Surf and Turf Kabobs Chimichurri – Easy Delicious Recipe

Surf and Turf Kabobs with Chimichurri Sauce are a culinary dream team, bringin extractg together the best of land and sea for an unforgettable meal. Imagin extracte succulent chunks of juicy steak and plump, tender shrimp, perfectly grilled and bursting with flavor. It’s no wonder this classic combination has captured hearts (and taste buds) for so long! The beauty of these kabobs lies not only in the delightful marriage of textures and tastes but also in their inherent versatility and ease of preparation. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from simply delicious to truly spectacular is the vibrant, herbaceous chimichurri. This zesty Argentine sauce, a magical blend of parsley, garlic, oregano, and a hint of vinegar, cuts through the richness of the meat and seafood, creating a symphony of bright, fresh notes that will have you coming back for more. Get ready to impress yourself and your guests with this vibrant and satisfying dish!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. It’s a classic pairing that evokes special occasions and delicious indulgence. And when you transform these luxurious ingredients into vibrant, colorful kabobs, you elevate the entire experience. The smoky char from the grill, the tender, juicy steak, the sweet, succulent shrimp – all brought together by a bright, herbaceous, and zesty chimichurri sauce – this is a dish that’s sure to impress. Perfect for a summer barbecue, a weekend dinner party, or even just a treat for yourself, these surf and turf kabobs are surprisingly simple to make and bursting with flavor. The homemade chimichurri is the real star here, cutting through the richness of the meat and seafood with its fresh, vibrant notes.

Ingredients:

Making the Chimichurri Sauce

The foundation of this incredible dish is the chimichurri sauce. It’s a vibrant, uncooked sauce that’s incredibly easy to whip up and offers a refreshing counterpoint to the rich surf and turf. Think of it as a South American pesto, but with a distinctly herbaceous and tangy profile.

1. In a medium bowl, combine the 1 cup of olive oil and the ½ cup of red grape juice vinegar. Whisk them together until they are well incorporated. The vinegar provides a lovely tang, while the olive oil creates a smooth, emulsified base.
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. Be generous with your herbs – this is where the magic happens! For the jalapeno, finely chop it. If you prefer a milder sauce, be sure to remove the seeds and membranes before chopping. The jalapeno adds a subtle warmth and a touch of heat that complements the other flavors beautifully.
3. Season the chimichurri with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The salt enhances all the flavors, and the cayenne pepper adds a gentle kick. You can always add more cayenne pepper if you like things spicier, so start with the smaller amount and taste as you go.
4. Stir everything together thoroughly. You want all those fresh herbs and aromatics to be evenly distributed throughout the oil and vinegar mixture. For the best flavor, allow the chimichurri 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 a day in advance and store it in an airtight container in the refrigerator. Just bring it back to room temperature before serving.

Preparing the Kabobs

Now for the star ingredients – the sirloin steak and the jumbo shrimp. The key to perfectly cooked kabobs is consistent piece sizes and proper grilling technique.

1. Ensure your sirloin steak is cut into uniform 1-inch cubes. This will help guarantee that all the steak pieces cook at roughly the same rate. If your cubes are too small, they might overcook and become dry. If they’re too large, they might not cook through before the shrimp are done.
2. If you haven’t already, make sure your jumbo shrimp are peeled and deveined, leaving the tails on. The tails add a lovely visual appeal and make them easier to handle on the skewers.
3. If you are using wooden skewers, it’s crucial to soak them in water for at least 30 minutes (or even longer) before threading the ingredients. This prevents the skewers from burning on the grill. Metal skewers do not require soaking.
4. Begin extract threading the steak and shrimp onto your prepared skewers, alternating between the two. You can add other vegetables to your kabobs if you like, such as bell peppers, onions, or cherry tomatoes, but for this classic surf and turf, we’re keeping it focused on the stars. Aim for a good mix on each skewer, ensuring they aren’t packed too tightly, which would hinder even cooking.

Grilling the Kabobs

The grill is where all the flavors come together. A hot grill is essential for a beautiful sear and perfectly cooked kabobs.

1. Preheat your grill to medium-high heat. It’s important to have a hot grill to get a good sear on the steak and shrimp, locking in their juices.
2. Lightly brush your grill grates with the 1 tablespoon of olive oil to prevent sticking. You can also lightly brush the kabobs themselves with a little bit of oil, but be careful not to overload them, as the chimichurri is already quite rich.
3. Place the prepared kabobs on the hot grill. Cook for approximately 3-4 minutes per side for medium-rare steak and perfectly cooked shrimp. The exact cooking time will vary depending on the thickness of your steak cubes and the heat of your grill. Shrimp cook very quickly, so keep a close eye on them. You’re looking for the shrimp to turn pink and opaque, and the steak to have a nice char on the outside and a rosy pink center.
4. As the kabobs cook, turn them every few minutes to ensure even cooking and develop a beautiful char on all sides. Avoid the temptation to move them around too much, as this can prevent proper searing.
5. Once cooked to your desired doneness, remove the kabobs from the grill. Let them rest for just a couple of minutes before serving. This allows the juices to redistribute throughout the steak, making it even more tender and flavorful.

Serve the surf and turf kabobs immediately, generously drizzled with the fresh chimichurri sauce. This dish is a symphony of textures and flavors, and I’m confident you’ll love every bite!

Conclusion:

There you have it – a guide to creating delicious Surf and Turf Kabobs with Chimichurri Sauce! This recipe truly shines because it offers a delightful balance of flavors and textures. The succulent seafood, whether it’s shrimp or scallops, pairs beautifully with the tender steak, all brought together by the vibrant, herbaceous kick of the homemade chimichurri. It’s an impressive dish that’s surprisingly easy to assemble, making it perfect for a weeknight treat or a backyard gathering with friends. We’ve explored how to grill these kabobs to perfection, but feel free to adapt the cooking method to your preference.

For serving, these Surf and Turf Kabobs are fantastic on their own, but they also make a wonderful main course alongside grilled corn on the cob, a fresh quinoa salad, or crusty bread to soak up any extra chimichurri. Looking for variations? You can easily swap out the steak for chicken or beef, or incorporate other vegetables like bell peppers, zucchini, or cherry tomatoes onto your skewers. Don’t be afraid to experiment with different herbs in your chimichurri, too – a touch of mint can add an unexpected freshness!

We genuinely encourage you to give this recipe a try. The effort is minimal, but the reward is a truly memorable meal. Prepare to impress yourself and your guests with these flavorful kabobs!

Frequently Asked Questions:

Can I prepare the chimichurri sauce in advance?

Absolutely! Chimichurri sauce is actually best made a few hours ahead of time, or even the day before. This allows the flavors to meld beautifully. Simply store it in an airtight container in the refrigerator. You might need to give it a good stir before serving as the oil can separate.

What kind of seafood is best for these kabobs?

While shrimp and scallops are excellent choices due to their quick cooking times and delightful texture, you can also use firm white fish like cod or halibut, cut into chunks. Just be mindful of the cooking time for different types of seafood to avoid overcooking.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 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: Combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves garlic, ⅔ cup minced shallot, ⅔ cup minced parsley, 2 teaspoons basil, 2 teaspoons thyme, 2 teaspoons oregano, 2 teaspoons cilantro, 1 jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper in a bowl. Whisk until well combined. Set aside.
2. Step 2
   In a separate bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil. Thread the steak cubes onto skewers, leaving a small space between each piece.
3. Step 3
   Thread the 1 package jumbo shrimp onto separate skewers. If using wooden skewers, soak them in water for at least 30 minutes before use.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Grill shrimp kabobs for 2-3 minutes per side, until pink and cooked through.
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.