There’s nothing quite like the thrill of firing up the grill and savoring the sizzle of juicy sirloin and tender shrimp cooking to perfection. This Surf and Turf Kabobs with Chimichurri Sauce recipe is my go-to for transforming a simple dinner into an unforgettable feast. Just picture it: vibrant skewers layered with succulent chunks of steak and plump shrimp, kissed with the bold flavors of a fresh chimichurri sauce.
After a long week, I found myself craving something more than the usual fast-food fare. That’s when I decided to bring a bit of gourmet flair to my kitchen with these delightful kabobs. They boast not only a quick prep time, but also the versatility that makes them perfect for gatherings or a cozy dinner at home.
Trust me, the aroma wafting through your kitchen will entice the whole family, while the flavor explosion will have everyone coming back for seconds. So grab your ingredients and let’s dive into this delicious journey that promises to impress without the fuss!
Why are Surf and Turf Kebabs with Chimichurri Sauce a must-try?
Flavor Explosion: The tender sirloin and juicy shrimp create a perfect harmony of flavors that will leave you craving more.
Savory Chimichurri: Our fresh chimichurri sauce adds a ** zesty kick** that elevates the dish to new heights.
Quick and Easy: With only a 20-minute total prep time, you can impress your family or guests without spending hours in the kitchen.
Crowd-Pleasing Delight: Ideal for gatherings, these kabobs are sure to be the star of your barbecue, delighting both kids and adults alike.
Versatile Serving Options: Serve them over rice, with homemade sides, or alone; they are uniquely adaptable to fit any meal.
So fire up that grill and get ready to enjoy a tantalizing meal that’s as satisfying as it is simple!
Surf and Turf Kebabs with Chimichurri Sauce Ingredients
For the Chimichurri Sauce
- Olive oil – a key ingredient that combines all the flavors and gives the sauce its luscious consistency.
- Red wine vinegar – adds tanginess and balances the richness of the olive oil.
- Garlic – provides an aromatic punch that elevates the flavor profile of the sauce.
- Minced shallot – offers a subtle sweetness that complements the garlic beautifully.
- Minced fresh parsley – a vibrant herb that freshens the sauce and harmonizes with the other flavors.
- Chopped fresh basil – contributes a slightly sweet, fragrant note.
- Chopped fresh thyme – adds a hint of earthiness that enhances the overall taste.
- Chopped fresh oregano – brings a warm, robust flavor that ties the sauce together.
- Chopped cilantro – introduces a refreshing brightness, perfect for cutting through the richness.
- Finely chopped jalapeno – adds a mild heat and delightful crunch.
- Sea salt – enhances every flavor, making the ingredients sing.
- Cayenne pepper – for a touch of heat; adjust to your spice preference for the perfect balance.
For the Kabobs
- Sirloin steak – cut into 1-inch cubes for that satisfying meaty bite.
- Jumbo shrimp – peeled and deveined, these add a juicy sweetness that’s irresistible.
- Olive oil – used to brush on the skewers for a lovely sear and flavor during grilling.
- Salt and pepper – essential for seasoning, ensuring every element is well-balanced.
These Surf and Turf Kebabs with Chimichurri Sauce are sure to be a hit at your next get-together!
How to Make Surf and Turf Kebabs
-
Mix the Chimichurri: Combine all chimichurri sauce ingredients in a bowl and stir well. Allow it to sit at room temperature for two hours to let the flavors meld beautifully.
-
Soak Skewers: If you’re using wooden skewers, make sure to soak them in water for 1 hour. This will prevent burning on the grill and keep your kabobs intact.
-
Preheat the Grill: Fire up your grill to medium-high heat, around 425°F, to achieve that perfect sear on your skewers.
-
Prepare the Kabobs: Cut the sirloin steak into 1-inch cubes. Thread the steak and shrimp alternately onto the skewers, creating a delightful mix of textures and flavors.
-
Brush with Oil: Lightly brush olive oil over the skewers. Then, sprinkle salt and pepper onto both sides to enhance the savory goodness of your kabobs.
-
Grill to Perfection: Place the skewers on the grill and cook for 8-10 minutes, turning them every four minutes. Check the shrimp for doneness and aim for medium-rare steak; if you prefer steak well done, consider cooking it separately.
