Surf and Turf Kabobs Chimichurri Grilled Perfection

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte tender, perfectly grilled chunks of succulent steak mingling with plump, juicy shrimp, all artfully skewered and kissed by the flames. This classic combination, elevated by the vibrant, herbaceous punch of homemade chimichurri, is a guaranteed crowd-pleaser and a personal favorite of mine. It’s that irresistible marriage of land and sea, offering a delightful textural contrast and a symphony of flavors that dance on your palate. What makes these surf and turf kabobs truly special is their versatility and ease of preparation, allowing you to create a restaurant-quality dish right in your own backyard. The bright, zesty chimichurri is the secret weapon, cutting through the richness of the meat and seafood and adding an unforgettable freshness. Get ready to impress yourself and your guests with this incredible dish.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a surf and turf combination. The rich, savory beef paired with the sweet, succulent shrimp, all brought together with a vibrant, herbaceous sauce – it’s a flavor explosion waiting to happen. And when you transform these classic elements into easy-to-handle kabobs, you’ve got a winner for any occasion, from a casual backyard barbecue to a more elegant dinner party. The star of this show, beyond the perfectly grilled steak and shrimp, is a homemade chimichurri sauce. This Argentinian condiment is a revelation of fresh herbs, garlic, and a touch of heat, cutting through the richness of the meat and seafood beautifully. It’s incredibly simple to make and elevates these kabobs from delicious to truly unforgettable. Let’s get cooking!

Ingredients:

Chimichurri Sauce Preparation

The key to the incredible flavor of these kabobs lies in the chimichurri sauce. This is where we’ll infuse a burst of freshness that will be the perfect counterpoint to the grilled surf and turf.

1. In a medium bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This forms the base of our vibrant sauce.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, and finely chopped jalapeno to the bowl.
3. Season the mixture with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. You can add more cayenne if you like a bit more heat – this is your chance to customize!
4. Stir everything together until well combined. For the best flavor, let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld. You can also make this sauce a few hours ahead of time and store it in an airtight container in the refrigerator. Just be sure to bring it back to room temperature before serving. The herbs will become even more fragrant and the flavors will deepen beautifully.

Kabob Assembly and Grilling

Now that our flavorful chimichurri is ready, it’s time to assemble and grill our kabobs. This is where the magic truly happens, transforming simple ingredients into a spectacular meal.

1. Begin extract by preparing your sirloin steak. Pat the 3 pounds of sirloin steak dry with paper towels. This step is crucial for achieving a good sear on the meat. Cut the sirloin steak 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 raw.
2. Next, prepare the jumbo shrimp. Ensure that the 1 package (16 ounces) of jumbo shrimp are peeled and deveined, leaving the tails on for a more attractive presentation and easier handling. Pat the shrimp dry as well, just like the steak. Drying both the steak and shrimp helps to create a beautiful crust when they hit the hot grill.
3. If you are using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the ingredients. This will prevent them from burning on the grill. Once soaked, thread the cubed sirloin steak and the jumbo shrimp onto the skewers, alternating between the steak and shrimp. You can also add vegetables to your kabobs at this stage if you wish, such as bell peppers, onions, or zucchini, though for this recipe, we are focusing on the pure surf and turf experience. Try to pack them fairly snugly but not so tightly that they won’t cook evenly.
4. Preheat your grill to medium-high heat. This is the ideal temperature for searing the steak and shrimp to perfection. Lightly brush the grill grates with a little of the remaining 1 tablespoon of olive oil to prevent sticking. Once the grill is hot and the grates are oiled, carefully place the prepared kabobs onto the grill.
5. Grill the kabobs for about 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the sirloin steak. The exact cooking time will depend on the thickness of your steak cubes and how you like your steak cooked. You’re looking for a beautiful sear on the outside, with the steak cooked to your desired doneness (medium-rare to medium is generally recommended for sirloin for optimal tenderness) and the shrimp to be pink and opaque all the way through. Avoid overcooking, as both steak and shrimp can become tough if grilled for too long. Use tongs to carefully turn the kabobs, ensuring even cooking on all sides.
6. Once the kabobs are cooked through and beautifully seared, remove them from the grill and let them rest for a few minutes on a clean platter. This resting period allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite.

Serve the surf and turf kabobs immediately, drizzled generously with the prepared chimichurri sauce. This dish is wonderful on its own, or served with rice, a fresh salad, or grilled corn. Enjoy the incredible flavors!

Conclusion:

There you have it – a truly sensational recipe for Surf and Turf Kabobs with Chimichurri Sauce! This dish is a winner because it masterfully balances the rich, savory flavors of perfectly grilled steak and succulent shrimp with the bright, herbaceous punch of our vibrant chimichurri. It’s incredibly versatile, surprisingly simple to prepare, and guaranteed to impress your guests or elevate any weeknight dinner. We love serving these kabobs alongside fluffy quinoa, grilled corn on the cob, or a fresh, crisp salad. For a twist, consider swapping the steak for tender lamb or chicken, or adding colorful bell peppers and cherry tomatoes to your skewers. We wholeheartedly encourage you to give these Surf and Turf Kabobs a try – you won’t be disappointed!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! In fact, making the chimichurri sauce a few hours, or even a day, in advance allows the flavors to meld beautifully. Just store it in an airtight container in the refrigerator and give it a good stir before serving.

What kind of steak works best for these kabobs?

For the best results, we recommend using a tender cut of steak like sirloin, ribeye, or filet mignon. These cuts are less likely to become tough when grilled quickly on the kabobs and will absorb the marinade wonderfully.

Can I grill these kabobs indoors?

While grilling outdoors is ideal for that smoky char, you can definitely achieve delicious results indoors. Use a grill pan on your stovetop or your oven’s broiler, ensuring you get a good sear on all sides.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent shrimp grilled to perfection, drizzled with a vibrant, 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
• 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 food processor, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves 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 medium jalapeno (finely chopped), 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Pulse until finely chopped and well combined. Set aside.
2. Step 2
   Preheat grill to medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes.
3. Step 3
   Thread the sirloin steak cubes onto skewers, alternating with shrimp. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper.
4. Step 4
   Grill kabobs for 7-10 minutes, turning occasionally, until steak is cooked to your desired doneness and shrimp are pink and opaque.
5. Step 5
   Remove kabobs from the grill.
6. Step 6
   Serve immediately, generously drizzled 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.