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Surf and Turf Kabobs Chimichurri

Savory Surf and Turf Kabobs Chimichurri for Epic Grilling

Experience the delicious Surf and Turf Kabobs Chimichurri—an impressive blend of sirloin and shrimp with vibrant flavors.
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Prep Time 30 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: American, Grilling
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chimichurri Sauce
  • ⅔ cup Olive Oil Can substitute with avocado oil
  • ¼ cup Red Grape Juice Vinegar Substitute with red wine vinegar if needed
  • 2 cloves Garlic, minced Fresh garlic is preferred
  • ⅔ cup Shallot, minced Substitute with red onion if unavailable
  • ⅔ cup Fresh Parsley, minced Flat-leaf is recommended
  • 2 teaspoons Fresh Basil, chopped Can be replaced with oregano
  • 2 teaspoons Fresh Thyme, chopped Can substitute with dried thyme
  • 2 teaspoons Fresh Oregano, chopped Dried oregano can be used
  • 2 teaspoons Fresh Cilantro, chopped Omit if there is aversion
  • 1 medium Jalapeno, finely chopped Adjust quantity for heat
  • 1 teaspoon Sea Salt Can use kosher salt as an alternative
  • ⅛ teaspoon Cayenne Pepper Adjust according to spice tolerance
Kabobs
  • 3 pounds Sirloin Steak, cut into 1-inch cubes Alternatives include ribeye or tenderloin
  • 16 ounces Jumbo Shrimp, peeled and deveined, tail-on Substitute with scallops or lobster
  • 1 tablespoon Additional Olive Oil Used for tossing the steak

Equipment

  • grill
  • mixing bowl
  • Skewers

Method
 

Chimichurri Preparation
  1. In a mixing bowl, combine ⅔ cup olive oil, ¼ cup red grape juice vinegar, 2 minced garlic cloves, and ⅔ cup minced shallot.
  2. 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.
  3. Whisk well until blended and let sit for at least 30 minutes.
Steak Seasoning
  1. Take 3 pounds of sirloin steak and cut into 1-inch cubes.
  2. Drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss well.
Shrimp Preparation
  1. Take 16 ounces of peeled and deveined jumbo shrimp, and toss them with olive oil, salt, and pepper.
  2. Thread the seasoned shrimp onto skewers.
Kabob Threading
  1. Thread sirloin cubes onto skewers with space between each piece.
  2. Follow with seasoned shrimp on separate skewers.
Grill Preheating
  1. Preheat your grill to medium-high heat, around 400°F (204°C).
Grilling Kabobs
  1. Grill steak kabobs for 4-6 minutes, flipping once.
  2. Grill shrimp for 2-3 minutes per side until opaque and pink.
Serving
  1. Remove kabobs from the grill and let them rest for a few minutes.
  2. Drizzle with chimichurri sauce and serve immediately.

Nutrition

Serving: 1skewerCalories: 400kcalCarbohydrates: 2gProtein: 35gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gCholesterol: 200mgSodium: 600mgPotassium: 500mgSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

Soak wooden skewers in water for 30 minutes before grilling. Watch shrimp closely to avoid overcooking them. Adjust seasoning to taste and mix veggies for added presentation.

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