Surf and Turf Kabobs Chimichurri – Easy Grill Recipe

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleaser, a dish that ignites the senses and transports you straight to culinary paradise. We all crave that perfect balance of land and sea, and these kabobs deliver it in spades. Imagin extracte succulent, perfectly grilled chunks of tender steak mingling with plump, juicy shrimp, all kissed by the smoky char of the grill. It’s a combination that’s both luxurious and utterly approachable, making it ideal for everything from a casual weeknight dinner to a sophisticated backyard barbecue. What truly sets these Surf and Turf Kabobs with Chimichurri Sauce apart is the vibrant, herbaceous chimichurri. This zesty Argentinian sauce, bursting with fresh parsley, cilantro, garlic, and a hint of chili, cuts through the richness of the surf and turf, adding an electrifying layer of flavor that will have everyone asking for the recipe.

Why You’ll Love Them:

This dish is pure joy on a stick! The ease of preparation, combined with the incredibly satisfying flavors and textures, makes it a winner every time. It’s a celebration of fresh ingredients and simple, yet masterful, cooking techniques.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The luxurious combination of tender steak and succulent shrimp is a classic for a reason. Elevating this beloved pairing to kabobs makes it not only easier to cook and serve but also adds a fun, interactive element to your meal. And what better way to complement the rich flavors of grilled steak and shrimp than with a vibrant, herbaceous chimichurri sauce? This recipe brings together the best of both worlds, delivering a flavorful and impressive dish perfect for a backyard barbecue, a special occasion, or even just a weeknight when you’re craving something a little extraordinary. The chimichurri, with its zesty tang and fresh herb profile, cuts through the richness of the meat and seafood beautifully, creating a balanced and utterly delicious experience.

Ingredients:

Chimichurri Sauce Preparation

This vibrant sauce is the heart and soul of these kabobs, offering a burst of fresh, zesty flavor that perfectly complements the grilled components. It’s remarkably simple to make, and the fresh herbs create an irresistible aroma as they come together.

1. In a medium bowl, whisk together 1 cup of olive oil and ½ cup of red grape juice vinegar. The vinegar provides a lovely tang, while the olive oil forms a smooth, rich base.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, and finely chopped jalapeno. The combination of these fresh herbs is what gives chimichurri its signature incredible flavor. Don’t be shy with the herbs; they are meant to be abundant!
3. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can certainly add more cayenne if you enjoy a spicier kick. Taste and adjust the salt and pepper as needed to suit your preference.
4. Stir everything together thoroughly. For the best flavor, allow the chimichurri sauce to meld for at least 30 minutes at room temperature, or ideally, refrigerate it for at least an hour to allow the flavors to deepen and marry. If refrigerating, let it come back to room temperature slightly before serving.

Kabob Assembly and Grilling

Now for the fun part – assembling and grilling your delicious surf and turf kabobs! The key here is to ensure even cooking for both the steak and the shrimp, so we’ll be mindful of their different cooking times.

1. Marinate the Steak: In a large bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. While the chimichurri is the primary flavor component, a little oil helps the steak get a nice sear and prevents sticking. You can let the steak sit at room temperature for about 15-20 minutes while you prepare your skewers. For best results, avoid over-marinating the steak in acidic ingredients for too long, as it can change the texture.
2. Skewer the Kabobs: If you are using wooden skewers, make sure to soak them in water for at least 30 minutes prior to assembling your kabobs. This prevents them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, leaving a little space between each piece to ensure they cook evenly. Aim for roughly 3-4 steak cubes per skewer.
3. Prepare for Grilling: Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. This is crucial for achieving beautiful grill marks and easy release of your kabobs.
4. Grill the Steak: Place the steak kabobs on the preheated grill. Cook for approximately 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remember that sirloin steak cooks relatively quickly, so keep an eye on it to prevent overcooking. Once the steak is almost cooked to your liking, remove the steak kabobs from the grill and set them aside on a platter. They will continue to cook slightly as they rest.
5. Grill the Shrimp: Now, place the jumbo shrimp onto the grill. Shrimp cook very quickly, typically taking only 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. If your shrimp are already on skewers (some come pre-skewered), you can simply place them on the grill. Otherwise, you can add them directly to the grill grates, or thread them onto separate, smaller skewers.
6. Combine and Serve: Once the shrimp are cooked, carefully arrange them alongside the steak on the serving platter, or thread them onto the same skewers if you removed them. Drizzle a generous amount of the prepared chimichurri sauce over the surf and turf kabobs. Serve immediately and enjoy the incredible explosion of flavors! These kabobs are fantastic served with rice, a fresh salad, or grilled vegetables. The leftover chimichurri is also delicious on sandwiches or other grilled meats.

Conclusion:

And there you have it – a recipe for truly spectacular Surf and Turf Kabobs with Chimichurri Sauce! This dish is a winner because it brings together the best of both worlds: the succulent tenderness of perfectly grilled steak and the sweet, satisfying bite of fresh shrimp. The vibrant, herbaceous chimichurri sauce elevates every component, adding a zesty, garlicky punch that makes these kabobs utterly irresistible. They’re not just delicious; they’re visually appealing and relatively easy to assemble, making them perfect for a weeknight treat or an impressive dish for your next gathering. Imagin extracte the smoky char from the grill meeting the bright, fresh flavors of the herb sauce – it’s a culinary harmony you won’t want to miss.

For serving, I love to pair these kabobs with a simple side of fluffy rice pilaf or grilled corn on the cob. You could also serve them alongside a crisp green salad for a lighter meal. Don’t be afraid to get creative with variations! If you’re not a fan of shrimp, try scallops or chunks of firm white fish. For the steak, sirloin or ribeye work beautifully, but tenderloin offers an extra touch of luxury. Experiment with adding other colorful vegetables to your kabobs, like bell peppers, onions, or cherry tomatoes. I truly encourage you to give these Surf and Turf Kabobs a try – you’ll be amazed at how simple yet sophisticated they are.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! In fact, I recommend it. The flavors of the chimichurri sauce meld and deepen beautifully if you make it a few hours or even a day in advance. Just store it in an airtight container in the refrigerator. You might need to give it a good stir before serving to recombine the ingredients.

What’s the best way to prevent the shrimp from overcooking?

The key to perfectly cooked shrimp is quick cooking. Shrimp cook very fast, often in just 2-3 minutes per side. Since the steak will take a bit longer, I often thread the shrimp onto separate skewers or place them on the kabobs towards the end of the steak’s grilling time to ensure they don’t become rubbery. Watch for them to turn opaque and curl slightly.

Surf and Turf Kabobs with Chimichurri Sauce

A flavorful surf and turf kabob recipe featuring tender sirloin steak and succulent jumbo shrimp, all enhanced by a vibrant, herbaceous 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 food processor, combine 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. Pulse until finely chopped but not pureed. Set aside.
2. Step 2
   Prepare the kabobs: In a large bowl, toss the sirloin steak cubes and jumbo shrimp with 1 tablespoon of olive oil. Season with salt and pepper to taste.
3. Step 3
   Assemble the kabobs: Thread the steak cubes and shrimp onto skewers, alternating between them. You can add vegetables like bell peppers or onions if desired.
4. Step 4
   Grill the kabobs: Preheat your grill to medium-high heat. Grill the kabobs for 4-6 minutes per side for medium-rare steak and until the shrimp are pink and opaque.
5. Step 5
   Serve: Remove the kabobs from the grill and let them rest for a few minutes. Serve hot, drizzled generously 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.