Surf and Turf Kebabs with Chimichurri Sauce
The first time I made surf and turf kebabs, I massively underestimated how fast shrimp cooks compared to steak. By the time the steak finally had decent grill marks, the shrimp looked like little rubber bands hanging off the skewers. Everybody was polite about it, but I knew it wasn’t great.
After a few summer cookouts and plenty of experimenting, this version finally became the one I stick with. The steak stays juicy, the shrimp cooks perfectly, and the chimichurri sauce honestly makes the whole thing taste like something you’d order at a restaurant near the beach and immediately try to recreate at home.
Why This Recipe Works
Here’s the thing about surf and turf recipes: they can get complicated fast if you try to overdo them. What I figured out is keeping the seasoning simple lets the chimichurri do most of the work.
The steak gets smoky and charred, the shrimp stays buttery and tender, and the fresh herb sauce cuts through everything perfectly. I also separate the steak and shrimp onto different skewers now because they cook at completely different speeds. That alone solved half my grilling problems.
Ingredient Notes
For the steak, sirloin works really well because it’s flavorful without being insanely expensive. I tried filet once for a party and honestly didn’t think the difference justified the price.
Use jumbo shrimp if possible. Smaller shrimp cook too fast and can dry out before the steak is ready.
Fresh herbs matter here. I know dried parsley sounds tempting when you’re standing in the spice aisle, but chimichurri made with fresh herbs tastes completely different.
And don’t skip the red wine vinegar. The sauce needs that sharpness to balance the richness from the steak and shrimp.
How to Make It
Start by cutting the sirloin into evenly sized cubes so everything cooks at the same rate. Toss the steak with olive oil, salt, pepper, garlic, and a little cayenne. In another bowl, coat the shrimp lightly with olive oil, salt, and pepper.
For the chimichurri, finely chop the parsley, cilantro, basil, oregano, thyme, shallot, garlic, and jalapeño. Stir everything together with olive oil, red wine vinegar, sea salt, and black pepper. The sauce should smell bright and herby with a little sharpness from the vinegar.
Thread the steak onto some skewers and the shrimp onto separate skewers. I used to combine them, but separating them makes grilling so much easier.
Preheat the grill to medium-high heat. Grill the steak skewers first, turning occasionally until nicely charred outside and cooked to your preferred doneness. The shrimp only needs a few minutes per side and turns pink really quickly, so keep an eye on it.
Once everything comes off the grill, spoon the chimichurri generously over the kebabs while they’re still hot. Some of the sauce drips into the grill marks and smells unbelievably good.
The combination of smoky meat, grilled shrimp, garlic, herbs, and vinegar just screams summer cookout food to me.
Things I Learned the Hard Way
Don’t overcrowd the skewers. I used to jam everything together and ended up steaming the meat instead of grilling it.
If using wooden skewers, soak them first. I ignored that advice for years and spent too much time putting out tiny flaming sticks on the grill.
People always ask if bottled chimichurri works. Technically yes, but homemade tastes fresher and takes maybe 10 extra minutes.
And let the steak rest for a few minutes before serving. I skipped that once during a rushed dinner and all the juices ended up on the serving platter instead of inside the meat.
Storage & Serving Suggestions
Store leftover steak, shrimp, and chimichurri separately if possible. The cooked meat and shrimp keep for about 3 days in the fridge, while the chimichurri stays fresh for around 4 days.
I usually serve these kebabs with rice, grilled vegetables, roasted potatoes, or warm flatbread. Leftover steak also makes incredible sandwiches the next day with extra chimichurri spooned on top.
