Surf and Turf Kebabs with Zesty Chimichurri Sauce
If you’re looking to elevate your grilling game, these Surf and Turf Kebabs with Chimichurri Sauce come with 5 Flavorful Tips that will make every bite a celebration. Combining tender beef sirloin and succulent shrimp with vibrant veggies, this dish is a perfect harmony of textures and tastes. The zesty chimichurri sauce ties everything together with a fresh, herby punch that’s impossible to resist. Whether it’s a weekend cookout or a special dinner, these kebabs will bring joy and a burst of flavor to your table.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward, essential ingredients—each one playing a starring role in building layers of flavor, texture, and visual appeal. Fresh, high-quality components make a world of difference, so let’s break down what you’ll gather before the magic begins.
- Beef sirloin, 1 pound: Choose well-marbled pieces for juicy, tender bites that balance the seafood.
- Shrimp, 1 pound: Peeled and deveined for ease and flavorful quick grilling.
- Bell pepper, 1 (cubed): Adds a subtle sweetness and vibrant color contrast on the skewer.
- Onion, 1 (cubed): Brings a smoky bite once grilled and complements the meats perfectly.
- Olive oil, 2 tablespoons + ½ cup for sauce: Helps everything cook evenly and adds richness.
- Salt and pepper to taste: Essential seasonings that enhance the natural flavors.
- Parsley, 1 cup chopped: The fresh herb foundation of the chimichurri sauce.
- Garlic, 2 cloves minced: Adds zingy aromatic depth to the sauce.
- Red wine vinegar, ¼ cup: Provides a tangy brightness that cuts through the richness.
- Red pepper flakes, 1 teaspoon: Gives the chimichurri a gentle kick of heat.
How to Make Surf and Turf Kebabs with Zesty Chimichurri Sauce
Step 1: Preheat and Prepare
Start by preheating your grill to medium-high heat. A hot grill is crucial because it sears the meat and shrimp quickly, locking in juices and flavor. While it heats, toss your cubed beef, shrimp, bell pepper, and onion with olive oil, salt, and pepper in a large bowl—this will make every piece shine with seasoning and prevent sticking.
Step 2: Skewer with Intention
Thread your beef, shrimp, and veggies onto skewers with care. Alternating between meat and vegetables ensures a perfect balance in each bite and allows for even cooking. Be mindful not to overcrowd the skewers so heat circulates evenly, giving you nicely charred and juicy chunks.
Step 3: Master the Grill
Place your kebabs on the grill and cook for 8 to 10 minutes, turning them every few minutes. This step is where those 5 Flavorful Tips really come into play—consistency in turning ensures everything cooks evenly while developing that irresistible smoky crust. Keep an eye on the shrimp, as they cook faster and can become rubbery if left too long.
Step 4: Mix the Vibrant Chimichurri
While your kebabs are grilling, whip up the chimichurri sauce. Combine chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. This punchy, herby sauce is one of the 5 Flavorful Tips that takes this dish from great to unforgettable—its bright acidity contrasts perfectly against the richness of beef and shrimp.
Step 5: Serve and Savor
Once the kebabs reach a beautiful char and are cooked through, remove them from the grill. Serve immediately alongside a generous drizzle or dollop of chimichurri sauce. This last step ensures that every bite bursts with a combination of smoky, savory, and fresh flavors, highlighting the 5 Flavorful Tips in the best way possible.
How to Serve Surf and Turf Kebabs with Zesty Chimichurri Sauce
Garnishes
Garnishing is your chance to add texture, color, and an extra flavor pop. Fresh parsley sprigs, a light sprinkle of coarse sea salt, or thin lemon wedges brighten the plate and invite your guests to customize each bite according to their taste.
Side Dishes
Complement these kebabs with simple, fresh side dishes to keep the meal balanced and exciting. Think grilled corn on the cob, a zesty quinoa salad, or creamy garlic mashed potatoes. Each pairs wonderfully with the surf and turf combo and the chimichurri’s lively personality.
Creative Ways to Present
Elevate your presentation by serving kebabs over a bed of fluffy couscous or alongside a vibrant mixed green salad. For a fun twist, serve the chimichurri in small dipping bowls to let everyone dive in and enjoy the 5 Flavorful Tips at their own pace. Wooden or colorful skewers also add visual interest for gatherings.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover kebabs tightly in foil or store in an airtight container in the fridge. They keep well for up to two days and maintain much of their original flavor and texture when reheated gently.
