There’s nothing quite like the sizzle of grilled surf and turf skewers with chimichurri hitting a hot grill on a summer evening. I discovered this magical combination at a beachside cookout years ago, and I’ve been obsessed ever since. The way juicy steak chunks and plump shrimp soak up that smoky char while the vibrant chimichurri cuts through the richness – it’s absolute perfection. This recipe is my go-to when I want to impress guests without spending hours in the kitchen. Trust me, once you try these skewers with their garlicky herb sauce, you’ll understand why they disappear faster than I can grill them!
Why You’ll Love These Grilled Surf Turf Skewers with Chimichurri
Let me tell you why these skewers are my summer obsession:
- Dinner in 30 minutes flat – from prep to plate before the grill even cools down
- Bursting with flavor – that chimichurri sauce? It’s like summer in a bowl – garlicky, herby perfection
- Totally customizable – swap veggies based on what’s fresh, or use scallops instead of shrimp
- Party superstar – everyone goes crazy when these golden-brown beauties come off the grill
- Perfect protein balance – you get your red meat and seafood fix in one delicious bite
Honestly, I’ve yet to meet anyone who doesn’t beg for seconds!
Ingredients for Grilled Surf Turf Skewers with Chimichurri
Gathering the right ingredients is half the battle with these skewers – and trust me, you’ll want to measure carefully for that perfect surf and turf balance. Here’s what you’ll need:
- 1 lb sirloin steak – cut into 1-inch chunks (I like sirloin for its tenderness, but ribeye works too if you’re feeling fancy)
- 1 lb large shrimp – peeled, deveined, tails on or off (your call – I leave them on for presentation)
- 1 red bell pepper – chopped into 1-inch pieces (yellow works too for color contrast)
- 1 yellow bell pepper – same deal, 1-inch pieces
- 1 red onion – chopped into wedges that’ll hold up on the skewer
- 2 tbsp olive oil – the good stuff for brushing
- 1 tsp salt – kosher salt is my go-to
- 1 tsp black pepper – freshly ground makes all the difference
- Wooden or metal skewers – if using wooden, soak ’em for 30 minutes first (learned this the hard way after a few flaming skewer incidents!)
Pro tip from my many test batches: keep your steak and shrimp pieces about the same size so they cook evenly. Nothing worse than perfect steak with rubbery shrimp, am I right?
How to Make Grilled Surf Turf Skewers with Chimichurri
Alright, let’s get these beauties on the grill! I’ve made this recipe dozens of times, and I’ve learned a few tricks to get those skewers just right. Follow these steps, and you’ll have restaurant-quality surf and turf in no time.
Preparing the Skewers
First things first – if you’re using wooden skewers, soak them in water for at least 30 minutes. (Trust me, I’ve had enough flaming skewer disasters to know this step is non-negotiable!) Now for the fun part – threading. I like to alternate: steak chunk, shrimp, bell pepper, onion – repeat. Leave about ¼ inch between each piece so heat can circulate properly. Don’t overcrowd them, or you’ll end up with steamed rather than grilled perfection.
Grilling the Surf Turf Skewers
Fire up that grill to medium-high heat – about 400°F if you’re using a thermometer. Brush your skewers lightly with olive oil (this prevents sticking and helps with those gorgeous grill marks). Place them on the grill and resist the urge to move them for at least 4 minutes – that’s how you get those perfect sear lines. Flip carefully with tongs when the shrimp starts turning pink on the bottom. Cook another 4-5 minutes until the steak reaches your preferred doneness (I do 145°F for medium) and the shrimp are opaque. Pro tip: if your steak chunks are thicker, you might need an extra minute per side.
Making the Chimichurri Sauce
While the skewers grill, whip up the chimichurri – it’s so simple! In a food processor, pulse together a big handful of fresh parsley, some cilantro, garlic, red wine vinegar, olive oil, and a pinch of red pepper flakes. (I’ve got a detailed chimichurri recipe if you want exact measurements.) The sauce should be vibrant green and slightly chunky – not a smooth puree. Taste and adjust the seasoning – I usually add an extra splash of vinegar because I love that tangy kick with the rich meat and shrimp. I sometimes use a similar bright sauce when making my easy coconut shrimp recipe, too!
Tips for Perfect Grilled Surf Turf Skewers with Chimichurri
After burning more skewers than I’d like to admit, here are my hard-earned secrets for flawless surf and turf every time:
- Size matters – cut steak and shrimp similar sizes for even cooking (about 1-inch chunks work magic)
- Give ’em space – don’t cram ingredients on the skewer or they’ll steam instead of sear
- Patience pays – let skewers rest 5 minutes before serving so juices redistribute
- Two-zone fire – keep one side hotter for searing, cooler side to finish cooking
- Sauce smart – serve chimichurri on the side so guests can dunk (and leftovers stay crisp)
Follow these, and you’ll avoid all my early mistakes – you’re welcome!
