Surf and Turf Kabobs- Flavorful Chimichurri Sauce Recipe

Surf and turf kabobs with chimichurri sauce represent the ultimate celebration of land and sea, a dish that perfectly balances richness with vibrant freshness. Who doesn’t love the idea of succulent, perfectly grilled steak mingling with plump, tender shrimp, all threaded onto skewers and kissed by the flame? It’s a classic pairing elevated, offering a delightful textural contrast and a flavor explosion in every bite. What truly sets these surf and turf kabobs apart is the electrifying chimichurri sauce. This zesty Argentinian condiment, bursting with fresh parsley, cilantro, garlic, and a hint of heat, cuts through the richness of the meat and seafood beautifully, creating a harmonious symphony of tastes that will have your guests raving. Get ready to impress with this show-stopping recipe that’s surprisingly simple to prepare!

Why You’ll Adore This Dish:

The Perfect Marriage of Flavors

Imagin extracte tender cubes of marinated steak and juicy shrimp, char-grilled to smoky perfection. Paired with the bright, herbaceous punch of homemade chimichurri, it’s a culinary dream come true. This surf and turf kabobs recipe is ideal for grilling season, backyard barbecues, or any occasion where you want to serve something truly special without spending hours in the kitchen. The beauty of kabobs lies in their versatility and ease of serving – everyone gets their own delightful skewer!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The vibrant colors, the enticing aromas, and the sheer fun of skewering delicious ingredients make it a standout dish. And when you combine the richness of sirloin steak with the sweet, succulent flavor of jumbo shrimp, you’ve got a winning combination that’s sure to impress. This Surf and Turf Kabob recipe takes it a step further with a zesty, herbaceous Chimichurri sauce that perfectly cuts through the richness of the meat and seafood. It’s a dish that feels fancy enough for a special occasion but is surprisingly approachable for a weeknight treat.

The secret to truly amazing kabobs lies in the marinade and the sauce. The Chimichurri sauce is where all the magic happens – it’s a bright, fresh Argentinian sauce bursting with flavor. It’s incredibly easy to make and elevates everything it touches. We’ll be marinating our steak briefly to allow the flavors to meld without tenderizing too much, ensuring a beautiful sear. The shrimp will be tossed with just a hint of olive oil before hitting the grill, allowing their natural sweetness to shine.

Let’s get started on this culinary adventure!

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

Chimichurri Sauce Preparation:

The heart of this dish is our vibrant Chimichurri sauce. To make it, you’ll combine all of the 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 medium bowl. Whisk everything together thoroughly until it’s well combined. Now, the crucial step: let this sauce sit. We want to allow all those fresh herb flavors to meld and the garlic and jalapeno to infuse the oil and vinegar. Ideally, let it sit at room temperature for at least 30 minutes, or even better, refrigerate it for a couple of hours to let the flavors deepen. Taste and adjust the salt and cayenne pepper as needed before serving. If you find you prefer a bit more heat, don’t hesitate to add another pinch of cayenne! This sauce is also fantastic on grilled chicken, fish, or even drizzled over roasted vegetables, so feel free to make extra.

Kabob Assembly and Grilling:

Now for the fun part – assembling our kabobs! We’ll start by preparing the sirloin steak. Since we’re not marinating it for an extended period, we want to make sure it’s cut into uniform 1-inch cubes. This ensures even cooking. Assembling the kabobs is a great activity for the whole family. Thread the steak cubes onto your skewers, leaving a little space between each piece to allow the heat to circulate and cook them evenly. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes prior to grilling to prevent them from burning.

Next, we’ll prepare the jumbo shrimp. In a separate bowl, gently toss the peeled and deveined shrimp with the 1 tablespoon of olive oil. You just want a light coating to help prevent sticking and add a touch of richness. Season them very lightly with salt and pepper, if desired, but remember the Chimichurri sauce will add plenty of flavor. Now, add the shrimp to the skewers. You can alternate them with the steak cubes, or dedicate separate skewers to steak and shrimp if you prefer. I like to alternate them for a beautiful presentation and to ensure a mix of surf and turf in every bite.

Grilling the Kabobs:

Preheat your grill to medium-high heat. It’s important to have a nice hot grill for searing the steak and cooking the shrimp quickly. Once the grill is hot, carefully place the assembled kabobs onto the grill grates.

Cook the kabobs for about 8-10 minutes total, turning them every couple of minutes. The steak should develop a nice sear on all sides, and the shrimp should turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. The ideal internal temperature for medium-rare steak is around 130-135°F (54-57°C), and the shrimp should be cooked through but still tender. You can use an instant-read thermometer to check for doneness if you’re unsure. Keep an eye on them throughout the grilling process, adjusting the heat as needed to prevent burning.

Serving your Surf and Turf Masterpiece:

Once your Surf and Turf Kabobs are perfectly grilled, carefully remove them from the grill. Let them rest for just a minute or two. Now, for the grand finnon-alcoholic ale: generously drizzle your vibrant Chimichurri sauce over the kabobs. The fresh, zesty sauce will coat the succulent steak and sweet shrimp, creating a symphony of flavors. Serve immediately, perhaps alongside some grilled corn on the cob, a fresh green salad, or some fluffy rice. The bright, herbaceous notes of the Chimichurri truly complement the rich flavors of the surf and turf, making this a truly unforgettable meal. Enjoy every delicious bite!

Conclusion:

You’ve reached the end of our guide to crafting incredible Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly hits all the right notes: the smoky char of perfectly grilled steak and succulent shrimp, brightened by the vibrant, herbaceous kick of homemade chimichurri. It’s a dish that feels both elegant enough for a special occasion and simple enough for a weeknight adventure. The beauty of these kabobs lies in their versatility and the explosion of fresh flavors. I can’t wait for you to experience it!

For serving, consider pairing your Surf and Turf Kabobs with a fresh, crisp salad, grilled corn on the cob, or fluffy quinoa for a complete and satisfying meal. Don’t be afraid to get creative with variations! Swap out the shrimp for scallops or chunks of firm white fish like cod. For the land-based protein, try tender sirloin, flank steak, or even chicken thighs. The chimichurri sauce itself is incredibly adaptable; feel free to experiment with different herbs like parsley, cilantro, and even a touch of mint.

I genuinely encourage you to give these Surf and Turf Kabobs a try. The combination is a guaranteed crowd-pleaser, and the satisfaction of creating such a delicious meal from scratch is immense. Let the grilling begin extract!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors will actually meld and deepen beautifully, making your kabobs even more delicious. Just give it a good stir before serving.

What’s the best way to prevent the kabobs from sticking to the grill?

Ensuring your grill grates are clean and well-oiled is key. Before adding the kabobs, brush your grates with a high-heat oil like canola or vegetable oil. You can also soak wooden skewers in water for at least 30 minutes prior to threading the ingredients to prevent them from burning.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection and served 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: 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 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Whisk until well combined. Set aside.
2. Step 2
   Prepare the sirloin steak: In a separate bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Thread the steak cubes onto skewers, leaving a small space between each cube.
3. Step 3
   Prepare the shrimp: Thread the 1 package of jumbo shrimp onto separate skewers, leaving a small space between each shrimp.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side, or until desired doneness is reached. Remove from grill.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, or until pink and opaque. Remove from grill.
7. Step 7
   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.