Name: Surf and Turf Kebabs with Chimichurri Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 cup olive oil; 1/2 cup red wine vinegar; 2 cloves garlic minced; 2/3 cup minced shallot; 2/3 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; 1/8 teaspoon cayenne pepper; 3 pounds sirloin steak cut into 1-inch cubes; 16 ounces jumbo shrimp peeled and deveined; 1 tablespoon olive oil; salt and pepper to taste

Jump to Recipe

Surf and Turf Kebabs bring together juicy steak and tender shrimp in one flavorful skewer, making them perfect for any backyard gathering. This recipe combines bold grilling techniques with a fresh herb sauce, creating a dish that feels both simple and impressive. If you want a quick yet satisfying meal, these Surf and Turf Kebabs deliver incredible taste in just 20 minutes.

Story

I first made Surf and Turf Kebabs during a summer cookout when I needed something fast yet memorable. Instead of serving separate dishes, I combined steak and shrimp onto skewers, which instantly made cooking easier and more fun. Over time, this method became my go-to for a summer dinner menu, especially when guests wanted something hearty but not too heavy.

What makes Surf and Turf Kebabs stand out is how they balance textures and flavors. The steak stays juicy while the shrimp cooks quickly, creating a perfect bite every time. I also noticed that pairing them with a fresh chimichurri sauce completely transforms the dish. As a result, these kebabs quickly became a favorite in my kitchen.

Whenever I prepare Surf and Turf Kebabs, I focus on simplicity and timing. Because both proteins cook fast, you can serve them fresh off the grill without stress. That convenience makes this recipe ideal for busy evenings or relaxed weekend gatherings.

Ingredients

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 jalapeño, finely chopped
1 teaspoon sea salt
⅛ teaspoon cayenne pepper
3 pounds sirloin steak, cut into 1-inch cubes
16 ounces jumbo shrimp, peeled and deveined, tail-on
1 tablespoon olive oil
Salt and pepper, to taste

Step-by-Step Instructions

Preparing the Ingredients

Start by making the chimichurri sauce, since it needs time to develop flavor. Combine olive oil, red wine vinegar, garlic, shallot, parsley, basil, thyme, oregano, cilantro, jalapeño, salt, and cayenne pepper in a bowl, then stir well. Let the mixture sit at room temperature for about two hours so the flavors blend fully.

Next, prepare the skewers. If you use wooden skewers, soak them in water for at least one hour to prevent burning. Meanwhile, cut the steak into even cubes and pat the shrimp dry to help them cook evenly.

Cooking Instructions

Preheat your grill to medium-high heat, around 425°F. Then, thread the steak and shrimp onto skewers, alternating pieces for even cooking and visual appeal. Brush each skewer lightly with olive oil and season with salt and pepper on both sides.

Place the skewers on the grill and cook for 8 to 10 minutes, turning every four minutes. Keep an eye on the shrimp, since they cook quickly and turn opaque when done. If you prefer different doneness levels, you can cook the steak and shrimp separately.

Once finished, remove the kebabs from the grill and immediately drizzle them with chimichurri sauce. Serve while hot for the best flavor and texture.

Tips for Perfect Results

Common Mistakes to Avoid

Many people overcrowd the skewers, which leads to uneven cooking. Instead, leave a little space between each piece so heat circulates properly. Another common mistake involves overcooking shrimp, which can turn them rubbery, so watch them closely as they grill.

Additionally, skipping the resting time for chimichurri reduces its flavor depth. Allowing the sauce to sit makes a noticeable difference, so plan ahead whenever possible.

Pro Tips for Better Flavor

Choose high-quality sirloin for tender results, since better cuts produce more consistent texture. Also, cut steak pieces evenly so they cook at the same rate as the shrimp.

For extra flavor, try brushing a little chimichurri onto the skewers right after grilling, then add more just before serving. This layering technique makes the dish more vibrant and satisfying, especially when paired with steak and shrimp skewers at gatherings.

Serving and Storage

How to Serve

Serve Surf and Turf Kebabs immediately after grilling for the best taste. They pair well with grilled vegetables, rice, or a light salad, which balances the richness of the meat and seafood.

You can also present them as part of a larger spread, especially alongside a chimichurri sauce recipe variation or fresh bread. This approach works well for casual parties or family dinners.

How to Store Leftovers

Store leftover kebabs in an airtight container in the refrigerator for up to three days. When reheating, use a skillet or grill pan over medium heat to maintain texture without drying out the steak or shrimp.

Avoid microwaving for too long, since it can make the shrimp tough. Instead, reheat gently and add a bit of extra chimichurri before serving to refresh the flavors.

Conclusion

Surf and Turf Kebabs offer a simple yet flavorful way to enjoy steak and shrimp together in one dish. With quick prep and bold flavors, this recipe fits perfectly into both busy weeknights and relaxed gatherings. Once you try these kebabs, they will likely become a regular favorite in your grilling routine.

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Frequently Asked Questions

Can I make Surf and Turf Kebabs ahead of time?

Yes, you can prepare the skewers a few hours in advance and store them in the refrigerator. However, grill them just before serving to keep the steak juicy and the shrimp tender.

What cut of steak works best for kebabs?

Sirloin works very well because it stays tender and cooks evenly. You can also use ribeye or strip steak if you want a richer flavor.

Can I cook these kebabs without a grill?

Yes, you can use a grill pan or broiler if needed. Just keep the heat high and turn the skewers regularly to achieve a similar char and texture.