Surf and Turf Kabobs- Zesty Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and I’m so excited to share my favorite way to make them! This dish embodies pure culinary indulgence, effortlessly bringin extractg together the best of land and sea in a vibrant, flavorful package. Think succulent pieces of tender steak – whether it’s juicy sirloin or ribeye – perfectly charred alongside plump, sweet shrimp or flaky scallops. The magic truly happens when these delicious kabobs are paired with a zesty, herbaceous chimichurri sauce. Its bright, garlicky, and slightly spicy notes cut through the richness of the surf and turf, creating a harmonious explosion of taste in every bite. It’s no wonder people adore this recipe; it’s elegant enough for a special occasion but surprisingly easy to whip up for a weeknight treat that feels truly gourmet. Get ready to impress yourself and everyone lucky enough to share this fantastic meal with you!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably special about a perfectly grilled kabob. The smoky char, the tender bites of protein, and the vibrant flavors all come together for a truly satisfying meal. And when you combine the best of both land and sea, you get surf and turf – a classic pairing that’s elevated to new heights with our zesty chimichurri sauce. These kabobs are fantastic for a backyard barbecue, a special occasion, or even just a weeknight when you’re craving something a little more adventurous. The chimichurri, with its fresh herbs and hint of spice, cuts through the richness of the steak and shrimp beautifully, creating a symphony of flavors that will have everyone asking for seconds.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce:
The heart and soul of these kabobs is the vibrant chimichurri. In a medium bowl, whisk together 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our sauce. Next, add your aromatics and herbs. Stir in the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. The combination of these fresh herbs is what gives chimichurri its signature bright and herbaceous flavor. For a touch of heat, add the finely chopped jalapeno. If you’re sensitive to spice, you can remove the seeds and membranes from the jalapeno before chopping. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne pepper if you prefer a spicier kick. Stir everything together until well combined. For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld. 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.

Prepare the Steak and Shrimp:
Now, let’s get our proteins ready for the grill. Ensure your sirloin steak is cut into uniform 1-inch cubes. This ensures even cooking. In a large bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper (optional, as the chimichurri has salt). This light coating of oil helps prevent sticking and promotes a nice sear on the grill. Set the steak aside. Next, prepare your jumbo shrimp. Make sure they are peeled and deveined, and if you prefer, leave the tails on for easier handling and a more attractive presentation. Pat the shrimp dry with paper towels. This is a crucial step for achieving a good sear on the shrimp. Damp shrimp will steam rather than grill.

Assemble the Kabobs:
This is where the fun begin extracts! If you are using wooden skewers, it’s essential to soak them in water for at least 30 minutes before assembling the kabobs. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the skewers, alternating between the two. Don’t overcrowd the skewers; leave a little space between each piece of steak and shrimp to ensure they cook evenly and get a nice char. You can also add vegetables to your kabobs if you like, such as bell peppers, onions, or zucchini, cut into similar-sized pieces. However, for this recipe, we’re focusing on the pure surf and turf experience.

Grill the Kabobs:
Preheat your grill to medium-high heat. Clean your grill grates thoroughly and lightly oil them to prevent sticking. Place the assembled kabobs on the hot grill. For the sirloin steak, grill for approximately 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remember that the steak cubes are relatively small, so they will cook quickly. For the jumbo shrimp, they cook even faster, usually taking about 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough. You’ll want to grill in batches if necessary, ensuring you don’t overcrowd the grill.

Serve and Enjoy:
Once the kabobs are cooked to perfection, remove them from the grill. Arrange them on a serving platter. Drizzle a generous amount of the fresh chimichurri sauce over the hot kabobs. The heat from the kabobs will slightly warm the sauce, releasing even more of its fragrant aroma. Serve immediately, with any extra chimichurri sauce on the side for dipping. This dish is fantastic served with a side of rice, a fresh salad, or grilled corn. The combination of the juicy steak, plump shrimp, and the bright, herbaceous chimichurri is truly unforgettable. Enjoy this taste of the coast and the ranch!

Conclusion:

There you have it! This Surf and Turf Kabobs with Chimichurri Sauce recipe is a true winner for any occasion. It’s a fantastic way to elevate your grilling game, offering a delicious and impressive meal that’s surprisingly straightforward to prepare. The tender, juicy combination of succulent seafood and savory steak, perfectly complemented by the vibrant, herbaceous chimichurri, creates a flavor explosion that’s simply irresistible. Whether you’re hosting a summer barbecue, a special date night at home, or just craving a gourmet treat, these kabobs are sure to delight your taste buds. Don’t be shy – gather your ingredients and give this amazing recipe a try. You won’t be disappointed!

For serving suggestions, I love pairing these kabobs with fluffy quinoa, grilled corn on the cob, or a simple mixed green salad. If you’re feeling adventurous with variations, consider swapping the shrimp for scallops or calamari, or the sirloin for ribeye. You could also add colorful bell peppers, cherry tomatoes, or red onion directly onto the skewers for added texture and flavor.

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

What’s the best way to ensure the steak and shrimp cook evenly?

The key is to cut your steak into uniform cubes, similar in size to your shrimp. This ensures they’ll both cook through at roughly the same rate, preventing overcooked shrimp or undercooked steak on your Surf and Turf Kabobs.

Are there any vegetarian or vegan substitutions I can make?

Certainly! For a delicious vegetarian option, replace the steak and shrimp with firm tofu or halloumi cheese, and hearty vegetables like mushrooms, zucchini, and large chunks of sweet potato. For a vegan version, use tofu and plenty of robust vegetables.

Surf and Turf Kabobs with Chimichurri Sauce

Delicious surf and turf kabobs featuring sirloin steak and jumbo shrimp, marinated and grilled to perfection, served with a vibrant and herbaceous chimichurri sauce. A perfect dish for grilling enthusiasts.

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6-8 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, ((or more to taste))
• 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 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 medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Stir well and let sit for at least 15 minutes 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 and a pinch of salt and pepper. Thread the steak cubes onto skewers.
3. Step 3
   In another bowl, toss the 1 package of jumbo shrimp with a drizzle of olive oil and a pinch of salt and pepper. Thread the shrimp onto separate skewers.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Remove from grill and let rest.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque. Be careful not to overcook.
7. Step 7
   Serve the surf and turf kabobs immediately, 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.