Surf and Turf Kabobs- Zesty Chimichurri Sauce Recipe

Surf and Turf Kabobs with Chimichurri Sauce are an absolute showstopper, a culinary masterpiece that’s surprisingly approachable for any home cook. Imagin extracte succulent chunks of prime steak mingling with plump, sweet shrimp, all threaded onto skewers and grilled to perfection. This isn’t just a meal; it’s an experience. People rave about surf and turf kabobs because they offer the best of both worlds – the rich, savory satisfaction of beef and the light, delicate flavor of seafood, all in one delightful package. What truly elevates these particular Surf and Turf Kabobs with Chimichurri Sauce is the vibrant, herbaceous chimichurri sauce. This zesty Argentinian condiment, bursting with garlic, parsley, and a hint of vinegar, cuts through the richness of the meat and seafood, creating a symphony of flavors that will leave your taste buds singin extractg. Get ready to impress yourself and your guests!

Surf and Turf Kabobs with Chimichurri Sauce

There’s something incredibly satisfying about skewering tender pieces of steak and succulent shrimp, grilling them to smoky perfection, and then drenching them in a vibrant, herbaceous sauce. This Surf and Turf Kabob recipe is a showstopper, perfect for a summer barbecue, a special occasion, or just when you’re craving something truly delicious. The star of the show, besides the perfectly grilled surf and turf, is the homemade chimichurri sauce. This Argentinian staple is a zesty, garlicky, and herby concoction that elevates every bite.

Ingredients:

Chimichurri Sauce Preparation

Let’s start with the hero of our dish – the chimichurri sauce. This sauce comes together in minutes and is worth every bit of effort. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the flavorful base. Next, add your aromatics. We’re talking about 2 cloves of finely minced garlic, which provides a pungent kick that’s essential to chimichurri. Follow that with ⅔ cup of minced shallots. Shallots are milder and sweeter than onions, offering a more nuanced flavor.

Now for the fresh herbs, which are the heart and soul of this sauce. Generously add ⅔ cup of minced fresh parsley, its bright, clean flavor cutting through the richness. We’ll then incorporate 2 teaspoons each of chopped fresh basil, 2 teaspoons of chopped fresh thyme, and 2 teaspoons of chopped fresh oregano. These herbs bring layers of complexity and aroma. Don’t forget 2 teaspoons of chopped cilantro for that extra burst of freshness. For a touch of heat, finely chop 1 medium jalapeno. Remember to remove the seeds and membranes if you prefer a milder heat, or leave them in for a spicier kick. Season the sauce with 1 teaspoon of sea salt and a pinch of ⅛ teaspoon of cayenne pepper. You can always add more cayenne to taste if you like it extra fiery. Whisk everything together until well combined. It’s best to let this sauce sit for at least 30 minutes at room temperature, or even longer in the refrigerator, to allow the flavors to meld beautifully. This resting period is crucial for developing the full depth of the chimichurri.

Kabob Assembly and Grilling

Now that our incredible chimichurri is ready, let’s focus on the kabobs themselves. We’ll be using 3 pounds of sirloin steak, cut into uniform 1-inch cubes. This ensures even cooking. For the “surf” portion, we have 1 package (16 ounces) of jumbo shrimp, which should be peeled and deveined, leaving the tails on for a more elegant presentation and easier handling on the grill.

To assemble the kabobs, thread the steak and shrimp onto your skewers, alternating them. You can also add vegetables like bell peppers, onions, or cherry tomatoes if you like, but for this recipe, we’re keeping it classic surf and turf. Drizzle the assembled kabobs with 1 tablespoon of olive oil and season lightly with salt and pepper.

Grilling the Kabobs

Preheat your grill to medium-high heat. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes beforehand to prevent them from burning. Place the prepared kabobs on the hot grill.

Grill the kabobs for about 4-6 minutes per side for medium-rare steak, and until the shrimp are pink and opaque and cooked through. The exact cooking time will depend on the thickness of your steak cubes and the heat of your grill. It’s important not to overcook the steak, as it can become tough. The shrimp cook very quickly, so keep a close eye on them. For optimal results, you want a nice char on the steak and perfectly cooked, juicy shrimp.

Serving the Surf and Turf Kabobs

Once your kabobs are perfectly grilled, remove them from the heat 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 kabobs on a serving platter. Now for the grand finnon-alcoholic ale: generously spoon the prepared chimichurri sauce over the kabobs. The vibrant green sauce against the colorful steak and shrimp is visually stunning. Serve immediately and enjoy the explosion of flavors! This recipe is truly a crowd-pleaser and a testament to how simple, fresh ingredients can create something extraordinary.

Conclusion:

I hope you’re as excited as I am to try these Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a true winner because it combines the best of both worlds – tender, succulent steak and sweet, juicy shrimp – all grilled to perfection. The vibrant, herbaceous chimichurri sauce provides a zesty counterpoint that elevates every bite, making these kabobs an unforgettable dining experience. They are surprisingly easy to prepare, making them perfect for a weeknight treat or an impressive centerpiece for your next barbecue. Don’t be afraid to customize them to your liking; the beauty of kabobs lies in their versatility!

Serve these delicious kabobs over a bed of fluffy rice, with a fresh green salad, or alongside grilled corn on the cob for a complete and satisfying meal. You can also enjoy them on their own as a delightful appetizer. I truly encourage you to get in your kitchen and give this recipe a go. I’m confident you’ll love the explosion of flavors and the ease of preparation. Happy grilling!

Frequently Asked Questions:

What kind of steak is best for these kabobs?

For the best results, I recommend using a tender cut of beef like sirloin, ribeye, or New York strip. These cuts are flavorful and will hold up well on the grill, ensuring a succulent bite every time.

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce is even better when made a few hours or even a day in advance, as it allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.

What other vegetables can I add to the kabobs?

Feel free to get creative! Bell peppers of any color, red onion wedges, zucchini slices, cherry tomatoes, and even chunks of pineapple are fantastic additions that complement the surf and turf beautifully.

Surf and Turf Kabobs with Chimichurri Sauce

A delicious and impressive surf and turf kabob recipe featuring tender sirloin steak and jumbo shrimp, marinated and grilled to perfection, served with a vibrant and herbaceous chimichurri sauce.

Prep Time
30 Minutes

Cook Time
12 Minutes

Total Time
42 Minutes

Servings
6-8 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, ((or more to taste))
• 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
   Prepare the chimichurri sauce: In a medium bowl, whisk together 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 finely chopped jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper. Set aside.
2. Step 2
   Prepare the kabobs: In a large bowl, toss 3 pounds sirloin steak cubes with 1 tablespoon olive oil and half of the prepared chimichurri sauce. Let marinate for at least 30 minutes.
3. Step 3
   Thread the marinated sirloin steak and 1 package jumbo shrimp onto skewers, alternating between the steak and shrimp.
4. Step 4
   Preheat grill to medium-high heat.
5. Step 5
   Grill the kabobs for 8-12 minutes, turning occasionally, until the steak is cooked to your desired doneness and the shrimp are pink and opaque. Baste with remaining chimichurri sauce during the last few minutes of grilling.
6. Step 6
   Serve the surf and turf kabobs 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.