Surf and Turf Kabobs with Zesty Chimichurri Sauce

Name: Skewers Surf & Turf Meets Chimichurri
Prep time: 3 h 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Argentine
Ingredients: – 1 cup chimichurri sauce base; – 1/2 cup red wine vinegar; – 2 cloves garlic, minced; – 2/3 cup minced shallot; – 2/3 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; – 1/8 teaspoon cayenne pepper; – 3 pounds sirloin steak, cut into 1-inch cubes; – 1 package (16 ounces) jumbo shrimp, peeled and deveined with tail-on; – 1 tablespoon oil; – Salt and pepper to taste

By:

Wade Lockhart

Published:

May 1, 2026

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Why You’ll Love This Skewers Surf & Turf Meets Chimichurri

If you want a grilled dinner that feels special without taking all day, Skewers Surf & Turf Meets Chimichurri is a fantastic choice. These surf and turf skewers bring juicy sirloin and tender jumbo shrimp together on one stick, then finish with a bright chimichurri sauce that wakes up every bite. It is fast, bold, and made for backyard grilling.

Easy to prepare: This surf and turf recipe uses simple prep and a short grill time, so you can get dinner on the table in about 20 minutes after the sauce rests. That makes it a great pick for busy parents, students, and working professionals who still want a home-cooked meal with grilled flavor.
Good balance of protein and freshness: Sirloin steak and shrimp offer plenty of protein, while the chimichurri adds herbs, garlic, vinegar, and a little heat. If you are keeping an eye on portions, each kebab comes in at about 422 calories, which makes this a smart option for diet-conscious diners.
Flexible for different eaters: You can cook the steak and shrimp together for convenience, or separate them if someone likes the meat more done than the seafood. The chimichurri also works well with other grilled proteins and vegetables, so this recipe fits a lot of different dinner plans.
Big flavor in every bite: The mix of parsley, basil, thyme, oregano, cilantro, jalapeno, and red wine vinegar gives these skewers surf and turf chimichurri flavor that feels fresh and smoky at the same time. The shrimp pick up char fast, while the steak stays juicy and savory.

When you want grill night to feel easy and exciting, skewers surf and turf chimichurri gives you that steakhouse-meets-backyard flavor with very little fuss.

For more grilling ideas, you might also like these perfect grilled sirloin steak tips and these garlic grilled shrimp for more fire-kissed flavor.

Jump To

1. Why You’ll Love This Skewers Surf & Turf Meets Chimichurri
2. Essential Ingredients for Skewers Surf & Turf Meets Chimichurri
3. How to Prepare the Perfect Skewers Surf & Turf Meets Chimichurri: Step-by-Step Guide
4. Dietary Substitutions to Customize Your Skewers Surf & Turf Meets Chimichurri
5. Mastering Skewers Surf & Turf Meets Chimichurri: Advanced Tips and Variations
6. How to Store Skewers Surf & Turf Meets Chimichurri: Best Practices
7. FAQs: Frequently Asked Questions About Skewers Surf & Turf Meets Chimichurri
8. Skewers Surf & Turf Meets Chimichurri

Essential Ingredients for Skewers Surf & Turf Meets Chimichurri

This recipe uses two parts: a fresh chimichurri sauce and a classic surf and turf skewer combo. The ingredients are simple, but each one plays an important role in flavor, texture, and grilling success. Below is the full structured ingredient list with every measurement included.

Chimichurri sauce ingredients

1 cup chimichurri sauce base
1/2 cup red wine vinegar
2 cloves garlic, minced
2/3 cup minced shallot
2/3 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
1/8 teaspoon cayenne pepper

Surf and turf ingredients

3 pounds sirloin steak, cut into 1-inch cubes
1 package (16 ounces) jumbo shrimp, peeled and deveined with tail-on
1 tablespoon oil
Salt and pepper to taste

Why each ingredient matters

Ingredient	Purpose
Sirloin steak	Gives the kebabs hearty, beefy flavor and stays tender when cut into uniform cubes.
Jumbo shrimp	Cooks quickly on the grill and adds sweet seafood flavor to balance the steak.
Red wine vinegar	Brings tang to the chimichurri and helps the herbs taste brighter.
Parsley, basil, thyme, oregano, cilantro	Create the fresh herb backbone of the sauce.
Jalapeno and cayenne	Add a little heat without overpowering the grilled meat.
Oil	Helps the skewers brown nicely and keeps the surface from sticking.

