Surf and Turf Kabobs Chimichurri- Easy Flavorful Dinner

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, and for good reason! Imagin extracte tender, juicy chunks of steak mingling with succulent shrimp, all grilled to smoky perfection on skewers. This isn’t just a meal; it’s an experience that brings the best of land and sea together in one delicious package. People adore surf and turf kabobs because they offer that satisfying, hearty bite of steak alongside the delicate sweetness of seafood, creating a flavor dynamic that’s truly addictive. What makes these particular Surf and Turf Kabobs with Chimichurri Sauce truly special is the vibrant, herbaceous chimichurri sauce that acts as the perfect counterpoint to the richness of the meat and shrimp. Its zesty, garlicky goodness cuts through the indulgence, leaving your taste buds singin extractg. Get ready to elevate your grilling game with this unforgettable dish!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a surf and turf combination. It’s the perfect marriage of land and sea, offering a delightful contrast of textures and flavors. Elevating this classic pairing to skewers, or kabobs, makes it even more fun and interactive, especially for grilling season. And to truly make these kabobs sing, we’re topping them with a vibrant, herbaceous, and slightly spicy chimichurri sauce. This sauce is a revelation, packed with fresh herbs and a zesty kick that perfectly complements the rich steak and sweet shrimp. Preparing these kabobs is a rewarding experience, and the end result is a dish that’s sure to impress. Let’s get started on creating this culinary masterpiece!

Ingredients:

Chimichurri Sauce Preparation

The heart of this dish, aside from the delicious surf and turf, is the chimichurri sauce. This Argentinian staple is incredibly easy to make and offers an explosion of fresh, bright flavors. It’s the perfect counterpoint to the richness of the steak and the sweetness of the shrimp.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Whisk these together until they are well emulsified. This forms the base of our vibrant sauce.
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. Don’t be shy with the herbs; their freshness is key to a fantastic chimichurri.
3. Stir in the finely chopped jalapeno. Remember, you can adjust the amount of jalapeno, or even remove the seeds and membranes, if you prefer a milder sauce. For an extra kick, leave some seeds in!
4. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always add more cayenne pepper if you like it spicier. Taste and adjust seasoning as needed.
5. Whisk everything together thoroughly to ensure all the ingredients are well incorporated. For the best flavor, allow the chimichurri sauce to 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 ahead of time and refrigerate it; just let it come to room temperature before using.

Kabob Assembly and Grilling

Now that our flavorful chimichurri is ready, it’s time to prepare the kabobs themselves. This is where the fun really begin extracts, skewering our delicious ingredients.

1. If you are using wooden skewers, it is essential to soak them in water for at least 30 minutes before you begin extract assembling your kabobs. This prevents them from burning on the grill. You can also use metal skewers, which are more durable and don’t require soaking.
2. Thread the sirloin steak cubes onto the skewers, alternating them with the jumbo shrimp. Aim for a balanced distribution of steak and shrimp on each skewer. Don’t pack the ingredients too tightly; leaving a little space between them allows for even cooking and better caramelization. I like to arrange them so that each skewer has a good mix, ensuring a bite of steak and shrimp in almost every mouthful.
3. Once your kabobs are assembled, lightly brush them on all sides with the 1 tablespoon of olive oil. This helps to prevent sticking on the grill and promotes a nice sear.
4. Preheat your grill to medium-high heat. A hot grill is crucial for achieving those beautiful grill marks and a delicious crust on your steak and shrimp. Ensure your grill grates are clean and well-oiled to prevent any sticking.
5. Carefully place the kabobs on the preheated grill. Grill for approximately 3-5 minutes per side for the shrimp, and 4-6 minutes per side for the steak, depending on your desired level of doneness. Shrimp cook much faster than steak, so keep a close eye on them. You want the steak to be cooked to your preferred temperature (medium-rare to medium is ideal for sirloin) and the shrimp to be opaque and slightly pink. For best results, you can remove the shrimp a little earlier if they are cooking too quickly. Flip the kabobs regularly to ensure even cooking on all sides.
6. Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a few minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat.

Serve the surf and turf kabobs immediately, generously drizzled with the prepared chimichurri sauce. This dish is fantastic served with grilled vegetables, a fresh salad, or even some crusty bread to soak up any extra sauce. Enjoy the incredible flavors and textures of your homemade surf and turf kabobs!

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 combine the best of both worlds, offering succulent steak and tender seafood in a single, flavorful bite. The vibrant, herbaceous chimichurri sauce cuts through the richness of the ingredients beautifully, making each mouthful a delightful explosion of taste. They’re perfect for a special occasion, a weekend barbecue, or simply when you want to elevate your dinner game. I truly encourage you to give this recipe a try; it’s remarkably satisfying to create and even more enjoyable to eat.

For serving, these kabobs are incredibly versatile. They pair wonderfully with a fresh green salad, grilled corn on the cob, or even a simple bed of fluffy rice. If you’re feeling adventurous with variations, consider swapping the steak for lamb or beef tenderloin, or using shrimp, scallops, or even firm white fish like cod or halibut in place of the steak or alongside it. The chimichurri is also excellent with roasted vegetables, so feel free to add some chunks of bell peppers, onions, or zucchini to your kabobs for an extra layer of flavor and texture. Happy grilling!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

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

What kind of steak is best for these kabobs?

For the best results, choose a tender cut like sirloin, New York strip, or even ribeye. Cut the steak into uniform cubes to ensure even cooking.

Can I grill these kabobs indoors?

While grilling outdoors over charcoal or gas provides the best smoky flavor, you can adapt these kabobs for indoor cooking. Use a grill pan on your stovetop or broil them in the oven, keeping a close eye on them to prevent overcooking.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
25 Minutes

Cook Time
15 Minutes

Total Time
40 Minutes

Servings
6-8 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
   For the chimichurri sauce: In a food processor, combine 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. Pulse until finely chopped but not pureed. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with any desired vegetables (not listed in ingredients). Drizzle with 1 tablespoon olive oil and season lightly with salt and pepper.
3. Step 3
   Thread the peeled and deveined jumbo shrimp onto separate skewers.
4. Step 4
   Preheat grill to medium-high heat. Grill the steak kabobs for 4-6 minutes per side, or until desired doneness. Remove from grill and let rest.
5. Step 5
   Grill the shrimp kabobs for 2-3 minutes per side, or until pink and opaque. Do not overcook.
6. Step 6
   Serve the surf and turf kabobs 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.