Surf and Turf Kabobs- Flavorful Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a skewer! This iconic pairing of succulent seafood and tender steak, kissed by the flame and drizzled with a vibrant, herbaceous sauce, is a guaranteed crowd-pleaser. Why do we adore surf and turf kabobs so much? It’s the perfect synergy of land and sea, offering a delightful textural and flavor contrast with every bite. The beauty of turning this classic into kabobs is the ease of preparation and serving – no fussy plating required, just pure, unadulterated deliciousness. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from great to extraordinary is the accompanying chimichurri. This Argentinian staple, bursting with fresh parsley, oregano, garlic, and a touch of chili, cuts through the richness of the meat and seafood, creating a flavor explosion that will leave you craving more. Get ready for a grilling experience that’s both impressive and incredibly satisfying.

this Recipe

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably special about a perfectly grilled kabob. The vibrant colors, the smoky char, and the explosion of flavors all come together for a truly satisfying meal. Today, we’re taking the classic surf and turf combination and elevating it with a zesty, herbaceous chimichurri sauce, all threaded onto skewers for a fun and interactive dining experience. These kabobs are perfect for a summer barbecue, a special occasion, or just when you’re craving something a little more adventurous. The tender sirloin steak paired with succulent shrimp, all bathed in the bright, tangy notes of homemade chimichurri, creates a symphony of tastes and textures that will have everyone asking for seconds. Let’s get started!

Ingredients:

Making the Chimichurri Sauce

The star of the show, beyond the surf and turf, is undoubtedly the chimichurri. This Argentinian sauce is a vibrant blend of fresh herbs, garlic, vinegar, and olive oil, and it’s incredibly easy to make. It adds a burst of freshness that cuts through the richness of the steak and shrimp beautifully.

1. Begin extract by combining the 1 cup of olive oil and ½ cup of red grape juice vinegar in a medium bowl. Whisk them together to create a base for our sauce.
2. Next, add the finely minced garlic, shallots, fresh parsley, basil, thyme, oregano, and cilantro. The more finely you chop these herbs, the better they will meld into the sauce. Don’t be shy with the herbs; this is where all the flavor comes from!
3. Stir in the finely chopped jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping. For a spicier kick, leave them in!
4. Season the chimichurri with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne if you like it hot, so start with a small amount and taste as you go.
5. Once all the ingredients are combined, give everything a good whisk. For the best flavor, let the chimichurri sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld together beautifully. You can also make this sauce a day in advance and store it in an airtight container in the refrigerator. Just bring it to room temperature before serving.

Preparing the Kabobs

Now that our vibrant chimichurri is ready, let’s focus on the stars of our kabobs: the sirloin steak and jumbo shrimp.

1. Pat the sirloin steak cubes dry with paper towels. This is an important step as it helps to achieve a better sear on the grill, leading to a more delicious crust.
2. In a large bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Make sure each piece is lightly coated.
3. Thread the sirloin steak cubes onto your skewers, alternating them to create an appealing presentation. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes prior to prevent them from burning on the grill.
4. Next, thread the peeled and deveined jumbo shrimp onto separate skewers. It’s generally best to skewer the shrimp separately from the steak, as they cook at different rates. You can season the shrimp lightly with salt and pepper if you like, but the chimichurri will provide plenty of flavor.

Grilling the Kabobs

The final step is to grill our masterpiece! Grilling imparts that wonderful smoky flavor that is essential for great kabobs.

1. Preheat your grill to medium-high heat. Ensure the grill grates are clean and lightly oiled to prevent sticking. This is crucial for easy turning and to prevent your delicious kabobs from becoming a mess.
2. Place the sirloin steak kabobs on the preheated grill. Grill for approximately 3-4 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. You want a nice sear on all sides.
3. While the steak is grilling, you can add the shrimp kabobs to the grill. Shrimp cook much faster than steak, usually taking only 2-3 minutes per side until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough.
4. Once the steak and shrimp are cooked to your liking, remove the kabobs from the grill.
5. Arrange the surf and turf kabobs on a platter and generously spoon the homemade chimichurri sauce over the top. Serve immediately and enjoy the incredible flavors! You can serve these with rice, a fresh salad, or grilled vegetables for a complete and satisfying meal.

Conclusion:

There you have it! These Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, perfect for impressing guests or simply treating yourself to a truly special meal. The combination of perfectly grilled succulent shrimp and tender steak, marinated in a bright and zesty chimichurri, creates a flavor explosion that’s both elegant and incredibly satisfying. They’re quick enough for a weeknight but sophisticated enough for a weekend gathering, making them incredibly versatile.

Serve these beauties alongside fluffy rice, a crisp green salad, or grilled corn on the cob for a complete and delightful dining experience. Don’t be afraid to get creative with your vegetable skewers too – bell peppers, zucchini, cherry tomatoes, and red onion all grill beautifully and add wonderful color and texture.

I truly hope you give this Surf and Turf Kabobs recipe a try. It’s a fantastic way to elevate your grilling game and enjoy a restaurant-quality meal right in your own backyard. The fresh herbs in the chimichurri are vibrant and uplifting, and the satisfaction of biting into those perfectly cooked kabobs is unbeatable.

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 will actually meld and deepen, making it even more delicious. Just give it a good stir before serving.

What other types of seafood can I use for these kabobs?

While shrimp is fantastic, you could also try scallops, firm white fish like cod or halibut, or even chunks of lobster tail. Just ensure the cooking times are adjusted accordingly so nothing overcooks.

How do I prevent the kabobs from sticking to the grill?

Ensure your grill grates are clean and well-oiled before you start cooking. You can also soak wooden skewers in water for at least 30 minutes prior to assembling the kabobs to prevent them from burning. For metal skewers, a light brush of oil will also help.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 Minutes

Servings
4-6 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 bowl, combine 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Stir well to combine. Set aside.
2. Step 2
   Prepare the Kabobs: Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between the steak and shrimp. Drizzle with 1 tablespoon of olive oil and season lightly with salt and pepper.
3. Step 3
   Preheat grill to medium-high heat.
4. Step 4
   Grill the kabobs for approximately 5-6 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached.
5. Step 5
   Remove kabobs from the grill and let them rest for a few minutes.
6. Step 6
   Serve the Surf and Turf Kabobs with the prepared Chimichurri Sauce on the side for dipping or drizzling.

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.