Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a stick! There’s something inherently joyous about skewering tender morsels of steak and succulent shrimp, then grilling them to smoky perfection. This dish has captured hearts for a reason – it’s the ultimate fusion of land and sea, offering a delightful contrast in textures and flavors that dance on your palate. What truly elevates these surf and turf kabobs from delicious to divine is the vibrant, herbaceous chimichurri sauce. This zesty Argentinian condiment, bursting with fresh parsley, garlic, and a hint of vinegar, cuts through the richness of the proteins beautifully, creating an unforgettable culinary experience. We’ll guide you through creating these show-stopping surf and turf kabobs with chimichurri sauce that are perfect for any occasion, from a backyard barbecue to a special dinner party.

Why You’ll Love This Recipe:

This recipe is your ticket to impressing guests without breaking a sweat. The ease of preparation, combined with the sophisticated flavors, makes it a winner every time.

What Makes This Dish Special:

The magic lies in the perfect pairing. The juicy, grilled steak and plump shrimp are a classic combination, but the homemade chimichurri is the true star, adding a fresh, tangy counterpoint that makes each bite sing.

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a flavor explosion with these incredible Surf and Turf Kabobs, elevated by a vibrant and zesty Chimichurri sauce. This recipe brings together the best of both worlds: tender, perfectly grilled sirloin steak and succulent jumbo shrimp, all infused with the fresh, herbaceous goodness of our homemade chimichurri. It’s a fantastic dish for a summer barbecue, a special occasion, or simply when you’re craving something truly delicious and satisfying. The combination of savory meat, sweet shrimp, and that bright, tangy sauce is simply irresistible.

Ingredients:

Chimichurri Sauce Preparation

The heart of this dish lies in the chimichurri sauce. It’s a classic Argentinian sauce that’s incredibly versatile and bursts with fresh herb flavor. Don’t be shy with the herbs; the more, the merrier!

First, let’s get our chimichurri sauce ready. In a medium bowl, combine the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This forms the liquid base for our vibrant sauce. Next, add the finely minced garlic, the ⅔ cup of minced shallot, and a generous amount of fresh herbs: ⅔ cup minced fresh parsley, 2 teaspoons each of chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. The variety of herbs creates a complex and aromatic flavor profile. For a touch of heat, add the finely chopped medium jalapeno. Remember to remove the seeds and membranes if you prefer less spice. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne pepper if you like it spicier, so start with a small amount and taste. Stir everything together thoroughly. For the best flavor, allow the chimichurri sauce to sit at room temperature for at least 30 minutes, or even better, refrigerate it for a few hours to let the flavors meld together. This is a great sauce to make ahead of time.

Kabob Assembly and Grilling

Now, let’s get our surf and turf ready for the grill.

1. Marinate the Steak: In a large bowl, combine the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and about half of your prepared chimichurri sauce. Toss the steak cubes gently to ensure they are evenly coated. Let the steak marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator. This brief marination will infuse the steak with some of that delicious chimichurri flavor and help tenderize it.

2. Prepare the Shrimp: While the steak is marinating, prepare your jumbo shrimp. If you haven’t already, ensure they are peeled and deveined, leaving the tails on for a more visually appealing and easier-to-handle kabob. You can toss the shrimp with a little of the remaining chimichurri sauce as well, or keep them plain to let their natural sweetness shine.

3. Skewer the Kabobs: If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. Thread the marinated steak cubes and the jumbo shrimp onto the skewers, alternating between the steak and shrimp. You can also add other vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this purist surf and turf experience, we’re keeping it simple. Try not to pack the ingredients too tightly on the skewers, as this will allow for more even cooking and better charring.

4. Grill the Kabobs: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Carefully place the assembled kabobs onto the hot grill. Cook the kabobs for approximately 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, depending on the thickness of the steak cubes and your desired level of doneness. You’re looking for the shrimp to turn pink and opaque and the steak to be nicely seared with a slight pink or medium-rare interior. Use tongs to turn the kabobs regularly to ensure even cooking on all sides. Avoid overcooking, as this can make the steak tough and the shrimp rubbery.

5. Serve and Enjoy: Once the kabobs are perfectly cooked, remove them from the grill. Arrange the surf and turf kabobs on a platter. Drizzle generously with the remaining fresh chimichurri sauce. You can also serve the extra chimichurri sauce on the side for dipping. These kabobs are fantastic served immediately with a side of rice, a fresh salad, or grilled corn on the cob. The vibrant flavors of the chimichurri sauce, combined with the perfectly grilled steak and shrimp, will transport your taste buds to culinary paradise! Enjoy every delicious bite.

Conclusion:

You’ve now got the ultimate guide to creating these incredible Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a true winner because it delivers a fantastic balance of flavors and textures. The succulent shrimp and tender steak, grilled to perfection, are elevated by the vibrant, herbaceous punch of the homemade chimichurri. It’s a dish that feels both elegant and approachable, perfect for a special occasion or a delightful weeknight meal. We’ve covered how to marinate your proteins, thread your kabobs for optimal cooking, and whip up that essential zesty sauce. Don’t be afraid to get creative with your serving suggestions – these kabobs are fantastic alongside a crisp salad, fluffy rice, or even some grilled corn on the cob. They’re also incredibly versatile; feel free to swap out the shrimp for scallops or the steak for chicken thighs. We truly encourage you to give these Surf and Turf Kabobs a try. We’re confident you’ll fall in love with the ease of preparation and the spectacular results!

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, as it allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What kind of steak works best for these kabobs?

For tender and flavorful kabobs, we recommend cuts like sirloin, New York strip, or even ribeye. Just ensure you cut them into uniform, bite-sized cubes for even cooking.

Can I grill the kabobs indoors?

While grilling outdoors offers the best smoky flavor, you can achieve good results indoors using a grill pan on your stovetop or even your oven’s broiler. Just keep a close eye on them to prevent overcooking.

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
   To make the chimichurri sauce, 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 in a bowl. Whisk well and set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with shrimp.
3. Step 3
   Brush the kabobs with 1 tablespoon of olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill kabobs for 10-15 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.

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.