Surf and Turf Kabobs Chimichurri Easy Grilling

Surf and Turf Kabobs with Chimichurri Sauce are an absolute game-changer for any meal, whether you’re firing up the grill for a casual weeknight dinner or hosting a special occasion. This dish embodies everything we crave: the luxurious richness of perfectly cooked steak alongside the sweet, tender kiss of succulent seafood, all elevated by a vibrant, herbaceous sauce. It’s no wonder why surf and turf holds such a special place in our culinary hearts! The magic of these kabobs lies in their simplicity and the explosion of flavors. We love how the individual ingredients get a chance to shine while still harmonizing beautifully. The smoky char from the grill, the juicy tenderness of the protein, and the bright, zesty punch of the homemade chimichurri create a truly unforgettable dining experience. Get ready to impress yourself and your guests with these incredible Surf and Turf Kabobs with Chimichurri Sauce!

Surf and Turf Kabobs with Chimichurri Sauce

Get ready to impress your taste buds with these incredible Surf and Turf Kabobs, elevated by a vibrant and zesty Chimichurri sauce. This dish brings together the best of both worlds: the rich, savory flavor of perfectly grilled sirloin steak and the sweet, succulent bite of jumbo shrimp. The homemade chimichurri sauce, bursting with fresh herbs and a hint of spice, cuts through the richness and brings everything to life. It’s the perfect recipe for a summer barbecue, a special occasion, or simply when you’re craving something truly delicious and satisfying. The beauty of kabobs is their versatility and the fun of assembling them, making it a fantastic dish to prepare with family or friends.

Ingredients:

Chimichurri Sauce Preparation

Let’s start by creating the star of the show: the chimichurri sauce. This herbaceous and bright sauce is surprisingly simple to make and can be prepared ahead of time, which is always a win in my book. In a medium bowl, combine 1 cup of olive oil and ½ cup of red grape juice vinegar. Red grape juice vinegar offers a lovely fruity tang that complements the herbs beautifully. Add your minced garlic and minced shallots to the bowl. Shallots provide a milder, more refined onion flavor compared to regular onions, which is perfect for this delicate sauce. Now, for the heart of the chimichurri: the herbs. Generously add ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. Don’t be shy with the herbs; they are what make this sauce so incredibly fresh and flavorful. Next, finely chop one medium jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes before chopping. For a bit of heat, leave them in. Add the chopped jalapeno to the bowl. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can adjust the cayenne pepper to your spice preference. Give everything a good whisk until well combined. For the best flavor, let the chimichurri sauce sit for at least 15-30 minutes to allow the flavors to meld. You can also make this sauce a day in advance and store it in an airtight container in the refrigerator. The flavors will deepen even further overnight. Before serving, give it a quick stir as the herbs and oil may separate slightly.

Preparing the Kabobs

Now, let’s get our surf and turf ready for grilling. You’ll need 3 pounds of sirloin steak, cut into uniform 1-inch cubes. Cutting the steak into consistent sizes ensures that it cooks evenly on the grill. In a large bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. This light coating of oil helps prevent sticking and promotes a nice sear. You want to make sure each piece is lightly coated. Next, take your package of jumbo shrimp, which should be peeled and deveined, with the tails left on. The tails add a lovely visual appeal and make them easier to handle on the grill. Gently add the shrimp to the bowl with the steak. You can toss them together if you like, or keep them separate until you’re ready to assemble the kabobs.

Assembling and Grilling the Kabobs

This is where the fun really begin extracts! If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling your kabobs. This prevents them from burning on the grill. If you have metal skewers, you don’t need to worry about soaking. Thread the sirloin steak cubes and jumbo shrimp onto the skewers, alternating between the steak and shrimp. You can also add your favorite vegetables to the kabobs if you like, such as bell peppers, onions, or cherry tomatoes. For this recipe, we’re focusing on the pure surf and turf experience, but feel free to customize! Aim for a balanced distribution of steak and shrimp on each skewer to ensure even cooking.

