Surf and Turf Kabobs Chimichurri-Grill Perfection

Surf and Turf Kabobs with Chimichurri Sauce are a culinary celebration, bringin extractg together the best of land and sea in a vibrant, flavour-packed dish. There’s something undeniably exciting about skewering succulent chunks of steak and plump shrimp, then grilling them to smoky perfection. It’s a dish that evokes summer barbecues, relaxed gatherings, and the sheer joy of delicious food. What truly elevates these Surf and Turf Kabobs, however, is the accompanying chimichurri sauce. This bright, herbaceous Argentinian condiment, bursting with parsley, garlic, and vinegar, cuts through the richness of the meat and seafood beautifully, creating a symphony of tastes and textures that’s simply irresistible. I love how easily these kabobs come together, making them perfect for a weeknight treat or a show-stopping appetizer for guests.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a good kabob. The act of skewering vibrant ingredients and watching them transform over the heat is almost as satisfying as the first bite. And when those ingredients are plump, juicy shrimp and tender, flavorful sirloin steak, you’ve got a recipe for pure delight. This surf and turf kabob recipe elevates these classics with a zesty, herbaceous chimichurri sauce that cuts through the richness and brightens every mouthful. It’s perfect for a backyard barbecue, a special occasion, or just when you’re craving something truly delicious. Let’s get started!

Ingredients:

Preparing the Chimichurri Sauce

This vibrant sauce is the secret weapon of these kabobs. It’s incredibly simple to make and can be prepared ahead of time, making your cooking process much smoother. The fresh herbs and tangy vinegar create a punchy flavor profile that complements the grilled meats beautifully.

1. Combine the Liquids and Aromatics: In a medium bowl, whisk together the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our sauce. Add the minced garlic and minced shallot to the mixture. The shallots offer a milder, sweeter onion flavor than regular onions, which is perfect for a fresh sauce.
2. Incorporate the Herbs and Spice: Now, it’s time to add the stars of the show – the herbs! Gently stir in the minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. Aim for a fine mince on all the herbs to ensure they distribute evenly and release their full flavor. Don’t skimp on the fresh herbs; they are what give chimichurri its incredible aroma and taste. Next, add the finely chopped jalapeno. If you prefer a spicier kick, you can leave some of the seeds in, but for a balanced flavor, it’s best to remove them. Season the sauce with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper if you like it hotter, so start with a little and adjust to your preference.
3. Allow Flavors to Meld: Once all the ingredients are combined, give the chimichurri a good stir. For the best flavor, let the sauce sit at room temperature for at least 30 minutes before serving. This allows all the flavors to meld and develop. You can also make this sauce several hours in advance and store it in the refrigerator, just bring it back to room temperature before serving. Stir it well before drizzling over your kabobs.

Preparing the Kabobs

Now that our flavorful sauce is ready, let’s prepare the surf and turf for their grilling adventure. Uniformity in size is key to ensuring everything cooks evenly.

4. Marinate the Steak: In a large bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil. This light coating helps prevent sticking and promotes even browning. You can also add a pinch of salt and pepper at this stage if you like, though the chimichurri will provide plenty of seasoning. Let the steak sit at room temperature for about 15-20 minutes while you prepare your skewers. This allows the steak to cook more evenly.
5. Assemble the Kabobs: If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before use to prevent them from burning on the grill. Thread the sirloin steak cubes and the jumbo shrimp onto the skewers, alternating between the two. Try to keep the pieces relatively close together but not packed too tightly, as this will allow the heat to circulate and cook them properly. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on skewer length. Ensure the shrimp are peeled and deveined, leaving the tails on for a nice presentation and easier handling.

Grilling the Kabobs

The final step is where the magic happens! Grilling imparts a wonderful smoky flavor and a beautiful char to both the steak and shrimp.

6. Grill to Perfection: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the assembled kabobs on the hot grill. Grill the steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. The shrimp cook much faster, usually taking about 2-3 minutes per side, until they are pink and opaque. Be careful not to overcook the shrimp, as they can become tough. You can remove the shrimp skewers earlier than the steak skewers if needed. It’s a good idea to grill in batches if you have a lot of kabobs to ensure they don’t overcrowd the grill, which can lead to steaming rather than grilling.
7. Serve and Enjoy: Once your kabobs are cooked, remove them from the grill and let them rest for a minute or two. Arrange the kabobs on a platter and generously drizzle them with the prepared chimichurri sauce. You can also serve extra chimichurri on the side for dipping. The bright, herbaceous sauce is the perfect counterpoint to the rich, grilled surf and turf. Serve immediately and enjoy this incredibly flavorful and satisfying meal!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! These kabobs are a fantastic way to enjoy the best of both worlds, combining succulent steak and tender shrimp with the bright, herbaceous punch of a homemade chimichurri. They’re perfect for grilling season, a special occasion, or simply when you’re craving something truly delicious and satisfying. The vibrant flavors and beautiful presentation make these kabobs a standout dish that’s surprisingly easy to bring together. I encourage you to give these Surf and Turf Kabobs a try; you won’t be disappointed!

For serving, consider pairing them with a simple side salad, grilled corn on the cob, or fluffy rice to soak up any extra chimichurri. They also make a wonderful appetizer if you prepare them in smaller portions. Don’t be afraid to get creative with variations! You can easily swap out the steak for chicken thighs or even beef tenderloin, and experiment with different types of seafood like scallops or firm white fish. The chimichurri itself is incredibly versatile and can be used on almost anything.

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is best when made a few hours or even a day in advance, allowing 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, choose a well-marbled cut like sirloin, ribeye, or even a tenderloin. Cut the steak into uniform cubes for even cooking.

Can I bake these kabobs instead of grilling them?

Yes, you can! Arrange the kabobs on a baking sheet lined with parchment paper and bake in a preheated oven at 400°F (200°C) for about 15-20 minutes, or until cooked through, flipping halfway. They won’t have the same smoky char as grilled kabobs, but they’ll still be delicious.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6-8 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 medium bowl, whisk together 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced parsley, chopped basil, chopped thyme, chopped oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with any desired vegetables (not provided in ingredients but implied for kabobs). If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
3. Step 3
   Thread the jumbo shrimp onto separate skewers. Ensure shrimp are not overlapping too much.
4. Step 4
   Preheat your grill to medium-high heat. Lightly brush the grill grates with 1 tablespoon of olive oil.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side, or until desired doneness. Grill the shrimp kabobs for 2-3 minutes per side, or until pink and opaque.
6. Step 6
   Serve the surf and turf kabobs immediately, 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.