Surf and Turf Kabobs with Zesty Chimichurri Sauce

Name: Skewers Surf & Turf Meets Chimichurri
Prep time: 3 h 10 min
Cook time: 10 min
Total time: 3 h 20 min
Cuisine: Fusion
Ingredients: – 1 cup olive 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 fresh 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; – 16 ounces jumbo shrimp, peeled, deveined, tail-on; – 1 tablespoon olive oil; – Salt and pepper to taste

By:

Thyme Louise

Published:

April 29, 2026

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

Hey, my friend, get ready to fire up the grill! These skewers surf & turf meets chimichurri pack a punch of flavor in every bite. Picture juicy steak and plump shrimp dancing on a stick, topped with that zesty green sauce. No worries, it’s super simple to make.

Ease of preparation: Whip this up in just 10 minutes prep and 10 minutes cook time. Total active time is 20 minutes, plus a bit of hands-off marinating for the chimichurri sauce and soaking the skewers. Perfect for busy parents or working pros who want dinner fast. You’ll spend less time in the kitchen and more time enjoying the meal with family!
Health benefits: Each kebab clocks in at 422 calories per serving. Loaded with lean sirloin steak for protein and omega-3 rich jumbo shrimp. The fresh herbs in chimichurri add antioxidants. It’s a balanced plate that keeps diet-conscious folks happy without skimping on taste. Check out shrimp health benefits for more on why seafood shines here.
Versatility: Fire up these surf & turf skewers with chimichurri for barbecues, weeknights, or parties. Adapt for gluten-free by using wooden skewers, or low-cal by trimming steak fat. Travelers and students love the portable vibe. Party hosts, scale up for crowds since it serves 12 kebabs easy!
Distinctive flavor: That chimichurri sauce steals the show with garlic, jalapeno, and fresh herbs like parsley, basil, thyme, oregano, and cilantro. It cuts the richness of steak and shrimp perfectly. No bland bites here, just bold, herby zing that makes these skewers surf & turf meets chimichurri unforgettable.

Trust me, once you try these, they’ll be your go-to grill recipe. Simple ingredients, big rewards!

Essential Ingredients for Skewers Surf & Turf Meets Chimichurri

Grab these fresh picks for your surf & turf skewers with chimichurri. I’ve listed everything exact so you nail it first try. No guesswork, my friend!

Chimichurri Sauce Ingredients

1 cup olive oil – Healthy fat base that carries all the flavors and keeps the sauce silky.
1/2 cup red wine vinegar – Tangy kick to balance richness, brightens the herbs.
2 cloves garlic, minced – Punchy aroma and savory depth, mince fine for even spread.
2/3 cup minced shallot – Mild onion bite, adds subtle sweetness without overpowering.
2/3 cup minced fresh parsley – Fresh, earthy base herb for that classic green color and taste.
2 teaspoons chopped fresh basil – Sweet, peppery note that lifts the whole sauce.
2 teaspoons chopped fresh thyme – Woody, lemony vibe for complexity.
2 teaspoons chopped fresh oregano – Bold, slightly bitter edge true to Argentine roots.
2 teaspoons chopped fresh cilantro – Citrusy freshness to round out the herb mix.
1 medium jalapeno, finely chopped – Heat level you control, adds exciting spice.
1 teaspoon sea salt – Enhances every flavor, use good quality.
1/8 teaspoon cayenne pepper (or more to taste) – Extra heat booster if you like it fiery.

Surf and Turf Ingredients

3 pounds sirloin steak, cut into 1-inch cubes – Lean, flavorful cut that grills to juicy perfection. See beef nutrition perks.
16 ounces jumbo shrimp, peeled, deveined, tail-on – Sweet, tender seafood that cooks fast. Start big since they shrink.
1 tablespoon olive oil – Light brush for grilling, prevents sticking.
Salt and pepper to taste – Simple seasoning lets meat and shrimp shine.

Special Dietary Options

Vegan: Swap steak for extra-firm tofu cubes and shrimp for king oyster mushrooms or hearts of palm. Keep chimichurri as is.
Gluten-free: Naturally gluten-free! Wooden skewers are safe, no changes needed.
Low-calorie: Use leaner flank steak, smaller shrimp, and half the olive oil in sauce.

Wooden skewers too, soak them first!

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

Let’s make these surf & turf skewers with chimichurri together. I’ll walk you through every bit, nice and easy. Fire up that grill, you’ve got this!

