Surf and Turf Kabobs- Zesty Chimichurri Flavor

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleaser, a vibrant explosion of flavor that brings the best of land and sea to your grill. There’s something undeniably exciting about skewering succulent cubes of tender steak and plump, juicy shrimp, then watching them transform into smoky, charred perfection. This dish isn’t just about deliciousness; it’s about the experience. The anticnon-alcoholic ipation as the aromas fill the air, the vibrant colors of the ingredients, and the sheer joy of a perfectly balanced bite are what make these Surf and Turf Kabobs with Chimichurri Sauce so beloved. What truly elevates these kabobs from great to unforgettable is the zesty, herbaceous chimichurri sauce. Its bright, tangy, and slightly spicy notes cut through the richness of the steak and seafood, creating a symphony of tastes that will have everyone beggin extractg for more.

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Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably special about a perfectly grilled kabob. It’s the ideal canvas for a vibrant medley of flavors and textures, and when you combine the richness of sirloin steak with the delicate sweetness of jumbo shrimp, you elevate it to an entirely new level. Enter our Surf and Turf Kabobs, a dish that’s as impressive to look at as it is to devour. The true star, however, is the accompanying chimichurri sauce. This bright, herbaceous, and zesty condiment is the perfect counterpoint to the grilled meats, cutting through the richness and awakening your palate with every bite. It’s remarkably simple to make, but its impact is profound. Get ready for a flavor explosion that will have your guests asking for the recipe!

Ingredients:

Instructions:

Preparing the Chimichurri Sauce

Let’s start with the magic that is our chimichurri sauce. This is where a lot of the vibrant flavor of our kabobs will come from. 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 that balances the richness of the oil. Next, add in your aromatics. We’ll begin extract with 2 cloves of minced garlic. Be sure to mince it finely so that its flavor distributes evenly throughout the sauce. Then, stir in ⅔ cup of minced shallot. Shallots offer a milder, sweeter onion flavor compared to regular onions, which is perfect for a fresh sauce like this.

Now for the herbs, the heart and soul of chimichurri. 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 give chimichurri its signature fresh and herbaceous character. For a touch of heat and complexity, finely chop 1 medium jalapeno. If you prefer a milder sauce, carefully remove the seeds and membranes before chopping. Remember, you can always add more heat later. Finally, season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The cayenne adds a subtle warmth that builds with each bite. Stir everything together until well combined. Taste and adjust seasoning as needed; you might want a little more salt or a pinch more cayenne depending on your preference. For the best flavor, cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes, or ideally longer, to allow the flavors to meld together beautifully. This step is crucial for maximizing the herbaceous notes.

Marinating and Assembling the Kabobs

While our chimichurri is busy developing its incredible flavor, let’s turn our attention to the main players: the steak and shrimp. Take your 3 pounds of sirloin steak, which you’ve already cut into uniform 1-inch cubes. Uniformity in size ensures that all the pieces of steak cook at the same rate, preventing some from being overcooked while others are still rare. In a large bowl, toss the steak cubes with the remaining 1 tablespoon of olive oil. This light coating of oil helps to prevent sticking on the grill and aids in achieving a nice sear. Season the steak generously with salt and pepper. You can also add a little bit of the chimichurri sauce to the steak at this stage for an extra layer of flavor, but I find that letting the chimichurri shine as a finishing sauce is usually best.

Now it’s time to assemble our kabobs. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before threading the ingredients. This prevents the wooden skewers from burning on the grill. Alternate threading the sirloin steak cubes and the jumbo shrimp onto the skewers. Aim for a balanced distribution of steak and shrimp on each skewer. The shrimp cooks much faster than the steak, so it’s a good idea to place them strategically, perhaps towards the ends of the skewers where they might cook a little quicker, or ensure you have roughly equal amounts of both. For instance, you could do a pattern of steak, shrimp, steak, shrimp, finishing with steak. This ensures a good mix in every bite.

