Grilled Surf and Turf Skewers with Chimichurri: 5 Bold Reasons to Try

Introduction

Get ready to turn your grill into the MVP of your summer kitchen with these juicy, flavorful, and vibrant Grilled Surf and Turf Skewers with Chimichurri. Imagine the smoky aroma of tender steak and succulent shrimp sizzling together over an open flame, topped with a fresh herb-packed chimichurri sauce that adds a punch of zesty brightness. This dish combines the best of land and sea in a handheld, crowd-pleasing format that’s perfect for backyard barbecues, weeknight dinners, or even a date-night feast under the stars.

What makes this dish stand out isn’t just the perfect balance of surf and turf—it’s how incredibly easy it is to prepare. With minimal prep time and a fast cooking process, it’s a recipe that brings gourmet flavors to your table without the fuss. Plus, kids love anything served on a skewer Grilled Surf and Turf Skewers with Chimichurri!

If you loved our Grilled Teriyaki Chicken Skewers or Garlic Butter Steak Bites, this recipe is your next go-to. It packs big flavor with minimal ingredients and delivers that “wow” factor every cook dreams of. Ready to fire up the grill? Let’s dive in!

What is Grilled Surf and Turf Skewers with Chimichurri?

Grilled Surf and Turf Skewers with Chimichurri—is that a mouthful or what? But don’t worry, it’s not as fancy as it sounds. It’s basically your favorite steakhouse dinner, leveled up on a skewer! Ever wonder why surf and turf is so popular? Because it’s indulgence on a stick—juicy beef meets ocean-fresh shrimp, grilled to perfection.

Add chimichurri, that bold Argentinian herb sauce, and suddenly, you’re not just grilling—you’re globetrotting from your backyard. This dish has all the charm of a steakhouse platter with none of the cost. And hey, the way to a man’s (or anyone’s) heart really is through their stomach! So grab your skewers and let’s get grilling.

Why You’ll Love This Grilled Surf and Turf Skewers with Chimichurri

1. Perfect Marriage of Flavors: This dish combines the rich, beefy flavor of steak with the sweet, delicate bite of shrimp. The addition of fresh, garlicky chimichurri cuts through the richness with brightness and zing. It’s a flavor explosion that’ll make your taste buds dance!

2. Cost-Effective at Home: Why spend $40+ at a steakhouse when you can recreate the magic at home for a fraction of the price? This recipe uses accessible ingredients, and grilling at home gives you full control over quality and portion size.

3. Elevated Ingredients with Simple Prep: Chimichurri sounds fancy, but it’s just herbs, oil, and vinegar blended to perfection. It complements the grilled meat and seafood without overpowering them. And let’s not forget: skewers = fun for the whole family. If you loved our Honey Garlic Chicken Kabobs, this one will win you over in a snap.

Ready to impress your guests or treat yourself to something extraordinary? This recipe is your ticket to a flavor-packed experience.

How to Make Grilled Surf and Turf Skewers with Chimichurri

Quick Overview These Grilled Surf and Turf Skewers with Chimichurri are as satisfying as they are simple. With a prep time of around 20 minutes and a cook time under 15, this dish is perfect for when you want bold flavor fast. The key players—juicy sirloin, plump shrimp, and zesty chimichurri—come together in harmony on the grill. The results? Mouthwatering skewers that bring steakhouse flair to your patio table.

Table of Contents

Table of Contents

Key Ingredients for Grilled Surf and Turf Skewers with Chimichurri

• 1 lb sirloin steak, cut into 1.5-inch cubes
• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil (for marinating)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Wooden or metal skewers (soaked if wooden)

For the Chimichurri Sauce:

• 1 cup fresh parsley (packed)
• 1/2 cup fresh cilantro (optional)
• 4 cloves garlic
• 1/2 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt to taste

Step-by-Step Instructions

1. Make the Chimichurri Sauce:
   • In a food processor, combine parsley, garlic, vinegar, oregano, red pepper flakes, and cilantro (if using).
   • Pulse until finely chopped. Stream in olive oil while blending until you reach a chunky, pourable consistency.
   • Season with salt. Set aside to let flavors meld.
2. Prepare the Protein:
   • Toss steak cubes and shrimp separately in olive oil, smoked paprika, garlic powder, salt, and pepper.
   • Thread onto skewers, alternating steak and shrimp for even cooking and great presentation.
3. Grill the Skewers:
   • Preheat grill to medium-high heat.
   • Place skewers on the grill and cook for 2–3 minutes per side, flipping once. Steak should be seared but tender; shrimp should be opaque.
4. Serve with Chimichurri:
   • Drizzle chimichurri generously over grilled skewers. Serve extra sauce on the side for dipping.

What to Serve Grilled Surf and Turf Skewers with Chimichurri With

• Grilled Corn on the Cob – brushed with lime butter for a zesty side.
• Garlic Parmesan Potato Wedges – crispy and hearty, perfect to soak up that chimichurri.
• Simple Arugula Salad – peppery greens with lemon vinaigrette keep things fresh.
• Chilled White Wine or Sparkling Water – something light to complement the robust flavors.

Top Tips for Perfecting Grilled Surf and Turf Skewers with Chimichurri

• Don’t Overcook the Shrimp: Shrimp cook quickly. Overcooked shrimp are rubbery, so keep an eye on the grill.
• Use Same-Sized Steak Cubes: Uniform cuts cook evenly and ensure tender bites.
• Fresh Herbs Are Key: Chimichurri relies on fresh parsley (and cilantro if you like it). Don’t substitute dried!
• Let Chimichurri Rest: Give it at least 10 minutes to let the flavors develop before serving.
• Alternate Proteins Strategically: Put shrimp between steak pieces to avoid overcooking.

Storing and Reheating Tips

Storing:

• Store leftover skewers in an airtight container in the fridge for up to 3 days.
• Store chimichurri separately to preserve freshness (up to 5 days).

Reheating:

• Reheat skewers in a 350°F oven for 8–10 minutes or in a skillet over medium heat until warmed through.
• Avoid microwaving to prevent rubbery shrimp.

Freezing:

• Not ideal for shrimp, but you can freeze cooked steak for up to 2 months.
• Chimichurri can be frozen in an ice cube tray for easy portioned servings.

This Grilled Surf and Turf Skewers with Chimichurri recipe is a game-changer for your grilling season. It’s bold, flavorful, and surprisingly easy to make. Serve it up with your favorite sides, pour a cold drink, and enjoy a taste of surf and turf magic right at home!

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