Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce aren’t just a meal; they’re an experience. Imagin extracte perfectly grilled, succulent morsels of tender steak and plump, sweet shrimp, threaded onto skewers and kissed by the flame. This classic pairing, elevated by a vibrant, herbaceous chimichurri, is a guaranteed crowd-pleaser, a dish that evokes summer evenings and celebratory gatherings. What makes these surf and turf kabobs so universally beloved? It’s the masterful dance of textures and flavors: the satisfying chew of the steak, the delicate bite of the shrimp, and that zesty, garlicky punch of the chimichurri that cuts through the richness and brings everything to life. Each bite is a delightful surprise, a symphony of the sea and the land that leaves you craving more. This is the recipe that will transform your next barbecue into a culinary masterpiece.

Why You’ll Adore This Recipe

A Flavor Explosion on a Stick

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s a classic pairing for a reason – the rich, savory beef meltingly tender against the sweet, succulent shrimp. But why relegate this delightful duo to a special occasion when you can transform it into an easy, flavorful weeknight meal with these incredible surf and turf kabobs? The secret weapon? A vibrant, herbaceous chimichurri sauce that cuts through the richness and elevates every bite. These kabobs are perfect for grilling, roasting, or even pan-searing, making them a versatile star for any meal. Let’s dive in and create some magic!

Ingredients:

Chimichurri Sauce Preparation

First things first, let’s get our vibrant chimichurri sauce ready. This sauce is truly the star of the show, bringin extractg a burst of fresh, zesty flavor that complements the surf and turf perfectly.

1. In a medium bowl, whisk together the 1 cup of olive oil and the ½ cup of red grape juice vinegar. The vinegar provides a wonderful tang, and the red grape juice vinegar adds a subtle fruity note that’s just delightful.
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. The combination of fresh herbs is what makes chimichurri so special. Don’t be shy with them – the more herb-forward, the better!
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. For a spicier kick, leave them in, or even add a pinch more cayenne pepper.
4. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more salt and spice later, but you can’t take it away! Give everything a good stir to ensure all the ingredients are well combined. Let this sauce sit for at least 15-30 minutes to allow the flavors to meld beautifully. This resting time is crucial for a truly flavorful chimichurri.

Kabob Assembly and Cooking

Now for the main event – assembling our delicious surf and turf kabobs!

Marinating the Steak

1. Place the 3 pounds of sirloin steak, cut into 1-inch cubes, into a large bowl. Drizzle the 1 tablespoon of olive oil over the steak. This helps to prevent sticking and promotes even browning.
2. Spoon about half of your prepared chimichurri sauce over the steak. Gently toss the steak cubes to ensure they are evenly coated with the sauce. You want each piece of steak to have a good amount of that herby goodness clingin extractg to it.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate the meat. Avoid marinating the steak in the chimichurri for too long, especially with the vinegar, as it can begin extract to break down the meat’s texture.

Preparing and Grilling the Kabobs

1. While the steak is marinating, prepare your skewers. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before threading your ingredients. This prevents them from burning on the grill.
2. Thread the marinated sirloin steak cubes onto the prepared skewers, leaving a little space between each piece to ensure even cooking.
3. Next, add the 1 package of jumbo shrimp, peeled and deveined with tails on, to the skewers. You can alternate the shrimp with the steak, or create separate shrimp-only skewers if you prefer. The shrimp cook much faster than the steak, so keep this in mind when grilling.
4. Preheat your grill to medium-high heat. If you don’t have a grill, you can also roast these kabobs in a preheated oven at 400°F (200°C) on a baking sheet, or pan-sear them in batches in a hot skillet.
5. Place the kabobs on the preheated grill. Grill for about 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, or until the steak is cooked to your desired level of doneness and the shrimp are pink and opaque. Remember that shrimp cook very quickly, so be vigilant not to overcook them, as they can become tough. The steak will take a bit longer, depending on your preference – medium-rare is usually ideal for sirloin.
6. Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful bite.

Serve these beautiful surf and turf kabobs immediately, with the remaining chimichurri sauce on the side for dipping and drizzling. They are fantastic served with rice, a fresh salad, or grilled vegetables. Enjoy this explosion of flavor!

Conclusion:

There you have it! These Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper. The succulent combination of perfectly grilled steak and plump shrimp, all infused with that vibrant, herbaceous chimichurri, creates a flavor explosion that’s both sophisticated and incredibly satisfying. This recipe is fantastic because it’s relatively simple to execute while delivering restaurant-quality results. It’s the ideal dish for a summer barbecue, a special occasion dinner, or even a weeknight meal that feels like a treat. I love serving these kabobs over a bed of fluffy rice or quinoa, or alongside a crisp green salad for a complete and balanced meal. Don’t be afraid to get creative with your variations either! Swap the shrimp for scallops or add chunks of firm white fish. For the steak, flank steak, sirloin, or even ribeye cut into cubes work beautifully. The key is the freshness of the ingredients and the zesty kick of the chimichurri. I truly encourage you to give this recipe a try – I’m confident you’ll love it as much as I do!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is actually best made a few hours in advance, or even the day before. This allows the flavors to meld beautifully. Just store it in an airtight container in the refrigerator.

What kind of wood or charcoal is best for grilling these kabobs?

For these Surf and Turf Kabobs, I find that a good quality charcoal provides a fantastic smoky flavor that complements the seafood and steak wonderfully. If you’re using a gas grill, just ensure it’s preheated to a medium-high heat.

Are there any vegetarian or vegan alternatives I can use?

While this recipe is specifically for surf and turf, you could easily adapt the concept! For a vegetarian option, consider using hearty mushrooms like portobello and firm halloumi cheese. For a vegan version, king oyster mushrooms and marinated tofu or tempeh would make delicious additions to your kabobs, all of course still amazing with the chimichurri.

Surf and Turf Kabobs with Chimichurri Sauce

Juicy sirloin steak and succulent shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce. Perfect for a summer barbecue.

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, ((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
   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 to combine and set aside.
2. Step 2
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between the two. Brush the kabobs lightly with 1 tablespoon of olive oil.
3. Step 3
   Preheat your grill to medium-high heat.
4. Step 4
   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.
5. Step 5
   Remove the kabobs from the grill and let them rest for a few minutes.
6. Step 6
   Serve the surf and turf kabobs hot, 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.