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 cubes of succulent steak mingling with plump, juicy shrimp, all threaded onto skewers and kissed by the flames. It’s the ultimate indulgence, a classic pairing elevated to new heights. People adore surf and turf kabobs because they offer the best of both worlds in every single bite – the rich, savory depth of the beef and the sweet, delicate brininess of the seafood. But what truly makes these Surf and Turf Kabobs with Chimichurri Sauce sing is the vibrant, herbaceous chimichurri. This bright, zesty Argentinian sauce cuts through the richness, adding a burst of fresh flavor that will have your taste buds doing a happy dance. Get ready to impress yourself and your guests with this show-stopping dish!

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Ingredients:

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The delightful medley of tender steak and succulent shrimp, kissed by the smoky char of the grill, always feels like a special occasion. And when you pair it with a vibrant, herbaceous chimichurri sauce? Well, that’s a flavor explosion waiting to happen! This recipe for Surf and Turf Kabobs with Chimichurri Sauce is designed to impress, whether you’re hosting a backyard barbecue or simply treating yourself to a delicious and satisfying meal. The key to this dish is the balance of rich, savory steak and sweet, delicate shrimp, all brought together by the zesty, fresh punch of homemade chimichurri. Forget those store-bought sauces; making your own chimichurri is surprisingly simple and elevates the entire experience. It’s a fantastic way to add a burst of freshness and a beautiful, vibrant green color to your kabobs.

Making the Chimichurri Sauce

The heart and soul of this recipe lies in the chimichurri. This classic Argentinian sauce is more than just a condiment; it’s a flavor powerhouse that cuts through the richness of the meat and seafood beautifully. To get started on your chimichurri, you’ll need to combine a few key ingredients in a bowl. First, pour in the 1 cup of olive oil. This forms the base of our sauce, carrying all those wonderful flavors. Next, add the ½ cup of red grape juice vinegar. The vinegar provides that essential tangy brightness that makes chimichurri so irresistible. Now, let’s talk herbs! You’ll need 2 cloves of minced garlic, which brings a pungent aroma and a hint of spice. For the fresh herb component, we’re using a generous amount: ⅔ cup of minced fresh parsley, which is the backbone of the chimichurri, providing a clean, green flavor. To that, we’ll add 2 teaspoons each of chopped fresh basil, 2 teaspoons of chopped fresh thyme, and 2 teaspoons of chopped fresh oregano. These herbs contribute layers of aromatic complexity. Don’t forget the 2 teaspoons of chopped cilantro; it adds a distinct citrusy note that complements the other herbs perfectly. For a touch of heat and a little extra zip, finely chop 1 medium jalapeno. Remember to remove the seeds and membranes if you prefer a milder sauce, or leave some in if you like it spicier. To season, add 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne pepper if you crave a bit more heat. Whisk all these ingredients together until they are well combined. It’s best to let the chimichurri sit for at least 15-30 minutes before serving to allow the flavors to meld together beautifully. You can even make it a day in advance; the flavors will deepen even further.

Preparing the Kabobs

Now for the stars of our kabob show: the steak and shrimp! We’re using 3 pounds of sirloin steak, which is a fantastic choice for grilling as it’s tender and flavorful. Make sure to cut it into uniform 1-inch cubes. This ensures that the steak cooks evenly on the grill. Consistency in size is key for perfectly cooked kabobs. Next, we have 1 package (16 ounces) of jumbo shrimp. For the best presentation and ease of eating, I like to use shrimp that are peeled and deveined, but with the tails still on. The tails add a beautiful visual appeal and a natural handle for picking up the kabobs. If your shrimp aren’t already prepped, take a few minutes to peel and devein them, and leave those tails intact.