Special dietary options

Vegan: Swap the steak and shrimp for firm tofu, portobello mushrooms, or cauliflower florets, then brush with the chimichurri after grilling.
Gluten-free: This recipe is naturally gluten-free as written, as long as your spices and vinegar are certified gluten-free.
Low-calorie: Use a little less oil, keep the sauce portions light, and serve with grilled vegetables instead of heavier sides.

How to Prepare the Perfect Skewers Surf & Turf Meets Chimichurri: Step-by-Step Guide

Making skewers surf and turf chimichurri is easier than it looks. The key is to get the sauce started first, then give the grill and skewers time to get ready while the flavors mingle. Once you have everything prepped, the actual cooking goes quickly.

First Step: Mix the chimichurri sauce

Stir together the chimichurri sauce ingredients in a medium bowl: 1 cup chimichurri sauce base, 1/2 cup red wine vinegar, 2 cloves minced garlic, 2/3 cup minced shallot, 2/3 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 finely chopped jalapeno, 1 teaspoon sea salt, and 1/8 teaspoon cayenne pepper. Let the mixture sit at room temperature for 2 hours, or even a few hours if you have time. This resting time helps the herbs soften and the vinegar pull everything together.

Second Step: Soak the wooden skewers

Place the wooden skewers in water and soak them for at least 1 hour. If you are in a hurry, 30 minutes is the minimum, but longer is better. This simple step helps keep the skewers from burning on the grill. If you are using metal skewers, you can skip this part, which is handy for frequent grillers.

Third Step: Preheat the grill

Preheat your grill to medium-high heat, about 425°F. This heat level gives the steak a good sear and cooks the shrimp fast enough to stay juicy. Before adding the food, oil the grill grates safely by dipping a cloth or paper towel in oil and brushing the grates lightly. That small step helps reduce sticking and makes turning the kebabs much easier.

Medium-high heat is the sweet spot for these surf and turf skewers. It is hot enough for char, but not so hot that the shrimp overcook too fast.

Fourth Step: Cut and thread the meat and shrimp

Cut the 3 pounds of sirloin steak into 1-inch cubes if that has not already been done. Try to keep the pieces as even as possible so they cook at the same pace. Thread the steak cubes and jumbo shrimp onto the skewers, alternating if you want a pretty presentation or keeping them grouped if that works better for your cooking style. Since the shrimp will shrink as they grill, do not pack them too tightly.

Fifth Step: Season and oil the skewers

Brush the assembled skewers with 1 tablespoon oil, then season lightly with salt and pepper. Go easy on the salt because the chimichurri sauce already has sea salt in it. If you like a stronger crust on the steak, a light seasoning on the beef pieces before skewering can help, but avoid overdoing it since the sauce brings a lot of flavor.

Sixth Step: Grill the kebabs

Place the skewers on the preheated grill and cook for 8 to 10 minutes total, turning every 4 minutes. The shrimp should turn white and opaque, and the steak should reach your preferred doneness. For medium-rare steak, remove the kebabs as soon as the beef is just firming up. If you prefer the steak more done, leave them on a little longer, but keep a close eye on the shrimp so they do not dry out.

Final Step: Finish with chimichurri and serve

Remove the skewers from the grill and drizzle them generously with the chimichurri sauce. You can also serve extra sauce on the side for dipping. These kebabs are great with grilled corn, a simple green salad, roasted potatoes, or rice. For a full cookout spread, pair them with a side like grilled vegetables with a zesty marinade.

