As I pulled open the grill lid on a warm summer evening, the enticing aroma of grilled sirloin and shrimp filled the air, evoking memories of backyard barbecues and laughter with friends. Today, I’m excited to share my recipe for Surf and Turf Kabobs with Chimichurri Sauce—an incredible dish that brings together the best of both worlds in a single skewer. Not only do these kabobs impress with their vibrant flavors and stunning presentation, but they also offer a quick prep time, making them perfect for spontaneous gatherings. The irresistible chimichurri adds a zesty brightness that takes this dish to new heights, turning any meal into a gourmet experience. Ready to bring a touch of elegance to your grilling game? Let’s dive in!
Why Are These Kabobs a Must-Try?
Epic Flavor Combination: These Surf and Turf Kabobs blend juicy steak and tender shrimp, creating a delicious contrast that meat lovers crave.
Fresh Herb Delight: The vibrant chimichurri sauce, packed with aromatic herbs, elevates the dish, introducing layers of flavor that excite the palate.
Quick Prep Time: With a simple preparation process, you can enjoy gourmet grilling without spending hours in the kitchen, making these kabobs perfect for your next barbecue.
Crowd-Pleasing Appeal: Guests will be absolutely delighted by the beautiful presentation and robust taste—an excellent addition to any gathering, alongside options like Cajun Shrimp Salmon or a fresh corn salad for a complete meal.
Versatile Enjoyment: Whether you’re hosting a summer party or just firing up the grill for the family, these kabobs are sure to impress and leave everyone asking for seconds!
Surf and Turf Kabobs Ingredients
• Get ready to savor each bite!
For the Chimichurri Sauce
- Olive Oil – Provides a rich, luscious base for the chimichurri; can substitute with avocado oil.
- Red Grape Juice Vinegar – Adds acidity and depth to the chimichurri; substitute with red wine vinegar if needed.
- Garlic (2 cloves, minced) – Contributes a robust aroma and flavor; fresh garlic is preferred over powder.
- Shallot (⅔ cup, minced) – Offers a mild sweetness; substitute with red onion if unavailable.
- Fresh Parsley (⅔ cup, minced) – Provides the primary herbal flavor; flat-leaf is recommended for its stronger taste.
- Fresh Basil (2 tsp, chopped) – Adds sweetness and complexity; can be replaced with oregano for earthiness.
- Fresh Thyme (2 tsp, chopped) – Enhances aroma; can substitute with dried thyme in smaller quantities.
- Fresh Oregano (2 tsp, chopped) – Delivers a classic Mediterranean flavor; dried oregano can be used, but reduce the amount.
- Fresh Cilantro (2 tsp, chopped) – Provides freshness; omit if there is a cilantro aversion.
- Jalapeno (1 medium, finely chopped) – Injects heat; adjust quantity or omit for a milder flavor.
- Sea Salt (1 tsp) – Balances and enhances all flavors; can use kosher salt as an alternative.
- Cayenne Pepper (⅛ tsp) – Adds a spicy kick; adjust according to spice tolerance.
For the Kabobs
- Sirloin Steak (3 pounds, cut into 1-inch cubes) – The main protein providing richness; alternatives include ribeye or tenderloin for a leaner choice.
- Jumbo Shrimp (16 ounces, peeled and deveined, tail-on) – Offers sweet, delicate seafood flavor; substitute with scallops or lobster if desired.
- Additional Olive Oil (1 tbsp) – Used for tossing the steak, enhancing moisture and flavor.
Step‑by‑Step Instructions for Surf and Turf Kabobs Chimichurri
Step 1: Prepare Chimichurri
In a mixing bowl, combine ⅔ cup olive oil, ¼ cup red grape juice vinegar, 2 minced garlic cloves, and ⅔ cup minced shallot. Add ⅔ cup minced fresh parsley, 2 teaspoons each of chopped fresh basil, thyme, oregano, and cilantro, along with 1 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Whisk well until blended and let it sit for at least 30 minutes, allowing the flavors of your chimichurri to meld beautifully.
Step 2: Season Steak
Take 3 pounds of sirloin steak and cut it into 1-inch cubes. In a large mixing bowl, drizzle with 1 tablespoon of olive oil, and season generously with salt and pepper. Toss the steak well to ensure each cube is evenly coated. This step enhances the steak’s flavor, making it the star of your Surf and Turf Kabobs!
Step 3: Prepare Shrimp
Take 16 ounces of peeled and deveined jumbo shrimp, and toss them in a separate bowl with a splash of olive oil and a sprinkle of salt and pepper. This light seasoning keeps the shrimp delicate and lets their natural sweetness shine through once grilled. Thread the seasoned shrimp onto skewers, ensuring they are well spaced to allow even cooking.
