Surf and Turf Kabobs- Delicious Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte tender, succulent chunks of prime steak mingling with plump, juicy shrimp, all threaded onto skewers and kissed by the grill. This dynamic duo, surf and turf, has long been a crowd-pleaser, a symbol of celebratory indulgence and effortless elegance. But what truly elevates these kabobs from delicious to unforgettable is the vibrant, herbaceous chimichurri sauce. This Argentinian condiment, a zesty blend of parsley, garlic, oregano, and a hint of chili, cuts through the richness of the steak and seafood beautifully, adding a burst of freshness that will have your taste buds singin extractg. We love this dish because it’s approachable yet impressive, perfect for a backyard barbecue with friends or a special weeknight treat. Get ready to impress yourself and your loved ones with these amazing Surf and Turf Kabobs with Chimichurri Sauce!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The rich, savory beef paired with the sweet, succulent shrimp is a classic for a reason. Elevating this beloved combination to the grill with vibrant, herbaceous chimichurri sauce takes it to a whole new level of deliciousness. These kabobs are not only a feast for the eyes but an explosion of flavor in every bite. The beauty of kabobs is their versatility and the fact that they cook relatively quickly, making them perfect for a weeknight treat or an impressive backyard gathering. The real star of this dish, beyond the perfectly grilled steak and shrimp, is the bright, zesty chimichurri. It’s a sauce that sings with fresh herbs and a hint of spice, cutting through the richness of the surf and turf beautifully.

Ingredients:

Preparing the Chimichurri Sauce

The chimichurri sauce is incredibly simple to make and benefits from being prepared a little ahead of time, allowing the flavors to meld. In a medium bowl, combine the 1 cup of olive oil and the ½ cup of red grape juice vinegar. This vinegar provides a lovely tang without being too sharp. Next, add all your minced aromatics and herbs: the 2 cloves of minced garlic, ⅔ cup of minced shallot, ⅔ cup of minced fresh parsley, 2 teaspoons each of chopped fresh basil, thyme, oregano, and cilantro. The combination of these fresh herbs is what gives chimichurri its signature vibrant green color and incredibly fresh, complex flavor. Don’t be shy with the herbs; they are the heart of this sauce. For a touch of heat, add the finely chopped jalapeno. Remember to adjust the amount of jalapeno based on your spice preference. If you like it milder, remove the seeds and membranes. Finally, season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Stir everything together thoroughly. Taste and adjust the salt or cayenne if needed. Cover the bowl and let the chimichurri sit at room temperature for at least 30 minutes, or refrigerating it for up to a few days. The longer it sits, the more the flavors will develop.

Marinating and Assembling the Kabobs

While your chimichurri is developing its amazing flavors, it’s time to prepare the stars of your kabobs. Place the 3 pounds of sirloin steak, cut into 1-inch cubes, into a large bowl. Drizzle it with the 1 tablespoon of olive oil and sprinkle it with a pinch of salt and pepper. Toss gently to coat the steak evenly. You can add a bit of your prepared chimichurri to the steak at this stage for an extra layer of flavor if you like, but it’s not strictly necessary as the sauce will be served generously over the finished kabobs.

Now, let’s get those skewers ready. If you’re using wooden skewers, it’s crucial to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill. Once soaked, begin extract threading the steak cubes onto the skewers, leaving a small space between each piece to ensure even cooking. Aim for about 3-4 pieces of steak per skewer.

Next, prepare your jumbo shrimp. Ensure they are peeled and deveined, and that the tails are left on for easier handling and a more appealing presentation. Toss the shrimp gently with a tiny bit of olive oil, salt, and pepper. Thread the shrimp onto separate skewers, or alternate them with the steak on the same skewers, being mindful of their faster cooking time. If you are mixing them on the same skewers, place the shrimp towards the ends where they will cook more quickly.