Dietary Substitutions to Customize Your Skewers Surf & Turf Meets Chimichurri

Protein and Main Component Alternatives

If you want to keep the same grilled style but change the proteins, this recipe gives you plenty of room to play. For the steak, ribeye, strip steak, or even tender filet cubes can work well if you prefer a different cut. For the shrimp, scallops are a nice seafood swap, and they pair well with chimichurri just like the original version.

If you need a seafood-free version, use chicken cubes, turkey breast, or extra-firm tofu. Chicken gives you a familiar backyard grill flavor, while tofu soaks up the chimichurri especially well. For a beef-free plate, try chicken and shrimp together or make all-seafood skewers with shrimp and scallops.

Vegetable, Sauce, and Seasoning Modifications

Adding vegetables is a great way to stretch the meal or suit different diets. Bell peppers, red onion, zucchini, cherry tomatoes, and mushrooms all grill nicely beside the steak and shrimp. If you want a lighter plate, load up on vegetables and reduce the meat portions.

You can also change the sauce a bit based on what you have. Swap cilantro for extra parsley if someone at the table dislikes cilantro. Use less jalapeno for a milder result, or add more cayenne if you want more heat. If you enjoy seafood-forward dinners, you may also like baked shrimp scampi for another fast and flavorful option.

Mastering Skewers Surf & Turf Meets Chimichurri: Advanced Tips and Variations

Pro cooking techniques

The biggest secret to great surf and turf skewers is even cutting. Make sure the steak cubes are all about 1 inch so they finish at the same time. If your grill runs hot in some spots, rotate the skewers carefully and move them as needed. Shrimp cook fast, so if you are nervous about overcooking, set up two zones on the grill and finish the beef a little farther from the hottest section.

Another smart move is to let the chimichurri rest longer than 2 hours when possible. The flavors get deeper the longer they sit. You can also serve some sauce on the side and brush a little more on right before serving for a stronger herb punch.

Flavor variations

Want a different spin on these skewers surf and turf chimichurri? Add smoked paprika to the steak seasoning for a deeper grilled taste. You can also toss in a little lemon zest to the sauce for brightness, or swap the jalapeno for a milder green chile if you want less heat. A touch of honey in the chimichurri gives it a slightly rounded finish, which some folks really enjoy.

Presentation tips

Serve the kebabs on a large platter with a bowl of extra chimichurri in the center. Scatter fresh parsley or cilantro over the top for color. If you want a full grill-night spread, add a simple starch and one green vegetable so the plate looks balanced and inviting. These skewers also look great next to sliced grilled lemons and charred peppers.

Make-ahead options

You can make the chimichurri sauce a few hours ahead or even earlier in the day. The steak can be cubed in advance and stored covered in the fridge, and the shrimp can be peeled and deveined ahead of time too. If you are hosting, thread the skewers earlier in the day, then keep them chilled until grilling time.

How to Store Skewers Surf & Turf Meets Chimichurri: Best Practices

Leftovers are easy to handle if you store them the right way. Since this dish includes both steak and shrimp, it is best to cool everything quickly and pack it up once it is no longer hot. The chimichurri can be stored separately so the herbs stay fresh longer.

Refrigeration

Store leftover steak and shrimp kebabs in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri in a separate sealed container for the best taste. If the skewers are still on wooden sticks, you can remove the food from the skewers before storing to save space.

Freezing

Grilled steak freezes better than shrimp, but you can freeze leftovers if needed. Remove the meat and seafood from the skewers, place them in a freezer-safe container, and freeze for up to 2 months. Chimichurri can also be frozen in small portions, though the fresh herbs may lose a little texture after thawing.

Reheating

Reheat gently so the shrimp do not turn rubbery. A skillet over low heat works well, or use the microwave in short bursts. Add chimichurri after reheating, not before, so the sauce stays fresh and bright.

Meal prep considerations

If you are cooking for the week, make the sauce ahead and prep the steak cubes and shrimp separately. You can even portion the ingredients into containers so grilling dinner becomes almost instant on busy nights.