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes, plus 2 hours for chimichurri sauce marinating and 1 hour soaking skewers | Servings: 12 kebabs

First Step: Whip up the chimichurri sauce. Grab a bowl and stir together 1 cup olive oil, 1/2 cup red wine vinegar, 2 minced garlic cloves, 2/3 cup minced shallot, 2/3 cup minced fresh parsley, 2 teaspoons each chopped fresh basil, thyme, oregano, and cilantro, 1 finely chopped medium jalapeno, 1 teaspoon sea salt, and 1/8 teaspoon cayenne pepper. Mix well! Let it sit at room temperature for 2 hours. Stir every now and then since it’s oil-based. This marinating time builds that zesty magic. No fridge needed, keeps it fresh and vibrant. Perfect for make-ahead, my friend.

Second Step: Soak the wooden skewers. Fill a big dish or sink with water and submerge your wooden skewers for 1 hour (or 30-60 minutes minimum). This stops them from burning on the grill. No soak? They catch fire quick. Pro move for busy schedules: do this while sauce marinates.

Third Step: Prep the surf and turf. Cut 3 pounds sirloin steak into uniform 1-inch cubes. Even size means even cooking, no overdone bits! Peel and devein 16 ounces jumbo shrimp, keep tails on for easy eating. Shrimp shrinks, so jumbo is key. Pat everything dry with paper towels for better seasoning stick.

Fourth Step: Thread the skewers. Alternate steak cubes and shrimp on each skewer, leaving 1 inch empty at both ends. Handles make flipping easy! Aim for 4-5 pieces each. About 12 kebabs total. If you like different doneness, thread steak-only and shrimp-only separate. Vegan adapt? Tofu and mushrooms thread same way.

Fifth Step: Season and oil up. Brush skewers lightly with 1 tablespoon olive oil. Sprinkle salt and pepper on both sides to taste. Go generous, brings out natural flavors. Low-cal? Skip extra oil, use spray if needed but carefully.

Sixth Step: Preheat and oil the grill. Crank grill to medium-high, about 425°F. For safe oiling: dip a cloth in oil, grab with tongs and oven mitt, brush hot grates back and forth. No spraying directly, avoids flare-ups! Clean grates first for stick-free skewers.

Seventh Step: Grill those beauties. Place skewers on grill. Cook 8-10 minutes total, flipping every 4 minutes. Shrimp turns white and opaque when done, steak to your liking (medium-rare at 135°F recommended, juicy pink center). Don’t overcook shrimp, gets rubbery fast! Space them out for even heat.

Final Step: Rest, sauce, and serve. Pull off grill, let rest 2 minutes. Juices settle for max tenderness. Drizzle generously with chimichurri sauce. Serve hot! Pairs great with a side salad or refreshing sherbet punch for parties. Dig in, no worries about leftovers.

Step	Time	Tip
Chimichurri	2 hours marinate	Stir often
Skewers soak	1 hour	Prevent burn
Grill	8-10 min	Flip every 4 min

This quick grill-out turns ordinary weeknights into feasts. You’ll wow everyone!

Nutritional info per serving (1 kebab): 422 calories. High protein, feel good fuel.

Dietary Substitutions to Customize Your Skewers Surf & Turf Meets Chimichurri

Protein and Main Component Alternatives

Make these surf & turf skewers with chimichurri fit any table. Swap sirloin for chicken breast cubes if beef’s not your thing, cooks similar time. Scallops or prawns for shrimp, same sweet vibe. Seniors or diet folks, use turkey tenderloin, leaner option. For keto, double steak, skip nothing. Always cut uniform 1-inch for even grill.

Vegetable, Sauce, and Seasoning Modifications

Add veggies like bell peppers or zucchini between proteins for color and crunch, seasonal twist. Chimichurri heat too much? Skip jalapeno or cayenne. Low-sodium? Halve salt, use lemon juice extra. Herb swaps: dried if fresh scarce, but half amount. Vinegar allergy? Apple cider works. These tweaks keep flavor popping!

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

Level up your game with these gems. You’ve nailed basics, now pro status!

Pro cooking techniques: Uniform 1-inch steak cubes for even cooking. Shrimp shrinks, start jumbo. Oil grates with cloth method, protected hand. Stir chimichurri regular, oil separates. Soak skewers 30-60 minutes. Cook separate if doneness differs.
Flavor variations: Smoky chipotle in sauce for twist. Lemon zest on shrimp. BBQ rub on steak pre-grill.
Presentation tips: Fan skewers on platter, extra chimichurri side. Garnish parsley sprigs. Serve with grilled corn.
Make-ahead options: Chimichurri day before, steak cube ahead. Thread morning of. Great for party hosts.

