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Dinner / Surf and Turf Kabobs Chimichurri Sauce Recipe

Surf and Turf Kabobs Chimichurri Sauce Recipe

by Dinner

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a celebration on a skewer! Imagin extracte succulent pieces of perfectly grilled steak mingling with plump, sweet shrimp, all kissed by the smoky char of the grill. It’s this irresistible combination of land and sea, elevated by a vibrant, herbaceous chimichurri sauce, that makes this dish a perennial favorite. We love surf and turf kabobs because they offer the best of both worlds in every bite, making them ideal for everything from casual backyard barbecues to more impressive dinner parties. What truly sets these surf and turf kabobs apart is the bright, zesty chimichurri, an Argentinian sauce bursting with fresh parsley, cilantro, garlic, and a hint of chili, cutting through the richness of the proteins and bringin extractg an explosion of flavor to your palate. Get ready to ignite your taste buds with this truly special recipe.

Why You’ll Love This Recipe

This dish is a showstopper that’s surprisingly simple to put together. The colorful skewers are visually stunning, and the medley of textures and tastes will have everyone asking for seconds.

The Magic of Chimichurri

The homemade chimichurri sauce is the secret weapon that transforms these already delicious kabobs into something extraordinary. It’s fresh, flavorful, and the perfect counterpoint to the grilled steak and seafood.

Surf and Turf Kabobs with Chimichurri Sauce this Recipe

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The rich, savory steak paired with succulent shrimp is a classic for a reason. Elevating this beloved combination to a skewer format, perfect for grilling or broiling, adds an element of fun and ease. And to tie it all together? A vibrant, herbaceous chimichurri sauce that cuts through the richness and bursts with fresh flavor. This recipe transforms a simple meal into a culinary adventure, perfect for a weekend cookout or a special weeknight dinner. The beauty of kabobs lies in their versatility and the way they allow each component to cook to perfection. The chimichurri, a bright and zesty South American sauce, is the perfect counterpoint, offering a refreshing herbal punch that complements both the steak and the shrimp beautifully. It’s simple to make and adds a gourmet touch without much effort.

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

    • For the Chimichurri Sauce:

    This vibrant sauce is the star of the show, bringin extractg a fresh, herby brightness to our surf and turf. It’s incredibly simple to prepare and makes a huge difference in the overall flavor profile.

  • In a medium bowl, whisk together 1 cup of olive oil, ½ cup of red grape juice vinegar, 2 minced cloves of garlic, ⅔ cup of minced shallot, ⅔ cup of minced fresh parsley, 2 teaspoons of chopped fresh basil, 2 teaspoons of chopped fresh thyme, 2 teaspoons of chopped fresh oregano, and 2 teaspoons of chopped cilantro.
  • Finely chop 1 medium jalapeno and add it to the bowl. For those who enjoy a bit more heat, you can leave some of the seeds in, or even add a pinch more cayenne pepper later.
  • Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Taste and adjust the cayenne pepper to your preference – a little goes a long way, but a touch of heat really awakens the flavors.
  • Stir everything together until well combined. For the best flavor, let the chimichurri sit for at least 15-30 minutes at room temperature, or even better, refrigerate it for an hour or two to allow the flavors to meld. This is where the magic happens! The herbs will infuse the oil and vinegar, creating a truly spectacular sauce.

    • Preparing the Kabobs:

    Now for the main event! We want to ensure our steak and shrimp are perfectly seasoned and ready for the heat.

  • Pat the 3 pounds of sirloin steak, cut into 1-inch cubes, dry with paper towels. This is a crucial step for achieving a good sear. For the shrimp, ensure they are peeled and deveined, leaving the tails on for a more attractive presentation and easier handling on the skewer.
  • In a large bowl, toss the steak cubes with 1 tablespoon of olive oil. Season generously with salt and pepper. If you have extra time, you can marinate the steak in about a quarter of the chimichurri sauce for at least 30 minutes, or up to a few hours in the refrigerator. This will add another layer of flavor.
  • Thread the steak cubes onto skewers, leaving a small space between each piece to allow for even cooking. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.
  • Next, thread the jumbo shrimp onto separate skewers. You can also alternate shrimp and steak on the same skewers if you prefer, but be mindful that shrimp cook much faster than steak. For consistency, I often prefer to keep them separate. Season the shrimp with a little salt and pepper just before grilling.