Grilling the Surf and Turf

Preheat your grill to medium-high heat. It’s important to have a hot grill to achieve a good sear on both the steak and the shrimp. Clean your grill grates thoroughly and oil them lightly to prevent sticking. This is a critical step to ensure your beautiful kabobs don’t end up stuck to the grill.

Carefully place the prepared kabobs onto the hot grill. Grill the steak kabobs for approximately 3-4 minutes per side for medium-rare, or longer depending on your desired doneness. Remember that sirloin steak cooks relatively quickly, so keep an eye on it to avoid overcooking. For the shrimp, they will only need about 2-3 minutes per side, or until they turn pink and opaque. Because shrimp cook much faster than steak, you might want to remove the shrimp kabobs from the grill a bit sooner than the steak kabobs to prevent them from becoming tough. If you’ve made mixed kabobs, you can strategically remove the shrimp from the skewers as they finish cooking, leaving the steak to continue grilling.

Resting and Serving

Once the steak and shrimp are perfectly cooked to your liking, remove the kabobs from the grill and let them rest for a few minutes. This resting period is essential for allowing the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

To serve, arrange the surf and turf kabobs on a platter. Generously spoon the vibrant, homemade chimichurri sauce over the hot kabobs. The herbaceous, garlicky sauce will seep into the grilled meat and shrimp, creating a harmonious blend of flavors. You can also serve the chimichurri on the side for dipping. These kabobs are fantastic on their own or served with a fresh salad, grilled vegetables, or your favorite grain. Enjoy the delicious results of your culinary efforts!

Conclusion:

So there you have it – a simple yet incredibly impressive way to elevate your grilling game with these delicious Surf and Turf Kabobs with Chimichurri Sauce! This recipe is fantastic because it combines the best of both worlds: succulent steak and tender shrimp, bursting with flavor from the vibrant, herbaceous chimichurri. It’s a dish that looks as good as it tastes, making it perfect for a special occasion, a backyard barbecue, or even a weeknight meal that feels a little bit fancy. We’ve packed so much flavor into every bite, and I’m confident you’ll love the easy preparation and the explosion of taste.

Serve these kabobs alongside fluffy rice, a fresh green salad, or grilled corn on the cob for a complete and satisfying meal. Don’t be afraid to get creative with your variations! You could swap the shrimp for scallops or firm white fish, or use different cuts of steak like sirloin or flank steak. The chimichurri is also incredibly versatile and fantastic on grilled vegetables or chicken. I truly encourage you to give these Surf and Turf Kabobs a try; you won’t be disappointed!

Frequently Asked Questions:

Can I make 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 over time, making it even more delicious. Just give it a good stir before serving.

What’s the best way to prevent the shrimp from overcooking?

The key is to add the shrimp towards the end of the grilling time, as they cook very quickly. Aim for just a few minutes per side until they turn pink and opaque. It’s better to slightly undercook them on the grill, as they will continue to cook a little from the residual heat.

Can I use different vegetables on the kabobs?

Definitely! Feel free to add your favorite vegetables like bell peppers in various colors, zucchini, red onion, cherry tomatoes, or even chunks of pineapple for a touch of sweetness.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 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
• 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, 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. Mix well and set aside.
2. Step 2
   Marinate the steak: In a separate bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil, ½ teaspoon sea salt, and ⅛ teaspoon cayenne pepper. You can also add a splash of the prepared chimichurri sauce to the steak for extra flavor, if desired. Let marinate for at least 15 minutes at room temperature.
3. Step 3
   Assemble the kabobs: Thread the marinated sirloin steak cubes and the 1 package jumbo shrimp onto skewers, alternating between steak and shrimp. Ensure pieces are not overcrowded.
4. Step 4
   Preheat grill: Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs: Grill the kabobs for 5-7 minutes per side for medium-rare steak, or until the shrimp are pink and cooked through. Adjust cooking time based on your desired doneness.
6. Step 6
   Serve: Remove kabobs from the grill and serve immediately, 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.