Surf and Turf Kabobs-Zesty Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience that tantalizes the senses. Imagin extracte succulent chunks of tender steak and plump, juicy shrimp, perfectly grilled and bursting with flavor. This classic combination, elevated by a vibrant, herbaceous chimichurri, has captured hearts and taste buds for a reason. It’s the ultimate indulgence, offering the best of both worlds – the rich heartiness of beef and the delicate sweetness of the ocean. What truly sets these Surf and Turf Kabobs with Chimichurri Sauce apart is the incredible balance of textures and tastes. The smoky char from the grill, the tender bite of the proteins, and the zesty, garlicky punch of the chimichurri create a symphony on your palate that is simply unforgettable. Get ready to impress your friends and family with this showstopping dish!

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Ingredients:

This recipe for Surf and Turf Kabobs with Chimichurri Sauce is a fantastic way to elevate your grilling game. The combination of tender, juicy sirloin steak and succulent jumbo shrimp, all brought together by a vibrant, herbaceous chimichurri sauce, is simply irresistible. It’s perfect for a summer barbecue, a special occasion, or even just a weeknight meal that feels a little bit fancy. The chimichurri sauce is the real star here, offering a bright, zesty counterpoint to the richness of the grilled meats. We’ll be making that first to let the flavors meld beautifully.

Chimichurri Sauce Preparation

This is where the magic begin extracts! To make our homemade chimichurri sauce, gather all of your fresh herbs. In a medium bowl, combine the minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. The more fresh herbs you use, the more vibrant and flavorful your sauce will be. Next, add the minced garlic and the finely chopped jalapeno. If you like a little more heat, feel free to add another small piece of jalapeno or a pinch more cayenne pepper. Now, pour in the 1 cup of olive oil and the ½ cup of red grape juice vinegar. The vinegar provides a lovely tang that cuts through the richness of the steak and shrimp. Finally, season generously with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. You can always adjust the salt and cayenne to your personal preference. Stir everything together thoroughly until well combined. For the best flavor, cover the bowl and let the chimichurri sauce marinate in the refrigerator for at least 30 minutes, or preferably for a few hours. This allows all the wonderful flavors to meld and deepen.

Kabob Assembly and Grilling

Once your chimichurri sauce is ready and has had time to develop its amazing flavor, it’s time to prepare the kabobs. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the meat and shrimp. This prevents them from burning on the grill.

Take your cubed sirloin steak and the peeled and deveined jumbo shrimp. In a separate bowl, toss the steak cubes with about 1 tablespoon of olive oil and a pinch of salt and pepper. This will help them not stick to the grill and add a little extra flavor. You can also lightly toss the shrimp with a little olive oil.

Now, begin extract threading the steak and shrimp onto the soaked skewers. Alternate between pieces of steak and shrimp to create visually appealing and balanced kabobs. You can also add vegetables like bell peppers, onions, or cherry tomatoes if you wish, but for this classic surf and turf, we’re keeping it simple with just the steak and shrimp. Aim to not pack the ingredients too tightly on the skewers, as this will allow for even cooking. Leave a little space between each piece.

Grilling the Kabobs

Preheat your grill to medium-high heat. This is crucial for getting a good sear on the steak and shrimp, which locks in their juices and creates a delicious crust. Make sure your grill grates are clean to prevent sticking.

Carefully place the assembled kabobs onto the hot grill. Cook for approximately 4-5 minutes per side for the steak, or until your desired level of doneness is reached. The shrimp will cook much faster, usually taking about 2-3 minutes per side, just until they turn pink and opaque. Avoid overcooking the shrimp, as they can become tough and rubbery. You’ll want to watch them closely.

As the kabobs are grilling, you can brush them with a little extra chimichurri sauce during the last minute or two of cooking. This adds another layer of flavor and helps to create a beautiful glaze.

Resting and Serving

Once the kabobs are cooked to perfection, remove them from the grill and let them rest on a clean platter for about 5-7 minutes. This resting period is very important as it allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Skipping this step can lead to dry meat.

To serve, arrange the surf and turf kabobs on a serving platter. Drizzle generously with the remaining chimichurri sauce. This sauce is meant to be spooned over the top, so don’t be shy! Serve immediately and enjoy the incredible flavors of your homemade surf and turf. This dish pairs wonderfully with a side of grilled vegetables, rice, or a fresh salad.

Conclusion:

You’ve now got the blueprint for creating incredible Surf and Turf Kabobs with a vibrant Chimichurri Sauce! This recipe is a fantastic way to elevate your grilling game, offering a delightful balance of succulent steak and tender seafood, all brought together by the zesty, herbaceous kick of homemade chimichurri. It’s a dish that impresses without being overly complicated, perfect for a weeknight treat or a special occasion.

These kabobs are wonderfully versatile. Serve them alongside fluffy rice, grilled corn on the cob, a fresh green salad, or even some crusty bread to soak up any extra chimichurri. For a little variety, consider swapping out the shrimp for scallops or adding chunks of firm white fish like halibut. You could also experiment with different vegetables on your skewers, such as bell peppers of various colors, zucchini, or cherry tomatoes.

I truly encourage you to give these Surf and Turf Kabobs a try. The combination of flavors and textures is truly something special, and the homemade chimichurri is a revelation that you’ll want to put on everything! Get ready to enjoy a memorable meal that’s both sophisticated and satisfying.

Frequently Asked Questions:

What kind of steak is best for these kabobs?

For the best results, opt for a tender cut like sirloin, ribeye, or tenderloin. These cuts grill quickly and remain juicy, ensuring your steak kabobs are tender and flavorful. Aim for cubes that are about 1-1.5 inches thick.

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce is actually best made a few hours in advance, or even the day before. This allows the flavors to meld and deepen. Store it in an airtight container in the refrigerator. You may need to give it a good stir before serving.

How do I prevent my seafood from overcooking on the kabobs?

The key is to ensure your seafood is similar in cooking time to your steak, or to add it to the grill a little later. For shrimp, watch for them to turn opaque and curl into a ‘C’ shape. If using fish, make sure it’s firm and cut into chunks that won’t fall apart. Grilling in batches can also help manage cooking times effectively.

Surf and Turf Kabobs with Chimichurri Sauce

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

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 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
• 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
   For the Chimichurri Sauce: In a blender, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves minced garlic, 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 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Blend until smooth.
2. Step 2
   Marinate the steak: In a bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Let marinate for at least 15 minutes.
3. Step 3
   Prepare the shrimp: Toss the 1 package jumbo shrimp with the remaining chimichurri sauce.
4. Step 4
   Assemble the kabobs: Thread the marinated steak and shrimp onto skewers, alternating between them. Ensure pieces are not too crowded.
5. Step 5
   Grill the kabobs: Preheat grill to medium-high heat. Grill the kabobs for 6-8 minutes per side for medium-rare steak, or until shrimp are pink and cooked through.
6. Step 6
   Serve: Remove kabobs from the grill and serve immediately with extra chimichurri sauce on the side.

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.