Surf and Turf Kabobs Chimichurri Easy Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a skewer! We all crave those dishes that combine the best of both worlds, and this recipe delivers that and then some. Imagin extracte succulent pieces of tender steak mingling with plump, juicy shrimp, all kissed by a vibrant, herbaceous chimichurri sauce. It’s no wonder surf and turf kabobs have become a beloved classic. The beauty lies in the perfect harmony of land and sea, offering a satisfying textural contrast and a flavor explosion with every bite. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from great to unforgettable is the zesty, garlicky kick of the homemade chimichurri. This isn’t just dinner; it’s an experience designed to impress your taste buds and bring a touch of gourmet flair to your table.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The vibrant colors, the smoky aroma, and the satisfying bite all combine for a truly enjoyable meal. And when you elevate it with the dynamic flavors of surf and turf, you’ve got a winner on your hands. These Surf and Turf Kabobs with Chimichurri Sauce are a fantastic way to impress your guests or simply treat yourself to something special. The succulent steak and plump shrimp are a classic pairing, and the zesty, herbaceous chimichurri sauce cuts through the richness beautifully, bringin extractg a burst of fresh flavor to every mouthful. Let’s get cooking!

Ingredients:

Chimichurri Sauce Preparation

The star of the show, besides the surf and turf, is this incredible chimichurri sauce. It’s a bright, flavorful sauce that’s incredibly simple to make and elevates everything it touches. The key here is fresh herbs, so don’t be tempted to substitute dried if you can help it.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Whisk them together until they are well incorporated.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro to the bowl. Stir everything gently to combine.
3. Finely chop your medium jalapeno. For a milder sauce, you can remove the seeds and membranes before chopping. Add the finely chopped jalapeno to the herb and oil mixture. Remember, you can adjust the amount of jalapeno based on your heat preference. If you love a good kick, feel free to add a bit more!
4. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The cayenne pepper adds a subtle warmth, but you can definitely increase this if you enjoy a spicier sauce. Taste and adjust the salt and cayenne pepper as needed. For best results, let the chimichurri sauce sit at room temperature for at least 30 minutes before serving. This allows the flavors to meld and deepen. You can also make this sauce a day in advance and store it in the refrigerator. Just bring it to room temperature before serving.

Kabob Assembly and Grilling

Now that our vibrant chimichurri is ready, let’s get our kabobs assembled and onto the grill.

1. Prepare your sirloin steak. Ensure your 3 pounds of sirloin steak are cut into uniform 1-inch cubes. This ensures even cooking. Pat the steak cubes dry with paper towels. This helps to create a better sear on the grill. In a separate bowl, toss the steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. Set aside.
2. Prepare your shrimp. Make sure your 1 package (16 ounces) of jumbo shrimp are peeled and deveined, and ideally, have the tails on for visual appeal and easier handling on the grill. Pat the shrimp dry as well. You can marinate the shrimp separately or simply grill them as is, as they cook very quickly. If you want to give them a little extra flavor, you can toss them with a little olive oil, garlic powder, and a squeeze of lemon juice.
3. Assemble the kabobs. If you’re using wooden skewers, soak them in water for at least 30 minutes before you start assembling. This prevents them from burning on the grill. Thread the sirloin steak cubes and jumbo shrimp onto the skewers, alternating them for a beautiful presentation. You can also add colorful vegetables like bell peppers, onions, or cherry tomatoes to your kabobs for added flavor and visual appeal. Just ensure that any vegetables you add will cook in roughly the same amount of time as the steak and shrimp.
4. Preheat your grill. Get your grill nice and hot – you’re looking for a medium-high heat. This is crucial for getting a good sear on the steak and shrimp and preventing them from sticking. Brush your grill grates with a little oil to further prevent sticking.
5. Grill the kabobs. Place the assembled kabobs on the hot grill. For the sirloin steak, aim for about 3-4 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. The shrimp will cook much faster, typically only 2-3 minutes per side. You want them to be pink and opaque. Don’t overcrowd the grill; cook in batches if necessary to ensure even cooking and nice char marks. Rotate the kabobs frequently to ensure all sides get beautifully caramelized.

Once your kabobs are perfectly grilled, remove them from the heat and let them rest for a couple of minutes. Serve them immediately with generous amounts of the fresh chimichurri sauce spooned over the top. These Surf and Turf Kabobs are a guaranteed hit, perfect for a summer barbecue or any occasion that calls for a touch of gourmet flair. Enjoy!

Conclusion:

There you have it – the ultimate guide to crafting delicious Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines by bringin extractg together the best of both worlds: succulent, perfectly grilled steak and plump, juicy shrimp, all elevated by the vibrant, herbaceous punch of a homemade chimichurri. It’s a dish that’s both impressive enough for a special occasion yet surprisingly simple to prepare, making it an ideal choice for any weeknight or weekend gathering. The beauty of these kabobs lies in their versatility; they’re a fantastic centerpiece for a backyard BBQ, a refreshing option for a lighter summer meal, or even a delightful appetizer when served in smaller portions.

I highly encourage you to give these Surf and Turf Kabobs a try. Don’t be intimidated by the chimichurri; it’s incredibly easy to whip up and makes all the difference. Feel free to experiment with different cuts of steak or seafood, and get creative with your vegetable selections. We’ve got some answers to common questions below, but ultimately, the best way to discover just how wonderful these kabobs are is to make them yourself!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is even better when it has a chance to meld its flavors for a few hours or even overnight in the refrigerator. Just store it in an airtight container and give it a good stir before serving.

What other vegetables work well on these kabobs?

The possibilities are endless! Bell peppers of any color, red onion, cherry tomatoes, zucchini, and mushrooms are all fantastic choices. Just make sure to cut them into similar-sized pieces as your steak and shrimp for even cooking.

Can I make these kabobs in the oven if I don’t have a grill?

Yes, you can! Arrange the assembled kabobs on a baking sheet lined with parchment paper and bake at around 400°F (200°C) for 10-15 minutes, flipping them halfway through, until the steak and shrimp are cooked through.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and juicy jumbo shrimp marinated and grilled, served with a vibrant, herbaceous chimichurri sauce.

Prep Time
20 Minutes

Cook Time
12 Minutes

Total Time
32 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: Combine 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 in a bowl. Whisk together and set aside.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Let marinate for at least 10 minutes.
3. Step 3
   Thread the marinated sirloin steak cubes onto skewers, alternating with the jumbo shrimp. You can also add vegetables like bell peppers and onions if desired, though they are not listed in the provided ingredients.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   Grill the kabobs for 5-6 minutes per side, or until the steak is cooked to your desired doneness and the shrimp are pink and opaque.
6. Step 6
   Remove kabobs from the grill and serve immediately, with the remaining 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.