Surf and Turf Kabobs Chimichurri- Easy Delicious Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, a culinary marriage that ignites the senses and promises an unforgettable meal. Who doesn’t adore the irresistible combination of succulent, perfectly grilled steak and tender, sweet seafood, all threaded together on a skewer and kissed by the flames? It’s a dish that whispers of celebratory gatherings and relaxed summer evenings, offering a sophisticated yet approachable dining experience. What truly elevates these kabobs from merely delicious to utterly divine is the vibrant, herbaceous chimichurri sauce. Its zesty, garlicky punch cuts through the richness of the surf and turf, creating a flavor profile that is both bright and deeply satisfying. Get ready to impress yourself and your guests with these spectacular Surf and Turf Kabobs with Chimichurri Sauce – they’re destined to become a favorite.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The luxurious pairing of succulent steak and plump shrimp cooked to perfection is a classic for a reason. Elevating this beloved combination even further, we’re transforming these delicious components into vibrant, easy-to-eat kabobs, all brought together by a zesty, herbaceous chimichurri sauce. This recipe is perfect for grilling season, a special occasion, or simply when you’re craving something truly satisfying. The beauty of kabobs is their versatility – you can easily add your favorite vegetables like bell peppers, onions, or cherry tomatoes to the skewers for an even more colorful and flavorful meal.

Let’s get started by gathering our ingredients. The chimichurri sauce is the star here, providing a bright, fresh counterpoint to the rich meats. We’ll make it ahead of time to allow the flavors to meld beautifully.

Ingredients:

Chimichurri Sauce Preparation

This vibrant sauce is incredibly simple to make and packs a serious punch of flavor. It’s the perfect accompaniment to grilled meats and seafood, adding a fresh, herbaceous brightness that cuts through richness.

1. In a medium bowl, combine the 1 cup of olive oil and the ½ cup of red grape juice vinegar. Whisk them together until they are well incorporated. This forms the base of our delicious sauce.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro to the bowl. These fresh herbs are what give chimichurri its signature aroma and taste, so don’t skimp on them!
3. Stir in the finely chopped jalapeno. You can adjust the amount of jalapeno based on your spice preference. For a milder sauce, remove the seeds and membranes. For a spicier kick, leave them in.
4. Season the mixture with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper if you like it hot, but it’s difficult to take it away once it’s in. Give everything a good stir to ensure all the ingredients are evenly distributed.
5. Cover the bowl and refrigerate the chimichurri sauce for at least 30 minutes before serving. This allows the flavors to meld together and develop a more complex taste profile. The longer it sits, the more delicious it becomes! You can easily make this sauce a day in advance.

Kabob Assembly and Grilling

Now that our chimichurri is ready, it’s time to prepare our kabobs. The key to perfectly cooked kabobs is even-sized pieces and careful grilling.

1. Begin extract by preparing your skewers. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes prior to assembly. This prevents them from burning on the grill. Metal skewers do not require soaking.
2. Divide the 3 pounds of sirloin steak, cut into 1-inch cubes, and the 1 package (16 ounces) of jumbo shrimp, peeled and deveined with tails still on, among your prepared skewers. Aim for roughly equal amounts of steak and shrimp on each skewer. If you are adding vegetables, thread them onto the skewers in alternating patterns with the steak and shrimp. Ensure the ingredients are not packed too tightly, as this will prevent them from cooking evenly. A little space between each piece allows for better heat circulation.
3. Once your kabobs are assembled, lightly brush them on all sides with the 1 tablespoon of olive oil. This helps to prevent sticking and promotes a beautiful sear on the grill.
4. Preheat your grill to medium-high heat. You want the grill to be hot enough to sear the steak and shrimp quickly, locking in their juices.
5. Carefully place the kabobs on the preheated grill. Grill for approximately 4-5 minutes per side for medium-rare steak and cooked-through shrimp. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. It’s a good idea to have a meat thermometer handy to check the internal temperature of the steak – aim for 130-135°F (54-57°C) for medium-rare. The shrimp will turn opaque and pink when they are cooked. Be careful not to overcook, as both the steak and shrimp can become tough.
6. Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful kabob.

Serve your delicious surf and turf kabobs hot, generously drizzled with the prepared chimichurri sauce. This dish pairs wonderfully with a simple side salad, grilled corn, or your favorite rice. Enjoy this explosion of flavors!

Conclusion:

You’ve now got the roadmap to creating incredible Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because it offers the best of both worlds – succulent, perfectly grilled steak and tender, flavorful shrimp – all infused with the bright, herbaceous punch of our homemade chimichurri. It’s a dish that feels both elegant enough for a special occasion and remarkably easy to prepare for a weeknight treat. The vibrant colors and irresistible aromas make these kabobs a guaranteed crowd-pleaser, and the customizable nature of the ingredients means you can tailor them to your exact preferences.

I highly encourage you to give these Surf and Turf Kabobs a try! They are fantastic served over a bed of fluffy rice, alongside a crisp green salad, or even tucked into warm flatbread for a delicious handheld meal. Don’t be afraid to experiment with different cuts of steak or add other favorite seafood like scallops. The chimichurri itself is incredibly versatile and can be used on virtually anything, so make extra!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when made a few hours ahead, allowing the flavors to meld beautifully. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.

What kind of vegetables pair well with these kabobs?

Virtually any grilling-friendly vegetable works! Consider cherry tomatoes, bell peppers (various colors), red onion wedges, zucchini slices, or even chunks of pineapple for a touch of sweetness. Just ensure they are cut to a similar size as your protein for even cooking.

Can I grill these kabobs indoors on a grill pan?

Yes, you can! A grill pan is a great alternative if outdoor grilling isn’t an option. Make sure to preheat your grill pan thoroughly and oil it well to prevent sticking.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and juicy jumbo 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 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 medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Stir well to combine.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between steak and shrimp. You can also add vegetables like bell peppers or onions if desired.
3. Step 3
   In a separate bowl, toss the assembled kabobs with 1 tablespoon olive oil and a pinch of sea salt and cayenne pepper.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 7-10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the surf and turf kabobs immediately with the prepared chimichurri sauce for dipping or drizzling.

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.