Go Back

Surf and Turf Kebabs with Chimichurri Sauce

Surf and turf kebabs with chimichurri bring steak and shrimp together on grilled skewers, finished with a bright green herb sauce. Alternate juicy sirloin cubes and shrimp for quick, even grilling, then serve generously with vibrant chimichurri.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentine-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Skewers
  • 1.5 lb sirloin steak
  • 1 lb large shrimp
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 black pepper to taste
  • 1 metal or soaked wooden skewers
Chimichurri Sauce
  • 1 cup fresh parsley chopped
  • 0.25 cup fresh cilantro chopped
  • 4 garlic minced
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes

Equipment

  • 1 sheet pan
  • 1 grill

Method
 

Prep the steak and shrimp
  1. Toss the steak cubes separately with olive oil, garlic powder, salt, and pepper until evenly coated, then set aside.
  2. Toss the shrimp separately with olive oil, garlic powder, salt, and pepper until evenly coated, then set aside.
Assemble skewers
  1. Thread steak and shrimp onto skewers, alternating between the two with a tight, even pattern.
Make the chimichurri
  1. Combine parsley, cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl, then mix well until the sauce is uniformly green.
  2. Set the chimichurri aside while the grill heats and the kebabs cook.
Grill the kebabs
  1. Preheat the grill to medium-high heat, then lightly oil the grates if needed.
  2. Grill the kebabs for 10-12 minutes total, turning every 3 minutes, until char marks appear and the surfaces look caramelized.
  3. Remove the kebabs when the steak reaches your desired doneness and the shrimp are pink and opaque.
Serve
  1. Serve immediately with generous portions of chimichurri sauce alongside the kebabs.

Notes

For the best texture, keep shrimp skewered snugly so they cook in the same 10-12 minute window as the steak. Refrigerate leftover chimichurri in a sealed container for up to 4 days; refrigerate cooked kebabs up to 3 days (reheat gently). Freezing is not recommended for the chimichurri, but kebabs can be frozen up to 2 months and reheated from thawed or partially thawed. For a lighter option, reduce the chimichurri olive oil to 1/4 cup while keeping the vinegar and herbs the same.