Pair with peach cobbler for dessert. Endless fun!

Small tweaks, big wow factor. Grill like a boss!

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

Refrigeration: Cool completely, store in airtight container up to 3 days. Sauce separate, drizzle fresh when eating. Re-stir chimichurri before use.
Freezing: Freeze uncooked threaded skewers up to 1 month, foil-wrapped. Thaw fridge overnight, grill fresh. Cooked? Freeze 2 months, but texture best fresh.
Reheating: Oven 350°F 10 minutes or grill low heat. Microwave ok quick, but grill revives best. Avoid overheat, shrimp toughens.
Meal prep considerations: Batch for week, portion kebabs. Great for working pros, students. Label dates!

Safe and tasty every time.

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

What is surf and turf on skewers?

Surf and turf skewers combine red meat and seafood on a stick for a flavorful grilled meal. Typically, this means steak cubes paired with shrimp, scallops, or prawns. The steak provides a juicy, savory bite while the seafood adds a sweet, tender contrast. In this recipe, 1-inch steak cubes alternate with shrimp on soaked wooden skewers, brushed with olive oil, seasoned with salt and pepper, and grilled until the shrimp turns white and steak reaches your preferred doneness (about 8-10 minutes total, flipping every 4-5 minutes). Serve with chimichurri sauce—a fresh herb mix—for a zesty finish. This setup ensures even cooking and easy eating. It’s perfect for barbecues, offering protein variety in one bite. (92 words)

What is chimichurri sauce and how do I make it for surf and turf skewers?

Chimichurri is a bright, tangy Argentine sauce made from fresh parsley, garlic, red pepper flakes, oregano, olive oil, red wine vinegar, and salt. It cuts through the richness of surf and turf perfectly. To make it: Finely chop 1 cup parsley, 3-4 garlic cloves, and 1 small shallot. Mix with ½ cup olive oil, 3 tbsp red wine vinegar, 1 tsp oregano, ½ tsp red pepper flakes, and salt to taste. Let it sit 15-30 minutes for flavors to meld—no cooking needed. Spoon over grilled steak and shrimp skewers right before serving. Store leftovers in the fridge up to a week; stir before using. This simple condiment elevates your skewers with herbaceous kick. (112 words)

How do I make surf and turf kebabs step by step?

Follow these steps for perfect surf and turf kebabs: 1. Soak wooden skewers in water for 30 minutes to prevent burning. 2. Cut 1 lb steak into uniform 1-inch cubes for even cooking. 3. Peel and devein 1 lb large shrimp—they’ll shrink during grilling. 4. Thread steak and shrimp alternately onto skewers, leaving 1 inch empty at each end. 5. Brush with olive oil and season both sides with salt and pepper. 6. Preheat grill to medium-high; oil grates safely (see below). 7. Grill 8-10 minutes, flipping every 4-5 minutes until shrimp is opaque and steak is done. Rest 2 minutes, then serve with chimichurri. Yields 4 servings; great for summer cookouts. (118 words)

What’s the safest way to oil grill grates before cooking skewers?

Oiling grill grates prevents sticking without flare-ups. Never spray oil or pour directly on hot grates—it can ignite and cause burns. Instead: Heat grill to medium-high. Dip a cloth or bunched paper towels in canola or vegetable oil (not dripping wet). Use tongs and an oven mitt to hold it securely. Lightly brush the hot grates in a back-and-forth motion, coating evenly. This takes 10-15 seconds. For surf and turf skewers, oil just before adding them. Wipe excess if needed. This method keeps food intact and your grill clean. Pro tip: Clean grates with a brush after cooling for next use. Safety first for delicious results. (102 words)

What are common mistakes to avoid when grilling surf and turf skewers?

Avoid these pitfalls for great skewers: 1. Uneven steak cubes—cut uniformly for consistent doneness. 2. Skipping skewer soak—wood burns without 30-minute water bath. 3. Overcrowding grill—space skewers for even heat. 4. Unsafe oiling—use cloth method, not sprays. 5. Overcooking shrimp—they turn rubbery fast; pull at opaque white stage (about 8 minutes). 6. Forgetting to flip—rotate every 4-5 minutes. 7. Serving without rest—let sit 2 minutes for juices to settle. Test steak with thermometer: 135°F medium-rare. Pair with chimichurri to brighten flavors. These tips ensure juicy steak, tender shrimp, and no flare-ups every time. (108 words)

Surf and Turf Kabobs with Zesty Chimichurri Sauce

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