Surf and Turf Kabobs Chimichurri-Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, a dish that embodies pure culinary indulgence and effortless entertaining. Imagin extracte succulent, perfectly grilled shrimp nestled alongside tender, juicy cubes of steak, all artfully skewered and kissed by the flame. It’s a flavor combination that’s been a beloved classic for a reason. People adore this pairing because it delivers the best of both worlds: the briny sweetness of the ocean meeting the rich, savory satisfaction of premium beef. But what truly elevates our Surf and Turf Kabobs with Chimichurri Sauce from delicious to divine is the vibrant, herbaceous chimichurri. This zesty Argentinian sauce, bursting with fresh parsley, garlic, and a hint of chili, cuts through the richness of the proteins and adds an unforgettable burst of flavor. Get ready to impress your guests – or just treat yourself – with this sensational meal!

Why You’ll Love This Recipe

The Perfect Balance of Flavors

This recipe offers a symphony of tastes and textures that are simply irresistible. The smoky char from the grill, the tender chew of the steak, the plump succulence of the shrimp, and the bright, herbaceous punch of the chimichurri create a culinary experience that’s both satisfying and exciting.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The vibrant colors, the tantalizing aromas, and the sheer joy of skewered perfection make it a crowd-pleaser for any occasion. And when you combine the rich, savory delight of sirloin steak with the sweet, succulent bite of jumbo shrimp, you’ve got a winning combination that screams indulgence. But what truly elevates these Surf and Turf Kabobs from delicious to extraordinary is the bright, herbaceous, and zesty chimichurri sauce. This classic Argentinian condiment, with its punchy garlic, fresh herbs, and subtle heat, is the perfect counterpoint to the richness of the meat and seafood. It’s a dish that’s as impressive to serve as it is easy to enjoy.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce:

The key to incredible flavor starts with the chimichurri. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, 2 cloves of minced garlic, ⅔ cup of minced shallot, 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. To this vibrant mix, add the finely chopped medium jalapeno. For a gentle warmth, stir in 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. If you enjoy a spicier kick, feel free to add a bit more cayenne. Whisk everything together until well combined. Taste and adjust seasonings as needed. For the best flavor, let this sauce meld and develop for at least 30 minutes at room temperature, or cover and refrigerate for up to 2 days. The flavors will deepen beautifully over time.

Marinate the Steak:

Now, let’s get our steak ready for the grill. Place the 3 pounds of sirloin steak, cut into 1-inch cubes, into a large resealable bag or a shallow dish. Drizzle the steak with 1 tablespoon of olive oil. You want to lightly coat the steak to help prevent sticking and promote even browning on the grill. Add about half of your prepared chimichurri sauce to the steak, ensuring each cube is coated. Gently toss the steak to distribute the marinade evenly. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours. It’s important not to marinate the steak for too long in an acidic marinade like this, as it can start to break down the meat too much and affect the texture.

Assemble the Kabobs:

While the steak is marinating, it’s time to get our kabob assembly line going. If you are using wooden skewers, remember to soak them in water for at least 30 minutes prior to use. This will prevent them from burning on the grill. Thread the marinated sirloin steak cubes onto the skewers, alternating them with the jumbo shrimp. Aim for about 3-4 pieces of steak and 2-3 shrimp per skewer, ensuring you don’t overcrowd them. Overcrowding can lead to uneven cooking. Leave a small space between each piece of meat and shrimp so that the heat can circulate and cook everything evenly. You can also add vegetables to your kabobs at this stage if you desire, such as bell peppers, onions, or cherry tomatoes, though this recipe focuses on the pure surf and turf experience.

Grill the Kabobs:

Preheat your grill to medium-high heat. This is crucial for achieving a good sear on the steak and perfectly cooked shrimp. Lightly oil the grill grates to prevent sticking. Carefully place the assembled kabobs onto the hot grill. Grill for approximately 3-4 minutes per side for medium-rare steak, or until the shrimp are pink and opaque and the steak is cooked to your desired doneness. The exact grilling time will vary depending on the thickness of your steak cubes and the heat of your grill. It’s best to watch them closely and use a meat thermometer if you’re unsure. For medium-rare, aim for an internal temperature of around 130-135°F. Remember, shrimp cook very quickly, so don’t overcook them, or they can become tough.

Serve and Enjoy:

Once your kabobs are perfectly grilled, remove them from the heat and let them rest for a couple of minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Arrange the hot kabobs on a serving platter. Spoon the remaining chimichurri sauce generously over the top of the kabobs, or serve it on the side for dipping. The vibrant green sauce will not only add a burst of freshness but also a beautiful visual appeal. These Surf and Turf Kabobs with Chimichurri Sauce are fantastic served with rice, a simple salad, or grilled corn on the cob. Enjoy the delightful combination of tender steak and succulent shrimp, all brought together by the exhilarating flavor of fresh chimichurri!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! This dish truly embodies the best of both worlds, bringin extractg together succulent seafood and tender steak for a flavor explosion. The vibrant, herbaceous chimichurri sauce acts as the perfect counterpoint, cutting through the richness of the meat and shrimp with its zesty kick. These kabobs are not only delicious but also incredibly versatile, making them perfect for weeknight dinners, backyard BBQs, or even special occasions. Don’t be afraid to get creative with your ingredients and make them your own!

I highly encourage you to give these Surf and Turf Kabobs with Chimichurri Sauce a try. They are surprisingly easy to assemble and the results are incredibly rewarding. Imagin extracte the sizzle as they hit the grill, the aroma filling your kitchen, and the pure delight of that first bite. Serve them with a crisp side salad, some grilled corn on the cob, or fluffy rice for a complete and satisfying meal. This recipe is a fantastic way to elevate your grilling game and enjoy a restaurant-quality dish right in your own home. Get ready to be asked for this recipe again and again!

Frequently Asked Questions:

Can I use different types of seafood or meat?

Absolutely! While shrimp and steak are classic for surf and turf, feel free to experiment. Scallops, firm white fish like cod or halibut, or even lobster chunks would be delicious seafood options. For the meat, chicken breast, beef tenderloin, or even lamb can be substituted. Just adjust grilling times accordingly to ensure everything is cooked through but not overdone.

What if I don’t have a grill?

No problem at all! You can easily make these kabobs indoors. Use a grill pan on your stovetop, or bake them in the oven at around 400°F (200°C) until cooked through. For oven baking, you might want to broil them for the last few minutes to get a nice char.

How far in advance can I marinate the kabobs?

You can marinate the steak and shrimp for up to 2-4 hours in the refrigerator. For the chimichurri sauce, it’s best made fresh, but can be stored in an airtight container in the fridge for up to 2 days. The flavors will meld even further!

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp are grilled to perfection and served with 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
• 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, 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.
2. Step 2
   In a separate bowl, toss 3 pounds sirloin steak cubes with 1 tablespoon olive oil, ½ teaspoon sea salt, and ⅛ teaspoon cayenne pepper. In another bowl, toss 1 package jumbo shrimp with ½ teaspoon sea salt and a pinch of cayenne pepper.
3. Step 3
   Thread the sirloin steak cubes and jumbo shrimp alternately onto skewers.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 5-7 minutes per side for medium-rare steak and until shrimp are pink and cooked through.
6. Step 6
   Remove kabobs from the grill and let rest for a few minutes.
7. Step 7
   Serve the surf and turf kabobs hot, 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.