Surf and Turf Kebabs with Chimichurri Sauce offer a perfect balance of juicy shrimp and tender steak, grilled to perfection and topped with a vibrant, herby chimichurri sauce. These easy-to-make kebabs are perfect for summer grilling, BBQs, or any special occasion. The combination of fresh herbs, garlic, and a hint of heat in the chimichurri sauce takes these kebabs to the next level. A delicious, flavorful, and gourmet dish that will impress your guests every time!
For the Chimichurri Sauce:
For the Surf and Turf:
Make the Chimichurri Sauce:
Stir all chimichurri ingredients together in a bowl. Let the mixture sit at room temperature for about two hours to allow the flavors to meld.
Prepare the Surf and Turf Kebabs:
If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Preheat the grill to medium-high heat (about 425°F).
Cut the steak into 1-inch cubes and alternate threading the steak and shrimp onto the skewers.
Brush the skewers with olive oil and season with salt and pepper.
Grill the Kebabs:
Place the skewers on the grill and cook for about 8-10 minutes, turning every 4-5 minutes, until the shrimp is cooked through and the steak is done to your liking.
Serve:
Remove the kebabs from the grill, drizzle with chimichurri sauce, and serve immediately.