-
Serve with Sauce: Once cooked, remove the kabobs from the grill and drizzle generously with your chimichurri sauce. Serve immediately and enjoy the burst of flavors!
Optional: Garnish with fresh parsley for an extra pop of color.
Exact quantities are listed in the recipe card below.
What to Serve with Surf and Turf Kebabs with Chimichurri Sauce?
Elevate your dining experience with delightful sides that complement the bold flavors of perfectly grilled kabobs.
-
Garlic Butter Rice: This fluffy side adds a rich, buttery texture that balances the vibrant zest of chimichurri, creating an irresistible combination.
-
Grilled Vegetable Medley: Roasted peppers, zucchini, and mushrooms bring freshness and a smoky flavor that pairs beautifully with the meaty kabobs. Toss with a sprinkle of sea salt!
-
Crispy Sweet Potato Fries: The natural sweetness and crunch of these fries contrast deliciously with the savory notes of the steak and shrimp, making every bite enjoyable.
-
Tangy Coleslaw: A crunchy, tangy slaw offers a refreshing counterpoint to the richness of the kabobs. Its crispness provides a satisfying texture contrast!
-
Herbed Quinoa Salad: Packed with nutrients and a refreshing twist, this salad’s delicate flavors and refreshing herbs echo the freshness of the chimichurri sauce.
-
Chilled White Wine: A crisp, chilled white wine like Sauvignon Blanc can enhance your meal’s experience, cutting through the richness of the kabobs and highlighting their flavors.
-
Lemon Sorbet: For a light and refreshing finish, serve this as dessert to cleanse the palate and provide a delightful end to your meal. Its bright citrus notes will leave everyone feeling satisfied!
Make Ahead Options
These Surf and Turf Kebabs with Chimichurri Sauce are perfect for meal prep, allowing you to enjoy a delicious dinner with minimal effort! You can prepare the chimichurri sauce up to 24 hours in advance, storing it in the refrigerator to let the flavors deepen. The steak can also be cut into cubes and marinated in olive oil, salt, and pepper up to 3 days before grilling; this will enhance tenderness and flavor. On grilling day, simply thread the marinated steak and shrimp onto skewers. When ready to serve, just grill the kebabs for 8-10 minutes, and drizzle with chimichurri sauce to create a delightful, flavorful meal that is just as delicious as when freshly made!
Surf and Turf Kebabs with Chimichurri Sauce Variations
Feel free to get creative and add your personal touch to this delightful recipe!
-
Herb-Infused: Substitute some of the parsley with fresh mint for a refreshing twist that enhances the chimichurri’s brightness. Mint pairs beautifully with both steak and shrimp.
-
Spicy Kick: For an extra heat boost, use a spicy variety of shrimp, like blackened spices or chili-seasoned shrimp. This will add a smoky aroma to the kabobs that everyone will love.
-
Veggie Delight: Thread in some colorful veggies like bell peppers, zucchini, and red onion for a heartier kabob. The veggies not only add flavor but also vibrant colors that make your dish pop.
-
Grain-Free: Swap out the sirloin for grilled portobello mushrooms for a wonderful plant-based option that’s just as filling and rich in flavor. They absorb the chimichurri sauce beautifully!
-
Citrusy Twist: Incorporate fresh orange or lime zest into the chimichurri for a zesty and refreshing note that brightens up the entire dish. This citrus twist works wonders with shrimp!
-
Smoky Flavor: For a more robust flavor, marinate the steak in a smoked paprika sauce before grilling. It adds depth that complements the chimichurri perfectly.
-
Sweet Heat: Toss in some pineapple chunks on the skewers for a sweet and juicy contrast. The pineapple caramelizes nicely on the grill, creating a delightful balance with the savory elements.
-
Cheesy Treat: Dabble in deliciousness by adding cubed cheese, like halloumi or feta, onto the skewers. It melts beautifully and adds a creamy texture that everyone will adore.
How to Store and Freeze Surf and Turf Kebabs with Chimichurri Sauce
Fridge: Store leftover cooked kabobs in an airtight container for up to 3 days. Make sure to keep the chimichurri sauce separate to maintain freshness.
