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Surf and Turf Kabobs with Chimichurri Sauce

Surf and Turf Kabobs with Chimichurri Sauce
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Elevate your grilling experience with these Surf and Turf Kabobs with Chimichurri Sauce. Featuring tender sirloin steak and succulent shrimp, these kabobs are infused with a vibrant chimichurri sauce that adds a refreshing kick. Perfect for summer cookouts or cozy family dinners, this dish is not only delicious but also packed with protein and fresh herbs. With just 10 minutes of preparation and quick grilling, you’ll impress your guests with minimal effort. Ideal as an appetizer or main course, these kabobs are versatile enough to suit any occasion.

Ingredients

Scale
  • 3 pounds sirloin steak, cut into 1-inch cubes
  • 16 ounces jumbo shrimp, peeled and deveined, tail-on
  • 1 cup olive oil (for sauce)
  • 1 tablespoon olive oil (for marinade)
  • ½ cup red apple 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 jalapeno, finely chopped
  • 1 teaspoon sea salt
  • ⅛ teaspoon cayenne pepper, or more to taste
  • Salt and pepper, to taste

Instructions

  1. In a mixing bowl, whisk together all chimichurri ingredients until well blended.
  2. Marinate the cubed sirloin in half the chimichurri sauce for at least 30 minutes.
  3. In another bowl, marinate the shrimp with olive oil, salt, pepper, and some chimichurri sauce.
  4. Thread marinated steak and shrimp onto skewers, alternating pieces.
  5. Preheat the grill to medium-high heat.
  6. Grill skewers for 3-4 minutes on each side until the steak is cooked to your liking and shrimp turns pink.
  7. Drizzle remaining chimichurri sauce over kabobs before serving.

Nutrition

Find it online: https://juliaflavors.com/surf-and-turf-kabobs-with-chimichurri-sauce/

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