Grilling the Kabobs

Preheat your grill to medium-high heat. This is important for getting a good sear on the steak and ensuring the shrimp cooks through without overcooking. Once the grill is hot, carefully place the assembled kabobs onto the grates. Resist the urge to move them too often, especially in the first few minutes. Allowing them to sit undisturbed will help develop that beautiful char and crust we’re looking for.

Grill the kabobs for about 8-10 minutes total, turning them every 2-3 minutes. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. You’re looking for medium-rare to medium for the sirloin steak, which should be nicely browned and slightly pink in the center. The shrimp should turn opaque and pink, curling slightly. Overcooked shrimp become tough and rubbery, so keep a close eye on them. Using a meat thermometer is the most accurate way to ensure your steak is cooked to your desired doneness; for medium-rare, aim for an internal temperature of around 130-135°F.

Once the kabobs are perfectly grilled, carefully remove them from the grill. Let them rest for a few minutes on a clean platter. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. While the kabobs are resting, give your chimichurri sauce another quick stir. Generously spoon the vibrant chimichurri sauce over the grilled surf and turf kabobs. Serve immediately and enjoy the spectacular combination of tender steak, succulent shrimp, and the bright, zesty flavors of the homemade chimichurri. This dish is fantastic served with a side of rice, a fresh salad, or some grilled vegetables for a complete and satisfying meal.

Conclusion:

And there you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that is sure to impress! These kabobs are fantastic because they offer the best of both worlds: the succulent flavors of perfectly grilled steak and the delicate sweetness of shrimp, all brought together by the vibrant, herbaceous kick of homemade chimichurri. It’s a meal that feels both special occasion-worthy and surprisingly easy to prepare, making it ideal for a weeknight treat or a weekend gathering. I absolutely encourage you to give these Surf and Turf Kabobs a try; you won’t be disappointed!

For serving, these kabobs are incredibly versatile. They pair beautifully with a simple side salad, grilled corn on the cob, or fluffy rice. You could also serve them alongside some crusty bread to soak up any extra chimichurri. If you’re feeling adventurous with variations, consider swapping the shrimp for scallops or adding chunks of firm white fish like cod or halibut. For the “turf” component, chicken breast or beef tenderloin cut into cubes also works wonderfully. Don’t be afraid to experiment with different vegetables on your skewers too – bell peppers, zucchini, cherry tomatoes, and red onion are all excellent choices.

Frequently Asked Questions:

Can I marinate the steak and shrimp ahead of time?

Absolutely! You can marinate both the steak and shrimp for up to 4 hours in the refrigerator. This allows the flavors to really meld and ensures tender, delicious kabobs. Just be careful not to marinate for too long, especially the shrimp, as it can start to “cook” in acidic marinades.

What if I don’t have a grill?

No problem at all! You can achieve fantastic results by cooking these kabobs indoors. Use a grill pan on the stovetop or roast them in a preheated oven at 400°F (200°C) for about 12-15 minutes, flipping halfway through. For the chimichurri, a good broiling under the oven’s broiler for a minute or two at the end can add a nice char.

How do I store leftover chimichurri sauce?

Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5 days. The flavors will deepen over time, making it even more delicious as it ages. It’s perfect for drizzling over other grilled meats, sandwiches, or even eggs!

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and succulent shrimp grilled to perfection and served with a vibrant, herbaceous chimichurri sauce. A perfect dish for grilling season.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
6 servings

Ingredients

• 1 cup olive oil (for chimichurri)
• 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 (for kabobs)

Instructions

1. Step 1
   Prepare the chimichurri sauce: In a medium bowl, 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. Whisk until well combined. Set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between them. Drizzle with 1 tablespoon of olive oil.
3. Step 3
   Preheat your grill to medium-high heat.
4. Step 4
   Grill the kabobs for 6-8 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
5. Step 5
   Remove the kabobs from the grill and let them rest for a few minutes.
6. Step 6
   Serve the surf and turf kabobs 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.