1-Make the chimichurri: Stir together parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, and salt; adjust seasoning and set aside to bloom.

2-Prep the proteins: Pat steak cubes and shrimp completely dry with paper towels, then place steak in one bowl and shrimp in another.

3-Season the proteins: Toss steak with half the olive oil, salt, pepper, smoked paprika, and garlic powder; toss shrimp with the remaining oil and seasonings separately.

4-Skewer: Thread steak onto one set of skewers and shrimp onto separate skewers for better cooking control.

5-Preheat the grill: Set up a two-zone fire (medium-high direct heat side and cooler indirect side) on a charcoal or gas grill, then oil the grates.

6-Grill the steak: Place steak skewers on the hot side and cook 2–3 minutes per side for medium-rare (130–135°F internal); move to cooler side if needed to avoid over-charring.

7-Grill the shrimp: Sear shrimp skewers on the hot side for 1–2 minutes per side until pink and opaque; remove immediately to prevent rubberiness.

8-Rest and serve: Let steak rest for 5 minutes, then drizzle chimichurri generously over the kebabs and reserve extra sauce for dipping.