Surf and Turf Kabobs Chimichurri Easy Recipe
Surf and Turf Kabobs with Chimichurri Sauce are more than just a meal; they’re an experience. Imagin extracte succulent pieces of tender steak and plump shrimp, perfectly grilled and bursting with flavor, all threaded onto skewers alongside vibrant vegetables. This is the ultimate crowd-pleaser, a dish that effortlessly marries the best of both land and sea. People adore surf and turf kabobs because they offer an exciting, interactive way to enjoy high-quality ingredients. What truly elevates these particular surf and turf kabobs is the electrifying, herbaceous chimichurri sauce. This Argentinian classic, with its zesty blend of parsley, cilantro, garlic, and a hint of spice, cuts through the richness of the protein and adds an incredible freshness that makes every bite sing. Get ready to impress yourself and your guests with this spectacular combination.
Surf and Turf Kabobs with Chimichurri Sauce
There’s something incredibly satisfying about a perfectly grilled kabob. The medley of textures and flavors, all cooked together on a skewer, makes for a delightful meal. And when you combine the rich, savory goodness of sirloin steak with the sweet, succulent pop of jumbo shrimp, you’ve got a winning combination. Enter our Surf and Turf Kabobs, elevated to new heights by a vibrant, herbaceous Chimichurri sauce. This isn’t just dinner; it’s an experience. The tangy, zesty chimichurri cuts through the richness of the meat and shrimp beautifully, creating a symphony of tastes that will have everyone asking for seconds. Let’s get cooking!
Ingredients:
Making the Chimichurri Sauce
Let’s start with the star of the show, the Chimichurri sauce. This Argentinian sauce is incredibly simple to make and bursts with fresh, aromatic flavors. It’s the perfect counterpoint to the grilled surf and turf.
Preparing the Kabobs
Now that our delicious chimichurri is steeping in its own goodness, let’s get our surf and turf ready for the grill. Proper preparation ensures even cooking and maximum flavor.
- In a large bowl, combine the 3 pounds of sirloin steak cubes and the 1 package (16 ounces) of jumbo shrimp. Drizzle with 1 tablespoon of olive oil and toss gently to coat. This light coating of olive oil helps prevent sticking and promotes even browning on the grill. You don’t want to over-oil, as this can lead to flare-ups.
- Thread the steak and shrimp onto your prepared skewers, alternating between the two. Try to keep the pieces in a single layer on each skewer for uniform cooking. Don’t pack the ingredients too tightly; leave a little space between each piece to allow the heat to circulate and cook everything evenly. If you have extra steak or shrimp, you can cook them separately if your skewers are full, or just enjoy them as a little pre-grill snack (we won’t tell!).
- Preheat your grill to medium-high heat. This is crucial for achieving a beautiful sear on the steak and shrimp, locking in their juices. Aim for a temperature that’s hot enough to sizzle immediately upon contact but not so hot that it burns the outside before the inside cooks.
- Place the prepared kabobs on the preheated grill. Grill for approximately 3-5 minutes per side for medium-rare steak, and about 2-3 minutes per side for the shrimp. Keep a close eye on them, as shrimp cook very quickly and can become tough if overcooked. The steak should have nice grill marks and be cooked to your desired doneness. A meat thermometer is your best friend here; for medium-rare steak, aim for an internal temperature of 130-135°F (54-57°C). The shrimp should turn opaque and pink when cooked through.
- Once the kabobs are cooked to perfection, remove them from the grill and let them rest for a couple of minutes. This resting period allows the juices within the steak to redistribute, resulting in a more tender and flavorful bite.
- Serve the surf and turf kabobs immediately, with generous drizzles of the fresh chimichurri sauce. This sauce is meant to be enjoyed liberally, so don’t be afraid to spoon it over everything. These kabobs are fantastic on their own, or served with a side of grilled vegetables, rice, or a fresh salad. Enjoy the vibrant flavors and the satisfying textures of this delightful dish!
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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
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Step 1
Prepare the chimichurri sauce: In a medium bowl, whisk together 1 cup olive oil, red grape juice vinegar, minced garlic, minced shallot, minced fresh parsley, chopped fresh basil, chopped fresh thyme, chopped fresh oregano, chopped cilantro, finely chopped jalapeno, sea salt, and cayenne pepper. Set aside to allow flavors to meld. -
Step 2
In a separate bowl, combine the sirloin steak cubes and jumbo shrimp. Drizzle with 1 tablespoon of olive oil and toss to coat. -
Step 3
Thread the sirloin steak cubes and shrimp onto skewers, alternating between the two. Be careful not to overcrowd the skewers. -
Step 4
Preheat your grill to medium-high heat. -
Step 5
Grill the kabobs for approximately 6-8 minutes per side for the steak, and 3-4 minutes per side for the shrimp, or until cooked to your desired doneness and nicely charred. -
Step 6
Remove the kabobs from the grill and let them rest for a few minutes. -
Step 7
Serve the surf and turf kabobs hot, drizzled generously with the prepared chimichurri sauce.
Grilling the Kabobs
The moment of truth! Grilling is where all the magic happens, transforming these simple ingredients into a culinary masterpiece.
Conclusion:
There you have it – a recipe for delicious Surf and Turf Kabobs with Chimichurri Sauce that’s sure to impress! These kabobs are a fantastic choice for any occasion, from a casual backyard barbecue to a more festive gathering. The tender, succulent steak paired with plump, juicy shrimp, all marinated and grilled to perfection, creates an irresistible combination. The vibrant, herbaceous chimichurri sauce cuts through the richness of the surf and turf beautifully, adding a fresh and zesty finish that elevates every bite. I really encourage you to give this recipe a try; you won’t be disappointed!
For serving, these kabobs are incredibly versatile. They pair wonderfully with a simple side salad, some grilled corn on the cob, or fluffy rice. You could also serve them alongside roasted potatoes or a light couscous salad. Don’t be afraid to get creative with variations! Consider swapping out the shrimp for scallops or calamari, or perhaps adding some chunks of firm white fish to the kabobs. For the steak, sirloin, ribeye, or even filet mignon would work splendidly. This recipe is a perfect canvas for your culinary adventures!
Frequently Asked Questions:
Can I prepare the kabob ingredients ahead of time?
Absolutely! You can chop your steak and shrimp, and even make the chimichurri sauce a day in advance. Keep the marinated ingredients separate in the refrigerator until you’re ready to assemble and grill them. This makes cooking day a breeze!
What if I don’t have a grill? Can I bake or pan-sear these kabobs?
Yes, you can! If grilling isn’t an option, you can achieve excellent results by baking the kabobs in a preheated oven at around 400°F (200°C) until cooked through, or by pan-searing them in a hot skillet. Just ensure you get a nice sear on all sides for maximum flavor.
Surf and Turf Kabobs with Chimichurri Sauce
Juicy sirloin steak and plump shrimp marinated and grilled to perfection, served with a vibrant, herbaceous chimichurri sauce. A delightful combination of land and sea.
Ingredients
Instructions
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.
