Surf and Turf Kebabs with Chimichurri Sauce
There’s something undeniably special about a summer evening spent outdoors, the sun low in the sky, casting a warm rosy hue over everything. We often reminisce about those family barbecues where laughter mingled with the smoky scent of grilled delights, and every bite transported us to a place of pure happiness. Today, I’m thrilled to share one of my all-time favorites that embodies that essence of comfort and joy: Surf and Turf Kebabs with Chimichurri Sauce. This easy weeknight dinner combines tender steak and succulent shrimp with vibrant bell peppers and zucchini, all drizzled with a vibrant chimichurri sauce that ties it all together. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for a busy weeknight, these kebabs can be whipped up in no time!
- Grill-Friendly: Enjoy the great outdoors while cooking juicy steak and shrimp on the grill.
- Crowd-Pleasing: Perfect for family gatherings or casual summer parties; everyone loves kebabs!
- Flavor Explosion: The zesty chimichurri sauce livens up every bite, enriching the kebabs with its fresh, herbaceous notes.
- Customizable: Mix and match your favorite vegetables or proteins to create the perfect skewers for your taste.
What You’ll Need
Gather These Simple Ingredients
- 1 lb steak (sirloin or ribeye), cut into cubes
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, cut into squares
- 1 yellow bell pepper, cut into squares
- 1 zucchini, sliced
- Skewers (wooden or metal)
- Salt and pepper, to taste
- Olive oil, for grilling
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- Salt and pepper, to taste
How to Make Surf and Turf Kebabs with Chimichurri Sauce
- Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- In a bowl, combine the chimichurri sauce ingredients: parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper. Mix well and set aside.
- Thread the steak, shrimp, bell peppers, and zucchini onto the skewers, alternating the ingredients for a colorful display.
- Brush the skewers with olive oil and season generously with salt and pepper.
- Preheat the grill to medium-high heat, allowing it to get nice and hot for that perfect sear.
- Grill the skewers for about 5-7 minutes on each side. You’ll know they’re ready when the shrimp turn opaque and the steak reaches your desired doneness.
- Once off the grill, generously drizzle or brush the chimichurri sauce over the kebabs, allowing the flavors to meld.
- Serve hot and enjoy your summer dinner!
Variations & Creative Twists
- Add Pineapple: For a burst of sweetness, add chunks of fresh pineapple onto the skewers for a tropical twist!
- Swap Proteins: Try using chicken or tofu as a substitute for the steak or shrimp for a different flavor profile.
- Herb-Infused Oil: Infuse your olive oil with fresh herbs before brushing onto the kebabs for an extra depth of flavor.
- Zesty Lemon: Add a squeeze of fresh lemon juice over the finished kebabs for a refreshing finish.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prep the chimichurri sauce a day ahead of time. Letting it sit overnight helps the flavors meld beautifully.
- Marinate the Steak: If you have time, marinating the steak in your favorite dressing for at least an hour before grilling can enhance the flavor significantly!
- Storage: Leftovers can be stored in an airtight container in the fridge and typically last for 3-4 days.
- Slicing the Steak: When cutting the steak, slice against the grain to ensure maximum tenderness.
Nutrition Information per Serving
- Serving Size: 1 kebab (assorted)
- Calories: 290
- Carbohydrates: 8g
- Sugar: 3g
- Fat: 18g
- Protein: 27g
- Sodium: 300mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can prep the ingredients and marinate the steak ahead of time.
- Can I use different ingredients? Absolutely! Feel free to substitute any protein or veggies to your liking.
- How do I store leftovers? Store any leftover skewers in an airtight container in the fridge.
- How long does it last? Leftovers are best enjoyed within 3-4 days for optimal freshness.
Final Thoughts
These Surf and Turf Kebabs with Chimichurri Sauce bring together the soulful flavors of summer cookouts, perfect for gatherings or simply a cozy dinner on the patio. It’s one of those recipes that invites you to gather around the grill, share stories, and savor every delicious bite. Don’t forget to save this recipe to your dinner ideas or summer grilling boards so it’s ready when you crave that delightful taste of summer! Happy grilling!
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Surf and Turf Kebabs with Chimichurri Sauce
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
Enjoy a delicious combination of tender steak and succulent shrimp grilled with vibrant vegetables, topped with a zesty chimichurri sauce.
Ingredients
- 1 lb steak (sirloin or ribeye), cut into cubes
- 1 lb shrimp, peeled and deveined
- 1 red bell pepper, cut into squares
- 1 yellow bell pepper, cut into squares
- 1 zucchini, sliced
- Salt and pepper, to taste
- Olive oil, for grilling
- 1 cup fresh parsley, chopped
- 1/4 cup olive oil (for chimichurri)
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
Instructions
- Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- Combine the chimichurri sauce ingredients in a bowl and mix well.
- Thread the steak, shrimp, bell peppers, and zucchini onto the skewers, alternating for a colorful display.
- Brush the skewers with olive oil and season with salt and pepper.
- Preheat the grill to medium-high heat.
- Grill the skewers for 5-7 minutes on each side.
- Drizzle chimichurri sauce over the kebabs before serving.
Notes
Feel free to customize the skewers with your favorite veggies or proteins.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 kebab
- Calories: 290
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 120mg