Step 4: Thread Kabobs
Begin threading your skewer sticks with the prepared sirloin cubes, leaving some space between each piece to ensure even grilling. Following the steak, thread the seasoned shrimp onto separate skewers. If using wooden skewers, be sure they were soaked in water for 30 minutes to prevent burning on the grill. This step creates a beautiful mix of Surf and Turf on each skewer!
Step 5: Preheat Grill
While you are assembling the kabobs, preheat your grill to medium-high heat, aiming for around 400°F (204°C). A hot grill encourages that perfect sear on the sirloin, while also cooking the shrimp quickly to keep them tender. This is an essential step to achieve that sought-after smoky flavor and char on your kabobs.
Step 6: Grill Kabobs
Once the grill is hot, place your steak kabobs on one side and the shrimp skewers on another. Grill the steak kabobs for 4-6 minutes, flipping once, until they reach your desired level of doneness, typically medium-rare. The shrimp should only need about 2-3 minutes per side, cooking until they turn opaque and pink. Keep a close eye on the shrimp to avoid overcooking.
Step 7: Serve
After grilling, remove the kabobs from the grill and let them rest for a few minutes to allow juices to redistribute. Drizzle the warm kabobs generously with your prepared chimichurri sauce, enhancing both the flavor and freshness. Serve immediately for a delightful presentation that showcases your delicious Surf and Turf Kabobs Chimichurri, perfect for impressing guests or enjoying a gourmet meal at home!
What to Serve with Surf and Turf Kabobs with Chimichurri?
Elevate your dining experience by pairing these mouthwatering kabobs with delightful sides and refreshing beverages that enhance their rich flavors.
- Creamy Garlic Mashed Potatoes: The smooth, buttery texture complements the robust kabobs and soaks up the zesty chimichurri beautifully.
- Grilled Asparagus: The slight char and natural sweetness of asparagus add a fresh, crunchy contrast, creating a balanced meal.
- Corn Salad with Lime Dressing: A vibrant mix of sweet corn, red onion, and a zesty lime dressing brightens the plate and enhances the dish’s tropical notes.
- Roasted Vegetables: Colorful medleys of seasonal veggies like bell peppers and zucchini offer earthy notes, harmonizing with the smoky flavors of the kabobs.
- Caesar Salad: Crisp romaine lettuce tossed with creamy dressing brings a refreshing crunchy texture that pairs wonderfully with the meaty kabobs.
- Chilled White Wine: A crisp Sauvignon Blanc brings acidity and lightness, refreshing your palate between each satisfying bite of the surf and turf.
- Homemade Coleslaw: The crunchy, tangy slaw offers a refreshing contrast to the grilled flavors, making every bite a delightful experience.
- Fruit Sorbet: A light, fruity dessert is perfect for cleansing your palate after the robust kabobs, leaving a sweet, lingering taste.
Expert Tips for Surf and Turf Kabobs
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Soak Wooden Skewers: Always soak wooden skewers in water for 30 minutes prior to grilling. This prevents them from burning and breaking during the cooking process.
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Watch Shrimp Closely: Keep an eye on the shrimp as they cook quicker than steak. Overcooked shrimp can become rubbery, so grill just until pink and opaque.
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Rest the Kabobs: Allow your kabobs to rest for a few minutes after grilling. This step helps the juices redistribute, resulting in a more flavorful and tender Surf and Turf Kabobs dish.
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Adjust Seasoning to Taste: Feel free to modify the chimichurri ingredients, such as reducing the jalapeno for a milder flavor or adding more herbs for a pop of freshness.
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Mix Veggies for Color: Consider threading colorful bell peppers, cherry tomatoes, or zucchini onto your skewers for added flavor and vibrant presentation!
How to Store and Freeze Surf and Turf Kabobs
Fridge: Store leftover kabobs in an airtight container for up to 3 days. Reheat gently in the microwave or on the grill to maintain texture.
Freezer: For longer storage, freeze the kabobs before grilling. Wrap each skewer tightly in plastic wrap and place in a freezer bag for up to 2 months.
Reheating: When ready to enjoy again, thaw overnight in the refrigerator. Reheat on the grill for about 5 minutes, brushing with chimichurri to keep them moist.
Chimichurri Storage: Store any extra chimichurri sauce in an airtight container in the fridge for up to 1 week. Just give it a good stir before serving with your next batch of Surf and Turf Kabobs!
Make Ahead Options
These Surf and Turf Kabobs with Chimichurri Sauce are perfect for meal prep and can save you precious time on busy weeknights! You can prepare the chimichurri sauce up to 3 days in advance; just store it in an airtight container in the refrigerator to keep the flavors fresh. Additionally, season and skewer the steak and shrimp up to 24 hours ahead, covering them tightly and keeping them in the fridge. To serve, simply grill the kabobs straight from the refrigerator, adding a couple of extra minutes to the cooking time to ensure everything is heated through and delicious. Enjoy the convenience without sacrificing quality—these kabobs will be just as tasty!
