Juicy steak, tender shrimp, and a bright chimichurri drizzle hit the grill at the same time, and that contrast is exactly what makes these kebabs worth repeating. The steak gets charred edges and a rosy center, the shrimp stay plump instead of turning rubbery, and the sauce cuts through every rich bite with garlic, vinegar, and herbs.
The trick is treating the steak and shrimp like two different foods until the moment they meet on the skewer. Steak needs a little more time over the heat, while shrimp only need a few minutes, so cutting the steak into even cubes and keeping the pieces fairly uniform helps everything finish together. The chimichurri does its best work after it sits for a few minutes, when the garlic softens and the vinegar settles into the herbs instead of tasting sharp.
Below you’ll find the timing cues that keep the shrimp from overcooking, the ingredient choices that matter most, and a few useful ways to adapt the kebabs if you’re cooking for different eaters.
The chimichurri was spot on and the shrimp stayed juicy instead of getting tough. I loved that the steak and shrimp finished together without any guesswork, and the grill marks were gorgeous.
Keep these surf and turf kebabs handy for grilled dinners when you want steak, shrimp, and chimichurri on one skewer.
The Timing Trick That Keeps Steak Tender and Shrimp Juicy
Surf and turf kebabs go wrong when the grill is treated like a one-size-fits-all heat source. Steak cubes can handle a longer cook, but shrimp turn tight and dry fast once they lose their translucency. The fix is to cut the steak into even pieces, keep the grill at medium-high instead of raging hot, and turn the skewers every few minutes so the shrimp move on and off the hottest spots before they overcook.
- Even-sized steak cubes — Uniform pieces cook at the same rate, which matters more here than with a batch of all-steak kebabs. If some cubes are much smaller, they’ll dry out before the larger ones are ready.
- Large shrimp — Bigger shrimp hold up better on the grill and stay juicy after the skewers are turned a few times. Medium shrimp can work, but they need a closer eye because they finish faster.
- Metal or soaked wooden skewers — Metal skewers conduct heat and help the kebabs cook a touch more evenly. Wooden skewers are fine if they’ve soaked long enough to resist scorching.
What the Marinade and Chimichurri Are Actually Doing Here
- Sirloin steak — Sirloin stays tender on the grill without needing a long marinade, which makes it a smart choice for kebabs. Ribeye is richer, but it can drip more fat and flare; sirloin gives you a cleaner sear and still eats like a proper steak.
- Shrimp — Shrimp bring sweetness and tenderness, but only if they’re peeled and deveined before cooking. Leave the tails off if you want easier eating, especially for serving at the table.
- Olive oil — The oil helps the seasoning cling and gives the grill more forgiveness. Don’t skip it; dry steak and shrimp are much more likely to stick and cook unevenly.
- Parsley and cilantro — Parsley gives the chimichurri its backbone, while cilantro adds a brighter, greener edge. If cilantro tastes soapy to you, replace it with more parsley and a little oregano.
- Red wine vinegar — This is what keeps the sauce lively enough to cut through the steak and shrimp. White wine vinegar can work in a pinch, but it tastes a little sharper and less round.
Building the Kebabs So Nothing Cooks Ahead of the Rest
Season Everything Separately
Toss the steak and shrimp in the oil, garlic powder, salt, and pepper in separate bowls so the shrimp don’t sit under seasoning and start to soften before they hit the grill. The coating should look glossy, not wet. If the shrimp seem loose or watery after seasoning, pat them dry before tossing again so they’ll brown instead of steam.
Thread With the End in Mind
Alternate steak and shrimp on the skewers, but don’t crowd them together. Leave a little space between pieces so the heat can reach all sides, and place the shrimp where they won’t get hidden behind oversized steak cubes. If everything is packed tight, the middle stays pale while the outside overcooks.
Whisk the Chimichurri Early
Mix the chimichurri before the kebabs go on the grill so the garlic and vinegar have time to settle into the herbs. A few minutes on the counter makes the sauce taste more balanced and less harsh. If it looks oily on top, that’s fine; stir it again right before serving so every spoonful has herbs, vinegar, and oil together.
Pull the Kebabs at the Right Moment
Cook over medium-high heat for about 10 to 12 minutes, turning every 3 minutes. The steak should feel springy with some resistance, and the shrimp should be pink, opaque, and just curled. If you wait until the shrimp are tightly curled into little commas, they’ve gone too far.
How to Adapt These Kebabs for Different Grills and Eaters
Dairy-Free and Gluten-Free As Written
This recipe already works for both diets without any changes, which is one reason it’s such an easy grilling dinner. Just check that your garlic powder and red pepper flakes are pure spices with no added fillers, and serve it with sides that match your needs.
No Cilantro Version
If cilantro isn’t your thing, swap it for more parsley and add a pinch of dried oregano. You lose a little of the sauce’s grassy brightness, but the chimichurri still tastes bold, garlicky, and sharp enough to balance the grilled meat and shrimp.
Steak-Only or Shrimp-Only Skewers
If you want to simplify the cook, use only steak or only shrimp, but adjust the grill time to match. Steak-only skewers need a few extra minutes for a deeper crust, while shrimp-only skewers usually finish in closer to 5 to 7 minutes depending on size.
Storage and Reheating
- Refrigerator: Store the cooked steak and shrimp separately from the chimichurri for up to 3 days. The shrimp stay best if you don’t leave them threaded on the skewers after cooling.
- Freezer: The cooked kebabs don’t freeze well because the shrimp texture turns soft after thawing. The chimichurri freezes better in a small container, though the herbs lose some brightness.
- Reheating: Rewarm the steak and shrimp gently in a skillet over low heat just until hot. Don’t microwave them on high or the shrimp will turn rubbery before the steak warms through.
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; set aside.
- Toss the shrimp separately with olive oil, garlic powder, salt, and pepper until evenly coated; set aside.
- Thread the steak and shrimp onto skewers, alternating between the two, to make even rows of kebabs.
- Combine parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl and mix well.
- Set the chimichurri aside so the flavors mingle while the kebabs cook.
- Preheat the grill to medium-high heat and lightly oil the grates.
- Place the kebabs on the grill and cook for 10-12 minutes, turning every 3 minutes until the steak reaches your desired doneness and the shrimp are pink and opaque.
- Serve immediately with generous portions of chimichurri sauce.
