Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent pieces of tender steak and plump, juicy shrimp, perfectly grilled and bursting with flavor, all skewered together in a vibrant, delicious presentation. It’s easy to see why this classic combination reigns supreme for so many. We love surf and turf kabobs because they offer the best of both worlds – the robust richness of beef and the delicate sweetness of seafood – in a fun, interactive format. What truly elevates these surf and turf kabobs from delicious to unforgettable is the bright, herbaceous, and zesty chimichurri sauce. This vibrant Argentinian condiment, packed with fresh parsley, cilantro, garlic, and a touch of vinegar, cuts through the richness of the kabobs, creating a harmonious symphony of tastes that will have you reaching for seconds.

Why You’ll Adore This Recipe

A Flavor Explosion on a Stick

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly satisfying about skewering tender morsels of steak and succulent shrimp, grilling them to perfection, and then drenching them in a vibrant, herbaceous sauce. These Surf and Turf Kabobs with Chimichurri Sauce are a showstopper for any occasion, from casual backyard barbecues to more elegant gatherings. The bright, zesty chimichurri sauce cuts through the richness of the steak and shrimp beautifully, creating a flavor explosion that’s simply irresistible. Get ready to impress your friends and family with this flavor-packed dish.

Ingredients:

Chimichurri Sauce Preparation

The heart of this dish lies in its incredible chimichurri sauce. This Argentinean staple is a fresh, uncooked sauce that’s packed with flavor. It’s incredibly simple to make, and the vibrant green color is as appealing as its taste.

First, in a medium bowl, combine the 1 cup of olive oil with the ½ cup of red grape juice vinegar. The vinegar provides a lovely tangin extractess that is essential to the chimichurri. Next, add in the 2 cloves of minced garlic. Ensure your garlic is finely minced to distribute its pungent flavor evenly. Then, stir in the ⅔ cup of minced shallot. Shallots offer a milder, sweeter onion flavor compared to regular onions, which is perfect for a sauce like this.

Now for the herbs! This is where the magic happens. Add the ⅔ cup of minced fresh parsley, which forms the herbaceous base. Follow with 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro. The combination of these fresh herbs creates a complex and aromatic profile. Don’t skip any of them if you can help it, as each contributes a unique note.

For a touch of heat, add the 1 medium jalapeno, finely chopped. Remember to remove the seeds and membranes if you prefer a milder sauce, or leave some in for extra spice. Season the sauce with 1 teaspoon of sea salt. Finally, for an extra kick, add ⅛ teaspoon of cayenne pepper, or more if you like it spicy! Whisk everything together until well combined. Taste and adjust seasoning as needed. If you find it a little too acidic, you can add a touch more olive oil. Cover the chimichurri and let it sit at room temperature for at least 30 minutes to allow the flavors to meld. This step is crucial for achieving the best flavor.

Preparing the Kabobs

Now that our chimichurri is ready to impress, let’s focus on the stars of our kabobs: the sirloin steak and shrimp. Pat the 3 pounds of sirloin steak, cut into 1-inch cubes, dry with paper towels. This is an important step for achieving a good sear on the meat. In a separate bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. You can marinate the steak in the chimichurri for a short period if you like, but I prefer to keep the marinade simple so the chimichurri really shines through at the end.

For the shrimp, ensure they are peeled and deveined, with the tail left on. This makes for a beautiful presentation and is easier to handle when skewering. Pat the shrimp dry as well. You can also give the shrimp a light toss with a little olive oil, salt, and pepper.

If you are using wooden skewers, it’s essential to soak them in water for at least 30 minutes before threading your ingredients. This prevents them from burning on the grill. Once soaked, begin extract threading the steak and shrimp onto the skewers, alternating between the two. Aim for about 3-4 pieces of steak and 3-4 shrimp per skewer, depending on the skewer length. Try to keep the pieces relatively uniform in size so they cook evenly.

Grilling the Kabobs

Preheat your grill to medium-high heat. Clean your grill grates thoroughly and then lightly oil them to prevent sticking.

Carefully place the prepared kabobs onto the hot grill. Grill the kabobs for about 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, depending on your desired level of doneness. For medium-rare steak, aim for an internal temperature of around 130-135°F. The shrimp should be pink and opaque. Avoid overcrowding the grill; cook in batches if necessary. Turning the kabobs frequently will ensure even cooking and nice char marks.

Serving Your Masterpiece

Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a couple of minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Arrange the Surf and Turf Kabobs on a serving platter. Now comes the best part! Generously spoon the vibrant chimichurri sauce over the hot kabobs. Don’t be shy with the sauce; it’s meant to be a starring component of the dish. You can also serve the remaining chimichurri on the side for dipping.

These kabobs are fantastic served with a simple side salad, some grilled vegetables like bell peppers and onions (which you can also skewer and grill alongside the surf and turf), or a flavorful rice pilaf. Enjoy the incredible combination of perfectly grilled steak, juicy shrimp, and the zesty, herbaceous chimichurri!

Conclusion:

There you have it – a sensational recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! We’ve crafted a dish that perfectly balances the richness of succulent steak with the sweet tenderness of shrimp, all brought together by the vibrant, herbaceous punch of our homemade chimichurri. These kabobs are fantastic because they’re relatively quick to prepare, incredibly versatile, and offer a gourmet dining experience right in your own backyard or kitchen. They’re perfect for a special occasion, a fun weekend dinner, or even a crowd-pleasing appetizer.

For serving, imagin extracte these beauties alongside a crisp green salad, fluffy rice pilaf, or even grilled corn on the cob. The zesty chimichurri is the star, so don’t skimp on it! Feeling adventurous? Don’t hesitate to experiment with variations. Swap out the steak for firm white fish like swordfish or add chunks of lobster tail for an extra touch of luxury. You could also introduce colorful bell peppers, cherry tomatoes, or red onion directly onto the skewers for added flavor and visual appeal. I truly encourage you to give these Surf and Turf Kabobs a try; I’m confident you’ll love them as much as I do!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce actually benefits from sitting for a bit, allowing the flavors to meld. You can make it a day in advance and store it in an airtight container in the refrigerator. 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 to the kabobs during the last few minutes of grilling. Shrimp cook very quickly, and you want them to be just pink and opaque. Keep a close eye on them and remove the kabobs as soon as they’re done.

Surf and Turf Kabobs with Chimichurri Sauce

Delicious and flavorful surf and turf kabobs featuring sirloin steak and jumbo shrimp, served with a vibrant homemade chimichurri sauce.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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
• 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: 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 in a bowl. Whisk to combine. Set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between steak and shrimp. You can also add vegetables like bell peppers or onions if desired.
3. Step 3
   Brush the kabobs lightly with 1 tablespoon olive oil.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 8-10 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Serve the kabobs immediately with the prepared chimichurri sauce for 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.