Surf and Turf Kabobs Chimichurri – Grilled Steak Seafood

Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece that truly has it all. Imagin extracte succulent chunks of perfectly grilled steak mingling with plump, juicy shrimp, all threaded onto skewers and kissed by the smoky char of the grill. It’s a flavor combination that has captured hearts (and stomachs!) for generations, a delightful dance between the rich earthiness of the beef and the delicate sweetness of the seafood. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from merely delicious to utterly unforgettable is the vibrant, herbaceous punch of the chimichurri. This zesty Argentinian sauce, bursting with fresh parsley, garlic, and a hint of chili, cuts through the richness of the kabobs and adds an incredible layer of complexity. It’s the ultimate crowd-pleaser, perfect for a backyard barbecue or a special occasion, promising a meal that’s both impressive and surprisingly easy to assemble.

Why You’ll Love This Recipe:

A Symphony of Flavors and Textures

Effortless Elegance for Any Occasion

The Zing of Chimichurri is a Game-Changer

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 and zesty Chimichurri sauce. This recipe is a celebration of flavors and textures, bringin extractg together the richness of succulent sirloin steak and the delicate sweetness of plump jumbo shrimp. Whether you’re hosting a backyard barbecue or simply craving a delicious and impressive meal, these kabobs are sure to be a showstopper. The homemade chimichurri sauce, bursting with fresh herbs and a hint of spice, is the perfect counterpoint to the grilled meats, adding a layer of complexity that will leave your taste buds singin extractg.

Ingredients:

Chimichurri Sauce Preparation

The heart of this recipe lies in its incredible chimichurri sauce. It’s incredibly simple to make and transforms ordinary ingredients into something extraordinary. The key is using fresh, high-quality herbs.

1. Begin extract by gathering all your fresh herbs: parsley, basil, thyme, oregano, and cilantro. Wash them thoroughly and pat them dry. Finely chop all the herbs. The finer you chop them, the better they will meld into the sauce.
2. In a medium bowl, combine the 1 cup of olive oil, ½ cup of red grape juice vinegar, 2 minced cloves of garlic, ⅔ cup of minced shallot, and all of your chopped fresh herbs. Add the finely chopped jalapeno for a touch of heat, and season with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can certainly add more cayenne if you enjoy a spicier kick.
3. Stir everything together until well combined. Taste the sauce and adjust the seasoning as needed. If you find it too acidic, you can add a touch more olive oil. If you want more zip, add a little more vinegar. For a smoother consistency, you can pulse the mixture briefly in a food processor, but I personally prefer the slightly rustic, hand-chopped texture. Cover the bowl and let the chimichurri sauce sit at room temperature for at least 30 minutes to allow the flavors to meld. This resting period is crucial for developing that deep, herbaceous flavor. You can also make this sauce a day in advance and store it in an airtight container in the refrigerator. Just bring it back to room temperature before serving.

Kabob Assembly and Grilling

Now that your vibrant chimichurri sauce is ready, it’s time to prepare and cook the star of the show: the surf and turf kabobs.

1. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes prior to assembling your kabobs. This will prevent them from burning on the grill. Once soaked, thread the 1-inch cubes of sirloin steak onto the skewers, alternating them with the jumbo shrimp. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, ensuring they are not packed too tightly. This allows for even cooking and better charring.
2. In a separate bowl, toss the assembled kabobs with the remaining 1 tablespoon of olive oil. This will help prevent sticking and promote beautiful caramelization on the grill.
3. Preheat your grill to medium-high heat. A properly preheated grill is essential for achieving those coveted grill marks and ensuring the kabobs cook quickly and evenly. You can test the heat by holding your hand a few inches above the grates; you should only be able to hold it there for about 3-4 seconds before it becomes too hot.
4. Carefully place the kabobs on the hot grill grates. Cook for approximately 3-4 minutes per side for medium-rare steak and fully cooked shrimp. The exact cooking time will depend on the thickness of your steak cubes and the size of your shrimp, as well as the intensity of your grill. Keep a close eye on them, as shrimp can cook very quickly and overcooked shrimp can become tough. You’re looking for a beautiful sear on the steak and for the shrimp to turn opaque and pink.
5. Once the kabobs are cooked to your desired doneness, remove them from the grill. Let them rest for a few minutes before serving. This brief resting period allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite.

Serve these spectacular Surf and Turf Kabobs immediately, generously drizzled with the fresh, homemade Chimichurri sauce. They are perfect served with a side of grilled vegetables, rice, or a fresh salad for a complete and unforgettable meal. Enjoy every delicious bite!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! These kabobs are a fantastic way to elevate your grilling game, offering a delicious combination of succulent steak and fresh seafood, all brought together by the vibrant, herb-infused chimichurri. The beauty of this dish lies in its versatility; it’s perfect for a special occasion, a relaxed weekend barbecue, or even a weeknight meal when you crave something extraordinary. The smoky char from the grill, the tender bite of the steak, the sweet bounce of the shrimp, and the zesty punch of the chimichurri create a flavor explosion that is simply irresistible.

Serving these kabobs with a side of fluffy rice, grilled corn on the cob, or a simple green salad makes for a complete and satisfying meal. Don’t be afraid to get creative with your variations! You could swap the steak for tender lamb or firm fish like halibut, or experiment with different vegetables like bell peppers, zucchini, or cherry tomatoes. The core of this recipe, the Surf and Turf Kabobs, is so adaptable. I truly encourage you to give this recipe a try; it’s a guaranteed crowd-pleaser!

Frequently Asked Questions:

Can I prepare the chimichurri sauce in advance?

Absolutely! Chimichurri sauce is even better when it has a little time for the flavors to meld. You can make it a day or two ahead of time and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

What kind of steak works best for these kabobs?

For tender and flavorful kabobs, I recommend using cuts like sirloin, flank steak, or ribeye. These steaks grill beautifully and hold up well on skewers. Just be sure to cut them against the grain into bite-sized pieces for maximum tenderness.

Can I use other types of seafood besides shrimp?

Definitely! Scallops are a wonderful alternative to shrimp, offering a delicate sweetness. Firm white fish like cod or halibut, cut into chunks, can also be used. Just adjust the cooking time accordingly, as different seafood will cook at slightly different rates.

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
25 Minutes

Cook Time
15 Minutes

Total Time
40 Minutes

Servings
6-8 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
   Prepare the chimichurri sauce: In a medium 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
   Combine steak and shrimp: In a separate bowl, toss the 3 pounds of sirloin steak cubes and 1 package of jumbo shrimp with 1 tablespoon of olive oil and a pinch of salt and pepper. Ensure they are evenly coated.
3. Step 3
   Assemble the kabobs: Thread the steak cubes and shrimp onto skewers, alternating between the two. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
4. Step 4
   Preheat grill: Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs: Place the kabobs on the preheated grill. Cook for approximately 6-8 minutes per side for medium-rare steak and thoroughly cooked shrimp, or until desired doneness is reached.
6. Step 6
   Serve: Remove kabobs from the grill and let them rest for a few minutes. Serve hot with the prepared chimichurri sauce for drizzling or 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.