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Surf and Turf Kebabs with Chimichurri Sauce

Surf and turf kebabs with chimichurri combine juicy sirloin and pink shrimp on alternating skewers, finished with a vibrant parsley-cilantro sauce. Grill to the perfect steak doneness while the shrimp turn opaque, then serve immediately with generous chimichurri.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Argentine-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Kebab components
  • 1.5 lb sirloin steak Cut into 1.5-inch cubes.
  • 1 lb large shrimp Peeled and deveined.
  • 3 tbsp olive oil Divided for steak and shrimp.
  • 2 tsp garlic powder
  • 0.5 salt To taste.
  • 0.5 pepper To taste.
  • 1 metal or soaked wooden skewers Use metal or soak wooden skewers per preference to reduce scorching.
For Chimichurri
  • 1 cup fresh parsley Chopped.
  • 0.25 cup fresh cilantro Chopped.
  • 4 garlic Minced.
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes

Equipment

  • 1 grill

Method
 

Season the steak and shrimp
  1. Toss the steak cubes with olive oil, garlic powder, salt, and pepper until evenly coated, with all pieces glossy and seasoned.
  2. Toss the shrimp separately with olive oil, garlic powder, salt, and pepper until the shrimp look lightly coated and evenly seasoned.
Assemble the skewers
  1. Thread steak and shrimp onto skewers, alternating between the two so each skewer has even spacing.
Make the chimichurri
  1. 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.
  2. Set the chimichurri aside so the flavors meld while the grill heats.
Grill the kebabs
  1. Preheat the grill to medium-high heat, then oil the grates lightly if needed to prevent sticking.
  2. Grill the kebabs for 10-12 minutes total, turning every 3 minutes so you get light char marks on multiple sides.
  3. Remove the kebabs when the steak reaches your desired doneness and the shrimp are pink and opaque.
Serve
  1. Serve the kebabs immediately with generous portions of chimichurri sauce on the side or spooned over the top.

Notes

Pro tip: Don’t overcook—pull the kebabs when shrimp are just pink and opaque and the steak is at your target doneness for best juiciness. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently so shrimp don’t toughen. Chimichurri keeps refrigerated up to 4 days and can be frozen up to 1 month. For a lower-fat option, use 1/2 the chimichurri olive oil and add 2 extra tbsp vinegar or water to keep it pourable.