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!
Prep Time10 minutes mins
Cook Time10 minutes mins
Course: dinner
Cuisine: American
Keyword: Shrimp Kabobs, Steak Kabobs, Surf and Turf Kabobs
Servings: 6
Author: Amanda Rettke
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
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.