Freezing
While fresh is always best, if you want to keep kebabs longer, remove vegetables from skewers and freeze beef and shrimp separately in freezer-safe bags. This preserves quality and lets you mix and match later, though it’s best to enjoy the chimichurri fresh as freezing can dull its brightness.
Reheating
The key to reheating these kebabs without drying them out is gentle heat. Warm them in a low oven at 300°F wrapped in foil or briefly on a hot skillet with a splash of olive oil. Add fresh chimichurri after reheating to bring back that fresh, vibrant character.
FAQs
Can I use other types of meat for these kebabs?
Absolutely! While beef sirloin pairs beautifully with shrimp, you can substitute with chicken breast or pork tenderloin for a tasty variation that still benefits from the 5 Flavorful Tips approach.
Is there a vegetarian version of these kebabs?
Yes! Swap the beef and shrimp for hearty vegetables like mushrooms, zucchini, and halloumi cheese. The chimichurri sauce adds the perfect herbaceous punch that keeps the flavor exciting.
How long can I store the chimichurri sauce?
Chimichurri tastes best fresh but can be stored in the refrigerator for up to five days. Just give it a quick stir before serving to remix the flavors.
Do I need to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill, allowing you to focus on those 5 Flavorful Tips without any mishaps.
Can I make these kebabs on a stovetop grill pan?
Definitely! A stovetop grill pan is a great alternative if you don’t have access to an outdoor grill. Just watch the heat closely and adjust the timing as needed to get a nice sear.
Final Thoughts
These Surf and Turf Kebabs with Chimichurri Sauce are a celebration of flavor, texture, and grilling joy, all thanks to the 5 Flavorful Tips that make the process straightforward and utterly delicious. Whether you’re cooking for yourself, family, or friends, these kebabs bring a perfect balance of zest, smokiness, and freshness that’s sure to impress. Go ahead, fire up the grill, and let this recipe become a new favorite in your repertoire!
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Surf and Turf Kebabs with Zesty Chimichurri Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
These Surf and Turf Kebabs with Chimichurri Sauce combine tender beef sirloin and succulent shrimp grilled to perfection alongside colorful bell peppers and onions. The vibrant, zesty chimichurri sauce adds a fresh and tangy finish, making this dish perfect for summer cookouts or flavorful weeknight dinners. With a quick prep and grill time, this recipe delivers a delicious and balanced meal for seafood and meat lovers alike.
Ingredients
For the Kebabs
- 1 pound beef sirloin, cubed
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, cubed
- 1 onion, cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Chimichurri Sauce
- 1 cup parsley, chopped
- 2 cloves garlic, minced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon red pepper flakes
- Salt to taste
Instructions
- Preheat the Grill: Preheat your grill to medium-high heat to ensure it reaches the right temperature for cooking the kebabs evenly and quickly.
- Prepare the Kebabs: In a large bowl, combine the cubed beef sirloin, peeled and deveined shrimp, cubed bell pepper, cubed onion, olive oil, salt, and pepper. Toss gently to coat all ingredients evenly without damaging the delicate shrimp.
- Assemble the Skewers: Thread the beef, shrimp, and vegetables alternately onto skewers, making sure to distribute the pieces evenly for balanced cooking.
- Grill the Kebabs: Place the skewers on the preheated grill and cook for 8 to 10 minutes, turning them occasionally to ensure all sides are cooked and slightly charred without overcooking the shrimp.
- Make the Chimichurri Sauce: While the kebabs are grilling, prepare the chimichurri sauce by mixing chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, and salt in a bowl. Stir thoroughly to combine the flavors.
- Serve: Remove the kebabs from the grill and serve immediately with the freshly made chimichurri sauce drizzled over or on the side for dipping.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- Ensure shrimp are peeled and deveined for the best texture and taste.
- You can switch bell pepper and onion with other veggies like zucchini or cherry tomatoes if preferred.
- Adjust red pepper flakes in chimichurri sauce according to your spice preference.
- Serve with a side of rice or a fresh green salad to make a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian-inspired
Nutrition
- Serving Size: 1 serving (approx. 2 skewers with sauce)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 150 mg
Keywords: surf and turf kebabs, chimichurri sauce, grilled shrimp and beef, summer grilling recipe, beef sirloin kebabs, shrimp skewers, argentinian sauce
