Surf and Turf Kabobs with Chimichurri Sauce
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!
Servings: 6
Ingredients
Chimichurri Sauce:
- 1 cup olive oil
- ½ cup red wine vinegar
- 2 cloves garlic minced
- ⅔ cup minced shallot
- ⅔ cup minced fresh parsley
- 2 tsp chopped fresh basil
- 2 tsp chopped fresh thyme
- 2 tsp chopped fresh oregano
- 2 tsp chopped cilantro
- 1 jalapeno, finely chopped
- 1 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
Instructions
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.