Surf and Turf Kabobs with Zesty Chimichurri

Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re a culinary adventure waiting to happen on your grill! Imagin extracte tender morsels of succulent steak and plump, juicy shrimp, perfectly charred and threaded onto skewers. This is the ultimate crowd-pleaser, a dish that effortlessly balances the richness of the ocean with the heartiness of the land. We all love surf and turf for its decadent feel, its ability to make any occasion feel special without requiring hours of complicated prep. But what truly elevates these kabobs from delicious to divine is the vibrant, herbaceous chimichurri sauce. This zesty Argentinian condiment, packed with fresh parsley, garlic, and a hint of chili, cuts through the richness and adds an explosion of flavor that will have your taste buds singin extractg. Get ready to impress yourself and your guests with these unforgettable Surf and Turf Kabobs with Chimichurri Sauce.

Surf and Turf Kabobs with Chimichurri Sauce

There’s something undeniably celebratory about a perfectly grilled kabob. The combination of tender, juicy steak and succulent shrimp, kissed by the flame, is a classic for a reason. But we’re elevating this beloved dish with a vibrant, herbaceous chimichurri sauce that cuts through the richness and adds an explosion of fresh flavor. These Surf and Turf Kabobs with Chimichurri Sauce are perfect for a backyard barbecue, a special occasion, or simply when you’re craving something a little extraordinary. The beauty of kabobs is their versatility and the controlled cooking they offer, ensuring each piece is cooked to perfection. And the chimichurri? It’s incredibly easy to whip up and makes everything it touches sing.

Ingredients:

Chimichurri Sauce Preparation

Let’s start with the star of the show, the chimichurri. This uncooked sauce, hailing from Argentina, is a vibrant blend of fresh herbs, garlic, vinegar, and olive oil. It’s incredibly simple to make and the flavors meld beautifully as it sits.

1. In a medium bowl, combine the 1 cup of olive oil with the ½ cup of red grape juice vinegar. This forms the base of our sauce.
2. Add the minced garlic, minced shallot, and all the chopped fresh herbs: parsley, basil, thyme, oregano, and cilantro. The more fresh herbs, the more vibrant the flavor will be. Don’t be shy!
3. Stir in the finely chopped jalapeno. If you prefer a milder sauce, be sure to remove the seeds and membranes from the jalapeno before chopping. For a spicier kick, leave some or all of them in.
4. Season the chimichurri with 1 teaspoon of sea salt and the ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne later if you want more heat, but you can’t take it away.
5. Whisk everything together until well combined. Taste and adjust seasoning as needed. If it seems a little too acidic, you can add a tiny splash more olive oil. If it needs more zip, add a bit more vinegar. Cover and set aside to allow the flavors to meld while you prepare the kabobs. It’s best made at least 30 minutes before serving, but it can be made a day in advance and stored in the refrigerator.

Kabob Assembly and Grilling

Now, let’s move on to the surf and turf itself. The key to fantastic kabobs is using good quality ingredients and not overcrowding them on the skewers.

