Surf and Turf Kabobs Chimichurri Sauce-Easy Grill

Surf and Turf Kabobs with Chimichurri Sauce are about to become your new favorite way to impress without the stress. Imagin extracte this: tender, succulent bites of perfectly grilled steak mingling with sweet, plump shrimp, all threaded onto skewers and kissed by the open flame. It’s a classic pairing elevated, a symphony of land and sea that just sings. People adore surf and turf for its luxurious feel and the sheer satisfaction of indulgin extractg in two beloved proteins at once. But these kabobs take it to the next level. The real magic happens when they’re drizzled with a vibrant, herbaceous chimichurri sauce. This bright, zesty condiment, packed with fresh parsley, cilantro, garlic, and a hint of chili, cuts through the richness of the meat and seafood beautifully, creating a flavor explosion that’s both sophisticated and incredibly approachable. Get ready to grill up a culinary masterpiece that’s perfect for a backyard barbecue or a special occasion.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The luxurious combination of tender steak and succulent shrimp just screams “special occasion,” but what if I told you that you can achieve this gourmet delight with a relatively simple and incredibly flavorful recipe? Enter these Surf and Turf Kabobs with Chimichurri Sauce. These aren’t just any kabobs; they’re an explosion of vibrant flavors, with the rich, savory steak and sweet shrimp perfectly complemented by a zesty, herbaceous chimichurri that will have you licking your fingers. This recipe is perfect for grilling out with friends, a weekend treat, or whenever you want to impress without spending hours in the kitchen. The beauty of kabobs is the ease of grilling and serving, and the chimichurri sauce elevates everything to a new level.

Ingredients:

Chimichurri Sauce Preparation

The star of this dish, besides the surf and turf itself, is the incredible chimichurri sauce. It’s incredibly fresh, bright, and bursting with flavor. To make it, we’ll combine all the fresh herbs, garlic, shallots, and jalapeno in a bowl. This is where the magic happens!

1. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, 2 cloves of minced garlic, ⅔ cup of minced shallot, ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro.
2. Add the finely chopped medium jalapeno to the herb and oil mixture. If you like it spicier, you can add more jalapeno or even a pinch of red pepper flakes. For this recipe, I find one medium jalapeno provides a nice warmth without being overwhelming.
3. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper to taste if you prefer a spicier kick. Stir everything together until well combined.
4. Let the chimichurri sauce sit at room temperature for at least 30 minutes before serving to allow the flavors to meld beautifully. This step is crucial for developing the full flavor profile of the sauce. You can also make this sauce a day in advance and store it in an airtight container in the refrigerator; just bring it back to room temperature before serving.

Preparing the Kabobs

Now for the main event – our surf and turf! We’ll prepare the steak and shrimp for skewering.

1. Pat the 3 pounds of sirloin steak, cut into 1-inch cubes, thoroughly dry with paper towels. This is an important step to ensure a good sear when grilling.
2. In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a generous pinch of sea salt and black pepper (though not explicitly listed, I always add a little black pepper to steak). Make sure each cube is lightly coated.
3. Prepare your skewers. If you are using wooden skewers, soak them in water for at least 30 minutes prior to assembling the kabobs to prevent them from burning on the grill.
4. Begin extract assembling the kabobs, alternating pieces of sirloin steak with the peeled and deveined jumbo shrimp (tail-on for presentation and ease of handling). Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on skewer length. Don’t overcrowd the skewers; leave a little space between the ingredients so they cook evenly.

Grilling the Kabobs

The best part about kabobs is the grilling. It imparts a wonderful smoky flavor and creates those beautiful grill marks.

1. Preheat your grill to medium-high heat. Ensure your grill grates are clean and lightly oiled to prevent sticking.
2. Carefully place the assembled kabobs onto the preheated grill. Grill for approximately 3-5 minutes per side for medium-rare steak, or longer if you prefer your steak more well-done. The shrimp will cook quickly, turning pink and opaque in about 2-3 minutes per side. Keep an eye on them to avoid overcooking, which can make the shrimp tough.
3. You want to achieve a nice sear on the steak and ensure the shrimp are perfectly cooked. Turn the kabobs frequently to ensure even cooking on all sides.
4. Once the kabobs are cooked to your desired doneness, remove them from the grill.

Serve these glorious Surf and Turf Kabobs immediately, with plenty of that vibrant chimichurri sauce on the side for drizzling. This dish is fantastic served with rice pilaf, grilled vegetables, or a fresh green salad. Enjoy the perfect harmony of land and sea!

Conclusion:

These Surf and Turf Kabobs with Chimichurri Sauce are an absolute winner for any occasion! The marriage of succulent steak and tender shrimp, grilled to perfection and coated in a vibrant, herbaceous chimichurri, creates a flavor explosion that’s both sophisticated and incredibly satisfying. The ease of preparation makes them ideal for weeknight dinners, while their impressive presentation will undoubtedly wow guests at your next barbecue or gathering. I truly encourage you to give this recipe a try – it’s a fantastic way to elevate your grilling game and enjoy a truly memorable meal.

For serving, these kabobs shine on their own, but they also pair wonderfully with a simple side salad, grilled corn on the cob, or fluffy rice pilaf. Don’t hesitate to get creative with variations! You could swap the shrimp for scallops or even chunks of firm white fish like cod or halibut. For the ‘turf’ component, consider using beef tenderloin or even chicken thighs cut into bite-sized pieces. The chimichurri is incredibly versatile and can also be used as a marinade for chicken or a sauce for grilled vegetables.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made at least 30 minutes to an hour in advance to allow the flavors to meld beautifully. You can even prepare it a day ahead and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

What is the best way to prevent the shrimp from overcooking?

Shrimp cook very quickly on the grill. A good tip is to add the shrimp to the kabobs during the last few minutes of grilling, after the steak has had a head start. They should turn pink and opaque when they’re done. Keeping a close eye on them is key!

Surf and Turf Kabobs with Chimichurri Sauce

Delicious surf and turf kabobs featuring tender sirloin steak and jumbo shrimp, marinated and 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
• 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, 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 in a bowl. Whisk well and set aside to allow flavors to meld.
2. Step 2
   In a separate bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil. Season lightly with salt and pepper if desired.
3. Step 3
   Thread the sirloin steak cubes and 1 package of jumbo shrimp onto skewers, alternating between steak and shrimp.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 6-8 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached.
6. Step 6
   Remove kabobs from the grill and let them rest for a few minutes.
7. Step 7
   Serve the surf and turf kabobs hot, 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.