Surf and Turf Kabobs Chimichurri-Flavorful Grilling

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent, perfectly grilled chunks of tender beef nestled alongside plump, juicy shrimp, all infused with the vibrant, herbaceous punch of a homemade chimichurri. It’s the ultimate marriage of land and sea, a dish that ignites the senses and satisfies every craving. Why do we adore these kabobs so much? Because they offer the best of both worlds without compromise. The smoky char from the grill, the delightful chew of the steak, the sweet brininess of the shrimp – it all comes together in a symphony of flavors and textures. What truly elevates these surf and turf kabobs from delicious to unforgettable is the bright, zesty chimichurri sauce. This Argentinian classic, bursting with garlic, parsley, oregano, and a hint of vinegar, cuts through the richness and adds an incredible layer of freshness that will have you reaching for seconds (and thirds!). Get ready for a grilling adventure that’s both sophisticated and incredibly satisfying.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The luxurious combination of succulent steak and plump shrimp, grilled to perfection, is a guaranteed crowd-pleaser. But to elevate this classic to a whole new level, we’re infusing it with vibrant, herbaceous chimichurri. This Argentinian sauce, bursting with fresh herbs, garlic, and a hint of spice, is the perfect counterpoint to the rich flavors of the meat and seafood. These kabobs are incredibly easy to assemble, making them ideal for a weeknight treat or a casual backyard barbecue. The beauty of kabobs is the even cooking, ensuring every bite is perfectly charred and tender. Let’s get cooking!

Ingredients:

Chimichurri Sauce Preparation

The star of the show, aside from the surf and turf itself, is our vibrant chimichurri sauce. This sauce comes together in a flash and can be made ahead of time, allowing the flavors to meld beautifully. In a medium bowl, whisk together the 1 cup of olive oil and ½ cup of red grape juice vinegar. This vinegar provides a wonderful tang that cuts through the richness. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. These fresh herbs are the heart of the chimichurri, offering a symphony of aromatic notes. Next, stir in the finely chopped jalapeno. You can adjust the amount of jalapeno to control the heat – for a milder sauce, remove the seeds and membranes. Finally, season with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne to taste, so start with a little and build from there if you like a spicier kick. Whisk everything together until well combined. Cover and refrigerate the chimichurri while you prepare the kabobs. This allows the flavors to marry and develop.

Kabob Assembly

Now, let’s get to the main event: the kabobs themselves. We’ll be using gorgeous sirloin steak, cut into uniform 1-inch cubes. This size ensures they cook evenly alongside the shrimp. In a large bowl, toss the steak cubes with 1 tablespoon of olive oil, a pinch of sea salt, and a crack of black pepper. You want just enough oil to lightly coat the steak, helping it to not stick and to achieve a beautiful sear. Don’t overdo the salt at this stage, as the chimichurri will also provide saltiness. Next, add the peeled and deveined jumbo shrimp to the same bowl. It’s okay if there’s a little bit of steak marinade on the shrimp; it will add flavor. Gently toss the shrimp to coat them lightly with any residual oil. We want to be careful not to over-handle the shrimp, as they can become tough.

Now comes the fun part: threading the kabobs. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before using them. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the skewers, alternating them for a visually appealing and evenly cooked kabob. Try to pack them snugly but not too tightly, as this allows heat to circulate around each piece. You can also add other vegetables to your kabobs if you like, such as bell peppers, onions, or zucchini, though for this recipe, we are focusing purely on the surf and turf.

Grilling Perfection

Preheat your grill to medium-high heat. A hot grill is essential for achieving that desirable sear on the steak and perfectly cooked shrimp. If you’re using a charcoal grill, you want the coals to be covered in gray ash. If you’re using a gas grill, aim for a temperature around 400-450°F.

Once the grill is hot, carefully place the prepared kabobs onto the grill grates. Be sure to leave some space between each kabob to allow for proper air circulation and even cooking.

Cooking the Kabobs

Grill the kabobs for approximately 3-5 minutes per side. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. For the steak, we’re aiming for medium-rare to medium. You’ll see beautiful grill marks forming, and the edges will start to char slightly. For the shrimp, they will turn opaque and pink when they are cooked through. It’s important not to overcook the shrimp, as they can quickly become rubbery. As you flip the kabobs, you can brush them with any extra chimichurri sauce if you desire a more intense flavor, but save the bulk of the sauce for serving.

Resting and Serving

Once the kabobs are cooked to your liking, remove them from the grill and let them rest on a clean platter for about 5 minutes. This resting period is crucial for allowing the juices in the steak to redistribute, resulting in a more tender and flavorful bite. While the kabobs are resting, give your chimichurri sauce a final whisk.

To serve, arrange the surf and turf kabobs on a platter and generously spoon the fresh chimichurri sauce over them. You can also serve the remaining chimichurri on the side for dipping. These kabobs are fantastic served with a simple side salad, grilled vegetables, or fluffy rice. Enjoy the explosion of flavors!

Conclusion:

And there you have it – your guide to crafting incredible Surf and Turf Kabobs with a vibrant Chimichurri Sauce! This recipe truly is a winner because it brings together the best of both worlds: the succulent richness of perfectly grilled steak and the sweet, delicate flavor of fresh shrimp. The homemade chimichurri, with its herbaceous punch and zesty notes, elevates every bite, making these kabobs a showstopper for any occasion. They’re not only delicious but also incredibly versatile, offering a fantastic balance of protein and fresh ingredients.

For serving, I love to pair these kabobs with a light quinoa salad or some grilled corn on the cob. They also make a fantastic appetizer for your next barbecue or a satisfying main course for a weeknight dinner. Don’t be afraid to get creative with your variations! Feel free to swap out the shrimp for scallops or chunks of firm white fish like cod. You can also add colorful bell peppers, cherry tomatoes, or chunks of pineapple to the skewers for extra flavor and visual appeal. I truly encourage you to give these Surf and Turf Kabobs a try; they are sure to become a fast favorite!

Frequently Asked Questions:

Can I prepare the chimichurri sauce in advance?

Absolutely! The chimichurri sauce can be made a day or two ahead of time and stored in an airtight container in the refrigerator. The flavors actually meld beautifully as it sits, making it even more delicious. You might need to give it a good stir before serving.

What kind of steak is best for these kabobs?

For the best results, I recommend using a tender cut of steak like sirloin, ribeye, or New York strip. These cuts grill up beautifully and have enough marbling to stay juicy and flavorful on the skewers. Just be sure to cut them into uniform, bite-sized pieces for even cooking.

Can I grill these kabobs indoors?

Yes, you can! If grilling outdoors isn’t an option, you can easily make these kabobs on an indoor grill pan or even broil them in the oven. Just keep a close eye on them to prevent overcooking. Ensure good ventilation when cooking indoors.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp grilled on skewers, served with a vibrant and zesty homemade 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
   To make 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 until well combined. Set aside.
2. Step 2
   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. If desired, thread the steak onto skewers.
3. Step 3
   In another bowl, season the 1 package of jumbo shrimp with a little salt and pepper. Thread the shrimp onto separate skewers or mix with the steak on mixed skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 3-5 minutes per side for the shrimp, and 4-6 minutes per side for the steak, or until cooked to your desired doneness. Cook times will vary based on the size of the cubes and shrimp and the heat of your grill.
6. Step 6
   Remove the kabobs from the grill and let them rest for a few minutes. Serve 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.