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Surf & Turf Chimichurri Kebabs

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!

Course dinner
Cuisine American
Keyword Shrimp Kabobs, Steak Kabobs, Surf and Turf Kabobs
Prep Time 10 minutes
Cook Time 10 minutes
Servings 6
Author Amanda Rettke


Chimichurri Sauce:

  • cup  olive oil
  • 1/2 cup red wine vinegar
  • cloves  garlic minced
  • 2/3  cup  minced shallot
  • 2/3  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
  • 1/8  tsp  cayenne pepper

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

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

Surf and Turf

  1. If using wooden skewers, make sure to soak them in water for 1 hour to prevent burning.
  2. Preheat grill to medium-high heat (about 425°F).
  3. Cut beef into 1" cubes and then thread steak and shrimp onto skewers.
  4. Brush oil onto skewers and then lightly salt and pepper both sides

  5. 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.)

  6. Remove from heat, drizzle with chimichurri sauce and serve.