Surf and Turf Kabobs Chimichurri-Easy Delicious Recipe
Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, perfect for elevating any meal from ordinary to extraordinary. Who doesn’t dream of perfectly grilled, tender morsels of succulent steak and plump, juicy shrimp, all threaded onto skewers and kissed by the flames? This classic combination is a beloved indulgence for a reason. The magic of these Surf and Turf Kabobs with Chimichurri Sauce lies not just in the luxurious pairing of land and sea, but also in the vibrant, herbaceous punch of the chimichurri. This zesty Argentine sauce, bursting with parsley, garlic, and a hint of spice, cuts through the richness of the meat and seafood, creating a perfectly balanced flavor explosion with every bite. It’s the kind of dish that brings smiles and satisfied sighs to the table, making it ideal for gatherings or just a special weeknight treat.
Why You’ll Love Them:
These kabobs are incredibly versatile and surprisingly easy to assemble, making them a fantastic option for both begin extractner cooks and seasoned grill masters looking for a flavorful adventure. The char from the grill adds an irresistible smoky depth, complementing the sweetness of the shrimp and the savory notes of the steak beautifully. Get ready to impress yourself and your loved ones with this delightful creation!
Surf and Turf Kabobs with Chimichurri Sauce
There’s something undeniably celebratory about surf and turf. It’s a classic combination that feels luxurious and special, perfect for a weekend dinner or impressing guests. Taking this beloved pairing and transforming it into easy-to-eat, fun kabobs is a game-changer. The smoky char from the grill, the tender, juicy steak, and the succulent shrimp are a winning trifecta. But what truly elevates these kabobs from delicious to unforgettable is the vibrant, herbaceous chimichurri sauce. This Argentinian condiment, bursting with fresh herbs, garlic, and a touch of heat, is the perfect counterpoint to the richness of the meat and seafood. Let’s get started on creating this crowd-pleasing dish!
Ingredients:
Chimichurri Sauce Preparation
The heart of this dish lies in its incredible chimichurri. It’s surprisingly simple to make and the flavor payoff is immense. Start by gathering all your fresh herbs. The combination of parsley, basil, thyme, oregano, and cilantro creates a complex and aromatic profile that is both fresh and earthy. In a medium bowl, combine the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro. This might look like a lot of herbs, but they’ll cook down and meld beautifully. Add the finely chopped jalapeno for a gentle kick – you can adjust the amount based on your spice preference. Now, pour in the olive oil and red grape juice vinegar. The vinegar provides a lovely tang that cuts through the richness of the oil and herbs. Season generously with sea salt and the cayenne pepper for a touch more warmth.
Stir everything together until well combined. It’s best to let this chimichurri sit for at least 15-30 minutes at room temperature, or even better, let it rest in the refrigerator for an hour or two. This allows the flavors to meld and deepen. Give it a good stir before serving to ensure everything is incorporated. If you like a smoother sauce, you can pulse it a few times in a food processor, but I personally love the texture of the hand-minced ingredients.
Kabob Assembly
Now, let’s prepare our surf and turf for the grill. We’ll start with the sirloin steak. Ensure your steak is cut into uniform 1-inch cubes. This is crucial for even cooking. If the cubes are too large, they’ll take too long to cook and might dry out the shrimp before the steak is done. If they’re too small, they might overcook quickly. Pat the steak cubes thoroughly dry with paper towels. This step is essential for achieving a good sear on the grill. In a large bowl, toss the steak cubes with the 1 tablespoon of olive oil and a pinch of salt and pepper. You can marinate the steak for a bit if you like, but for this recipe, we’re focusing on the chimichurri as our primary flavor enhancer.
Next, prepare your shrimp. Make sure they are peeled and deveined, with the tails left on. The tails add a lovely visual appeal and make them easier to handle on the skewers. If your shrimp aren’t already deveined, carefully run a paring knife along the back to expose the vein and remove it. Gently pat the shrimp dry with paper towels as well. This helps them to brown nicely on the grill rather than steam.
If you are using wooden skewers, remember to soak them in water for at least 30 minutes before assembling the kabobs. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the soaked skewers, alternating between the two. Try to place them relatively close together without overcrowding, so they cook evenly and you get a good mix of steak and shrimp in every bite. You can also add vegetables to your kabobs, like bell peppers, onions, or cherry tomatoes, but for this specific recipe, we are focusing on the pure surf and turf experience.
Grilling the Kabobs
Preheat your grill to medium-high heat. A hot grill is key to getting a good char and searing the steak and shrimp quickly. While the grill is heating up, brush your grill grates with a little oil to prevent sticking. This is a common pitfall that can lead to frustrating moments trying to flip your kabobs.
