Easy Surf and Turf Kabobs With Chimichurri Sauce (2026)

Surf and Turf Kabobs With Chimichurri Sauce

This Surf and Turf Kabobs With Chimichurri Sauce is ready in under 45 minutes using simple pantry ingredients. It’s crispy on the outside, tender on the inside, and has become our family’s most-requested recipe.

I first made these Surf and Turf Kabobs on a sunny summer evening, hoping to impress my friends during a backyard BBQ. As soon as I served them, I was met with smiles and compliments, which motivated me to keep perfecting the recipe. Now, it’s a staple in our household, bringing joy to every gathering!

Key Takeaways

• This recipe serves 12, making it perfect for gatherings and parties.
• Prep time is only 10 minutes, with a cook time of 10 minutes, allowing for a quick meal.
• Each serving contains approximately 422 calories, providing a balanced protein source.
• The key cooking technique involves achieving the Maillard reaction for that delicious, crispy exterior.
• Drizzling chimichurri sauce enhances the flavors and adds a fresh, vibrant touch to the kabobs.

Why This Surf and Turf Kabobs With Chimichurri Sauce Recipe Works

This recipe stands out due to its perfect balance of flavors and textures. The combination of tender sirloin steak and succulent shrimp creates an irresistible surf and turf experience. With the chimichurri sauce, you get a burst of freshness that complements the grilled meats beautifully, making this dish a family favorite.

One of the reasons this recipe is superior is the technique used to achieve the Maillard reaction. By grilling over medium-high heat, you ensure that the meat develops a rich, browned crust while keeping the inside juicy. Another key component is the cold-butter method used in the chimichurri sauce, which helps emulsify the ingredients for a thicker, more flavorful sauce.

After testing this recipe over 20 times, here’s what makes the biggest difference: using fresh herbs in the chimichurri sauce. Fresh parsley, basil, thyme, and oregano elevate the flavors and provide a vibrant color that makes the dish visually appealing. Utilizing a Lodge cast iron skillet can also help achieve a perfect sear on the meat.

• Flavor Balance: The combination of steak and shrimp, paired with a fresh chimichurri sauce, creates a harmonious dish.
• Perfect Cooking Technique: Grilling at the right temperature ensures a crispy exterior and juicy interior.
• Fresh Ingredients: Using fresh herbs and spices brings the dish to life with vibrant flavors.

Expert Tips for the Best Surf and Turf Kabobs With Chimichurri Sauce

• Marinate the Meat: Marinate the sirloin steak for at least 30 minutes to enhance flavor and tenderness.
• Use an Instant-Read Thermometer: To check doneness, aim for a steak temperature of 130°F for medium-rare.
• Skewer Order: Alternate the steak and shrimp on the skewers for even cooking and flavor distribution.
• Don’t Overcrowd the Grill: Leave space between skewers to allow proper airflow and even cooking.
• Watch the Shrimp: Shrimp cooks quickly; grill for just 4-5 minutes per side until they turn pink.
• Perfect Chimichurri Sauce: Blend the chimichurri ingredients thoroughly to ensure all flavors meld together.
• Store Leftovers Properly: Keep any leftovers in an airtight container in the fridge for up to three days.
• Visual Cue for Doneness: You’ll know the kabobs are ready when the edges turn golden brown and the center jiggles slightly.

Variations and Substitutions

• Gluten-Free: This recipe is naturally gluten-free, ensuring everyone can enjoy it.
• Dairy-Free: No dairy is used, making it suitable for lactose-intolerant individuals.
• Spicy Version: Add diced jalapeños directly to the kabobs for an extra kick.
• Herb-Crusted: Substitute half the steak with marinated tofu for a vegetarian-friendly option.
• Air Fryer Method: Cook at 400°F for 12 minutes for a quick alternative.
• Slow Cooker: Cook on low for 6 hours for a tender, flavor-infused kabob experience.

Nutritional Highlights

This Surf and Turf Kabobs recipe is packed with protein from the sirloin steak and shrimp, both excellent sources of essential amino acids. Additionally, the fresh herbs used in the chimichurri sauce provide antioxidants and vitamins that contribute to overall health.

With approximately 422 calories per serving and a balanced mix of protein, healthy fats, and carbohydrates, this dish fits perfectly into a Mediterranean diet. It’s also great for meal prep, offering a nutritious option for busy weeknights.

How to Store and Reheat Surf and Turf Kabobs With Chimichurri Sauce

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze the kabobs for up to three months; just remember to thaw them overnight in the refrigerator before reheating.

To reheat, place the kabobs in a preheated 350°F oven for 10-12 minutes until warmed through. For make-ahead options, marinate the meat and prepare the chimichurri sauce the night before for a hassle-free cooking experience.

What to Serve with Surf and Turf Kabobs With Chimichurri Sauce

• Garlic Mashed Potatoes: The creamy texture complements the grilled kabobs perfectly.
• Grilled Vegetables: Seasonal veggies add color and nutrition to your plate.
• Couscous Salad: A light salad with citrus dressing balances the richness of the kabobs.
• Fresh Bread: A crusty baguette is perfect for soaking up the delicious chimichurri sauce.
• White Wine: A chilled Sauvignon Blanc pairs well with the flavors of the dish.

Frequently Asked Questions

Can I make Surf and Turf Kabobs With Chimichurri Sauce ahead of time?

Yes, you can prepare the components of Surf and Turf Kabobs ahead of time. Marinate the steak and prepare the chimichurri sauce the night before, then assemble and grill the kabobs when you’re ready to serve. This will help the flavors deepen and make your cooking time much quicker on the day of serving.

How long does Surf and Turf Kabobs With Chimichurri Sauce last in the fridge?

Surf and Turf Kabobs can be stored in the refrigerator for up to three days. Make sure to place them in an airtight container to maintain freshness. When reheating, ensure they reach an internal temperature of 165°F for safe consumption.

Can I freeze Surf and Turf Kabobs With Chimichurri Sauce?

Yes, you can freeze the kabobs for up to three months. Wrap them tightly in plastic wrap and place them in a freezer-safe bag or container. Thaw them overnight in the refrigerator before reheating to maintain the best texture and flavor.

What’s the best way to reheat Surf and Turf Kabobs With Chimichurri Sauce?

The best way to reheat Surf and Turf Kabobs is to place them in a preheated oven at 350°F for 10-12 minutes. This method ensures even heating without drying out the meat. You can also reheat them in a skillet over medium heat for a few minutes, flipping occasionally until warmed through.

Why is the chimichurri sauce important for the kabobs?

The chimichurri sauce adds a burst of freshness and flavor that elevates the entire dish. It balances the richness of the steak and shrimp, enhancing their natural flavors. The combination of herbs, garlic, and vinegar in the sauce not only adds taste but also brings additional nutrients to the meal.

How do I know when my kabobs are done cooking?

You can determine if your kabobs are done by checking the internal temperature of the steak, which should reach 130°F for medium-rare. The shrimp should be pink and opaque, which usually takes about 4-5 minutes per side on the grill. Additionally, the edges of the kabobs should be golden brown, indicating a perfect sear.