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Surf and Turf Kebabs with Chimichurri Sauce

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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!

Ingredients

For the 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)

For the 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

  • 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.

Notes

  • If you want a spicy chimichurri, increase the amount of jalapeno or add hot sauce.
  • For a vegetarian alternative, swap the steak and shrimp for vegetables like zucchini, mushrooms, and bell peppers.
  • Leftover kebabs can be stored in an airtight container in the fridge for up to 2 days. Reheat on the grill or in a skillet for a few minutes.

Find it online: https://recipesbyjanet.com/surf-and-turf-kebabs-with-chimichurri-sauce/