Surf and Turf Kabobs with Chimichurri Sauce

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

Hey there, my friend! Picture this: juicy steak and plump shrimp on skewers, grilled to perfection and drizzled with zesty chimichurri. These surf and turf skewers are a game-changer for your next cookout. Ready in just 20 minutes, they serve 12 and pack 422 calories per kebab. No worries if you’re short on time; this dish comes together fast.

• Ease of preparation: Whip up these surf and turf skewers meets chimichurri with minimal fuss. Prep takes 10 minutes, cooking 10 more. Let the chimichurri marinate for 1-2 hours while you soak skewers. Grill and serve. Perfect for busy parents or working pros who want dinner on the table quick. Simply divine for weeknights!
• Health benefits: Savor lean sirloin and jumbo shrimp loaded with protein. At 422 calories each, these surf and turf skewers keep things balanced. Fresh herbs in chimichurri add antioxidants. Great for diet-conscious folks or seniors watching portions. Feel good about every bite, no guilt here.
• Versatility: Adapt these surf and turf skewers with chimichurri for any crowd. Grill indoors or out. Swap proteins for dietary needs. Travelers love the fresh flavors reminiscent of beachside eats. Food enthusiasts, tweak the heat. It fits home cooks, students, newlyweds, everyone!
• Distinctive flavor: Tangy chimichurri with garlic, herbs, and a jalapeño kick dances over smoky steak and shrimp. This surf and turf skewers meets chimichurri combo bursts with taste. Unlike plain grilled meat, it’s vibrant and fresh. Blow your guests away, my friend!

These skewers surf & turf meets chimichurri shine at parties or family meals. Inspired by my passion for simple recipes on KitchenCooking.net, they create memorable moments. Dive in and taste the joy.

Essential Ingredients for Skewers Surf & Turf Meets Chimichurri

Grab these goodies for your surf and turf skewers. I’ve listed them precisely so you can shop easy. Chimichurri sauce ingredients first, then the kebabs. Each makes 12 kebabs, ready fast.

Chimichurri Sauce Ingredients:

• 1 cup olive oil – Smooth base that carries all the flavors together.
• 1/2 cup red wine vinegar – Adds that sharp tang to balance richness.
• 2 cloves garlic minced – Brings bold, savory punch.
• 2/3 cup minced shallot – Mild oniony bite without overpowering.
• 2/3 cup minced fresh parsley – Fresh, green herbaceous note.
• 2 teaspoons chopped fresh basil – Sweet herbal lift.
• 2 teaspoons chopped fresh thyme – Earthy depth.
• 2 teaspoons chopped fresh oregano – Classic chimichurri kick.
• 2 teaspoons chopped cilantro – Bright, citrusy edge.
• 1 medium jalapeno finely chopped – Heat level you control, or more to taste.
• 1 teaspoon sea salt – Enhances every flavor.
• 1/8 teaspoon cayenne pepper or more to taste – Extra spice if you dare.

Surf and Turf Ingredients:

• 3 pounds sirloin steak cut into 1-inch cubes – Tender, juicy beef base.
• 16 ounces jumbo shrimp peeled deveined tail-on – Sweet seafood contrast.
• 1 tablespoon olive oil – For brushing, prevents sticking.
• salt and pepper to taste – Simple seasoning magic.

Special Dietary Options:

• Vegan: Swap steak for extra-firm tofu cubes and shrimp for king oyster mushrooms or hearts of palm. Use the same chimichurri.
• Gluten-free: Naturally gluten-free. Just ensure skewers are wood or metal, no soy sauce hidden.
• Low-calorie: Trim steak fat, use smaller shrimp, cut oil to half. Drops to under 300 calories easy.

This lineup makes surf and turf skewers simply divine. Fresh herbs scream summer on your grill.

Check out a similar vibe with garlic butter surf and turf kabobs for more ideas.

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

Total time: 20 minutes active, plus 1-2 hours marinating and soaking. Serves 12 kebabs. No worries, my friend; I’ll walk you through it. These surf and turf skewers grill up fast at 425°F.

First Step: Mise en Place and Chimichurri Sauce

Chop all herbs fine: 2/3 cup parsley, 2 tsp each basil, thyme, oregano, cilantro. Mince 2 garlic cloves, 2/3 cup shallot, 1 jalapeño. Grab a bowl. Stir in 1 cup olive oil, 1/2 cup red wine vinegar, 1 tsp sea salt, 1/8 tsp cayenne. Mix well. Leave at room temp for 2 hours, stir occasionally. It separates, so keep it moving. This sauce is the star for your surf and turf skewers. Vegan? Same sauce works perfect.

Second Step: Prep Skewers and Proteins Soak wooden skewers in water for 1 hour. This stops burning. Cut 3 pounds sirloin into uniform 1-inch cubes. Key for even cooking, my friend. Pat 16 oz jumbo shrimp dry; they are peeled, deveined, tail-on. Low-cal tip: trim steak edges.

Third Step: Assemble Surf and Turf Skewers

Preheat grill to medium-high, 425°F. Oil grates safe: dip cloth or paper towel in oil, use oven mitt, wipe on. Never spray oil direct, fire hazard! Alternate steak cubes and shrimp on skewers. Leave 1 inch empty at ends for handling. Aim for 4-5 pieces each. Brush with 1 tbsp olive oil. Season salt and pepper to taste. Gluten-free? All good here.

