Prepare to up your kebab game with these amazing Surf and Turk Kebabs with Chimichurri Sauce.  Tender and juicy steak and shrimp, grilled to perfection and covered in an authentic tangy chimichurri sauce.  Impressive and delicious!  If you are looking for more grilling recipes, make sure to check out my Hawaiian Chicken Kebab recipe too!

Surf and Turf Kebabs with Chimichurri Sauce

Surf and Turf Kebabs

Remain calm.  Surf and Turf Kebabs are about to solve your dinner worries.  This recipe is simply divine.  Perfectly grilled steak and shrimp, topped with an amazing chimichurri sauce, on your table in 10-15 minutes.  You will not believe how incredibly simple this recipe is.  It certainly doesn’t taste simple!

Surf and Turf Kebabs smothered in Chimichurri sauceWhat is Surf and Turf?

If you have never heard of surf and turf, you are missing out my friend.  Surf and Turf is the classic name for any main meal that consists of red meat and seafood, served together.  In my case, I went for steak and shrimp but you could probably try something similar with scallops or prawns.

Chimichurri Sauce Ingredients

Chimichurri Sauce

Chimichurri sauce is a South American condiment that is traditionally served with red meat or grilled fish or chicken.  It is a simple dish with no added sugar, just finely diced fresh herbs, vinegar, and oil. 

Add the ingredients into a medium-sized bowl and then add salt and cayenne pepper.  Stir to combine and then add the olive oil and red wine vinegar.  Stir to combine well.  Since this is an oil-based condiment it needs to be stirred regularly.

This mixture should marinate for a few hours before you use it.  In a traditional South American household, the chimichurri sauce sits out at room temperature, so no need to refrigerate.

Stacked Surf and Turf Kebabs

How to Make Surf and Turf Kebabs with Chimichurri Sauce

Start by soaking your wooden skewers in water for about 30 minutes.  The water will soak into the wood and create a barrier that will help prevent them from burning.

Cut your steak into 1-inch cubes.  Try hard to keep the cubes uniform in size, this will ensure they cook evenly.  Before cooking my shrimp will actually appear LARGER than the steak, but no worries, they will all become uniform in size when they are done. Alternate the steak and shrimp onto the skewers, leaving about 1 inch of empty space on each end.  Brush both sides of the skewers lightly with olive oil and then season with salt and pepper.  Add the skewers to a hot grill (make sure to oil the grates).  Flip every 4-5 minutes until the shrimp turns white and the steak is cooked to your liking (about 8-10 minutes).

How to Oil Grill Grates

Just be safe about it.  Don’t spray cooking spray on the grates or pour oil on the grates.  This will cause the flame to ignite and could blow back at you.  The safest method of oiling a grill grate is to dip a cloth or handful of bunched-up paper towels into cooking oil (like canola).  Do not saturate the clothes, they should not be dripping.  You want enough oil on it to coat the grill grate, but you don’t want it dripping everywhere. With a protected hand (use an oven mitt or glove), lightly brush the hot grill grates with the cloth.

Tender Steak and Shrimp Kebabs

More Kebab Recipes

Surf & Turf Chimichurri Kebabs
5 from 5 votes

Surf and Turf Kabobs with Chimichurri Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Prepare to up your kebab game with these amazing Surf and Turk Kebabs with Chimichurri Sauce.  Tender and juicy steak and shrimp, grilled to perfection and covered in an authentic tangy chimichurri sauce.  Impressive and delicious!


Chimichurri Sauce:

  • cup  olive oil
  • ½ cup red wine vinegar
  • cloves  garlic minced
  • ⅔  cup  minced shallot
  • ⅔  cup  minced fresh parsley
  • tsp  chopped fresh basil
  • tsp  chopped fresh thyme
  • tsp  chopped fresh oregano
  • 2 tsp chopped cilantro
  • 1 jalapeno, finely chopped
  • tsp  sea salt
  • ⅛  tsp  cayenne pepper (or more to taste)

Surf and Turf:

  • 3 lbs  sirloin steak, cut into 1″ cubes
  • 1 package (16 ounces) jumbo shrimp, peeled and deveined, tail-on
  • 1 tablespoon olive oil
  • salt and pepper, to taste


Chimichurri Sauce

  • Stir all ingredients together in a bowl and leave at room temp for two hours.

Surf and Turf

  • If using wooden skewers, make sure to soak them in water for 1 hour to prevent burning.
  • Preheat grill to medium-high heat (about 425°F).
  • Cut beef into 1″ cubes and then thread steak and shrimp onto skewers.
  • Brush oil onto skewers and then lightly salt and pepper both sides
  • Cook for 8-10 minutes for turning every four minutes. (You may want to test a shrimp for doneness. We prefer steak Medium-Rare. If you perfer more well done steak you may want to cook the steak and shrimp separately.)
  • Remove from heat, drizzle with chimichurri sauce and serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Do I marinate the shrimp and steak or only drizzle it with the chimichurri sauce after they are cooked?

    Happy fourth of July.

    I am excited to try this recipe

  2. Can’t believe this would work. Shrimp cook very quickly. If the steak takes more than 5 minutes, your shrimp will be inedible. Looks pretty, but no.

  3. This was an amazing recipe! I made this for my in-laws birthday. Everyone absolutely raved over it and I didn’t dare share how easy it was. The chimichurri sauce was amazing. I doubled up on the sauce recipe, not that the recipe needed it, but that I wanted it for multiple meals after!

  4. This recipe was delicious! Ended up having lots of leftover chimichurri for the rest of the week. Will be making again!

  5. This chimmichuri recipe is insanely good. I’ve lost count of the number of times I’ve made it.
    It’s really flexible and forgiving too if you don’t have the exact ingredients. I’ve used dry thyme instead of fresh, with great results; I’ve left out cilantro and it still tastes good; once I didn’t have enough red wine vinegar to complete the recipe so I used balsamic to top it up: and all the variations tasted good! Also, spooning it over grilled red meat is genius. We live in South Africa and it works crazy well on ostrich. This recipe beats anything I’ve tasted in a restaurant! 😍

  6. Absolutley delicious! After putting this together last summer, my guy requested we make this often; and we will! 5+ stars. Thank you for such a fabulously tasty recipe.

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