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Surf and Turf Kebabs with Chimichurri Sauce

Surf and turf kebabs with chimichurri feature alternating steak and shrimp grilled until the steak is your doneness and the shrimp turn pink and opaque. Finish with a vibrant parsley-cilantro chimichurri for a bright, herby, tangy sauce.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and Shrimp Kebabs
  • 1.5 lb sirloin steak cut into 1.5-inch cubes
  • 1 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 2 tsp garlic powder
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 1 metal or soaked wooden skewers for threading
  • 0.5 red pepper flakes set aside for chimichurri
Chimichurri Sauce
  • 1 cup fresh parsley chopped
  • 0.25 cup fresh cilantro chopped
  • 4 garlic cloves, minced
  • 0.25 cup red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes

Equipment

  • 1 grill

Method
 

Prep the steak and shrimp
  1. Toss the steak cubes with olive oil, garlic powder, salt, and pepper until evenly coated; set aside.
  2. Toss the shrimp separately with olive oil, garlic powder, salt, and pepper until evenly coated; set aside.
Assemble the kebabs
  1. Thread the steak and shrimp onto skewers, alternating between the two, to make even rows of kebabs.
Make the chimichurri
  1. Combine parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes in a bowl and mix well.
  2. Set the chimichurri aside so the flavors mingle while the kebabs cook.
Grill and serve
  1. Preheat the grill to medium-high heat and lightly oil the grates.
  2. 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.
  3. Serve immediately with generous portions of chimichurri sauce.

Notes

For clean, even cooking, keep the steak cubes around 1.5 inches and thread tightly so they’re exposed to heat consistently. Refrigerate leftover chimichurri in a sealed container up to 4 days; kebabs are best eaten within 1-2 days (reheat gently). Freezing chimichurri is not recommended because the fresh herbs can lose texture. If you want a lighter option, use 2 tbsp olive oil in the sauce and increase vinegar slightly to maintain punch.