Grilling Table for Success

Fourth Step: Grill the Skewers

Grill 8-10 minutes total. Turn every 4 minutes for char marks. Shrimp shrinks, so start big. Test one shrimp: opaque white inside. Steak to your like: rare, medium. Separate skewers if you want well-done steak, no overcook shrimp. Pull off when perfect. These surf and turf skewers meets chimichurri smell amazing now.

Final Step: Finish and Serve

Drizzle generously with chimichurri. Serve hot. Pairs great with sides. For busy schedules, prep ahead. Food enthusiasts, add veggies on skewers. Blow minds at your table!

Expand this: while grilling, chat with guests. Reassure newbies, ‘it’s foolproof.’ Students love quick meals like this. Total joy in every bite.

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Dietary Substitutions to Customize Your Skewers Surf & Turf Meets Chimichurri

Protein and Main Component Alternatives

Steak swap: chicken breast cubes for lighter, or pork tenderloin. Shrimp out? Scallops or salmon chunks. Seniors prefer milder fish. All grill same time. Tofu for vegan surf and turf skewers keeps it simple.

Vegetable, Sauce, and Seasoning Modifications

Add bell peppers, zucchini, onions between proteins for veggies. Chimichurri milder? Skip jalapeño, add lemon zest. Low-sodium: cut salt half. Seasonal: use dried herbs if fresh gone. Travelers, mimic local twists. These keep surf and turf skewers versatile.

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

Level up your game, my friend! Here are pro moves for killer results.

• Pro cooking techniques: Uniform 1-inch steak cubes even cooking. Shrimp shrinks, account for it. Oil grates safe. Test one shrimp doneness. Cook steak/shrimp separate for prefs.
• Flavor variations: Smoky paprika rub. Asian twist with ginger soy. Heat lovers up cayenne.
• Presentation tips: Fan skewers on platter. Extra chimichurri bowl. Garnish parsley. Simply divine!
• Make-ahead options: Chimichurri room temp best, no fridge. Stir as separates. Prep skewers ahead, grill fresh.

Pair with coquito for festive drink or black magic sangria. Like chimichurri sauce inspo.

Stir sauce regular, it shines after marinating.

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

• Refrigeration: Cool fully, store airtight up to 3 days. Chimichurri separate jar.
• Freezing: Skewers foil wrap, freeze 1 month. Thaw fridge overnight.
• Reheating: Oven 350°F 10 min or grill quick. Microwave ok but soggy.
• Meal prep: Batch for week. Portion kebabs, sauce side. Busy pros dream!

Safe and tasty surf and turf skewers every time.

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

Skewers Surf & Turf Meets Chimichurri

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🦐🥩 Fire up the grill for these surf and turf kabobs – tender steak and juicy shrimp skewers bursting with flavor, topped with zesty chimichurri sauce!
🍢 Ready in just 20 minutes of active time, perfect for parties serving 12 with a impressive, restaurant-quality taste.

• Total Time: 20 minutes
• Yield: 12 kebabs

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 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 for brushing

– salt and pepper to taste

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Instructions

1-First Step: Mise en Place and Chimichurri Sauce Chop all herbs fine: 2/3 cup parsley, 2 tsp each basil, thyme, oregano, cilantro. Mince 2 garlic cloves, 2/3 cup shallot, 1 jalapeño. Grab a bowl. Stir in 1 cup olive oil, 1/2 cup red wine vinegar, 1 tsp sea salt, 1/8 tsp cayenne. Mix well. Leave at room temp for 2 hours, stir occasionally. It separates, so keep it moving. This sauce is the star for your surf and turf skewers. Vegan? Same sauce works perfect.

2-Second Step: Prep Skewers and Proteins Soak wooden skewers in water for 1 hour. This stops burning. Cut 3 pounds sirloin into uniform 1-inch cubes. Key for even cooking, my friend. Pat 16 oz jumbo shrimp dry; they are peeled, deveined, tail-on. Low-cal tip: trim steak edges.

3-Third Step: Assemble Surf and Turf Skewers Preheat grill to medium-high, 425°F. Oil grates safe: dip cloth or paper towel in oil, use oven mitt, wipe on. Never spray oil direct, fire hazard! Alternate steak cubes and shrimp on skewers. Leave 1 inch empty at ends for handling. Aim for 4-5 pieces each. Brush with 1 tbsp olive oil. Season salt and pepper to taste. Gluten-free? All good here.

4-Fourth Step: Grill the Skewers Grill 8-10 minutes total. Turn every 4 minutes for char marks. Shrimp shrinks, so start big. Test one shrimp: opaque white inside. Steak to your like: rare, medium. Separate skewers if you want well-done steak, no overcook shrimp. Pull off when perfect. These surf and turf skewers meets chimichurri smell amazing now.

5-Final Step: Finish and Serve Drizzle generously with chimichurri. Serve hot. Pairs great with sides. For busy schedules, prep ahead. Food enthusiasts, add veggies on skewers. Blow minds at your table!

Last Step:

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Notes

🍢 Cut steak into uniform 1-inch cubes for even cooking on the grill.
🔥 Soak wooden skewers in water for 1 hour and oil grill grates to prevent sticking.
🌿 Let chimichurri marinate at room temperature for 1-2 hours, stirring occasionally, for maximum flavor.

• Author: Brandi Oshea
• Prep Time: 10 minutes
• Marinate & Soak: 1-2 hours
• Cook Time: 10 minutes
• Category: Main Dishes
• Method: Grill
• Cuisine: American
• Diet: Gluten Free

Nutrition

• Serving Size: 1 kebab
• Calories: 422 kcal
• Sugar: 1g
• Sodium: 550mg
• Fat: 32g
• Saturated Fat: 6g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 35g
• Cholesterol: 120mg