Surf and Turf Kabobs Chimichurri Recipe-Grill Perfection
Surf and Turf Kabobs with Chimichurri Sauce are a culinary masterpiece that’s guaranteed to impress your taste buds and your guests. Imagin extracte succulent cubes of tender steak mingling with plump, juicy shrimp, all threaded onto skewers and kissed by the grill. This classic combination, elevated by a vibrant, herbaceous chimichurri sauce, offers the best of both worlds – the richness of the land and the freshness of the sea. It’s no wonder why surf and turf is a beloved dish; it’s sophisticated yet approachable, delivering a flavor explosion with every bite. What truly sets these Surf and Turf Kabobs with Chimichurri Sauce apart is the bright, zesty counterpoint of the chimichurri, a simple yet impactful sauce that cuts through the richness and ties all the incredible flavors together. Get ready to fire up the grill and experience pure deliciousness!
Surf and Turf Kabobs with Chimichurri Sauce
Get ready to elevate your grilling game with these spectacular Surf and Turf Kabobs, generously coated in a vibrant, herbaceous chimichurri sauce. This recipe brings together the best of both worlds – tender, juicy steak and succulent shrimp – skewered and grilled to perfection. The star of the show, however, is the homemade chimichurri. This Argentinean sauce is a game-changer, bursting with fresh herbs, garlic, and a touch of spice that beautifully complements the richness of the surf and turf. It’s surprisingly simple to make and transforms these kabobs from a good meal into an unforgettable culinary experience. Whether you’re hosting a backyard barbecue or enjoying a weeknight feast, these kabobs are sure to impress.
Ingredients:
Chimichurri Sauce Preparation
Let’s start by creating our incredible chimichurri sauce. This is where all the magic happens, and it’s remarkably easy to whip up. In a medium bowl, combine the 1 cup of olive oil and ½ cup of red grape juice vinegar. Whisk them together until they are well incorporated. Next, add the minced garlic, minced shallot, and all of your finely chopped fresh herbs: parsley, basil, thyme, oregano, and cilantro. Don’t be shy with the herbs; they are what give this sauce its incredible freshness and depth of flavor. Then, introduce the finely chopped jalapeno. You can adjust the amount of jalapeno based on your desired level of heat. For a milder sauce, remove the seeds and membranes before chopping. Finally, season the sauce with 1 teaspoon of sea salt and ⅛ teaspoon of cayenne pepper. Remember, you can always add more cayenne pepper if you like it spicier. Stir everything together thoroughly to ensure all the ingredients are evenly distributed. For the best flavor, allow the chimichurri sauce to sit at room temperature for at least 30 minutes before serving, or even better, make it a few hours ahead and refrigerate it. This resting period allows the flavors to meld and intensify.
Kabob Assembly and Marinating
Now, let’s prepare our surf and turf for the grill. In a large bowl, place your 3 pounds of sirloin steak, cut into 1-inch cubes. Add the peeled and deveined jumbo shrimp (with tails on for that extra visual appeal and ease of handling). Drizzle the shrimp and steak with 1 tablespoon of olive oil. This helps to create a lovely char on the grill and prevents sticking. Gently toss the steak and shrimp to ensure they are lightly coated in the oil. Now, it’s time to introduce a portion of that amazing chimichurri sauce to our kabob ingredients. Reserve about half a cup of the chimichurri for serving later. Add about ¾ cup of the chimichurri sauce to the bowl with the steak and shrimp. Toss everything together carefully, making sure each piece of steak and shrimp is coated in the herb-infused sauce. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Marinating helps to infuse the meat and shrimp with even more flavor from the chimichurri.
Grilling the Kabobs
Preheat your grill to medium-high heat. If you are using wooden skewers, make sure to soak them in water for at least 30 minutes before threading your ingredients. This prevents the skewers from burning on the grill. Thread the marinated steak and shrimp onto the soaked skewers, alternating between pieces of steak and shrimp. You can also add some colorful vegetables like bell peppers, red onions, or cherry tomatoes if you like, though this recipe focuses on the pure surf and turf experience. Don’t overcrowd the skewers; leave a little space between the pieces to ensure they cook evenly.
Place the assembled kabobs on the preheated grill. Grill for approximately 4-6 minutes per side for the steak, depending on your desired level of doneness. The shrimp will cook more quickly, typically needing about 2-3 minutes per side until they turn pink and opaque. Keep a close eye on everything as grilling times can vary based on the thickness of the steak cubes and the heat of your grill. You’re looking for beautiful grill marks on the steak and perfectly cooked shrimp that are no longer translucent.
Serving Your Masterpiece
Once your surf and turf kabobs are cooked to perfection, carefully remove them from the grill. Let them rest for just a couple of minutes before serving. This allows the juices in the steak to redistribute, resulting in a more tender and flavorful bite. Arrange the hot kabobs on a platter. Now comes the final flourish! Drizzle the remaining reserved chimichurri sauce generously over the top of the kabobs. The vibrant green sauce against the browned steak and pink shrimp is a feast for the eyes. Serve immediately and watch as your guests savor every delicious bite. These kabobs are fantastic on their own, or you can serve them with a side of grilled corn, a fresh green salad, or some fluffy rice. Enjoy the amazing flavors of your homemade surf and turf kabobs with chimichurri!
Conclusion:
And there you have it – a truly spectacular Surf and Turf Kabobs with Chimichurri Sauce! This recipe is a winner because it perfectly balances the rich flavors of succulent steak and tender shrimp, elevated by the bright, zesty punch of a homemade chimichurri. It’s an impressive dish that feels special enough for a celebration but is surprisingly straightforward for a weeknight treat. Imagin extracte the sizzle on the grill, the vibrant green sauce drizzled over perfectly cooked kabobs – it’s a feast for the senses!
We love serving these kabobs alongside fluffy rice, a crisp salad, or even some grilled corn on the cob. They’re incredibly versatile! Don’t hesitate to get creative with your protein choices; chicken or firm white fish would also be delicious alternatives to shrimp. The true magic lies in that flavorful chimichurri, so make sure to pack it with fresh herbs. We genuinely hope you give this Surf and Turf Kabobs with Chimichurri Sauce recipe a try. We’re confident you’ll love it as much as we do!
Frequently Asked Questions:
Can I make the chimichurri sauce ahead of time?
Absolutely! The chimichurri sauce is actually best when made a few hours in advance, or even the day before. This allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator. You might need to give it a good stir before serving, as it can separate slightly.
What kind of steak is best for these kabobs?
For tender and flavorful kabobs, we recommend using cuts like sirloin, New York strip, or even tenderloin. Cut the steak into uniform cubes, about 1-inch to 1.5-inches, ensuring they will cook evenly with the shrimp.
Surf and Turf Kabobs with Chimichurri Sauce
Tender sirloin steak and succulent jumbo shrimp grilled on skewers and 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
For the chimichurri sauce: Combine 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, and ⅛ teaspoon cayenne pepper in a bowl. Stir well and let it sit for at least 30 minutes to allow flavors to meld. -
Step 2
Thread the sirloin steak cubes onto skewers, alternating with any preferred vegetables if desired. -
Step 3
Thread the jumbo shrimp onto separate skewers. -
Step 4
Brush both the steak and shrimp skewers with 1 tablespoon of olive oil. -
Step 5
Preheat grill to medium-high heat. -
Step 6
Grill the steak kabobs for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill. -
Step 7
Grill the shrimp kabobs for 2-3 minutes per side, until pink and opaque. Remove from grill. -
Step 8
Serve the surf and turf kabobs immediately, drizzled generously with the prepared chimichurri sauce.
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.
