Surf and turf kebabs bring together the two best kinds of grill food on one skewer: juicy steak with a little char on the edges and shrimp that stay sweet, tender, and just firm enough to hold their shape. The chimichurri cuts through all that richness with fresh herbs, garlic, vinegar, and a peppery bite that keeps every mouthful bright. It’s the kind of meal that looks special without asking for much more than a hot grill and a little attention.
The key is cooking the steak and shrimp in a way that respects how differently they behave over heat. Steak cubes need enough time to develop color and finish to your liking, while shrimp can go rubbery fast if they sit too long. Threading them in alternating order helps, but the real trick is using pieces of steak that are close in size so they cook evenly with the shrimp.
Below you’ll find the exact grill timing that keeps both proteins in their sweet spot, plus a chimichurri that tastes sharper and more balanced after a short rest. If you’ve ever ended up with dry shrimp or chewy steak on the same skewer, this version fixes both problems.
The chimichurri was sharp and garlicky in the best way, and the shrimp stayed juicy while the steak picked up a nice grill char. I liked that everything was done at the same time instead of one part going overcooked waiting on the other.
Keep these surf and turf kebabs with chimichurri in your back pocket for the next time you want steak and shrimp with bright herb sauce and almost no cleanup.
The Trick Is Cooking Two Proteins Without Letting One Win
The problem with surf and turf on skewers is never the seasoning. It’s the timing. Shrimp moves from perfect to overdone in a matter of minutes, while steak needs enough heat to brown before it can taste like much of anything. If you thread everything tightly and walk away, the shrimp overcooks before the steak gets where it needs to be.
This version works because the steak is cut into evenly sized cubes and the grill is hot enough to give you color fast. The shrimp rides along for the last stretch, not the whole ride, and that’s what keeps it juicy. Turning the kebabs every few minutes also gives you better control than leaving them parked on one side until the timer goes off.
- Steak cubes — Sirloin has enough tenderness for quick grilling without falling apart on the skewer. Cut it into similar-sized pieces so the kebabs cook evenly.
- Large shrimp — Go big here. Smaller shrimp overcook too fast on a mixed skewer and can dry out before the steak is done.
- Metal or soaked wooden skewers — Metal conducts heat a little and won’t burn. If you use wood, soak it long enough that the ends don’t scorch on the grill.
What the Chimichurri Needs to Taste Sharp, Not Muddy
- Fresh parsley — Parsley gives the sauce its backbone and that clean green flavor. Flat-leaf parsley is the best choice because it chops neatly and doesn’t turn limp as fast.
- Cilantro — Cilantro adds a little lift and makes the chimichurri taste brighter. If you’re one of the people who tastes soap, use all parsley instead; the sauce still works.
- Red wine vinegar — This is what keeps the sauce from tasting flat. Lemon juice can work in a pinch, but vinegar gives chimichurri its classic sharp edge.
- Olive oil — Use a good-tasting olive oil here since it’s carrying the sauce. You don’t need the fanciest bottle, but a bland oil will make the whole thing taste dull.
- Garlic and red pepper flakes — Garlic should be minced fine so it disperses instead of landing in aggressive little pockets. The pepper flakes bring heat that blooms after a few minutes in the oil and vinegar mixture.
Grill Marks First, Shrimp Second
Seasoning the Protein Separately
Start by tossing the steak cubes and shrimp in the oil, garlic powder, salt, and pepper in separate bowls. Shrimp seasons fast, so it doesn’t need a long soak, and keeping the proteins separate helps you coat everything evenly without bruising the shrimp. If the steak looks wet and slippery instead of lightly glossy, it has too much oil clinging to the surface; that can block browning.
Threading for Even Cooking
Alternate steak and shrimp on the skewers so there’s no long run of one protein that ends up overcooking. Leave a little space between pieces; packed-together kebabs steam before they brown. If your steak pieces are much larger than the shrimp, cut them down now rather than hoping the grill will fix it.
Mixing the Chimichurri
Stir the parsley, cilantro, garlic, vinegar, olive oil, and red pepper flakes together and let it sit while the grill heats. The sauce gets better after a short rest because the garlic softens and the vinegar mellows into the herbs. If it tastes harsh right away, that’s normal; a few minutes off the heat changes everything.
Grilling to the Right Finish
Cook the kebabs over medium-high heat for about 10 to 12 minutes, turning them every few minutes so all sides pick up color. The shrimp should be pink and opaque, and the steak should still have a little give when pressed. If the shrimp is curling tightly into a little C-shape and the steak is already firm, pull them off immediately; they won’t improve with another minute.
How to Adjust These Kebabs Without Losing the Point
Make It Gluten-Free Without Changing the Method
This recipe is naturally gluten-free as written, which is one reason it’s such an easy grill dinner. Just check your garlic powder and red pepper flakes if you’re using a spice blend from the pantry, since some seasoning mixes sneak in additives you don’t want.
Swap the Sirloin for Another Steak Cut
Strip steak or ribeye also work well if you want a richer result. Ribeye gives you more marbling and a softer bite, while strip steak stays a little firmer; both need to be cut into even cubes so they cook at the same pace as the shrimp.
Use All Parsley if Cilantro Isn’t Your Thing
You can replace the cilantro with more parsley and still get a bold chimichurri. The sauce will taste a little greener and less citrusy, but the vinegar, garlic, and pepper flakes keep it lively.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for up to 2 days. The shrimp is best on day one, and the chimichurri may darken slightly but will still taste good.
- Freezer: The cooked kebabs don’t freeze well because shrimp turns mealy after thawing. The chimichurri can be frozen in a small container, though the herbs may lose a little brightness.
- Reheating: Reheat the kebabs gently in a skillet over low heat or in a 300°F oven just until warmed through. Don’t blast them in the microwave or the shrimp will turn rubbery before the steak is heated.
Answers to the Questions Worth Asking
Surf and Turf Kebabs with Chimichurri Sauce
Ingredients
Equipment
Method
- Toss the steak cubes with olive oil, garlic powder, salt, and pepper until evenly coated, with all pieces glossy and seasoned.
- Toss the shrimp separately with olive oil, garlic powder, salt, and pepper until the shrimp look lightly coated and evenly seasoned.
- Thread steak and shrimp onto skewers, alternating between the two so each skewer has even spacing.
- Combine fresh parsley, fresh cilantro, minced garlic, red wine vinegar, olive oil, and red pepper flakes, then mix well until the sauce looks speckled and cohesive.
- Set the chimichurri aside so the flavors meld while the grill heats.
- Preheat the grill to medium-high heat, then oil the grates lightly if needed to prevent sticking.
- Grill the kebabs for 10-12 minutes total, turning every 3 minutes so you get light char marks on multiple sides.
- Remove the kebabs when the steak reaches your desired doneness and the shrimp are pink and opaque.
- Serve the kebabs immediately with generous portions of chimichurri sauce on the side or spooned over the top.
