Surf and Turf Kabobs with Zesty Chimichurri Sauce

Why You’ll Love This Skewers Surf & Turf Meets Chimichurri

If you are looking for a dinner that feels special but still fits into a busy weeknight, Skewers Surf & Turf Meets Chimichurri is a winner. This recipe brings together juicy steak, tender shrimp, and a bright, herby chimichurri sauce that wakes up every bite. It is the kind of meal that makes people gather around the table fast, because it smells amazing right off the grill.

• Easy to make: With just 20 minutes total time, these surf and turf skewers are quick enough for busy parents, students, and working professionals. Most of the work is simple prep, then the grill does the rest.
• Great for balanced eating: Steak and shrimp both bring protein, so this dish can fit into diet-conscious meals without feeling boring. The fresh herb sauce also adds a lot of flavor without needing a heavy marinade.
• Flexible for many occasions: Whether you are cooking for a backyard cookout, date night, or family dinner, skewers surf & turf meets chimichurri works beautifully. You can serve it with rice, salad, grilled vegetables, or potatoes.
• Bold flavor in every bite: The smoky grill marks, savory steak, sweet shrimp, and tangy chimichurri sauce create a fresh and lively mix. It tastes restaurant-worthy, but it is totally doable at home.

This is the kind of recipe that feels fancy, but it stays friendly for real-life cooking.

If you enjoy simple meals with big flavor, this one belongs in your regular dinner rotation. It is colorful, satisfying, and perfect when you want something hearty without spending all night in the kitchen.

For more easy dinner ideas, you might also like this cozy banana bread recipe for a sweet finish after a savory meal.

Essential Ingredients for Skewers Surf & Turf Meets Chimichurri

Here is everything you need to make this flavorful grilled dinner. The ingredients are split into two parts: the chimichurri sauce and the surf and turf skewers. If you are shopping ahead, this list makes it easy to grab everything in one trip.

Chimichurri Sauce

• 1 cup fresh herbs or oil
• 1/2 cup red wine vinegar
• 2 cloves garlic, minced
• 2/3 cup minced shallot
• 2/3 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
• 1/8 teaspoon cayenne pepper, or more to taste

This sauce is fresh, zippy, and full of herb flavor. It brings balance to the richness of steak and the natural sweetness of shrimp.

Surf and Turf

• 3 pounds sirloin steak, cut into 1-inch cubes
• 1 package, 16 ounces jumbo shrimp, peeled and deveined with tails on
• 1 tablespoon oil
• Salt and pepper to taste

Using sirloin gives you a tender bite that grills well, while jumbo shrimp stay juicy and cook fast. If you want to keep things lighter, serve the skewers with a big salad or grilled vegetables.

Special Dietary Options

• Vegan: Swap steak and shrimp for firm tofu, tempeh, or mushrooms, and use the chimichurri over grilled vegetables.
• Gluten-free: This recipe is naturally gluten-free as written, but always check your vinegar and seasonings to be safe.
• Low-calorie: Serve smaller portions with extra vegetables and use a lighter hand with the sauce.

How to Prepare the Perfect Skewers Surf & Turf Meets Chimichurri: Step-by-Step Guide

First Step: Mix the chimichurri sauce

Start by stirring all of the chimichurri sauce ingredients together in a bowl. That means the fresh herbs or oil, red wine vinegar, minced garlic, minced shallot, parsley, basil, thyme, oregano, cilantro, jalapeno, sea salt, and cayenne pepper. Mix everything well so the flavors begin to come together.

Once the sauce is mixed, let it sit at room temperature for two hours. This resting time is important because it gives the herbs, garlic, vinegar, and pepper time to blend into a bold, punchy sauce. If your schedule allows, letting it sit for a few extra hours makes the flavor even better.

Tip: Chimichurri tastes brighter after it rests, so do not rush this step if you can help it.

Second Step: Prep the skewers and grill

If you are using wooden skewers, soak them in water before grilling. The directions call for one hour, while the tips suggest at least 30 minutes to keep them from burning, so giving them more time is a smart move. If you use metal skewers, you can skip this step completely.

Next, preheat your grill to medium-high heat, which is about 425°F. That hot surface helps the steak get a nice sear and gives the shrimp a light char without drying them out. Before you place the food on the grill, oil the grates with a cloth dipped in oil. Avoid spray oil, since that can cause flare-ups and can be harder to control.

Third Step: Thread the steak and shrimp

Cut the sirloin into uniform 1-inch cubes so everything cooks evenly. This matters a lot, because uneven pieces can leave you with some overdone bites and some undercooked ones. Thread the steak cubes and jumbo shrimp onto the skewers, alternating them for balanced grilling.

