Surf and Turf Kabobs- Zesty Chimichurri Recipe

Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleasers, a vibrant explosion of flavors and textures that I absolutely adore making and, of course, devouring. Imagin extracte succulent pieces of perfectly grilled steak mingling with plump, juicy shrimp, all skewered together and kissed by the open flame. It’s a dish that whispers of summer barbecues and celebratory feasts, combining the best of both land and sea in a single, unforgettable bite. What makes these surf and turf kabobs so special is the effortless elegance they bring to any table. They’re surprisingly easy to assemble, yet they look and taste like something from a high-end restaurant. And let’s not forget the magical chimichurri sauce – a zesty, herbaceous blend that cuts through the richness of the meat and seafood, elevating every single element. Get ready to impress yourself and everyone you share these incredible Surf and Turf Kabobs with Chimichurri Sauce with!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about surf and turf. The classic pairing of succulent steak and plump shrimp evokes a sense of indulgence and deliciousness. And when you take that beloved combination and transform it into vibrant, flavorful kabobs, it becomes an absolute showstopper. These Surf and Turf Kabobs with Chimichurri Sauce are perfect for a backyard barbecue, a special occasion dinner, or even just a weeknight when you’re craving something extraordinary. The smoky char from the grill, the tender bite of the sirloin, the sweet pop of the shrimp, all brought together by the bright, herbaceous, and slightly spicy chimichurri sauce – it’s a symphony of flavors and textures.

The magic of these kabobs truly lies in the combination of simple, high-quality ingredients and the vibrant, fresh chimichurri. Chimichurri, a South American staple, is incredibly easy to make and boasts an unparalleled ability to elevate grilled meats and seafood. Its fresh, zesty profile cuts through the richness of the steak and complements the sweetness of the shrimp beautifully. Plus, making it yourself means you can adjust the spice level and herb blend to your exact preferences. Let’s get started and create a meal that’s as fun to make as it is to eat!

Ingredients:

Chimichurri Sauce Preparation

The foundation of this dish is our vibrant chimichurri sauce. It’s where all the herbaceous goodness comes from. We want to start by creating this sauce so the flavors have a chance to meld while we prepare the kabobs.

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 dressing.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, and the finely chopped jalapeno to the bowl. Don’t be shy with the herbs; they are the star here!
3. Season the mixture with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. If you love a bit of heat, feel free to increase the cayenne pepper. Stir everything together thoroughly until all the ingredients are evenly distributed.
4. Once everything is mixed, cover the bowl and let the chimichurri sauce rest in the refrigerator for at least 30 minutes. This resting period is crucial; it allows the flavors to develop and marry beautifully. The longer it sits, the more intense and complex the flavor will become, so you can even make it a day in advance for maximum flavor.

Kabob Assembly and Grilling

Now that our flavor-packed chimichurri is chilling and developing its magic, we can turn our attention to the kabobs themselves. This is where the fun really begin extracts, threading all those delicious ingredients onto skewers.

1. Prepare your sirloin steak. Ensure it’s cut into uniform 1-inch cubes. This ensures even cooking. If you haven’t already, gently pat the steak cubes dry with paper towels. This helps to get a good sear on the grill.
2. Prepare your shrimp. Make sure they are peeled and deveined, and leaving the tails on is a nice touch for presentation and easy handling. Like the steak, pat the shrimp dry with paper towels.
3. If you are using wooden skewers, remember to soak them in water for at least 30 minutes prior to assembling the kabobs. This prevents them from burning on the grill. Metal skewers don’t require soaking.
4. Begin extract assembling your kabobs. Thread the steak cubes and shrimp onto the skewers, alternating between the two. You can add other vegetables like bell peppers, onions, or cherry tomatoes if you like, but for a classic surf and turf experience, we’re keeping it focused on the stars. Aim for a good balance of steak and shrimp on each skewer. Lightly brush the assembled kabobs with the 1 tablespoon of olive oil. This will help prevent sticking and encourage a nice char.
5. Preheat your grill to medium-high heat. You want it hot enough to get a good sear on the kabobs, but not so hot that they burn before cooking through.
6. Carefully place the kabobs onto the hot grill. Grill for approximately 3-5 minutes per side for medium-rare steak, and until the shrimp are pink and opaque. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. It’s better to slightly undercook and have the option to put them back on for a minute or two, rather than overcooking.
7. Once the kabobs are cooked to your liking, remove them from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite.

Serving Your Masterpiece

Now for the grand finnon-alcoholic ale! This is where you bring it all together and present your delicious creation.

1. Arrange the grilled surf and turf kabobs on a serving platter.
2. Generously spoon the fresh chimichurri sauce over the kabobs, ensuring each piece gets a good coating. You can also serve extra chimichurri on the side for dipping.
3. These kabobs are fantastic served on their own, or you can pair them with your favorite grilled vegetables, a fresh salad, or some fluffy rice. Enjoy the incredible flavors and the satisfaction of a meal well done!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! This dish truly shines with its incredible balance of flavors and textures. The juicy, tender steak and succulent shrimp, perfectly grilled and complemented by the vibrant, herbaceous chimichurri, create a culinary experience that’s both sophisticated and delightfully easy to prepare. It’s the perfect centerpiece for a summer barbecue, a special occasion, or just a fantastic weeknight meal that feels like a treat.

For serving, I love pairing these kabobs with some grilled corn on the cob, a fresh quinoa salad, or even some crusty bread to sop up any extra chimichurri. If you’re feeling adventurous, consider adding chunks of bell peppers and red onion directly onto the kabobs for an added layer of flavor and color. And for those who love a little heat, a pinch of red pepper flakes in the chimichurri or a spicy marinade for the steak can elevate the dish even further.

I truly encourage you to give these Surf and Turf Kabobs with Chimichurri Sauce a try. It’s a rewarding recipe that delivers maximum flavor with minimal fuss. Get ready to wow your taste buds and your guests!

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is best when it has a little time for the flavors to meld. You can easily make it a day or two in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving.

What kind of steak works best for these kabobs?

For kabobs, you want a steak that’s tender and can stand up to grilling. Cuts like sirloin, New York strip, or even tenderloin are excellent choices. Aim for about 1 to 1.5-inch cubes for even cooking.

Can I use other seafood besides shrimp?

Yes, you can! Scallops are another fantastic option that grill beautifully and pair wonderfully with steak. Just be mindful of their cooking time, as they cook more quickly than shrimp.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
15 Minutes

Total Time
35 Minutes

Servings
6

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 parsley, basil, thyme, oregano, cilantro, chopped jalapeno, sea salt, and cayenne pepper in a bowl. Whisk until well combined. Set aside.
2. Step 2
   Thread the sirloin steak cubes onto skewers, alternating with pieces of bell pepper and onion if desired (not listed in provided ingredients, but typical for kabobs). Brush lightly with 1 tablespoon olive oil.
3. Step 3
   Thread the jumbo shrimp onto separate skewers. Season the shrimp lightly with salt and pepper.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the steak kabobs for 8-10 minutes, turning occasionally, until desired doneness is reached.
6. Step 6
   Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque.
7. Step 7
   Serve the surf and turf kabobs immediately, 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.