Surf and Turf Kabobs Chimichurri Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce represent the ultimate grilling indulgence, a vibrant marriage of land and sea that’s guaranteed to impress. This isn’t just any kabob; it’s an experience, a symphony of flavors and textures that will have your taste buds singin extractg. Why do we adore this dish so much? It’s the perfect balance: the succulent, tender steak perfectly complemented by the sweet, briny seafood. Each bite is a delightful surprise, a testament to the power of simple, high-quality ingredients prepared with a little love. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce to legendary status is the accompanying chimichurri. This zesty, herbaceous Argentinian sauce cuts through the richness of the meat and seafood with a bright, garlicky punch, transforming an already fantastic meal into something truly extraordinary. Get ready for a grilling adventure you won’t soon forget!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly celebratory about a perfectly grilled kabob. The way the ingredients caramelize and smoke, infused with incredible flavor, is pure summer delight. And when you elevate it to surf and turf, well, that’s a whole other level of delicious. These Surf and Turf Kabobs are a fantastic way to combine the best of both worlds – succulent steak and plump, juicy shrimp – all brought together by a vibrant, zesty Chimichurri sauce. This isn’t just a meal; it’s an experience. Perfect for a backyard barbecue, a special occasion, or simply when you’re craving something truly satisfying.

Ingredients:

Instructions:

1. Prepare the Chimichurri Sauce:

This is where all the magic begin extracts! In a medium bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This creates our tangy base for the sauce. Next, add the minced garlic, minced shallot, and all the freshly chopped herbs: the ⅔ cup minced fresh parsley, 2 teaspoons chopped fresh basil, 2 teaspoons chopped fresh thyme, 2 teaspoons chopped fresh oregano, and 2 teaspoons chopped cilantro. Don’t be shy with the herbs – they are the heart and soul of this bright, fresh sauce. For a touch of heat, stir in the finely chopped medium jalapeno. Remember, you can adjust the amount of jalapeno to your spice preference. Finally, season with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. If you love a bit of a kick, feel free to add a little more cayenne. Whisk everything together thoroughly until well combined. Now, this is crucial for maximum flavor: cover the bowl and let the Chimichurri sauce rest in the refrigerator for at least 30 minutes, or even better, for a few hours. This resting period allows all those wonderful flavors to meld and develop beautifully.

2. Marinate the Steak:

While the Chimichurri is resting and infusing with flavor, it’s time to prepare our star of the surf and turf show – the sirloin steak. Take your 3 pounds of sirloin steak, cut into uniform 1-inch cubes. Uniformity is key here, as it ensures even cooking. Place the steak cubes in a large bowl or a resealable plastic bag. Drizzle them with 1 tablespoon of olive oil. This small amount of oil helps the steak get a nice sear and prevents it from sticking to the grill. Now, generously season the steak with salt and pepper (you can add more salt and pepper here if you like, in addition to what’s in the chimichurri). Toss the steak cubes to ensure they are evenly coated with the oil and seasoning. You can let the steak marinate at room temperature for about 30 minutes before skewering, or for a deeper flavor, cover and refrigerate for up to 2 hours.

3. Assemble the Kabobs:

Now for the fun part – assembling our vibrant kabobs! If you are using wooden skewers, remember to soak them in water for at least 30 minutes before use. This prevents them from burning on the grill. We want to create a beautiful balance of surf and turf on each skewer. Thread the marinated sirloin steak cubes onto the skewers, alternating them with the peeled and deveined jumbo shrimp (leaving the tails on for presentation and to help keep them moist). Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on the size of your skewers and ingredients. Don’t overcrowd the skewers too much, as this can lead to uneven cooking. Leave a little space between each piece to allow the heat to circulate.

4. Preheat and Grill the Kabobs:

Get your grill ready! Preheat your grill to medium-high heat. A well-heated grill is essential for achieving that perfect sear and beautiful char marks on your kabobs. Once the grill is hot, carefully place the assembled kabobs onto the grates. We want to grill the kabobs for approximately 8-10 minutes total, turning them every couple of minutes to ensure all sides get beautifully cooked. The steak should be cooked to your desired doneness (medium-rare is recommended for sirloin to keep it tender), and the shrimp should turn pink and opaque. Keep a close eye on them, as shrimp cook much faster than steak. You’re looking for that lovely caramelized exterior on the steak and plump, juicy shrimp.

5. Serve and Enjoy:

Once your surf and turf kabobs are perfectly grilled and smelling absolutely divine, remove them from the grill. Arrange them on a serving platter. Now, it’s time to finish them off with our incredible Chimichurri sauce. Drizzle a generous amount of the prepared Chimichurri sauce over the hot kabobs. The heat from the kabobs will slightly warm the sauce and release even more of its fragrant aromas. Serve immediately and watch as your guests rave about this sensational dish. These kabobs are fantastic served with grilled vegetables, a fresh salad, or some crusty bread to soak up any extra sauce. Enjoy the explosion of flavors!

Conclusion:

And there you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s truly a showstopper! These kabobs are fantastic because they perfectly balance the rich, savory flavors of tender steak and succulent shrimp with the bright, herbaceous punch of homemade chimichurri. It’s a dish that feels both elegant and incredibly easy to prepare, making it ideal for a special occasion or even a weeknight treat. The vibrant colors and fresh ingredients come together to create a meal that’s not only delicious but also visually appealing. Don’t hesitate to try this recipe; you’ll be amazed at how simple it is to achieve such impressive results.

For serving, I love to pair these Surf and Turf Kabobs with a simple grilled corn on the cob, a light quinoa salad, or some crusty bread to soak up any extra chimichurri. If you’re feeling adventurous, consider adding colorful bell peppers, chunks of pineapple, or even firm halloumi cheese to your kabobs for an extra layer of flavor and texture.

So go ahead, gather your ingredients, and fire up the grill. I’m confident you’ll fall in love with these flavorful kabobs just like I have!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The flavors actually meld and deepen over time, making it even more delicious. Just give it a good stir before serving.

What kind of steak is best for these kabobs?

For the best results, choose a tender cut of steak like sirloin, ribeye, or filet mignon. Cut the steak into uniform, 1-inch cubes so they cook evenly alongside the shrimp.

Can I use other types of seafood besides shrimp?

Certainly! Scallops are a wonderful alternative to shrimp, or you could even try chunks of firm white fish like cod or halibut. Just ensure they are cut into pieces that will cook at a similar rate to the steak.

Surf and Turf Kabobs with Chimichurri Sauce

A delightful combination of tender sirloin steak and succulent shrimp grilled to perfection and served with a vibrant, herbaceous chimichurri sauce.

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
• 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, whisk together 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. Set aside.
2. Step 2
   Thread the 3 pounds sirloin steak cubes and 1 package jumbo shrimp onto skewers, alternating between steak and shrimp.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 4-6 minutes per side for medium-rare steak, and until shrimp are pink and cooked through. Adjust cooking time based on desired doneness.
6. Step 6
   Remove kabobs from the grill and let 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.