Surf and Turf Kabobs Chimichurri Variations
Feel free to experiment and make this delightful dish your own with these fun and flavorful twists!
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Chicken Swap: Substitute sirloin with marinated chicken breast for a lighter option that still packs a punch. The chimichurri pairs beautifully with the juicy chicken, enhancing every bite.
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Vegetarian Option: Swap shrimp for firm tofu or grilled portobello mushrooms, perfect for vegetarian friends. Don’t forget to marinate them beforehand for added flavor.
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Colorful Veggie Boost: Add vibrant bell peppers, zucchini, or cherry tomatoes to the skewers for extra color and flavor. This not only amps up the presentation but also increases the nutritional value!
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Different Herb Variations: Instead of parsley, experiment with fresh dill or mint in your chimichurri for a surprising twist. This fresh flavor profile can make your kabobs feel unique and refreshing!
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Spicy Kick: If you enjoy heat, try adding more jalapeno or some diced serrano peppers to the chimichurri. Adjust the spice level to your personal taste for that extra zing.
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Seafood Lovers: Switch the shrimp for scallops or grilled lobster for an extravagant touch. Both options will elevate your kabobs to gourmet status!
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Fruit Infusion: Incorporate chunks of pineapple or peaches on the skewers for a sweet contrast to the savory meats. Grilled fruit adds a juicy burst of flavor you won’t want to miss!
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Smoky Flavor: Brush the kabobs with a bit of smoked paprika before grilling for an added depth of flavor. This smokiness pairs effortlessly with the chimichurri and the rich proteins.
These creative variations will not only keep your meals fresh but also ensure your twists on the classic Surf and Turf Kabobs remain unforgettable! For a complete meal, consider serving with Cajun Shrimp Salmon or a refreshing side salad. Enjoy the endless possibilities!
Surf and Turf Kabobs with Chimichurri Sauce Recipe FAQs
What type of steak is best for the kabobs?
Absolutely! Sirloin steak is a fantastic choice due to its rich flavor and tenderness, but feel free to use ribeye or tenderloin if you’re aiming for something a bit leaner. Each cut brings its unique flavor profile to your Surf and Turf Kabobs Chimichurri!
How should I store leftover kabobs?
Store any leftover kabobs in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy, gently reheat them in the microwave or grill for a minute or two. Keeping the moisture is key for delicious leftovers!
Can I freeze the kabobs before grilling?
Yes! For longer storage, wrap each uncooked skewer tightly in plastic wrap and then place them in a freezer bag. These kabobs can be frozen for up to 2 months. To cook, thaw them in the refrigerator overnight and grill them as you normally would!
What if my shrimp overcooked while grilling?
Very! If you notice your shrimp become rubbery after grilling, it might be due to overcooking. They only need about 2-3 minutes per side until they turn opaque. For next time, make sure you keep an eye on them while they grill!
Can I adjust the chimichurri for dietary needs?
Of course! If someone in your home has cilantro aversion, simply omit it and replace it with more parsley or fresh mint for another layer of brightness. This way, everyone can enjoy the herbaceous lift that makes the chimichurri shine!
How long can I keep the chimichurri sauce?
Store any leftover chimichurri sauce in an airtight container in the refrigerator for up to 1 week. Just give it a good stir before drizzling it over your next batch of Surf and Turf Kabobs or using it as a fresh salad dressing!
Savory Surf and Turf Kabobs Chimichurri for Epic Grilling
Ingredients
Equipment
Method
- In a mixing bowl, combine ⅔ cup olive oil, ¼ cup red grape juice vinegar, 2 minced garlic cloves, and ⅔ cup minced shallot.
- Add ⅔ cup minced fresh parsley, 2 teaspoons each of chopped fresh basil, thyme, oregano, and cilantro, along with 1 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper.
- Whisk well until blended and let sit for at least 30 minutes.
- Take 3 pounds of sirloin steak and cut into 1-inch cubes.
- Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss well.
- Take 16 ounces of peeled and deveined jumbo shrimp, and toss them with olive oil, salt, and pepper.
- Thread the seasoned shrimp onto skewers.
- Thread sirloin cubes onto skewers with space between each piece.
- Follow with seasoned shrimp on separate skewers.
- Preheat your grill to medium-high heat, around 400°F (204°C).
- Grill steak kabobs for 4-6 minutes, flipping once.
- Grill shrimp for 2-3 minutes per side until opaque and pink.
- Remove kabobs from the grill and let them rest for a few minutes.
- Drizzle with chimichurri sauce and serve immediately.
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