Surf and Turf Kabobs Chimichurri Grilled Delights

Surf and Turf Kabobs with Chimichurri Sauce offer a delightful culinary adventure that’s as impressive to serve as it is to devour. Imagin extracte tender chunks of succulent steak and plump, juicy shrimp, marinated to perfection and threaded onto skewers alongside vibrant vegetables. This classic pairing is a crowd-pleaser for a reason; it brings together the best of both worlds, satisfying the most discerning palates with its luxurious yet approachable feel. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce from merely delicious to utterly unforgettable is the bright, herbaceous chimichurri sauce. This zesty Argentinean condiment, a lively blend of parsley, garlic, oregano, and vinegar, cuts through the richness of the surf and turf, creating a harmonious explosion of flavors that will have you reaching for another skewer. Get ready to fire up the grill for an experience that’s both elegant and incredibly satisfying.

Ingredients:

This Surf and Turf Kabob recipe is a showstopper, perfect for grilling and impressing your friends and family. The combination of succulent sirloin steak and plump, juicy shrimp, all grilled to perfection and drizzled with a vibrant, herbaceous chimichurri sauce, is simply irresistible. We’ll break down the process into easy-to-follow steps, starting with the star of the show: the chimichurri.

Making the Chimichurri Sauce

The chimichurri sauce is what truly elevates these kabobs. It’s a bright, zesty, and incredibly flavorful Argentinian sauce that’s incredibly simple to make. Its fresh herb profile cuts beautifully through the richness of the steak and complements the sweetness of the shrimp.

1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Whisk these 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 sheer amount of fresh herbs is what gives chimichurri its signature aroma and taste. Don’t be shy with the chopping; finer pieces will meld together more harmoniously.
3. Next, incorporate the finely chopped jalapeno. If you prefer a milder sauce, you can remove the seeds and membranes from the jalapeno before chopping. If you like a bit of heat, leave them in! Stir in the 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne to taste if you want a spicier kick, so start with a little and build up if desired.
4. Stir everything together thoroughly. It’s best to let the chimichurri sauce sit for at least 30 minutes at room temperature, or even better, refrigerate it for an hour or two before serving. This allows all those incredible flavors to meld and deepen. You can make this sauce a day in advance, and it will only get better! Give it a good stir again before serving, as the oil and vinegar may separate slightly.

Preparing the Surf and Turf

Now that our flavorful chimichurri is taking a nap and letting the flavors meld, it’s time to get our surf and turf ready for their grilling adventure.

1. Pat the sirloin steak cubes dry with paper towels. This is a crucial step for achieving a beautiful sear on the steak. For the shrimp, ensure they are peeled and deveined, with the tails left on for presentation and an easier way to handle them on the grill. If your shrimp aren’t already tail-on, now is the time to add them back.
2. Thread the steak cubes onto skewers. If you’re using wooden skewers, remember to soak them in water for at least 30 minutes prior to grilling to prevent them from burning. Alternate the steak cubes with any vegetables you might want to add, such as bell peppers, onions, or zucchini, for a complete meal on a stick! For this recipe, we are focusing purely on the surf and turf, so we’ll be threading the steak alone for now.
3. Thread the jumbo shrimp onto separate skewers, or intersperse them with the steak on the same skewers if you prefer. Ensure the shrimp are not overcrowded on the skewers; this allows for even cooking.
4. Brush the steak and shrimp with the remaining 1 tablespoon of olive oil. Season both generously with salt and pepper to your liking. This simple coating of oil will help prevent sticking and contribute to that coveted grilled char.

Grilling the Kabobs

The moment of truth! Grilling brings out the best in both steak and shrimp, imparting a delicious smoky flavor.

1. Preheat your grill to medium-high heat. You want it hot enough to sear the proteins quickly, locking in their juices. For gas grills, this usually means setting the burners to high and letting it heat up for about 10-15 minutes. For charcoal grills, arrange your coals so you have a hot zone for searing.
2. Place the kabobs on the preheated grill. For the sirloin steak, grill for approximately 3-4 minutes per side for medium-rare, adjusting the time based on your desired level of doneness. Remember that steak continues to cook slightly after it’s removed from the grill, so it’s better to err on the side of slightly undercooked than overcooked.
3. For the jumbo shrimp, they cook much faster. Grill them for about 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Overcooked shrimp can become tough and rubbery, so keep a close eye on them.
4. Once cooked to your liking, remove the kabobs from the grill. Let them rest for a few minutes before serving. This resting period is essential for allowing the juices to redistribute throughout the meat, ensuring a tender and flavorful bite.

Serve the grilled surf and turf kabobs hot, with generous spoonfuls of the fresh chimichurri sauce drizzled over the top. This dish is a celebration of simple, high-quality ingredients coming together in perfect harmony. Enjoy!

Conclusion:

There you have it – the ultimate Surf and Turf Kabobs with Chimichurri Sauce! I hope you’re as excited as I am to give this recipe a whirl. This dish is truly fantastic because it brings together the best of both worlds: succulent steak and fresh, bright shrimp, all elevated by the zesty, herb-packed chimichurri. It’s a flavor explosion waiting to happen and surprisingly easy to assemble, making it perfect for weeknight dinners or impressive backyard barbecues. The grilling process infuses everything with a wonderful smoky char that complements the tender ingredients beautifully.

Serve these kabobs alongside fluffy rice, a crisp green salad, or grilled corn on the cob for a complete and satisfying meal. Don’t be afraid to get creative with your serving suggestions! For variations, consider swapping the shrimp for scallops or adding chunks of firm white fish. You could also incorporate colorful bell peppers, cherry tomatoes, or chunks of pineapple onto the skewers for added sweetness and visual appeal. The possibilities are endless!

I truly encourage you to try making these Surf and Turf Kabobs. They are a guaranteed crowd-pleaser and a delicious way to enjoy a special meal without a lot of fuss. Let me know how yours turn out!

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when made a few hours or even a day in advance, as the flavors have more time to meld. Store it in an airtight container in the refrigerator.

What kind of steak is best for these kabobs?

Tender cuts like sirloin, ribeye, or even tenderloin work wonderfully. Just make sure to cut them into uniform cubes for even cooking. Avoid tougher cuts that might require a marinade.

Can I grill these kabobs indoors?

While grilling outdoors offers the best flavor and char, you can achieve similar results indoors using a grill pan on your stovetop or even under your broiler, just keep a close eye on them to prevent burning.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 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
   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 until well combined. Set aside.
2. Step 2
   In a separate bowl, toss the sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper.
3. Step 3
   Thread the sirloin steak cubes and jumbo shrimp onto skewers, alternating between the two.
4. Step 4
   Preheat your grill to medium-high heat.
5. Step 5
   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.
6. Step 6
   Remove the kabobs from the grill and serve 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.