    • Grilling or Broiling the Kabobs:

    This is where our surf and turf truly comes to life! We’re looking for beautiful char marks and perfectly cooked proteins.

  • Preheat your grill to medium-high heat, or preheat your broiler to high. If grilling, ensure your grates are clean and lightly oiled to prevent sticking.
  • Place the steak kabobs on the hot grill. Cook for about 3-5 minutes per side for medium-rare, turning them to ensure even browning. The exact cooking time will depend on the thickness of your steak cubes and your desired level of doneness. A meat thermometer is your best friend here; aim for an internal temperature of around 130-135°F for medium-rare.
  • Once the steak is nearly done, add the shrimp kabobs to the grill. Shrimp cook very quickly, usually taking only 2-3 minutes per side, until they turn pink and opaque. Be careful not to overcook them, as they can become tough and rubbery.
  • Remove the kabobs 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, with generous amounts of the fresh chimichurri sauce drizzled over the top, or served on the side for dipping. This dish is fantastic served with rice, a fresh salad, or grilled vegetables. Enjoy the explosion of flavors!

    • Surf and Turf Kabobs with Chimichurri Sauce

    Conclusion:

    I hope you’re as excited to try these Surf and Turf Kabobs with Chimichurri Sauce as I am! This recipe truly shines by bringin extractg together the best of both worlds – the succulent, smoky flavors of perfectly grilled steak and tender shrimp, elevated by the vibrant, herbaceous kick of homemade chimichurri. It’s a dish that looks impressive but is surprisingly approachable, making it ideal for a special weeknight dinner or a lively backyard barbecue. The interplay of textures and tastes is simply irresistible, and the fresh chimichurri sauce is a game-changer that you’ll want to put on everything!

    These kabobs are incredibly versatile. Serve them over fluffy white rice, alongside a fresh quinoa salad, or with a side of grilled corn on the cob for a complete and satisfying meal. Don’t be afraid to get creative with your variations! Swap the shrimp for scallops or firm white fish, or use your favorite cuts of steak like sirloin or flank. For a vegetarian twist, consider using hearty mushrooms and firm tofu marinated in a similar blend.

    I truly encourage you to give these Surf and Turf Kabobs a try. They are a fantastic way to impress your guests or simply treat yourself to a delicious and memorable meal. Let me know how yours turn out!

    Frequently Asked Questions:

    Can I prepare the chimichurri sauce ahead of time?

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

    What kind of steak is best for these kabobs?

    For kabobs, you want a steak that’s tender enough to cook quickly over high heat and can hold up well on a skewer. Cuts like sirloin, flank steak, New York strip, or even ribeye are excellent choices. Aim for cubes that are roughly 1 to 1.5 inches thick to ensure even cooking.

    How can I prevent the shrimp from overcooking?

    Shrimp cook very quickly, so the key is to add them to the grill during the last few minutes of cooking. They are done when they turn pink and opaque. Overcooked shrimp can become tough and rubbery, so keep a close eye on them!

    Surf and Turf Kabobs with Chimichurri Sauce

    Surf and Turf Kabobs with Chimichurri Sauce

    A flavorful surf and turf kabob recipe featuring tender sirloin steak and jumbo shrimp, paired with a vibrant and zesty chimichurri sauce.

    Prep Time
    25 Minutes

    Cook Time
    10 Minutes

    Total Time
    35 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
      Prepare the chimichurri sauce: In a bowl, 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. Whisk until well combined. Set aside.
    2. Step 2
      Thread the sirloin steak cubes onto skewers, alternating with shrimp. Leave a small space between each piece to ensure even cooking.
    3. Step 3
      Lightly brush the kabobs with 1 tablespoon olive oil. This helps prevent sticking and promotes browning.
    4. Step 4
      Preheat grill to medium-high heat. Grill the kabobs for approximately 4-5 minutes per side, or 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.

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