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Emma Carter

Surf and Turf Kebabs with Chimichurri Sauce

Juicy grilled sirloin steak and shrimp kebabs topped with fresh homemade chimichurri sauce for an easy summer grilling dinner.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

For the Kebabs
  • 3 pounds sirloin steak cut into cubes
  • 1 package jumbo shrimp peeled and deveined
  • 1/4 cup olive oil
  • 2 cloves garlic minced
  • Salt and black pepper to taste
  • 1/8 teaspoon cayenne pepper
For the Chimichurri Sauce
  • 2/3 cup fresh parsley finely chopped
  • 2 teaspoons fresh cilantro chopped
  • 2 teaspoons fresh basil chopped
  • 2 teaspoons fresh oregano chopped
  • 2 teaspoons fresh thyme chopped
  • 2/3 cup shallot finely diced
  • 1 medium jalapeño seeded and minced
  • 1/2 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon sea salt
  • Black pepper to taste

Method
 

Preheat the grill to medium-high heat.
    Toss the steak cubes with olive oil, garlic, salt, black pepper, and cayenne pepper.
      Season the shrimp lightly with olive oil, salt, and black pepper in a separate bowl.
        Thread the steak and shrimp onto separate skewers.
          In a medium bowl, combine parsley, cilantro, basil, oregano, thyme, shallot, jalapeño, red wine vinegar, olive oil, sea salt, and black pepper to make the chimichurri sauce.
            Grill the steak skewers for 8 to 10 minutes, turning occasionally, until desired doneness.
              Grill the shrimp skewers for 2 to 3 minutes per side until pink and opaque.
                Remove from the grill and spoon chimichurri sauce generously over the kebabs before serving.

                  Notes

                  Store leftovers in the refrigerator for up to 3 days. Keep the chimichurri separate until serving for the freshest flavor. Wooden skewers should be soaked in water for at least 30 minutes before grilling.