Once the grill is hot, carefully place the assembled kabobs onto the grates. Let them cook for about 3-4 minutes per side for medium-rare steak, and until the shrimp turn pink and opaque. The exact cooking time will depend on the thickness of your steak cubes and the size of your shrimp, as well as the heat of your grill. It’s better to check frequently than to overcook. You want that beautiful seared crust on the steak and perfectly cooked, juicy shrimp. Use tongs to flip the kabobs, ensuring even cooking on all sides. Avoid moving them around too much on the grill; let them get a good sear on each side before turning.
Serving Your Masterpiece
Once your surf and turf kabobs are perfectly grilled, remove them from the heat and let them rest for a minute or two. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the hot kabobs on a serving platter. Now comes the best part: generously drizzle or spoon the fresh, vibrant chimichurri sauce over the kabobs. The herbaceous, garlicky, and slightly spicy sauce will infuse the steak and shrimp with incredible flavor. Serve immediately and watch them disappear! This dish is wonderful served on its own, or with a simple side salad or some grilled corn. Enjoy the delicious harmony of surf and turf, brought to life by the bright, zesty chimichurri!
Conclusion:
There you have it – a fantastic recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! This dish is a winner because it perfectly balances the richness of succulent steak with the fresh, delicate flavor of shrimp, all elevated by the vibrant, herbaceous chimichurri. It’s a relatively quick and easy way to create a restaurant-quality meal right in your own backyard or kitchen. Imagin extracte the sizzle on the grill, the bright green sauce drizzled over perfectly cooked kabobs – it’s a feast for the senses!
We love serving these kabobs with a simple side of fluffy rice, a crisp green salad, or even some grilled corn on the cob for a complete and satisfying meal. For variations, feel free to swap out the steak for tender chicken or beef, or experiment with different types of seafood like scallops or calamari. Don’t be afraid to add other colorful vegetables to your kabobs, such as bell peppers, onions, or cherry tomatoes. We truly encourage you to give these Surf and Turf Kabobs with Chimichurri Sauce a try; you won’t be disappointed!
Frequently Asked Questions:
Can I make the chimichurri sauce ahead of time?
Absolutely! The chimichurri sauce is even better when made a few hours in advance, or even the day before. This allows the flavors to meld together beautifully. Store it in an airtight container in the refrigerator.
What’s the best way to prevent the shrimp from overcooking?
Shrimp cook very quickly! Add them to the kabobs during the last few minutes of grilling, or even grill them separately for just 1-2 minutes per side until they turn pink and opaque. Keep a close eye on them to avoid toughness.
Can I bake these kabobs instead of grilling them?
Yes, you can! Preheat your oven to 400°F (200°C). Place the kabobs on a baking sheet lined with parchment paper and bake for about 15-20 minutes, or until the steak and shrimp are cooked through, flipping halfway. You might want to broil them for the last minute or two for a little char.
Surf and Turf Kabobs with Chimichurri Sauce
Tender sirloin steak and succulent jumbo shrimp grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.
Ingredients
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1 cup olive oil
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½ cup red grape juice vinegar
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2 cloves garlic minced
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⅔ cup minced shallot
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⅔ cup minced fresh parsley
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2 teaspoons chopped fresh basil
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2 teaspoons chopped fresh thyme
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2 teaspoons chopped fresh oregano
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2 teaspoons chopped cilantro
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1 medium jalapeno, (finely chopped)
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1 teaspoon sea salt
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⅛ teaspoon cayenne pepper
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3 pounds sirloin steak, (cut into 1-inch cubes)
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1 package (16 ounces) jumbo shrimp, (peeled and deveined, tail-on)
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1 tablespoon olive oil
Instructions
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Step 1
To make the chimichurri sauce: In a food processor, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves garlic, ⅔ cup shallot, ⅔ cup parsley, 2 teaspoons basil, 2 teaspoons thyme, 2 teaspoons oregano, 2 teaspoons cilantro, 1 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Pulse until coarsely chopped and well combined. -
Step 2
In a bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil, ½ teaspoon sea salt, and ⅛ teaspoon cayenne pepper. If desired, add a splash of red grape juice vinegar. -
Step 3
Thread the steak cubes onto skewers, alternating with the 1 package jumbo shrimp. If using wooden skewers, soak them in water for at least 30 minutes beforehand. -
Step 4
Preheat grill to medium-high heat. -
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. -
Step 6
Serve the surf and turf kabobs immediately with the prepared chimichurri sauce for dipping.
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.