Try to keep the pieces snug but not packed too tightly. Airflow around each piece helps the heat move evenly, and it makes flipping easier later. If your family prefers different doneness levels, you can also cook the steak and shrimp separately.

Fourth Step: Season and oil

Brush the skewers lightly with 1 tablespoon oil. Then season both sides with salt and pepper to taste. This light coating helps the steak brown nicely and keeps the shrimp from sticking to the grill.

If you want to keep things extra simple, you can season the steak and shrimp just before grilling. That works well for home cooks who want bold flavor without a long marinade. For a low-sodium version, reduce the salt and let the chimichurri do more of the work.

Fifth Step: Grill until done

Place the skewers on the hot grill and cook for 8 to 10 minutes total. Turn them every four minutes so all sides get even heat and nice grill marks. The shrimp should turn white and opaque, while the steak should reach your preferred level of doneness.

For many home cooks, medium-rare to medium works best with sirloin. If you want to be extra careful, use a meat thermometer. Shrimp cook fast, so watch them closely and do not walk too far away from the grill.

Final Step: Finish and serve

Remove the skewers from the grill as soon as the steak and shrimp are ready. Drizzle the chimichurri sauce over the hot skewers, or serve it on the side for dipping. The sauce hits the warm meat and seafood and adds instant brightness.

This recipe makes about 12 servings, with 1 kebab per serving. Each serving has about 422 calories, which makes it a satisfying meal without feeling too heavy. Serve it with rice, a crisp salad, roasted potatoes, or grilled vegetables for a complete plate. For another simple recipe idea that fits a busy weeknight, check out this fresh strawberry shortcake recipe when you want a sweet finish.

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Dietary Substitutions to Customize Your Skewers Surf & Turf Meets Chimichurri

Protein and Main Component Alternatives

If sirloin or shrimp is not what you have on hand, this recipe can still work with a few easy swaps. For the steak, ribeye, New York strip, or even chicken breast can step in, though cooking times will change a bit. If you want a seafood swap, try large prawns or scallops, but keep a close eye on the grill because they cook quickly.

For a meat-free version, use firm tofu, tempeh, or hearty mushrooms like portobello chunks. These choices soak up the chimichurri nicely and still give you a satisfying grilled bite. Busy cooks will love that the same sauce works across so many versions of surf and turf skewers.

Vegetable, Sauce, and Seasoning Modifications

You can also build more color into the skewers by adding bell peppers, red onion, zucchini, or cherry tomatoes. These vegetables grill well and make the plate look even more inviting. If you prefer a milder sauce, reduce the jalapeno or skip the cayenne pepper.

For a richer sauce, add more parsley and basil, or use extra oil for a smoother texture. If you want a sharper kick, increase the red wine vinegar slightly. The beauty of chimichurri sauce is that it is easy to shape around your taste, your season, or your guests.

Mastering Skewers Surf & Turf Meets Chimichurri: Advanced Tips and Variations

A few smart tricks can make this recipe even better. First, keep your grill hot and your grates clean. A clean, oiled grate helps the steak sear instead of stick. Also, do not overcrowd the skewers, since packed pieces can steam instead of grill.

Here are some helpful pro moves:

• Use two-zone grilling if you like a stronger sear on the outside and gentler heat to finish.
• Flip every 4 to 5 minutes for even cooking and better grill marks.
• Let the chimichurri sit at room temperature for a few hours when possible.
• Cook steak and shrimp separately if your guests like different levels of doneness.
• Baste lightly during the last flip, then save some fresh sauce for serving.

For presentation, serve the skewers on a large platter with extra chimichurri in a small bowl. Add lemon wedges, chopped parsley, or grilled lime halves for a bright finish. If you are cooking for guests, this looks beautiful and feels festive without much extra effort.

You can also change the flavor by adding smoked paprika, crushed red pepper, or a little lime zest to the steak before grilling. These small changes keep the meal fresh and fun, especially if you make surf and turf skewers with chimichurri often. For readers who enjoy simple meal inspiration, my blog at Recipes Valentina is all about easy recipes that bring joy to the table.

How to Store Skewers Surf & Turf Meets Chimichurri: Best Practices

If you have leftovers, store the steak and shrimp skewers in an airtight container in the refrigerator within two hours of cooking. They will keep well for up to 3 days. Keep the chimichurri sauce in a separate container so the grilled meat does not get soggy.

For freezing, it is best to freeze the cooked steak pieces separately from the shrimp if you want better texture later. Seafood can become a bit softer after freezing, so this works best for short-term meal prep. The chimichurri sauce can also be frozen in small portions, though fresh herbs may lose a little texture when thawed.

To reheat, use low heat so the shrimp do not turn rubbery. A skillet over medium-low heat works well, or you can warm the skewers gently in the oven. If possible, add fresh chimichurri after reheating rather than before.

