Surf and Turf Kabobs- Zesty Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce aren’t just a meal; they’re an experience. This iconic pairing of succulent seafood and tender, flavorful steak, artfully threaded onto skewers and grilled to perfection, has captured hearts and taste buds for decades. Why do we adore it so much? It’s the ultimate indulgence, delivering the best of both worlds in a single, delightful bite. The magic of these Surf and Turf Kabobs with Chimichurri Sauce lies not only in the harmonious marriage of land and sea but also in the vibrant, herbaceous punch of the chimichurri. This zesty Argentinian sauce, a lively blend of parsley, garlic, oregano, and vinegar, cuts through the richness of the meat and seafood, creating a symphony of fresh, bold flavors that will transport you straight to a summer grill. Get ready to elevate your next barbecue with these incredible kabobs.

Ready to create your own culinary masterpiece?

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a good surf and turf. It’s a dish that feels special, a little luxurious, and perfect for a weekend treat or a gathering with friends. But who says you need a fancy restaurant to enjoy it? These Surf and Turf Kabobs are a fantastic way to bring that elevated flavor home, and the vibrant, herbaceous chimichurri sauce takes them from delicious to absolutely unforgettable. The beauty of kabobs is their versatility and ease of cooking, allowing the star ingredients – tender sirloin steak and plump, juicy shrimp – to shine. The chimichurri, a bright and zesty Argentinian condiment, cuts through the richness of the meat and seafood, creating a perfectly balanced bite every single time. Let’s get started on this culinary adventure!

Ingredients:

Chimichurri Sauce Preparation

The heart and soul of this dish, in my opinion, is the chimichurri. It’s incredibly easy to make and packs a serious flavor punch. The key is to use fresh herbs; their vibrant aromas and tastes are what make this sauce so special.

1. In a medium bowl, whisk together the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our sauce. The vinegar provides a lovely tang that is crucial for cutting through the richness of the steak and shrimp.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. Don’t be shy with the herbs – the more, the merrier! This aromatic blend is what gives chimichurri its distinctive fresh flavor.
3. Stir in the finely chopped jalapeno. For a milder sauce, you can remove the seeds and membranes before chopping. If you like a little heat, feel free to leave them in, or even add a touch more jalapeno. Next, add the sea salt and cayenne pepper. Taste the sauce and adjust the cayenne pepper to your preference. Some like it spicier, some like it milder, and it’s easy to tweak it to your liking. Let the chimichurri sit for at least 15-30 minutes at room temperature to allow the flavors to meld beautifully. This resting period is crucial for developing that deep, complex flavor profile. You can also make this sauce a day ahead and store it in the refrigerator; just bring it to room temperature before serving.

Kabob Assembly and Grilling

Now for the fun part – getting these kabobs ready for the grill! The combination of perfectly cooked steak and juicy shrimp is truly a match made in heaven.

1. Pat the sirloin steak cubes and jumbo shrimp dry with paper towels. This is a small but important step that helps ensure a good sear on both the steak and the shrimp. For the steak, we want a nice, caramelized crust, and moisture can prevent that. For the shrimp, it helps them cook more evenly and prevents them from steaming rather than grilling.
2. Thread the sirloin steak cubes and jumbo shrimp onto your skewers, alternating between the two. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. I like to arrange them so there’s a good balance of steak and shrimp on each skewer, ensuring every bite is a delightful mix of surf and turf. Don’t pack them too tightly, as this can hinder even cooking. Leave a little space between each piece. Drizzle the assembled kabobs with the remaining 1 tablespoon of olive oil and season lightly with additional salt and pepper if you desire, though the chimichurri will add plenty of flavor.
3. Preheat your grill to medium-high heat. This is important for getting a good sear on the steak and cooking the shrimp quickly before they overcook. Clean your grill grates thoroughly to prevent sticking.
4. Place the kabobs on the preheated grill. Grill for about 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, or until the steak reaches your desired level of doneness (medium-rare is recommended for sirloin). The shrimp cook much faster than the steak, so you might need to remove them earlier if they are cooking too quickly. Keep an eye on them; they’ll turn pink and opaque when they’re done. Use tongs to carefully turn the kabobs to ensure even cooking on all sides. The goal is to get a nice char on the outside while keeping the inside juicy and tender.
5. Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. This resting period allows the juices in the steak to redistribute, ensuring a more tender and flavorful bite.

Serve the Surf and Turf Kabobs immediately, generously drizzled with the prepared chimichurri sauce. These are fantastic on their own, or served alongside some grilled corn, a fresh salad, or some fluffy rice. Enjoy this taste of summer and celebration!

Conclusion:

So there you have it! My Surf and Turf Kabobs with Chimichurri Sauce recipe is truly a showstopper. It’s the perfect balance of succulent grilled steak and plump, juicy shrimp, all brought together by the bright, herbaceous punch of homemade chimichurri. This recipe is fantastic because it’s relatively quick to prepare, customizable to your liking, and delivers an impressive flavor profile that feels both elegant and incredibly satisfying. Whether you’re hosting a summer barbecue, looking for a special weeknight meal, or simply want to treat yourself, these kabobs are sure to impress.

I love serving these kabobs with a side of grilled corn on the cob, a fresh quinoa salad, or even some crusty bread to soak up any extra chimichurri. For variations, feel free to swap out the steak for salmon or scallops, or add colorful vegetables like bell peppers, onions, and cherry tomatoes directly onto the skewers. The beauty of this dish is its versatility!

I wholeheartedly encourage you to give this Surf and Turf Kabobs with Chimichurri Sauce a try. It’s an accessible recipe that yields incredible results. You might just find your new go-to dish!

FAQs:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best made at least an hour in advance to allow the flavors to meld, but it can be made up to 2-3 days ahead and stored in an airtight container in the refrigerator. The flavors will only deepen!

What kind of steak is best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, ribeye, or even filet mignon. Cut them into uniform 1-inch cubes for even cooking.

Can I grill these kabobs indoors?

While grilling outdoors provides the best smoky flavor, you can achieve similar results indoors using a grill pan over medium-high heat. Just ensure your kitchen is well-ventilated.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and juicy jumbo 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, ((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 to combine. Set aside.
2. Step 2
   Prepare the sirloin steak: In a separate bowl, toss 3 pounds sirloin steak cubes with 1 tablespoon olive oil and a pinch of salt and pepper. Thread the steak cubes onto skewers, leaving a small space between each cube.
3. Step 3
   Prepare the shrimp: Peel and devein 1 package (16 ounces) jumbo shrimp, leaving the tails on. Thread the shrimp onto separate skewers, or alternate with steak on the same skewers.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 3-5 minutes per side for medium-rare steak, and 2-3 minutes per side for shrimp, or until 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.