Surf and Turf Kabobs Chimichurri Sauce Recipe

ByAutumn

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. This classic combination of succulent steak and tender seafood, grilled to perfection on skewers and kissed by a vibrant, herbaceous sauce, has captured hearts (and taste buds) for generations. There’s something undeniably celebratory about gathering around a grill with these beautiful kabobs, the aroma of sizzling meat and seafood mingling with the fresh, zesty notes of chimichurri. What truly sets Surf and Turf Kabobs with Chimichurri Sauce apart is the perfect dance between the rich, savory steak and the delicate sweetness of shrimp or scallops. And then there’s the chimichurri – a bright, garlicky, parsley-laden masterpiece that cuts through the richness and elevates every single bite. This recipe is your gateway to creating that unforgettable dining moment right in your own backyard.

Why You’ll Love This Recipe:

The Ultimate Grilling Adventure
A Flavor Explosion You Won’t Forget
Impress Your Guests (or Just Treat Yourself!)

Surf and Turf Kabobs with Chimichurri Sauce

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a surf and turf dish. It’s the perfect combination of land and sea, bringin extractg together the rich, savory flavor of steak with the delicate sweetness of shrimp. And when you’re looking to elevate this classic pairing even further, grilling them as kabobs is the way to go. This recipe takes it a step further by infusing every bite with a vibrant, herbaceous chimichurri sauce that cuts through the richness and adds a delightful zing. These kabobs are perfect for a backyard barbecue, a special occasion, or just when you’re craving something truly delicious and a little bit fancy. The chimichurri, with its fresh herbs and hint of spice, is the secret weapon that makes these kabobs sing.

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:

  • Prepare the Chimichurri Sauce: In a medium bowl, whisk together the 1 cup of 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. Stir everything well to combine. For the best flavor, I like to make this sauce at least 30 minutes ahead of time, or even the day before, to allow the flavors to meld beautifully. This gives all those fresh herbs a chance to release their aromatic oils. You can store any leftover sauce in an airtight container in the refrigerator for up to a week, though it’s best used fresh. Taste and adjust the seasoning if you like it spicier or saltier. Remember, the jalapeno can vary in heat, so err on the side of caution if you’re sensitive to spice, and add more cayenne if you’re feeling bold.
  • Marinate the Steak: Place the sirloin steak cubes into a large bowl. Drizzle the 1 tablespoon of olive oil over the steak and toss to coat. This initial light coating of oil helps prevent the steak from sticking to the grill. Now, generously spoon about half of the prepared chimichurri sauce over the steak cubes. Toss the steak gently to ensure each piece is coated in the flavorful marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. You don’t want to marinate the steak for too long in an acidic marinade like this, as it can start to break down the proteins too much and make the steak mushy.
  • Assemble the Kabobs: While the steak is marinating, you can begin extract assembling your kabobs. If you are using wooden skewers, it is crucial to soak them in water for at least 30 minutes to prevent them from burning on the grill. Once soaked, thread the marinated sirloin steak cubes onto the skewers, alternating them with the jumbo shrimp. Be sure to leave a little space between each piece of steak and shrimp to ensure even cooking. You want to distribute the shrimp evenly, placing them in between the steak pieces. This way, the shrimp won’t overcook while waiting for the steak to finish. Avoid packing the kabobs too tightly, as this will also hinder proper heat circulation and result in unevenly cooked food.
  • Preheat the Grill and Cook the Kabobs: 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 8-10 minutes, turning them every few minutes, until the steak is cooked to your desired doneness (medium-rare to medium is recommended for sirloin) and the shrimp are pink and opaque. The exact cooking time will depend on the heat of your grill and the size of your steak and shrimp. Keep a close eye on them, especially the shrimp, as they cook very quickly and can go from perfectly cooked to overcooked in a matter of seconds. You’re looking for a nice char on the steak and a beautiful pink hue on the shrimp.
  • Serve and Enjoy: Once the kabobs are cooked through, carefully remove them from the grill. Let them rest for a minute or two before serving. This brief rest allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Serve the hot surf and turf kabobs immediately, drizzled with the remaining fresh chimichurri sauce. You can also serve extra chimichurri on the side for dipping. These kabobs are fantastic on their own, or served with a fresh green salad, grilled vegetables, or rice pilaf. The bright, herbaceous chimichurri truly brings out the best in both the steak and the shrimp, making for a truly memorable meal.

    • Surf and Turf Kabobs with Chimichurri Sauce

    Conclusion:

    There you have it! These Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, perfect for grilling season or any time you want to impress. The combination of perfectly grilled steak and succulent shrimp, kissed with the bright, herbaceous zest of the homemade chimichurri, creates a flavor explosion that’s both sophisticated and incredibly satisfying. They’re easy enough for a weeknight treat but special enough for a weekend gathering.

    I love serving these kabobs alongside fluffy rice pilaf or a fresh, crisp salad for a complete meal. You can also never go wrong with some grilled corn on the cob or crusty bread to soak up any extra chimichurri. Don’t hesitate to get creative with the variations; feel free to swap out the steak for lamb or beef tenderloin, or add chunks of firm white fish like cod or halibut to your kabobs. For a vegetarian twist, load them up with portobello mushrooms, bell peppers, and zucchini. I truly encourage you to give these Surf and Turf Kabobs a try – you won’t be disappointed!

    Frequently Asked Questions:

    Can I prepare the chimichurri sauce ahead of time?

    Absolutely! Chimichurri sauce is best made at least a few hours, or even a day, ahead of time. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

    What kind of steak is best for these kabobs?

    For tender and flavorful kabobs, opt for cuts like sirloin, ribeye, or filet mignon. These cuts grill well and have enough marbling to stay moist.

    Can I make these kabobs indoors?

    Yes, you can adapt this recipe for indoor cooking! Use a grill pan on your stovetop or broil the kabobs in the oven. Just keep a close eye on them to prevent overcooking.

    Surf and Turf Kabobs with Chimichurri Sauce

    Surf and Turf Kabobs with Chimichurri Sauce

    Juicy sirloin steak and succulent shrimp grilled on skewers and drizzled with a vibrant, herbaceous chimichurri sauce.

    Prep Time
    20 Minutes

    Cook Time
    10 Minutes

    Total Time
    30 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, combine 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 in a bowl. Whisk to combine. Set aside.
    2. Step 2
      Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between the two.
    3. Step 3
      Brush the kabobs with 1 tablespoon of olive oil.
    4. Step 4
      Preheat grill to medium-high heat. Grill kabobs for 4-5 minutes per side, or until steak is cooked to your desired doneness and shrimp are pink and opaque.
    5. Step 5
      Remove kabobs from grill and let rest for a few minutes.
    6. Step 6
      Drizzle generously with the prepared chimichurri sauce before serving.

    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.

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