Freezer: You can freeze cooked kabobs for up to 2 months. Wrap them tightly in plastic wrap, then place in a freezer-safe bag to avoid freezer burn.
Reheating: For best results, reheat skewers in the oven at 350°F for about 10-15 minutes, or until warmed through. Add chimichurri sauce after reheating for a fresh burst of flavor.
Meal Prep: If you’re planning for meal prep, consider storing the marinade separately. This way, you can enjoy fresh-tasting Surf and Turf Kebabs with Chimichurri Sauce anytime!
Expert Tips for Surf and Turf Kebabs
-
Perfect Skewering: Alternate steak and shrimp carefully on the skewers. This ensures even cooking and a delightful mix of flavors with each bite.
-
Chimichurri Magic: Allow your chimichurri sauce to sit for at least two hours. This letting it sit time is crucial for all those vibrant flavors to develop fully.
-
Don’t Overcrowd: Avoid overcrowding the grill. Giving your kabobs space allows them to sear properly, creating a beautiful crust and preventing steaming.
-
Check Done-ness: Use a meat thermometer to check that the steak reaches at least 130°F for medium-rare. Undercooked steak can be chewy, making the Surf and Turf Kebabs with Chimichurri Sauce less enjoyable.
-
Customize Your Heat: Adjust the cayenne pepper in the chimichurri to fit your preference. Start with less; you can always add more spice later!
-
Rest Before Serving: Give your kabobs a few minutes to rest after grilling. This helps retain juices, leading to a more succulent and flavorful bite!
Surf and Turf Kebabs with Chimichurri Sauce Recipe FAQs
How do I choose the right ingredients for the chimichurri sauce?
Absolutely! For the freshest chimichurri sauce, select vibrant herbs that are not wilted or discolored. Look for deep green parsley, firm shallots, and bright red jalapeños. Fresh herbs should smell fragrant, while garlic should be smooth and firm, not sprouted or soft.
What’s the best way to store leftover kebabs?
Very! Place any remaining cooked kabobs in an airtight container in the fridge. They will stay fresh for up to 3 days. If you store the chimichurri separately, it will maintain its zesty flavor and brightness longer.
Can I freeze Surf and Turf Kebabs?
Of course! To freeze cooked kabobs, wrap them securely in plastic wrap and place them in a freezer-safe bag. Be sure to remove as much air as possible. They can be stored for up to 2 months. When you’re ready to enjoy them, just thaw in the refrigerator overnight before reheating.
My shrimp are overcooked, what did I do wrong?
Oh no! To prevent shrimp from becoming rubbery, be sure to monitor them closely as they grill. Shrimp cook quickly, generally in 3-4 minutes per side. Try using a timer to help you keep track, and remove them from the grill as soon as they turn pink and opaque!
Is this recipe allergy-friendly?
Definitely! This recipe can be made allergy-friendly by swapping the olive oil with a different oil, like avocado oil, if you have a sensitivity. Plus, you can easily customize the herbs in the chimichurri sauce to avoid any allergy triggers while still enjoying a fantastic flavor.
How can I adjust the heat level in the chimichurri sauce?
Absolutely! Start by adding just a pinch of cayenne pepper, and taste before adding more. If you like it spicier, add in very small increments until you reach your desired heat level. You can always enhance the flavor with additional jalapeño if you’re looking for a fresh kick!
Savory Surf and Turf Kebabs with Zesty Chimichurri Sauce
Ingredients
Equipment
Method
- Combine all chimichurri sauce ingredients in a bowl and stir well. Allow it to sit at room temperature for two hours.
- If using wooden skewers, soak them in water for 1 hour.
- Fire up your grill to medium-high heat, around 425°F.
- Cut the sirloin steak into 1-inch cubes. Thread the steak and shrimp alternately onto the skewers.
- Lightly brush olive oil over the skewers. Sprinkle salt and pepper onto both sides.
- Place the skewers on the grill and cook for 8-10 minutes, turning every four minutes.
- Remove the kabobs from the grill and drizzle with chimichurri sauce. Serve immediately.