Assembling and Grilling the Kabobs

This is where the magic truly starts to happen! Thread your prepared sirloin steak cubes and jumbo shrimp onto your skewers, alternating between the steak and shrimp. Don’t overcrowd the skewers; leave a little space between each piece. This allows the heat to circulate properly and ensures everything cooks evenly. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before assembling the kabobs. This prevents them from burning on the grill. Once your kabobs are assembled, you’ll want to give them a light coating. In a small bowl, combine 1 tablespoon of olive oil with a pinch of salt and pepper. Brush this mixture lightly over all the pieces on your skewers. This helps to prevent sticking and adds a little extra flavor.

Preheat your grill to medium-high heat. You want a nice, hot grill to get a good sear on the steak and shrimp. Place the kabobs on the hot grill grates. Grill for about 4-5 minutes per side for the shrimp, and 4-6 minutes per side for the steak, depending on your desired level of doneness. The shrimp should turn pink and opaque, and the steak should have a nice char on the outside and be cooked to your liking. Keep a close eye on them, as they can cook quickly! For medium-rare steak, aim for an internal temperature of around 130-135°F (54-57°C). For medium shrimp, aim for an internal temperature of 140-145°F (60-63°C).

Serving Your Masterpiece

Once your surf and turf kabobs are perfectly grilled, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in a more tender and flavorful bite. Arrange the kabobs on a serving platter. Now, for the grand finnon-alcoholic ale: drizzle a generous amount of your homemade chimichurri sauce over the kabobs. You can also serve the chimichurri on the side for dipping, allowing everyone to add as much or as little as they desire. The bright, herbaceous sauce will complement the rich flavors of the steak and shrimp beautifully. Serve these delicious kabobs immediately with your favorite sides, such as grilled vegetables, a fresh salad, or some fluffy rice. Enjoy the incredible taste of your homemade surf and turf!

Conclusion:

There you have it! This Surf and Turf Kabobs recipe is a winner for so many reasons. It’s a fantastic way to combine the richness of tender steak with the fresh, delicate flavor of succulent shrimp, all brought together by the vibrant, herbaceous kick of our homemade chimichurri sauce. These kabobs are not only incredibly delicious but also visually appealing, making them perfect for a special occasion or a fun weeknight meal. The grilling process ensures a wonderful smoky char that elevates every bite.

We love serving these Surf and Turf Kabobs with a side of fluffy rice pilaf, grilled corn on the cob, or a light, refreshing quinoa salad. The chimichurri sauce is so versatile, it also shines on grilled vegetables, chicken, or even as a marinade for other proteins. Don’t be afraid to get creative with your kabob variations! Swap the shrimp for scallops or lobster tails, or use different cuts of steak like sirloin or filet mignon. Feel free to add colorful bell peppers, red onion, or cherry tomatoes to your skewers for added flavor and visual appeal.

We truly hope you give this recipe a try. It’s a culinary adventure that’s surprisingly easy to execute and guarantees a memorable dining experience. Get ready to impress yourself and your loved ones with these delightful kabobs!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is actually best when made a few hours or even a day in advance. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What kind of steak works best for kabobs?

Tender cuts that grill well are ideal. We recommend sirloin, ribeye, or even filet mignon for maximum tenderness and flavor. Avoid tougher cuts that might become chewy when grilled on skewers.

How do I prevent shrimp from overcooking?

Shrimp cook very quickly! Add them to the kabobs during the last few minutes of grilling, or cook them on a separate, smaller grill basket to ensure they turn pink and opaque without becoming rubbery.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and succulent shrimp 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
   Prepare the chimichurri sauce: In a medium 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 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Stir well to combine. Set aside.
2. Step 2
   Marinate the steak: 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. Let it sit for 10-15 minutes.
3. Step 3
   Prepare the shrimp: Ensure the 1 package of jumbo shrimp are peeled and deveined, with tails on.
4. Step 4
   Assemble the kabobs: Thread the steak cubes and shrimp alternately onto skewers. Aim for even distribution.
5. Step 5
   Grill the kabobs: Preheat your grill to medium-high heat. Grill the kabobs for 7-9 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached.
6. Step 6
   Serve: Remove kabobs from the grill and serve immediately with the prepared chimichurri sauce on the side for drizzling or dipping.

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.