Surf and Turf Kabobs Chimichurri-Easy Delicious Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience! Imagin extracte succulent, perfectly grilled morsels of tender steak and juicy shrimp, artfully skewered and kissed by the flame. That’s the magic of these incredible kabobs. It’s no wonder this classic combination has captured hearts and taste buds around the world. The inherent appeal lies in its delightful duality – the robust, savory notes of the beef perfectly complemented by the sweet, oceanic brininess of the shrimp. But what truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from fantastic to unforgettable is the vibrant, herbaceous chimichurri. This zesty Argentinean sauce, packed with fresh parsley, garlic, and a hint of chili, cuts through the richness of the meat and seafood, creating a symphony of flavors that is both sophisticated and incredibly satisfying. Get ready to impress yourself and your guests with this show-stopping dish!

Surf and Turf Kabobs with Chimichurri Sauce

Get ready for a flavor explosion with these Surf and Turf Kabobs, perfectly complemented by a vibrant and zesty Chimichurri sauce. This dish brings together the best of land and sea, creating a meal that’s both impressive and incredibly satisfying. The tender, juicy steak and succulent shrimp are elevated by the herbaceous, garlicky goodness of the homemade chimichurri, making every bite an adventure. Whether you’re grilling for a special occasion or just want to treat yourself to something extraordinary, these kabobs are sure to impress.

The beauty of kabobs lies in their versatility and the ease with which they allow flavors to meld. By threading the ingredients onto skewers, we ensure even cooking and a delightful presentation. The chimichurri sauce, a staple in Argentinian cuisine, is remarkably simple to make and adds a burst of freshness that cuts through the richness of the meat and seafood. Let’s get started and create a culinary masterpiece!

Ingredients:

Chimichurri Sauce Preparation

The heart and soul of this dish lies in its incredible chimichurri sauce. It’s a simple yet powerful condiment that requires no cooking, allowing the fresh ingredients to shine.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the flavorful base for our sauce.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. Don’t be shy with the herbs; they are what give chimichurri its vibrant character.
3. Stir in the finely chopped jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping, or omit it altogether. For a spicier kick, leave them in!
4. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can adjust the cayenne pepper to your spice preference. A little goes a long way, but it adds a lovely warmth.
5. Whisk everything together thoroughly. For the best flavor, cover the bowl and let the chimichurri sauce refrigerate for at least 30 minutes to allow the flavors to meld. Ideally, make it a few hours ahead of time or even the day before for maximum flavor infusion. This sauce will keep in the refrigerator for up to a week, so you can even use any leftovers on other grilled meats or vegetables.

Kabob Assembly and Grilling

Now that our chimichurri is ready, it’s time to prepare and grill our surf and turf.

1. Take your 3 pounds of sirloin steak, cut into 1-inch cubes, and place it in a separate bowl. Drizzle it with 1 tablespoon of olive oil and season it lightly with a pinch of salt and pepper. Toss to coat evenly. This simple seasoning helps the steak develop a nice crust when grilled. We’re not marinating the steak extensively because the chimichurri will provide plenty of bold flavor.
2. Prepare your skewers. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill.
3. Thread the steak cubes and the 1 package (16 ounces) of jumbo shrimp, peeled and deveined with the tail-on, onto the skewers, alternating between the steak and shrimp. You can also add other vegetables like bell peppers, onions, or cherry tomatoes if you desire, though the recipe focuses on the pure surf and turf experience. Be mindful not to overcrowd the skewers, as this can lead to uneven cooking. Ensure there’s a little space between each piece.
4. Preheat your grill to medium-high heat. You want a nice, hot grill to get a good sear on the steak and shrimp. Clean the grill grates thoroughly and lightly oil them to prevent sticking.
5. Place the assembled kabobs on the hot grill. Grill for approximately 3-4 minutes per side for medium-rare steak and shrimp that are just cooked through and opaque. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. For shrimp, you’ll see them turn pink and curl slightly when they’re perfectly cooked. Avoid overcooking, as both the steak and shrimp can become tough. You can test a piece of steak for doneness by cutting into it.
6. Once cooked to your desired doneness, remove the kabobs from the grill. Let them rest for a minute or two before serving. This allows the juices to redistribute, ensuring a more tender and flavorful result.

Serve these glorious Surf and Turf Kabobs immediately, generously drizzled with the fresh Chimichurri sauce. Enjoy the incredible harmony of flavors and textures!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s guaranteed to impress! These kabobs are a fantastic way to elevate any meal, offering the perfect marriage of succulent seafood and tender steak, all brought together by the vibrant, herbaceous punch of our homemade chimichurri. The beauty of this dish lies in its versatility and ease of preparation, making it ideal for a weeknight treat or a show-stopping centerpiece for your next gathering. The char from the grill adds a wonderful smoky depth that complements the freshness of the ingredients beautifully.

For serving, I love to pair these surf and turf kabobs with a light, refreshing couscous salad or some grilled corn on the cob. They’re also delicious served over a bed of fluffy rice or alongside a crisp green salad. Don’t be afraid to get creative with variations! Swap out the shrimp for scallops or chunks of firm white fish. For the steak, flank steak or sirloin are excellent choices, but ribeye cubes would be wonderfully decadent. Feel free to add colorful vegetables like bell peppers, cherry tomatoes, or chunks of zucchini to your kabobs for added flavor and visual appeal.

I truly encourage you to give these surf and turf kabobs a try. They’re a celebration of fresh flavors and simple techniques, and I’m confident you’ll find them to be a resounding success!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually meld and deepen even further, making it even more delicious. Just give it a good stir before serving.

What kind of seafood works best besides shrimp?

Scallops are a fantastic alternative to shrimp, searing up beautifully and offering a lovely sweetness that pairs well with the steak. Chunks of firm white fish like cod, halibut, or even swordfish would also work wonderfully. Just adjust the cooking time slightly as different seafood cooks at different rates.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and plump shrimp marinated and grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.

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, ((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 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 1 tablespoon olive oil, a pinch of salt and pepper. Thread the steak onto skewers, leaving a small space between pieces.
3. Step 3
   Thread the jumbo shrimp onto separate skewers.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 4-5 minutes per side, or until desired doneness. Grill the shrimp kabobs for 2-3 minutes per side, or until pink and opaque.
6. Step 6
   Serve the surf and turf kabobs hot, with the 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.