Grilling Perfection

Preheat your grill to medium-high heat. Once the grill is hot, carefully place the assembled kabobs onto the grill grates. Grill the kabobs for approximately 3-4 minutes per side for medium-rare steak and until the shrimp are pink and opaque. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. It’s crucial not to overcook the shrimp, as they can become tough. Keep a close eye on them and use tongs to turn the kabobs frequently to ensure even browning and to prevent any sticking. You’re looking for a beautiful char on the steak and perfectly cooked, succulent shrimp.

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for just a minute or two. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the beautiful kabobs on a serving platter. Drizzle generously with your homemade chimichurri sauce. The vibrant green sauce will beautifully contrast with the grilled steak and shrimp. Serve immediately and prepare for rave reviews. These Surf and Turf Kabobs with Chimichurri Sauce are a truly unforgettable meal that’s both impressive and delightfully easy to make. Enjoy every delicious bite!

Conclusion:

These Surf and Turf Kabobs with Chimichurri Sauce are an absolute winner for any occasion, offering a fantastic balance of succulent steak and fresh shrimp, all elevated by the vibrant, herbaceous chimichurri. The beauty of this recipe lies in its simplicity and versatility. It’s a dish that feels elegant enough for a dinner party yet is wonderfully approachable for a weeknight meal. The bright, zesty chimichurri cuts through the richness of the meat and seafood, creating a flavor explosion that will have everyone asking for seconds. We love how quickly these kabobs cook up, making them perfect for grilling season or even broiling indoors when the weather doesn’t cooperate.

We highly recommend serving these kabobs over a bed of fluffy rice or quinoa, or alongside a crisp, green salad for a complete and satisfying meal. For a truly festive presentation, consider garnishing with extra fresh parsley and a drizzle of olive oil. Don’t be afraid to get creative with your variations! You can swap out the steak for chicken or beef tenderloin, or experiment with different types of seafood like scallops or firm white fish. The possibilities are endless, and the delicious outcome is practically guaranteed. We encourage you to give this Surf and Turf Kabob recipe a try – you won’t be disappointed!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is actually best when made a few hours or even a day in advance. This allows the flavors to meld beautifully. Simply store it in an airtight container in the refrigerator. You might need to give it a good stir before serving.

What kind of steak works best for these kabobs?

For the best results, choose a tender cut of steak that grills well. Sirloin, ribeye, or even filet mignon are excellent choices. Cut the steak into uniform cubes to ensure even cooking alongside your shrimp.

Are there any vegetarian or vegan alternatives for the surf and turf?

For a delicious vegetarian option, you could substitute the steak and shrimp with firm tofu, halloumi cheese, and hearty vegetables like large chunks of zucchini, bell peppers, and red onion. For a vegan version, use marinated tofu or tempeh instead of the steak and shrimp, and ensure your chimichurri sauce is made without any dairy or honey.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump jumbo shrimp marinated and grilled on skewers, served with a vibrant and herbaceous chimichurri sauce. A perfect balance of land and sea.

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 Minutes

Servings
6-8 servings

Ingredients

• 1 cup olive oil
• 1/2 cup red grape juice vinegar
• 2 cloves garlic minced
• 2/3 cup minced shallot
• 2/3 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
• 1/8 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
   For the chimichurri sauce: In a medium bowl, whisk together 1 cup olive oil, 1/2 cup red grape juice vinegar, 2 cloves minced garlic, 2/3 cup minced shallot, 2/3 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 finely chopped jalapeno, 1 teaspoon sea salt, and 1/8 teaspoon cayenne pepper. Set aside.
2. Step 2
   In a separate bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil. Thread the steak cubes onto skewers, leaving a little space between each piece.
3. Step 3
   Thread the 1 package jumbo shrimp onto separate skewers. You can also mix steak and shrimp on the same skewers if preferred.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Grill the shrimp kabobs for 2-3 minutes per side, until pink and cooked through.
6. Step 6
   Serve the grilled surf and turf kabobs immediately, generously drizzled with the prepared 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.