1. Prepare the Steak: Ensure your sirloin steak is cut into uniform 1-inch cubes. This ensures even cooking. If your steak is very lean, you might consider adding a little extra fat in the form of a marinade, but for sirloin, the natural marbling is usually sufficient. Pat the steak cubes dry with paper towels. This helps them to get a nice sear on the grill.
2. Prepare the Shrimp: Ensure your jumbo shrimp are peeled and deveined. Leaving the tails on is purely for presentation and can make them easier to handle on the grill, but feel free to remove them if you prefer. Pat the shrimp dry with paper towels as well.
3. Skewer the Kabobs: If you are using wooden skewers, remember to soak them in water for at least 30 minutes prior to use. This prevents them from burning on the grill. Thread the steak cubes and shrimp onto the skewers, alternating them with any vegetables you might like to add (though for this recipe, we’re keeping it pure surf and turf). Don’t pack the ingredients too tightly; leave a small gap between each piece. This allows the heat to circulate properly and cook everything evenly.
4. Preheat the Grill: Preheat your grill to medium-high heat. This is crucial for achieving a good sear on the steak and shrimp. Once hot, lightly brush the grill grates with the 1 tablespoon of olive oil to prevent sticking. This step is vital to ensure your beautiful kabobs don’t adhere to the grill.
5. Grill the Kabobs: Place the assembled kabobs on the preheated grill. Grill for approximately 3-4 minutes per side for the shrimp, and 4-5 minutes per side for the steak, depending on your desired level of doneness. You’re looking for a nice char on the outside of the steak and for the shrimp to turn pink and opaque. It’s important not to overcook the shrimp, as they can become rubbery quickly. Keep a close eye on them. For the steak, use a meat thermometer if you want to be precise. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
6. Rest and Serve: Once cooked, remove the kabobs from the grill and let them rest for a few minutes. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the rested kabobs on a platter and generously spoon or brush the prepared chimichurri sauce over them. Serve immediately and enjoy the incredible flavors of your Surf and Turf Kabobs with Chimichurri Sauce!

Conclusion:

There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that is sure to impress! This dish is a celebration of flavors and textures, bringin extractg together the best of the sea and land with the vibrant freshness of our homemade chimichurri. The beauty of these kabobs lies in their versatility and ease of preparation. They’re perfect for grilling out with friends and family, a sophisticated yet simple weeknight meal, or even a special occasion. The tender steak and succulent shrimp, perfectly charred and infused with the herbaceous chimichurri, create a truly unforgettable culinary experience. I’m confident you’ll find this recipe to be a delicious and rewarding addition to your cooking repertoire.

For serving, I love to pair these kabobs with a simple side salad, some grilled corn on the cob, or even fluffy quinoa. If you’re looking for variations, feel free to swap the shrimp for scallops or even chunks of firm white fish like halibut. For a vegetarian twist, consider using halloumi cheese and hearty mushrooms. Don’t be afraid to experiment with your favorite vegetables on the skewers too – bell peppers, onions, zucchini, and cherry tomatoes all work wonderfully.

So, I encourage you to give these Surf and Turf Kabobs with Chimichurri Sauce a try! I promise you won’t be disappointed.

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld even further, making it even more delicious.

What kind of steak is best for these kabobs?

For kabobs, I recommend a tender cut of beef like sirloin, ribeye, or even flank steak. Cut it into uniform cubes for even cooking. Avoid tougher cuts that may require longer marinating or cooking times.

How can I prevent the shrimp from overcooking?

Shrimp cook very quickly! Add the shrimp to the skewers during the last few minutes of grilling. They should turn pink and opaque. It’s better to slightly undercook them on the grill as they will continue to cook from residual heat off the grill.

Surf and Turf Kabobs with Chimichurri Sauce

Tender sirloin steak and succulent jumbo shrimp grilled on skewers, served 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, combine 1 cup olive oil, ½ cup red grape juice vinegar, 2 cloves garlic, ⅔ cup shallot, ⅔ cup parsley, 2 tsp basil, 2 tsp thyme, 2 tsp oregano, 2 tsp cilantro, 1 jalapeno, 1 tsp sea salt, and ⅛ tsp cayenne pepper in a bowl. Whisk until well combined.
2. Step 2
   In a separate bowl, toss the 3 pounds sirloin steak cubes with 1 tablespoon olive oil.
3. Step 3
   Thread the sirloin steak cubes onto skewers.
4. Step 4
   Thread the 16 ounces jumbo shrimp onto separate skewers, or intersperse them with the steak if using longer skewers.
5. Step 5
   Preheat your grill to medium-high heat.
6. Step 6
   Grill the steak kabobs for 3-4 minutes per side for medium-rare, or to your desired doneness. Grill the shrimp kabobs for 2-3 minutes per side, until pink and cooked through.
7. Step 7
   Remove kabobs from the grill and let them rest for a few minutes.
8. Step 8
   Serve the surf and turf kabobs with the prepared chimichurri sauce for drizzling.

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.