For meal prep, you can mix the sauce ahead of time and keep it at room temperature for a short rest before chilling any leftovers. You can also cut the steak and prep the shrimp a day in advance. That makes this recipe a strong choice for busy weeks when dinner needs to come together fast.

FAQs: Frequently Asked Questions About Skewers Surf & Turf Meets Chimichurri

Skewers Surf & Turf Meets Chimichurri

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🦐🥩 Luxurious surf and turf kabobs unite tender steak and shrimp with zesty chimichurri – ultimate protein grill feast!
🌿🔥 20-min prep yields juicy skewers in bold herb sauce – perfect for BBQs, dates, or summer dinners!

• Total Time: 2 hours 30 minutes
• Yield: 12 servings

Ingredients

– 1 cup fresh herbs or oil

– 1/2 cup red wine vinegar

– 2 cloves garlic, minced

– 2/3 cup minced shallot

– 2/3 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

– 1/8 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 with tails on

– 1 tablespoon oil

– Salt and pepper to taste

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Instructions

1-First Step: Mix the chimichurri sauce

Start by stirring all of the chimichurri sauce ingredients together in a bowl. That means the fresh herbs or oil, red wine vinegar, minced garlic, minced shallot, parsley, basil, thyme, oregano, cilantro, jalapeno, sea salt, and cayenne pepper. Mix everything well so the flavors begin to come together.

Once the sauce is mixed, let it sit at room temperature for two hours. This resting time is important because it gives the herbs, garlic, vinegar, and pepper time to blend into a bold, punchy sauce. If your schedule allows, letting it sit for a few extra hours makes the flavor even better.

2-Second Step: Prep the skewers and grill

If you are using wooden skewers, soak them in water before grilling. The directions call for one hour, while the tips suggest at least 30 minutes to keep them from burning, so giving them more time is a smart move. If you use metal skewers, you can skip this step completely.

Next, preheat your grill to medium-high heat, which is about 425°F. That hot surface helps the steak get a nice sear and gives the shrimp a light char without drying them out. Before you place the food on the grill, oil the grates with a cloth dipped in oil. Avoid spray oil, since that can cause flare-ups and can be harder to control.

3-Third Step: Thread the steak and shrimp

Cut the sirloin into uniform 1-inch cubes so everything cooks evenly. This matters a lot, because uneven pieces can leave you with some overdone bites and some undercooked ones. Thread the steak cubes and jumbo shrimp onto the skewers, alternating them for balanced grilling.

Try to keep the pieces snug but not packed too tightly. Airflow around each piece helps the heat move evenly, and it makes flipping easier later. If your family prefers different doneness levels, you can also cook the steak and shrimp separately.

4-Fourth Step: Season and oil

Brush the skewers lightly with 1 tablespoon oil. Then season both sides with salt and pepper to taste. This light coating helps the steak brown nicely and keeps the shrimp from sticking to the grill.

If you want to keep things extra simple, you can season the steak and shrimp just before grilling. That works well for home cooks who want bold flavor without a long marinade. For a low-sodium version, reduce the salt and let the chimichurri do more of the work.

5-Fifth Step: Grill until done

Place the skewers on the hot grill and cook for 8 to 10 minutes total. Turn them every four minutes so all sides get even heat and nice grill marks. The shrimp should turn white and opaque, while the steak should reach your preferred level of doneness.

For many home cooks, medium-rare to medium works best with sirloin. If you want to be extra careful, use a meat thermometer. Shrimp cook fast, so watch them closely and do not walk too far away from the grill.

6-Final Step: Finish and serve

Remove the skewers from the grill as soon as the steak and shrimp are ready. Drizzle the chimichurri sauce over the hot skewers, or serve it on the side for dipping. The sauce hits the warm meat and seafood and adds instant brightness.

This recipe makes about 12 servings, with 1 kebab per serving. Each serving has about 422 calories, which makes it a satisfying meal without feeling too heavy. Serve it with rice, a crisp salad, roasted potatoes, or grilled vegetables for a complete plate. For another simple recipe idea that fits a busy weeknight, check out this fresh strawberry shortcake recipe when you want a sweet finish.

Last Step:

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Notes

💧 Soak wooden skewers 1 hour minimum to prevent burning.
🥩 Cut uniform 1-inch steak cubes for even grilling.
🔄 Cook steak and shrimp on separate skewers since shrimp cooks faster.

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Chimichurri Marinate & Skewers Soak: 2 hours
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Argentine Fusion
• Diet: Gluten Free, Dairy Free, Paleo

Nutrition

• Serving Size: 1 kebab
• Calories: 422 calories
• Sugar: 2g
• Sodium: 600mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 40g
• Cholesterol: 150mg