Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and turf kabobs with chimichurri sauce are an absolute showstopper, and for good reason! Imagin extracte succulent pieces of tender steak and plump, juicy shrimp threaded onto skewers, grilled to smoky perfection, and then drizzled with a vibrant, herbaceous chimichurri. It’s a dish that perfectly embodies indulgence without feeling overly complicated, making it ideal for special occasions or even a sophisticated weeknight meal. People adore surf and turf kabobs because they offer the best of both worlds – the rich, savory flavor of beef alongside the delicate sweetness of seafood. What truly elevates these surf and turf kabobs, however, is the star of the show: the chimichurri. This Argentinian staple, bursting with fresh parsley, garlic, oregano, and a touch of vinegar, cuts through the richness of the meat and seafood, adding an explosion of bright, zesty flavor that will have your taste buds singin extractg.

Get ready to impress!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something inherently celebratory about kabobs. They’re fun to assemble, even more fun to cook, and an absolute delight to eat. And when you’re talking about surf and turf kabobs, you’re elevating that joy to a whole new level. Imagin extracte tender, juicy cubes of sirloin steak grilled to perfection, alongside plump, succulent shrimp, all kissed by the flame and then drizzled with a vibrant, herbaceous chimichurri sauce. It’s a dish that feels fancy enough for a special occasion but is surprisingly approachable for a weeknight treat. The star of this show, besides the incredible surf and turf, is the chimichurri. This classic Argentinian sauce is a powerhouse of fresh herbs, garlic, and a hint of heat, cutting through the richness of the meat and seafood beautifully. Let’s get started on creating this culinary masterpiece!

Ingredients:

Chimichurri Sauce Preparation

The foundation of our delicious kabobs is the incredible chimichurri sauce. This is where all those fresh herbs come together to create a flavor explosion. First, in a medium bowl, combine the 1 cup of olive oil with the ½ cup of red grape juice vinegar. Whisk these together until they are well incorporated. Next, add your minced garlic cloves, finely minced shallot, and all your chopped fresh herbs: parsley, basil, thyme, oregano, and cilantro. The combination of these herbs will provide a complex and wonderfully aromatic base for the sauce. Now, it’s time for a touch of heat. Add the finely chopped jalapeno. If you’re sensitive to spice, you can remove the seeds and membranes from the jalapeno before chopping, or start with half of a jalapeno and adjust to your preference. We’ll season this with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne if you like it spicier, but you can’t take it away! Stir everything together thoroughly. For the best flavor, I highly recommend letting this chimichurri sauce sit for at least 30 minutes at room temperature, or even better, cover it and refrigerate it for a few hours to allow the flavors to meld beautifully. This resting period is crucial for developing that deep, rich herbal taste.

Kabob Assembly and Grilling

Now that our chimichurri is ready to impress, let’s turn our attention to the stars of the show: the sirloin steak and shrimp. Ensure your sirloin steak has been cut into uniform 1-inch cubes. This ensures even cooking. The jumbo shrimp should be peeled and deveined, with the tails left on. This adds a lovely presentation and makes them easier to handle on the grill. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before you start assembling your kabobs. This prevents them from burning on the grill.

1. Marinate the Steak (Optional but Recommended): While not strictly necessary with the flavorful chimichurri to come, a quick marinade can add another layer of depth. In a separate bowl, toss the sirloin steak cubes with the 1 tablespoon of olive oil and a pinch of salt and pepper. This will help keep the steak moist and add a bit of browning.
2. Assemble the Kabobs: Begin extract threading your sirloin steak cubes and jumbo shrimp onto the soaked skewers, alternating between the two. Aim for a good balance on each skewer, ensuring you don’t overcrowd them, as this can lead to uneven cooking. Leave a small space between each piece of meat and shrimp. This allows the heat to circulate more effectively.
3. Preheat the Grill: Preheat your grill to medium-high heat. You want it hot enough to sear the steak and shrimp, creating those delicious grill marks, but not so hot that they burn before cooking through. If you’re using a gas grill, this usually takes about 10-15 minutes. For a charcoal grill, ensure your coals are glowing red with a light dusting of ash.
4. Grill the Kabobs: Carefully place the assembled kabobs on the preheated grill. For the sirloin steak, you’ll want to grill them for about 3-4 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. The shrimp cook much faster, typically taking about 2-3 minutes per side, just until they turn pink and opaque. Keep an eye on them, as overcooked shrimp can become rubbery.
5. Rest and Serve: Once the kabobs are cooked to your liking, remove them from the grill and let them rest for a few minutes. This is a critical step that allows the juices to redistribute throughout the steak and shrimp, resulting in a more tender and flavorful final product.

Serve the hot surf and turf kabobs immediately, with plenty of that vibrant chimichurri sauce on the side for drizzling. This dish is fantastic on its own, or you can serve it with some grilled vegetables, rice, or a fresh salad. Enjoy every delicious bite!

Conclusion:

I hope you’ve enjoyed learning how to create these sensational Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because it offers a fantastic balance of flavors and textures. The succulent shrimp and tender steak, kissed by the grill, are perfectly complemented by the vibrant, herbaceous punch of the fresh chimichurri. They’re not only visually appealing but also incredibly satisfying and surprisingly easy to assemble, making them ideal for a weeknight treat or a more impressive weekend gathering. You’ll find that the versatility of these kabobs allows for endless customization, ensuring everyone finds a combination they love.

For serving suggestions, I love pairing these kabobs with a light, crisp salad or some grilled corn on the cob. They also make a wonderful centerpiece for a backyard barbecue, alongside some roasted vegetables. Don’t be afraid to experiment with variations! If steak isn’t your preference, try using lamb or even firm tofu for a vegetarian twist. For the ‘surf’ component, scallops or even chunks of firm white fish like cod or halibut would be delicious. The key is to have fun and make these Surf and Turf Kabobs your own. I strongly encourage you to give this recipe a try – I’m confident it will become a new favorite!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best when made at least an hour or two ahead of time, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What kind of wood or charcoal should I use for grilling?

For a classic smoky flavor, a good quality charcoal or hardwood lump charcoal is excellent. You can also add wood chips like hickory or mesquite for an extra layer of flavor. If you’re using a gas grill, preheating it thoroughly is key to achieving those nice grill marks.

How do I prevent the shrimp from overcooking?

Shrimp cook very quickly! A good rule of thumb is to add them to the grill during the last few minutes of cooking, or grill them on a separate, slightly cooler part of the grill. You’ll know they’re done when they turn pink and opaque.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump shrimp marinated in a zesty chimichurri sauce, grilled to perfection on skewers.

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
• 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
   To make the chimichurri sauce: In a bowl, whisk together 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. Set aside.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with half of the chimichurri sauce. Cover and refrigerate for at least 15 minutes to marinate.
3. Step 3
   In the same bowl (without washing), toss the jumbo shrimp with the remaining half of the chimichurri sauce and 1 tablespoon olive oil. Cover and refrigerate for at least 15 minutes.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Thread the marinated steak and shrimp onto skewers, alternating between the two. Be careful not to overcrowd the skewers.
6. Step 6
   Grill the kabobs for 3-5 minutes per side for medium-rare steak and cooked shrimp, or until desired doneness is reached. Remove from grill and let rest for a few minutes 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.