Variations for Grilled Surf Turf Skewers with Chimichurri
The beauty of these skewers? You can mix them up based on what’s fresh or what you’re craving! Swap shrimp for plump scallops (just grill them a minute less). Add zucchini or mushrooms between the meat if you want more veggies. Feeling adventurous? Rub the steak with smoked paprika or cayenne before grilling – that smoky heat pairs amazingly with the bright chimichurri. Honestly, once you’ve got the basic method down, the possibilities are endless!
Serving Suggestions for Grilled Surf Turf Skewers with Chimichurri
Oh, presentation is half the fun with these skewers! I love arranging them on a big platter with lemon wedges and extra chimichurri in a bowl for dipping. For sides? Grilled corn with chili-lime butter is my go-to, or a simple arugula salad when I want something light. Sometimes I’ll serve them over cilantro-lime rice to soak up all those delicious juices – just be ready for everyone to ask for seconds!
Storing and Reheating Grilled Surf Turf Skewers with Chimichurri
Got leftovers? (Rare with these skewers, but it happens!) Pop them in an airtight container in the fridge for up to 3 days. When reheating, I swear by a quick sizzle in a hot skillet – brings back that grilled flavor. The oven at 350°F for 5 minutes works too. Just note: your chimichurri might separate a bit – give it a good stir before serving again. Pro tip: Store the sauce separately to keep those herbs bright and fresh!
Grilled Surf Turf Skewers with Chimichurri FAQs
I’ve gotten so many questions about these skewers over the years – here are the answers to what folks ask me most!
Can I use chicken instead of steak?
Absolutely! Chicken thighs work beautifully – just cut them into 1-inch pieces and cook until they reach 165°F. The chimichurri pairs just as well with chicken as it does with steak. I sometimes do half chicken, half shrimp when I’m feeding picky eaters.
How long should I soak wooden skewers?
At least 30 minutes, but honestly? I often soak them while I’m prepping everything else – about an hour never hurts. The key is making sure they’re fully submerged. Learned this the hard way when some of mine caught fire mid-grill!
Can I make the chimichurri ahead?
Yes, and it actually gets better! Make it up to 2 days in advance – the flavors meld beautifully. Just store it in an airtight container in the fridge. Give it a good stir before serving and maybe a drizzle of fresh olive oil to brighten it up.
My shrimp cook faster than the steak – what should I do?
Ah, the classic surf and turf dilemma! Try threading the shrimp and steak on separate skewers. That way you can pull the shrimp off when they’re done and let the steak finish. Or cut your steak chunks smaller so everything finishes at the same time.
Can I cook these in the oven instead?
Sure thing! Broil them on high about 6 inches from the heat for 4-5 minutes per side. You won’t get those pretty grill marks, but the flavor will still be fantastic. Just make sure to use a wire rack over a baking sheet so air circulates all around. Learning proper broiling techniques can really help achieve great results indoors.
Nutritional Information for Grilled Surf Turf Skewers with Chimichurri
Let’s talk about what makes these skewers not just delicious, but actually pretty darn good for you too! You’re getting a powerhouse combo of lean protein from the steak and shrimp, healthy fats from the olive oil, and a ton of vitamins from all those fresh herbs and veggies in the chimichurri. The best part? There’s no crazy hidden calories or processed junk here – just real, wholesome ingredients that taste amazing together.
Now, I’m not a nutritionist (just a home cook who loves good food!), but I can tell you that these skewers are naturally lower in carbs and packed with protein. The chimichurri adds a boost of antioxidants from all those fresh herbs, and the bell peppers give you a nice hit of vitamin C. Of course, nutritional values are estimates and vary based on ingredients/brands used – but that’s the beauty of cooking from scratch! You control exactly what goes into your meal. Check out our about page to learn more about our philosophy!
So what are you waiting for? Fire up that grill and give these surf and turf skewers a try! I’d love to hear how yours turn out – leave a comment below with your grilling adventures or any fun twists you added to the recipe. Happy grilling, friends!
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30-Minute Grilled Surf Turf Skewers with Chimichurri – Irresistible!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Grilled surf and turf skewers with chimichurri combine tender steak and succulent shrimp with a fresh herb sauce for a flavorful meal.
Ingredients
- 1 lb sirloin steak, cut into chunks
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, chopped
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- Wooden or metal skewers
Instructions
- Preheat grill to medium-high heat.
- Thread steak, shrimp, bell peppers, and onions alternately onto skewers.
- Brush skewers with olive oil and season with salt and pepper.
- Grill for 4-5 minutes per side until steak is cooked to your liking and shrimp turns pink.
- Serve with chimichurri sauce.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Chimichurri sauce can be made ahead and refrigerated.
- Adjust cooking time based on steak thickness and preferred doneness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 180mg
Keywords: grilled surf and turf, steak and shrimp skewers, chimichurri recipe