Surf and Turf Kabobs- Easy Chimichurri Recipe
Surf and Turf Kabobs with Chimichurri Sauce are the ultimate crowd-pleasers, a vibrant explosion of flavor that brings the best of both land and sea to your grill. Imagin extracte succulent chunks of perfectly grilled steak mingling with plump, juicy shrimp, all skewered together for an effortless and impressive meal. This dish is a celebration of contrasts – the rich, savory beef complementing the delicate sweetness of the seafood. What truly elevates these Surf and Turf Kabobs with Chimichurri Sauce to legendary status is the zesty, herbaceous chimichurri sauce. Its bright, garlicky kick cuts through the richness of the proteins, creating a perfectly balanced bite every single time. It’s the kind of meal that makes you feel like a culinary rockstar, whether you’re hosting a backyard barbecue or enjoying a weeknight indulgence. Get ready to impress your taste buds and your guests with this unforgettable combination!
Surf and Turf Kabobs with Chimichurri Sauce
There’s something undeniably celebratory about surf and turf. The richness of the steak, the delicate sweetness of the shrimp – it’s a classic pairing for a reason. And when you elevate it with vibrant, herbaceous chimichurri sauce and serve it all on convenient skewers, you’ve got a dish that’s perfect for grilling season, special occasions, or just a really delicious weeknight dinner. These kabobs are surprisingly simple to prepare, and the fresh, zesty chimichurri truly steals the show. It’s a sauce that cuts through the richness of the meat and seafood beautifully, adding a bright, herbaceous punch that will have everyone asking for the recipe. Get ready to impress yourself and your guests with this flavor-packed meal.
Ingredients:
Chimichurri Sauce Preparation
Let’s start with the star of the show: the chimichurri sauce. This vibrant green sauce is incredibly fresh and bursting with flavor. It’s also remarkably easy to make!
1. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. This forms the base of our sauce, providing both richness and a pleasant tang. Whisk these together until they are well combined.
2. Add the minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, and chopped cilantro to the bowl. The combination of fresh herbs is what gives chimichurri its signature aromatic profile. Don’t be shy with the herbs; they’re the essence of this sauce!
3. Stir in the finely chopped jalapeno. If you prefer a spicier sauce, you can leave a few of the seeds in, or even add a bit more jalapeno. Conversely, if you’re sensitive to heat, be sure to remove all seeds and membranes.
4. Season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. The salt enhances all the flavors, while the cayenne adds a subtle warmth that complements the other ingredients. You can adjust the cayenne pepper to your preference; I often add a little more if I want a bit of a kick. Stir everything together thoroughly. For the best flavor, I highly recommend letting the chimichurri sit for at least 30 minutes (or even a few hours) at room temperature, or in the refrigerator, to allow the flavors to meld. Give it a quick stir before you’re ready to serve.
Kabob Assembly and Grilling
Now, let’s get those delicious kabobs ready for the grill. The key here is to cut your ingredients into uniform sizes so they cook evenly.
1. In a separate bowl, gently toss the 3 pounds of sirloin steak cubes with 1 tablespoon of olive oil and a pinch of salt and pepper. This helps to prevent sticking on the grill and adds a touch of seasoning. Make sure the steak cubes are about 1-inch in size for consistent cooking.
2. Thread the sirloin steak cubes onto your skewers. If you are using wooden skewers, remember to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill. Alternate the steak cubes with pieces of bell pepper, onion, or cherry tomatoes if you like, although for this recipe, we’re focusing on the pure surf and turf experience.
3. Next, add the peeled and deveined jumbo shrimp to separate skewers or intersperse them with the steak on the same skewers. Shrimp cook much faster than steak, so if you’re combining them on the same skewer, be mindful of timing. It’s often easier to cook them on separate skewers to ensure perfect doneness for both.
4. Preheat your grill to medium-high heat. This is crucial for achieving a good sear on the steak and shrimp, locking in their juices. Make sure your grill grates are clean and lightly oiled to prevent sticking.
5. Place the kabobs on the preheated grill. Grill the sirloin steak kabobs for about 3-4 minutes per side for medium-rare, or longer to your desired doneness. For the jumbo shrimp, grill them for about 2-3 minutes per side, just until they turn pink and opaque. Overcooked shrimp can become tough and rubbery, so keep a close eye on them.
6. Once the steak and shrimp are cooked to perfection, remove the kabobs from the grill. Let them rest for a couple of minutes before serving.
Serve the surf and turf kabobs hot off the grill, with a generous drizzle of the prepared chimichurri sauce. This sauce is so versatile, it’s also fantastic served on the side for dipping. Enjoy this incredibly satisfying and flavorful meal!
Conclusion:
There you have it – a recipe for Surf and Turf Kabobs with Chimichurri Sauce that’s as impressive as it is delicious! These kabobs are a fantastic way to elevate a weeknight dinner or wow guests at your next barbecue. The delightful combination of succulent steak and tender shrimp, perfectly grilled and bursting with flavor, makes them a truly memorable dish. The vibrant, zesty chimichurri sauce cuts through the richness of the proteins beautifully, adding a fresh herbaceous kick that ties everything together. We’ve explored how to prepare them, but the beauty lies in their versatility. Serve these alongside a simple salad, fluffy rice, or grilled corn for a complete meal that sings of summer. Don’t be afraid to experiment with different cuts of steak or types of seafood – the possibilities are endless!
We highly encourage you to give these Surf and Turf Kabobs a try. They are surprisingly easy to make, delivering maximum flavor with minimal fuss. Prepare to be delighted by the smiles around your table as everyone savors every bite!
Frequently Asked Questions:
Q: Can I prepare the kabob ingredients ahead of time?
A: Absolutely! You can marinate your steak and shrimp a few hours in advance, and chop your vegetables for the kabobs earlier in the day. Store everything separately in airtight containers in the refrigerator. This will save you a lot of time when it’s time to assemble and grill.
Q: What if I don’t have skewers?
A: No problem! If you don’t have skewers, you can grill the steak and shrimp separately and serve them alongside your grilled vegetables. Alternatively, you can use metal skewers, which are reusable and easy to clean, or soak wooden skewers in water for at least 30 minutes before use to prevent burning.
Q: Can I make the chimichurri sauce milder?
A: Yes, you can easily adjust the spice level of the chimichurri sauce. If you prefer it milder, simply reduce the amount of red pepper flakes or omit them entirely. You can also add a touch of honey or sugar to balance out the acidity and heat.
Surf and Turf Kabobs with Chimichurri Sauce
Tender sirloin steak and succulent jumbo shrimp marinated and grilled on skewers, served with a vibrant, 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, ((or more to taste))
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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, 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 finely chopped medium jalapeno, 1 teaspoon sea salt, and ⅛ teaspoon cayenne pepper in a bowl. Whisk until well combined. Set aside. -
Step 2
In a separate bowl, toss 3 pounds sirloin steak cubes with 1 tablespoon olive oil. Season with a pinch of salt and pepper. -
Step 3
Thread the sirloin steak cubes and 1 package (16 ounces) jumbo shrimp onto skewers, alternating between the two. -
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.
