Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate flavor explosion, bringin extractg together the best of land and sea in a vibrant, easy-to-make meal. Who doesn’t love the irresistible combination of perfectly grilled steak and succulent shrimp? It’s a classic pairing for a reason, offering a delightful contrast in textures and a luxurious taste that feels both sophisticated and incredibly satisfying. But what truly elevates these kabobs from great to utterly unforgettable is the bright, herbaceous punch of a homemade chimichurri sauce. This zesty Argentinian condiment, packed with fresh parsley, cilantro, garlic, and a hint of vinegar, cuts through the richness of the surf and turf beautifully, creating a dish that’s as visually appealing as it is delicious. Get ready to impress yourself and your guests with these incredible Surf and Turf Kabobs with Chimichurri Sauce!

Surf and Turf Kabobs with Chimichurri Sauce

This recipe for Surf and Turf Kabobs with Chimichurri Sauce is a showstopper, perfect for grilling season or any occasion where you want to impress. The combination of tender, flavorful sirloin steak and succulent jumbo shrimp, all infused with a vibrant, herbaceous chimichurri sauce, is simply irresistible. The bright, zesty sauce cuts through the richness of the meat and seafood, creating a perfectly balanced bite every time. Let’s get started!

Ingredients:

Chimichurri Sauce Preparation

The heart of this dish is the incredible chimichurri sauce. It’s a fresh, uncooked sauce that truly shines when made with high-quality ingredients. The vibrant green color and the complex herbaceousness come from the generous amount of fresh herbs.

1. Combine the Wet Ingredients and Aromatics: In a medium bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This forms the base of our sauce. Add the minced garlic and the minced shallot. The shallot provides a milder, sweeter onion flavor than regular onion, which is ideal for this sauce. Stir to combine.
2. Add the Fresh Herbs and Spice: Now, let’s add the stars of the show – the fresh herbs! Stir in the ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. Don’t be shy with the herbs; they are what make chimichurri so special. Next, add the finely chopped jalapeno. For a milder sauce, be sure to remove the seeds and membranes from the jalapeno. Stir in the 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. Taste the sauce at this point and adjust the cayenne pepper if you like it spicier. Let the chimichurri sauce sit for at least 15-20 minutes at room temperature to allow the flavors to meld. This brief resting period is crucial for developing the full flavor profile. You can also make this sauce a day in advance and store it in the refrigerator; just let it come to room temperature before serving.

Kabob Assembly and Grilling

Now that our vibrant chimichurri is ready, it’s time to assemble and grill our surf and turf kabobs.

1. Prepare the Skewers: If you are using wooden skewers, it’s essential to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill. You can thread your ingredients onto the skewers while they soak. If using metal skewers, no soaking is required.
2. Thread the Kabobs: Alternately thread the sirloin steak cubes and the jumbo shrimp onto the prepared skewers. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, ensuring they are not packed too tightly, which would prevent even cooking. Leave a small space between each piece so that the heat can circulate and cook everything thoroughly. You can add other vegetables to your kabobs if you like, such as bell peppers, onions, or cherry tomatoes, but for this recipe, we’re focusing on the pure surf and turf experience.
3. Season and Grill: Preheat your grill to medium-high heat. Lightly brush the kabobs with the 1 tablespoon of olive oil. This helps to prevent sticking and promotes beautiful grill marks. Place the kabobs on the preheated grill.
4. Cook to Perfection: Grill the kabobs for about 3-4 minutes per side for medium-rare steak, and until the shrimp are pink and opaque. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. For steak, you’re looking for an internal temperature of around 130-135°F (54-57°C) for medium-rare. Shrimp cook very quickly, so be careful not to overcook them, as they can become tough. It’s a good idea to have a pair of tongs handy for easy turning.
5. Rest and Serve: Once the kabobs are cooked to your desired doneness, remove them from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. While the kabobs are resting, give your chimichurri sauce a final stir. Serve the hot surf and turf kabobs generously drizzled with the fresh chimichurri sauce. This dish is fantastic served alongside grilled vegetables, a fresh salad, or your favorite grain. Enjoy this explosion of flavor!

Conclusion:

There you have it – a fantastic recipe for Surf and Turf Kabobs with Chimichurri Sauce! This dish truly embodies the best of both worlds, combining succulent steak with tender seafood, all brought together by a vibrant, herbaceous chimichurri. It’s a crowd-pleaser that’s surprisingly easy to assemble, making it perfect for weeknight dinners or impressive backyard barbecues. The beauty of these kabobs lies in their versatility; they’re a delicious way to elevate your grilling game and are sure to impress your friends and family with minimal fuss. I encourage you to give this Surf and Turf Kabob recipe a try – you won’t be disappointed!

For serving, these kabobs are wonderful on their own or paired with a simple side salad, grilled corn on the cob, or some fluffy rice. If you’re feeling adventurous, consider adding colorful bell peppers, cherry tomatoes, or even chunks of pineapple to the skewers for extra flavor and visual appeal. Don’t be afraid to experiment with different cuts of steak or types of seafood like shrimp, scallops, or firm white fish.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! In fact, the chimichurri sauce often tastes even better when it has a chance to meld in the refrigerator for a few hours or overnight. Just store it in an airtight container.

What kind of steak works best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, ribeye, or tenderloin. These steaks have enough marbling to stay juicy on the grill.

Can I use pre-made skewers?

Yes, you can! If you’re short on time, pre-made wooden or metal skewers are perfectly fine to use. If using wooden skewers, remember to soak them in water for at least 30 minutes before threading your ingredients to prevent them from burning on the grill.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp are marinated and grilled, then drizzled with a vibrant and herbaceous chimichurri sauce for a flavorful surf and turf experience.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
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 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, and ⅛ teaspoon cayenne pepper. Whisk to combine.
2. Step 2
   Place the sirloin steak cubes into a bowl. Pour about half of the prepared chimichurri sauce over the steak, reserving the other half for serving. Toss to coat evenly. Let marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
3. Step 3
   While the steak marinates, prepare the shrimp. Add the peeled and deveined jumbo shrimp to a separate bowl. Drizzle with 1 tablespoon olive oil and a pinch of salt and pepper. Toss to coat.
4. Step 4
   Preheat your grill to medium-high heat. Thread the marinated steak cubes onto skewers, alternating with shrimp if desired, or keep them separate.
5. Step 5
   Grill the sirloin steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Grill the shrimp for 2-3 minutes per side, until pink and opaque.
6. Step 6
   Remove the kabobs from the grill. Drizzle generously with the reserved chimichurri sauce before serving.

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.