Surf and Turf Kabobs Chimichurri Delicious Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, a culinary dance of land and sea that tantalizes the taste buds and impresses guests with minimal fuss. There’s just something undeniably satisfying about skewered ingredients, transforming simple components into a visually appealing and incredibly flavorful meal. We all love the classic combination of succulent steak and plump shrimp, but these kabobs elevate it to a whole new level. What truly sets this dish apart is the vibrant, herbaceous chimichurri sauce. Its zesty, garlicky goodness cuts through the richness of the meat and seafood, creating a perfectly balanced bite every single time. Get ready to experience the ultimate flavor explosion with these delightful Surf and Turf Kabobs with Chimichurri Sauce – your next barbecue or special occasion just got a whole lot more exciting!

Why You’ll Adore These Kabobs:

A Symphony of Textures and Flavors

Effortless Entertaining

The Magic of Chimichurri

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The delightful dance of tender, marinated meats and succulent seafood, all kissed by the flames, is a summertime classic for a reason. And when you pair that with a vibrant, herbaceous chimichurri sauce, you elevate it to a whole new level of deliciousness. This surf and turf kabob recipe is my go-to for impressing guests or just treating myself to a truly special meal. The combination of juicy sirloin steak and plump jumbo shrimp, infused with a zesty chimichurri, is simply irresistible. Let’s get started!

Ingredients:

Chimichurri Sauce Preparation

This is where the magic happens! The chimichurri is a bright, herbaceous sauce that cuts through the richness of the surf and turf beautifully. It’s surprisingly simple to make and can be prepared a day in advance, allowing the flavors to meld even further.

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. 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. The more fresh herbs you use, the more potent and delicious your chimichurri will be. Don’t be shy!
3. Stir in the finely chopped jalapeno. If you’re sensitive to heat, you can remove the seeds and membranes from the jalapeno before chopping, which will significantly reduce its pungency. For those who love a little kick, leave them in!
4. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The cayenne pepper adds a subtle warmth that complements the other flavors. You can always add more cayenne if you prefer a spicier sauce, but start with this amount and taste as you go.
5. Whisk everything together thoroughly until all the ingredients are evenly distributed. For the best flavor, cover the bowl and let the chimichurri rest in the refrigerator for at least 30 minutes, or preferably for a few hours, or even overnight. This resting period allows all those wonderful herb and garlic flavors to infuse into the oil and vinegar.

Kabob Assembly and Grilling

Now that our chimichurri is ready to go, it’s time to prepare our kabobs.

Marinating the Steak

While the chimichurri is resting, we’ll get our steak ready. It doesn’t need a long marinade because the chimichurri will be drizzled over it during and after cooking, but a little bit of flavor infusion doesn’t hurt.

1. In a separate bowl, toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and about ¼ cup of the prepared chimichurri sauce. Ensure each piece of steak is lightly coated. You can reserve the remaining chimichurri for serving. Let the steak marinate at room temperature for about 15-20 minutes while you prepare your skewers, or refrigerate for up to an hour if you’re preparing them further in advance.

Skewer and Grill

This is the fun part where everything comes together!

1. If you are using wooden skewers, remember 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 marinated sirloin steak cubes and the jumbo shrimp onto the skewers, alternating between the two. Try to keep the pieces a similar size to ensure even cooking. You can also add vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this classic surf and turf, we’re focusing on the star proteins.
2. Preheat your grill to medium-high heat. It’s crucial to have a hot grill for a good sear. If you’re using a gas grill, aim for around 400-450°F. If you’re using a charcoal grill, you’ll want your coals to be glowing red with a light dusting of ash. Make sure your grill grates are clean and lightly oiled to prevent sticking.
3. Place the assembled kabobs on the preheated grill. Grill for about 3-5 minutes per side for the shrimp, and 4-6 minutes per side for the steak, depending on your desired level of doneness. The shrimp will turn pink and opaque, while the steak should be nicely seared on the outside and cooked to your liking on the inside. Avoid overcrowding the grill; cook in batches if necessary to ensure proper heat circulation and searing.
4. During the last minute or two of grilling, you can brush the kabobs with a little more of the chimichurri sauce for an extra burst of flavor. This also helps to create a beautiful glaze.
5. Once cooked, remove the kabobs from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the steak, resulting in a more tender and flavorful bite.

Serve these delicious surf and turf kabobs immediately, with plenty of the remaining chimichurri sauce on the side for drizzling. They are fantastic on their own, or alongside a fresh salad or some grilled corn. Enjoy!

Conclusion:

There you have it – the ultimate guide to crafting delicious Surf and Turf Kabobs with a vibrant Chimichurri Sauce! This recipe is a winner because it perfectly balances the rich, savory flavors of high-quality steak and succulent shrimp, elevated by the zesty, herbaceous kick of our homemade chimichurri. It’s a feast for the eyes and the palate, offering a restaurant-quality dining experience right in your own backyard or kitchen. The beauty of these kabobs lies in their versatility; they’re perfect for a casual weeknight dinner, an impressive barbecue with friends, or even a special occasion. Don’t be afraid to experiment and make these your own! We encourage you to gather your ingredients, fire up the grill (or stovetop!), and dive into creating these incredible Surf and Turf Kabobs. You won’t regret it!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when made a few hours or even a day in advance. This allows the flavors to meld and deepen beautifully. Store it in an airtight container in the refrigerator, and give it a good stir before serving.

What are some good side dishes to serve with these kabobs?

These kabobs pair wonderfully with a variety of sides. Consider a refreshing quinoa salad, grilled corn on the cob, a simple green salad with a light vinaigrette, or some crusty bread to soak up any extra chimichurri sauce. Roasted sweet potatoes are also a fantastic complement.

Can I substitute the steak or shrimp?

Certainly! While steak and shrimp are classic for surf and turf, feel free to get creative. You could use tenderloin or sirloin steak, and for the “surf” component, firm white fish like cod or halibut, scallops, or even chunks of lobster would be delightful. Just adjust cooking times accordingly to ensure everything is cooked through but not overdone.

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
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: In a bowl, whisk together 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.
2. Step 2
   Let the chimichurri sit at room temperature for at least 30 minutes to allow the flavors to meld.
3. Step 3
   Pat the sirloin steak cubes and jumbo shrimp dry with paper towels.
4. Step 4
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon olive oil. Thread the steak cubes and shrimp onto skewers, alternating between them.
5. Step 5
   Preheat your grill to medium-high heat.
6. Step 6
   Grill the kabobs for 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, or until cooked to your desired doneness.
7. Step 7
   Serve the surf and turf kabobs immediately 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.