Surf and Turf Kabobs Chimichurri Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent pieces of tender steak and plump, juicy shrimp, expertly threaded onto skewers and grilled to smoky perfection. This classic combination, beloved by food enthusiasts everywhere, brings together the best of both land and sea in a single, satisfying bite. What truly elevates these surf and turf kabobs from delicious to unforgettable is the vibrant, herbaceous chimichurri sauce. Its zesty, garlicky punch cuts through the richness of the meat and seafood, adding a layer of freshness that will have you reaching for another skewer before you even realize it. Whether you’re planning a backyard barbecue, a special occasion dinner, or simply craving an exciting weeknight meal, these surf and turf kabobs with chimichurri are guaranteed to impress.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly cooked kabob. The combination of succulent steak and plump shrimp, kissed by the grill and bursting with flavor, is a classic for a reason. But we’re taking this beloved dish to the next level with a vibrant, herbaceous chimichurri sauce that cuts through the richness and elevates every bite. This recipe is perfect for a weekend cookout, a special occasion, or simply when you crave something truly delicious and impressive. The chimichurri, with its zesty tang and fresh herb notes, is the star that binds the surf and turf together in a symphony of taste.

Ingredients:

Chimichurri Sauce Preparation

The magic of this dish truly lies in the bright, flavorful chimichurri. This uncooked sauce is incredibly easy to make and adds a fresh, garlicky punch that complements the grilled meats beautifully. It’s a versatile sauce that you’ll find yourself wanting to put on everything!

Preparing the Kabobs

Now that our flavorful sauce is steeping, let’s get our surf and turf ready for their grilling adventure. The key to tender, juicy kabobs is to not overcook them, and proper preparation ensures they cook evenly.

2. Marinate the Steak: In a large bowl, combine the sirloin steak cubes with the remaining 1 tablespoon of olive oil. Toss to coat the steak evenly. While a full marinade isn’t strictly necessary for sirloin, this light coating of oil helps prevent sticking on the grill and allows the seasonings to adhere. If you have time, you can let the steak sit at room temperature for about 15-20 minutes before skewering. This helps it cook more evenly.
3. Assemble the Kabobs: If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to assembling the kabobs. This prevents them from burning on the grill. Thread the sirloin steak cubes onto the skewers, alternating with any vegetables you might like to add, such as bell peppers, onions, or cherry tomatoes. For the shrimp, thread them onto separate skewers, as they will cook much faster than the steak. Aim for about 3-4 shrimp per skewer. Try to pack the ingredients relatively close together, but not so tightly that they can’t cook evenly.

Grilling the Kabobs

The anticnon-alcoholic ipation builds as we head to the grill! Grilling at the right temperature and monitoring the doneness of your proteins are crucial for perfectly cooked kabobs.

3. Preheat the Grill: Preheat your grill to medium-high heat. A properly preheated grill is essential for achieving nice sear marks and preventing the kabobs from sticking. You want the grill grates to be hot before you place the kabobs on them. You can test the heat by holding your hand a few inches above the grates; you should only be able to hold it there for about 3-4 seconds before it feels too hot.
4. Grill the Kabobs: Place the steak kabobs on the preheated grill. Cook for approximately 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Remember that sirloin is best enjoyed medium-rare to medium. While the steak is grilling, add the shrimp kabobs to the grill. Shrimp cook very quickly, typically taking only 1-2 minutes per side, or until they turn pink and opaque. It’s important to cook the shrimp separately or add them to the grill a few minutes after the steak, as their cooking times are significantly different. Avoid overcooking the shrimp, as they can become tough and rubbery.

Serving Your Masterpiece

The final flourish! The presentation is just as important as the taste, and a generous drizzle of chimichurri ties it all together.

5. Rest and Serve: Once the steak and shrimp are cooked to your liking, remove the kabobs from the grill. For the steak, it’s a good idea to let them rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bite. Arrange the steak and shrimp kabobs on a platter. Drizzle generously with the prepared chimichurri sauce. You can also serve extra chimichurri on the side for those who want to add more. This dish pairs wonderfully with a simple side salad, grilled corn on the cob, or fluffy rice. Enjoy the explosion of flavors!

Conclusion:

These Surf and Turf Kabobs with Chimichurri Sauce are a guaranteed crowd-pleaser! The delightful combination of succulent shrimp and tender steak, grilled to perfection and kissed by the vibrant, herbaceous chimichurri, creates an unforgettable flavor experience. They’re not just delicious, but incredibly versatile, making them ideal for a casual weeknight dinner or an impressive summer barbecue. The beauty of this recipe lies in its simplicity and the explosion of fresh, bold tastes. We’ve loved creating these and are confident you will too!

For serving, consider pairing these flavorful kabobs with a refreshing corn and black bean salad, fluffy rice pilaf, or grilled asparagus. They also make a fantastic appetizer for your next get-together, served simply on a platter.

Don’t be afraid to experiment with variations! If steak isn’t your preference, try chunks of firm white fish like cod or halibut, or even scallops. For a spicier kick, add a pinch of red pepper flakes to your chimichurri. The possibilities are endless, and the core concept of these delicious Surf and Turf Kabobs with Chimichurri Sauce is wonderfully adaptable.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better 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. You may need to give it a good stir before serving.

What kind of steak is best for these kabobs?

For tender and flavorful steak kabobs, opt for cuts like sirloin, ribeye, or even tenderloin. Cut the steak into uniform, bite-sized cubes for even cooking.

Can I grill the kabobs indoors?

While grilling outdoors is ideal for that smoky flavor, you can certainly adapt this recipe for indoor grilling. Use a grill pan on your stovetop or your oven’s broiler, keeping a close eye to prevent burning.

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Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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
   Prepare the chimichurri sauce: In a bowl, whisk together 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. Set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between them.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon of olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   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.
6. Step 6
   Remove kabobs from the grill and let rest for a few minutes.
7. Step 7
   Serve the surf and turf kabobs 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.