Surf and Turf Kabobs- Delicious Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce represent the ultimate culinary indulgence, a symphony of land and sea perfectly orchestrated on a skewer. Imagin extracte succulent bites of perfectly grilled steak mingling with plump, juicy shrimp, all kissed by a vibrant, herbaceous chimichurri sauce. This is more than just a meal; it’s an experience that tantalizes the taste buds and elevates any occasion. People adore surf and turf kabobs because they offer the best of both worlds without the fuss of separate preparations. The inherent elegance of combining premium ingredients like tender sirloin or ribeye with fresh seafood, all infused with the zesty magic of chimichurri, makes these kabobs truly special. Get ready to impress yourself and your guests with this show-stopping dish!

Why You’ll Love This Recipe:

Perfectly Balanced Flavors

Impressive Presentation

Versatile and Fun to Make

Surf and Turf Kabobs with Chimichurri Sauce

Get ready to elevate your grilling game with these incredible Surf and Turf Kabobs, perfectly complemented by a vibrant, homemade Chimichurri sauce. This recipe brings together the best of land and sea for a truly satisfying meal, bursting with fresh flavors and beautiful presentation. Whether you’re hosting a backyard barbecue or simply looking for a delicious weeknight dinner, these kabobs are sure to impress. The tender sirloin steak and succulent jumbo shrimp are marinated and grilled to perfection, while the zesty chimichurri adds a bright, herbaceous punch that cuts through the richness of the proteins.

Let’s dive into what you’ll need to create this culinary masterpiece.

Ingredients:

Instructions:

Prepare the Chimichurri Sauce

The star of our surf and turf kabobs is undoubtedly the chimichurri sauce. This vibrant green sauce is surprisingly simple to make and tastes infinitely better homemade. 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, providing a lovely tangin extractess. Next, add the aromatics: 2 cloves of minced garlic, ⅔ cup of finely minced shallot, and a generous ½ cup of fresh minced parsley. Don’t skimp on the fresh herbs! We’re also adding 2 teaspoons each of chopped fresh basil, fresh thyme, and fresh oregano. The combination of these herbs creates a complex and incredibly fresh flavor profile. For a touch of heat, add 1 medium jalapeno, finely chopped (remove the seeds and membranes if you prefer less spice). Season your chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne pepper if you like it spicier! Stir everything together thoroughly to combine. Taste and adjust seasonings as needed. For the best flavor, let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld together. You can also make this sauce a day in advance and store it in an airtight container in the refrigerator. Just remember to bring it to room temperature before serving.

Marinate the Sirloin Steak

Now, let’s get our sirloin steak ready for grilling. Take your 3 pounds of sirloin steak, cut into uniform 1-inch cubes. Uniformity is key here to ensure even cooking. Place the steak cubes in a large bowl or a resealable plastic bag. Pour about half of your prepared chimichurri sauce over the steak. Reserve the other half for serving. Gently toss the steak cubes to ensure they are evenly coated with the chimichurri. The acidity in the vinegar will help to tenderize the steak, while the herbs and garlic infuse it with incredible flavor. Cover the bowl or seal the bag and refrigerate for at least 30 minutes, or up to 4 hours. Avoid marinating for too long, as the acid can start to break down the steak too much, resulting in a mushy texture.

Prepare the Jumbo Shrimp

While the steak is marinating, it’s time to get our jumbo shrimp ready. You should have one package (16 ounces) of jumbo shrimp, peeled and deveined, with the tails left on. The tails make for a beautiful presentation on the kabobs and provide a convenient handle for eating. In a separate bowl, toss the shrimp with 1 tablespoon of olive oil, a pinch of salt, and a pinch of pepper. You can also add a small amount of the chimichurri sauce to the shrimp if you like, but be mindful that shrimp cook much faster than steak, so you don’t want to over-marinate them. Just a light coating is sufficient to add a bit of flavor and prevent sticking.

Assemble the Kabobs

Once your steak has marinated and your shrimp are prepped, it’s time to assemble the kabobs. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before threading your ingredients. This prevents the skewers from burning on the grill. Thread the marinated sirloin steak cubes and the jumbo shrimp onto the skewers, alternating between the two. You can also add vegetables to your kabobs if you wish, such as bell peppers, onions, or cherry tomatoes, but for this recipe, we’re focusing on the pure surf and turf experience. Aim for a balanced distribution of steak and shrimp on each skewer.

Grill the Kabobs

Preheat your grill to medium-high heat. This is crucial for getting a nice sear on both the steak and the shrimp. Once the grill is hot, carefully place the assembled kabobs onto the grill grates. Grill the kabobs for about 8-10 minutes, turning them every few minutes, until the steak is cooked to your desired level of doneness (medium-rare to medium is recommended for sirloin) and the shrimp are pink and opaque. Shrimp cook very quickly, so keep a close eye on them to prevent overcooking. The total grilling time will depend on the thickness of your steak cubes and the heat of your grill.

Serve and Enjoy

Once your kabobs are grilled to perfection, remove them from the grill and let them rest for a minute or two. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the surf and turf kabobs on a serving platter. Drizzle the remaining reserved chimichurri sauce generously over the kabobs. Serve immediately and watch them disappear! These kabobs are fantastic served with a side of rice, a fresh salad, or some grilled corn on the cob. The bright, herbaceous chimichurri sauce is the perfect counterpoint to the rich, savory surf and turf, making this a truly unforgettable meal. Enjoy the explosion of flavors!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that is sure to impress! This dish is a fantastic choice for a backyard barbecue, a special occasion, or even a weeknight meal that feels elevated. The combination of perfectly grilled, succulent shrimp and tender steak, marinated to perfection and threaded onto skewers alongside colorful vegetables, makes for a visually stunning and incredibly flavorful experience. The vibrant, herbaceous chimichurri sauce cuts through the richness of the surf and turf beautifully, adding a fresh, zesty kick that ties everything together.

These kabobs are wonderfully versatile. Serve them over a bed of fluffy rice, alongside a fresh green salad, or with grilled corn on the cob for a complete and satisfying meal. Don’t be afraid to experiment with different vegetables like cherry tomatoes, bell peppers of all colors, or even chunks of zucchini and yellow squash. You can also swap the shrimp for scallops or calamari for a different seafood element, or use a different cut of steak like sirloin or even tenderloin tips. I truly encourage you to give these Surf and Turf Kabobs a try – I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Q: Can I prepare the chimichurri sauce and marinate the kabobs ahead of time?

A: Absolutely! The chimichurri sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. The steak can also be marinated for up to 4 hours ahead of time. For the shrimp, it’s best to marinate them for no more than 30 minutes to avoid them becoming mushy.

Q: What kind of vegetables work best on these kabobs?

A: Almost any firm vegetable that grills well is a great choice! Beyond the classic onion and bell pepper, consider cherry tomatoes (they get wonderfully sweet when grilled), zucchini, yellow squash, mushrooms, or even pineapple chunks for a touch of sweetness.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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, ((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, 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 medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
2. Step 2
   Pat dry the sirloin steak cubes and jumbo shrimp.
3. Step 3
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between steak and shrimp.
4. Step 4
   Lightly brush the kabobs with 1 tablespoon of olive oil.
5. Step 5
   Preheat grill to medium-high heat. Grill kabobs for 8-10 minutes, or until steak is cooked to desired doneness and shrimp are pink and opaque, turning occasionally.
6. Step 6
   Serve the surf and turf kabobs immediately with the prepared chimichurri sauce for 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.