Surf and Turf Kebabs with Chimichurri Sauce: A Comforting Delight
There’s something utterly magical about grilling outdoors, especially as the evenings grow longer and warmer. The aroma of sizzling steak and fresh shrimp wafts through the air, bringing back nostalgic memories of family barbecues and laughter. Our Surf and Turf Kebabs with Chimichurri Sauce embody this cozy spirit, making them the perfect choice for an easy weeknight dinner or a special weekend treat. The tender cubes of steak paired with succulent shrimp, bright bell peppers, and sweet onions create a vibrant dish that’s bursting with flavor. Plus, that homemade chimichurri sauce? It’s the perfect zesty finishing touch that ties everything together. This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy weeknights.
- A delectable blend of flavors and textures that will please everyone.
- Fun to customize with your favorite veggies or proteins.
- Grilled to perfection, offering a delightful smoky aroma.
- The chimichurri sauce adds a fresh, zesty kick that’s simply irresistible.
Ingredients You’ll Need for Surf and Turf Kebabs with Chimichurri Sauce
To whip up these delicious kebabs, gather the following simple ingredients:
- 1 pound steak (sirloin or ribeye), cut into cubes
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, cut into squares
- 1 onion, cut into squares
- Metal or wooden skewers
- Salt and pepper to taste
For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 1 teaspoon red pepper flakes
- Salt to taste
Let’s Make It Together
Now, let’s dive into making these delightful kebabs together!
- Preheat the grill to medium-high heat.
- Thread the steak, shrimp, bell pepper, and onion onto the skewers, alternating between each ingredient for a fun and colorful presentation.
- Season your skewers generously with salt and pepper, infusing every bite with flavor.
- In a bowl, mix together the parsley, olive oil, garlic, red wine vinegar, red pepper flakes, and a pinch of salt to create your mouthwatering chimichurri sauce.
- Brush the kebabs lightly with oil; this helps them achieve that perfect grill mark and smoky flavor.
- Place the skewers on the grill, cooking for about 8-10 minutes. Be sure to turn them occasionally until the steak reaches your preferred doneness and the shrimp turn a pretty pink.
- Serve warm, drizzled with chimichurri sauce, and watch everyone’s eyes light up!
Delicious Variations to Try
Once you’ve mastered the basic kebab recipe, feel free to experiment and create your own variations! Here are a few delicious twists:
- Add Some Zest: Throw in some citrus slices, like lemon or lime, on the skewers for a bright, refreshing flavor.
- Spice it Up: Mix in some spicy sausage slices or change the shrimp for spicy marinated chicken for an added kick!
- Use Seasonal Veggies: Swap bell pepper and onion with zucchini, cherry tomatoes, or mushrooms depending on what’s in season for an extra touch of color and flavor.
- Switch Up the Sauce: Experiment with a creamy avocado sauce or even a yogurt-based dressing if you’re in the mood for something richer!
Chef Emma’s Helpful Tips
- Make-Ahead Magic: You can marinate the steak and shrimp in the chimichurri sauce a few hours in advance to deepen the flavors.
- Ingredient Swaps: If you don’t have sirloin or ribeye, any other grilling steak will work perfectly. Feel free to toss on your favorite veggies too!
- Storage Suggestions: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or back on the grill for a quick meal.
- Skewer Secrets: If you’re using wooden skewers, be sure to soak them in water for 30 minutes before grilling to prevent them from burning.
What’s Inside – Nutrition Breakdown
As you enjoy these kebabs, here’s a quick look at their nutrition content per serving (approximately 2 skewers):
- Serving Size: 2 skewers
- Calories: 380
- Carbohydrates: 7g
- Sugar: 2g
- Fat: 24g
- Protein: 26g
- Sodium: 200mg
Frequently Asked Questions
- Can I make this ahead? Yes! You can marinate the steak and shrimp in the chimichurri sauce a few hours ahead for even better flavor.
- Can I use different ingredients? Absolutely! Feel free to swap proteins or veggies based on your preferences.
- How do I store leftovers? Store leftover kebabs in an airtight container in the fridge for up to 3 days.
- How long does it last? Leftover kebabs stored correctly can last up to 3 days in the refrigerator.
Wrapping It Up
There you have it — a deliciously easy recipe for Surf and Turf Kebabs with Chimichurri Sauce that brings together the cozy vibes of outdoor grilling with mouthwatering flavors! Whether you’re grilling for a crowd or just indulging yourself on a quiet evening, these kebabs are sure to make your meal special. Save this recipe to your Comfort Food board so it’s always at hand when the craving strikes! Happy grilling!
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Surf and Turf Kebabs with Chimichurri Sauce
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A delightful blend of steak and shrimp grilled to perfection, served with a zesty chimichurri sauce.
Ingredients
- 1 pound steak (sirloin or ribeye), cut into cubes
- 1 pound shrimp, peeled and deveined
- 1 bell pepper, cut into squares
- 1 onion, cut into squares
- Metal or wooden skewers
- Salt and pepper to taste
- 1 cup fresh parsley, finely chopped (for chimichurri sauce)
- 1/2 cup olive oil (for chimichurri sauce)
- 3 cloves garlic, minced (for chimichurri sauce)
- 2 tablespoons red wine vinegar (for chimichurri sauce)
- 1 teaspoon red pepper flakes (for chimichurri sauce)
- Salt to taste (for chimichurri sauce)
Instructions
- Preheat the grill to medium-high heat.
- Thread the steak, shrimp, bell pepper, and onion onto the skewers, alternating between each ingredient.
- Season your skewers generously with salt and pepper.
- Mix together the parsley, olive oil, garlic, red wine vinegar, red pepper flakes, and a pinch of salt to create the chimichurri sauce.
- Brush the kebabs lightly with oil.
- Place the skewers on the grill, cooking for about 8-10 minutes, turning occasionally.
- Serve warm, drizzled with chimichurri sauce.
Notes
These kebabs can be marinated in chimichurri sauce a few hours in advance for enhanced flavor. Wooden skewers should be soaked in water for 30 minutes prior to grilling.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 2 skewers
- Calories: 380
- Sugar: 2g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 180mg
