor explosion with every bite. Let’s get started!

Ingredients:

Making the Chimichurri Sauce

Let’s begin extract by crafting our vibrant and flavorful chimichurri sauce. This is the secret weapon that will elevate these kabobs from delicious to unforgettable. In a medium bowl, combine the 1 cup of olive oil and the ½ cup of red grape juice vinegar. The vinegar provides a lovely tang that balances the richness of the oil. Next, add the minced garlic and the minced shallot. These aromatics form the savory base of our sauce. Now, it’s time for the herbs. Finely mince the ⅔ cup fresh parsley, 2 teaspoons fresh basil, 2 teaspoons fresh thyme, 2 teaspoons fresh oregano, and 2 teaspoons fresh cilantro. Don’t be shy with the herbs – they are the stars of the show here! Stir everything together thoroughly. For a touch of heat, add the finely chopped 1 medium jalapeno. Remember, you can adjust the amount of jalapeno to your spice preference. Finally, season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Give it another good stir. Taste and adjust the salt or cayenne if needed. For the best flavor, it’s ideal to let this chimichurri sauce sit at room temperature for at least 30 minutes, or even better, cover it and refrigerate it for a few hours to allow the flavors to meld beautifully. This allows the herbs to release their oils and the garlic and shallot to infuse the liquids.

Preparing the Kabobs

Now that our chimichurri is ready to go, let’s focus on the stars of our kabobs: the sirloin steak and shrimp. Ensure your 3 pounds of sirloin steak are cut into uniform 1-inch cubes. This ensures even cooking. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes prior to assembling the kabobs. This prevents them from burning on the grill. If you’re using metal skewers, this step isn’t necessary. In a large bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. You want just enough oil to lightly coat the steak, helping it to crisp up on the grill. Next, prepare the shrimp. Make sure your 1 package (16 ounces) of jumbo shrimp are peeled and deveined, and leave the tails on for a beautiful presentation and an easy way to pick them up. Gently toss the shrimp with a tiny bit more olive oil, just to give them a light sheen.

Assembling the Kabobs

This is where the fun really begin extracts! It’s time to assemble our colorful and enticing kabobs. Take your soaked wooden skewers or metal skewers and begin extract threading the sirloin steak cubes and shrimp onto them. There’s no strict rule here, but I like to alternate between a piece of steak, a shrimp, another piece of steak, and so on. You can also add your favorite vegetables to the skewers at this stage – bell peppers, onions, cherry tomatoes, and zucchini all make excellent additions. Just be sure to cut any vegetables into similarly sized pieces so they cook at the same rate as the meat and shrimp. Don’t overcrowd the skewers; leave a little bit of space between each piece. This allows for better air circulation and more even cooking on the grill, ensuring that everything gets nicely charred and cooked through without steaming. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer for a good balance.

Grilling the Kabobs

Preheat your grill to medium-high heat. It’s important to have a nice, hot grill surface for that perfect sear. Once the grill is hot, carefully place the assembled kabobs onto the grates. Grill for approximately 8-10 minutes, turning the kabobs every couple of minutes. You’re looking for the steak to be beautifully seared and cooked to your desired doneness (medium-rare is fantastic here), and the shrimp to be pink and opaque. Overcooking is the enemy of tender steak and juicy shrimp, so keep a close eye on them. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. For the shrimp, once they turn pink and curl slightly, they are done.

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the grill and let them rest for a minute or two. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Now, for the grand finnon-alcoholic ale: generously drizzle the vibrant chimichurri sauce over the hot kabobs. The heat from the kabobs will help to release the aromatics of the sauce even further. You can also serve the chimichurri sauce on the side for dipping. Serve these glorious kabobs immediately and get ready for the compliments! They are wonderful served with a simple side salad, some grilled corn on the cob, or fluffy rice. Enjoy this taste of summer perfection!

Conclusion:

And there you have it – a spectacular Surf and Turf Kabobs with Chimichurri Sauce recipe that’s sure to impress! This dish truly shines with its perfect balance of succulent steak and tender shrimp, grilled to smoky perfection. The vibrant, herbaceous chimichurri sauce cuts through the richness beautifully, adding a burst of fresh flavor that elevates every bite. It’s a versatile meal, ideal for a special occasion, a fun backyard BBQ, or even a weeknight treat when you’re craving something extraordinary.

I love serving these kabobs alongside fluffy rice, a crisp green salad, or grilled corn on the cob for a complete and satisfying meal. For variations, feel free to swap out the steak for sirloin or even lamb, and add in chunks of bell peppers, onions, or cherry tomatoes to the skewers for extra color and flavor. Don’t be afraid to experiment! I highly encourage you to give these Surf and Turf Kabobs a try – I promise, you won’t be disappointed!

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. Store it in an airtight container in the refrigerator. You might need to give it a good stir before serving, as the herbs may settle.

What kind of steak is best for these kabobs?

For the best results, I recommend using a tender cut of steak like sirloin, filet mignon, or even ribeye. These cuts grill quickly and remain tender. Just be sure to cut the steak into uniform, bite-sized cubes for even cooking.

Surf and Turf Kabobs with Chimichurri Sauce

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

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

1. Step 1
   To make the chimichurri sauce: In a 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
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3. Step 3
   Thread the marinated sirloin steak cubes onto skewers, alternating with the jumbo shrimp. If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-6 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached. Be careful not to overcook the shrimp.
6. Step 6
   Remove kabobs from the grill and let them rest for a few minutes.
7. Step 7
   Serve the surf and turf kabobs immediately, drizzled with the remaining 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.