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: 12 people
Calories: 422kcal
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 teaspoons chopped fresh basil
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped cilantro
- 1 medium jalapeno, finely chopped
- 1 teaspoon sea salt
- ⅛ teaspoon cayenne pepper, (or more to taste)
Surf and Turf:
- 3 pounds sirloin steak, cut into 1-inch 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-inch cubes and 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.
Nutrition
Serving: 1kebab | Calories: 422kcal